WHITE CHICKEN CHILI
This White Chicken Chili is hearty, warming, creamy and perfectly comforting. It's a great alternative to traditional beef chili and makes a simple, yet completely delicious dinner! Makes about 8 cups.
Provided by Jaclyn
Categories Main Course
Time 50m
Number Of Ingredients 18
Steps:
- Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.
- Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.
- Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth**.
- Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.
- Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.
Nutrition Facts : Calories 383 kcal, Carbohydrate 35 g, Protein 33 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 77 mg, Sodium 525 mg, Fiber 8 g, Sugar 5 g, ServingSize 1 serving
THE BEST WHITE CHICKEN CHILI
This is the first recipe I ever tried for white chili, and it is the best one I have ever found. I found it in a cookbook called So Fat, Low Fat, No Fat, but don't let that fool you. The chili may be low on fat but it has a fantastic flavor and always gets raves every time I make it. This is not the exact recipe in the book, as I have made a few minor adjustments to make it a little easier.
Provided by boardgirl148
Categories Chicken Breast
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a 5-qt stockpot, combine water with the lemon pepper, 1 tsp ground cumin, and olive oil.
- Bring to a boil.
- Add the chicken breast halves and return to a low boil, then reduce the heat to low and simmer 20-30 minutes or until the chicken is fork tender and the juices are clear.
- Remove the chicken from the broth and cut into bite-size pieces, then return it to the broth.
- Add the garlic, onion, corn, green chiles, 1 tsp ground cumin, lime juice, and Great Northern beans to the broth.
- Bring to a boil.
- Simmer until thoroughly heated, about 45 minutes.
- To serve, ladle into soup bowls and sprinkle cheese on top.
- Refrigerate any leftovers; this chili is usually even better heated up the next day.
AWARD-WINNING WHITE CHICKEN CHILI
This chili is a family favorite! It has won several chili competitions and is a definite crowd-pleaser!
Provided by Rjcunigan
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 8h13m
Yield 10
Number Of Ingredients 9
Steps:
- Layer chicken, great Northern beans, and corn into a slow cooker.
- Mix chicken broth, chicken soup, green chile peppers, and taco seasoning together in a bowl; pour over chicken mixture.
- Cover and cook on Low until chicken is no longer pink in the center, 8 to 10 hours. Stir in sour cream and pepper Jack cheese; cover and cook until cheese is melted, 3 to 5 minutes.
Nutrition Facts : Calories 179 calories, Carbohydrate 12.5 g, Cholesterol 44.8 mg, Fat 7.7 g, Fiber 0.9 g, Protein 14.6 g, SaturatedFat 3.5 g, Sodium 932.7 mg, Sugar 1.3 g
WHITE CHICKEN CHILI
Three kinds of chile peppers, customizable to your heat level, plus toasted spices boost the flavor of this white chili thickened with corn tortillas.
Provided by Food Network Kitchen
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Heat the oil in a large Dutch oven or pot over medium heat. Add the onion, garlic, both jalapenos, the poblano, cumin, coriander, oregano and allspice. Cook, stirring occasionally, until the vegetables are softened and the spices are toasted, about 7 minutes. Add the chicken, 1 teaspoon salt and a few grinds of pepper. Cook, stirring and breaking up the meat with a wooden spoon, until it starts browning, about 5 minutes.
- Add the beans, canned chiles, broth and 1 1/4 cups water; bring to a boil. Add the torn tortillas to the pot; reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 40 minutes.
- Remove the halved jalapeno from the chili and stir in all but a few tablespoons of the cilantro; season with 1/2 teaspoon salt and a few grinds of pepper. Serve with assorted toppings, the reserved cilantro, lime wedges and more tortillas.
ROASTED CHICKEN WHITE CHILI
Steps:
- Preheat the oven to 350 degrees F.
- Drizzle the chicken with some oil, season with salt and pepper and put on a baking sheet. Roast until the internal temperature registers 165 degrees F on a meat thermometer, 15 to 20 minutes. Set aside until cool enough to handle, then cut into large dice.
- Meanwhile, add 1/4 cup oil to a large Dutch oven and heat over medium heat. When hot, add the celery, onions and bell peppers and saute until tender, 4 to 5 minutes. Add the flour, stir to coat the vegetables and cook until the flour starts to brown, about 3 minutes. Whisk in the warm chicken stock, stirring until combined. Add the beans, chiles, garlic powder, cumin, rosemary and green tomatoes and bring to a simmer, cooking until the mixture starts to thicken, 15 to 20 minutes.
- Add the diced chicken and cayenne and season with salt and pepper. Cover and cook for another 10 minutes to warm through. Serve garnished with sour cream.
WHITE CHILI I
Serve with corn bread and salad. If you cube the chicken ahead of time, make corn bread muffins while preparing the chili, and use a bagged salad mix from the produce department, this is a very fast meal to put together.
Provided by Deirdre Dee
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan over medium-high heat. Cook chicken and onion in oil 4 to 5 minutes, or until onion is tender.
- Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat, and simmer for 15 minutes.
- Stir in the beans, and simmer for 5 more minutes, or until chicken is no longer pink and juices run clear. Garnish with green onion and shredded cheese.
Nutrition Facts : Calories 356.7 calories, Carbohydrate 27.8 g, Cholesterol 81.1 mg, Fat 9.7 g, Fiber 6.3 g, Protein 39.3 g, SaturatedFat 3.7 g, Sodium 490.1 mg, Sugar 2.8 g
HEARTY WHITE CHICKEN CHILI
I developed this scrumptious chicken chili after tasting something similar at a restaurant. Now my family prefers mine. Crispy tortilla strips give each serving pizzazz. -Gail Haile, Scottsmoor, Florida
Provided by Taste of Home
Categories Lunch
Time 2h5m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 22
Steps:
- Place the first six ingredients in a Dutch oven. Bring to a boil. Reduce heat; simmer, covered, 1 hour or until chicken is tender. Remove chicken; cool slightly. Strain broth, discarding vegetables and peppercorns; skim fat from broth. Set broth aside., Preheat oven to 400°. Remove meat from bones; cut into bite-size pieces and set aside. Discard bones., In a bowl, toss tortilla strips with 1 teaspoon oil. Arrange strips on a baking sheet coated with cooking spray. Bake 8-12 minutes or until crisp, stirring once., In a large saucepan, heat remaining oil over medium-high heat. Add celery, onions and garlic; cook and stir 6-8 minutes or until tender. Stir in flour and seasonings until blended. Gradually add 4 cups chicken broth (save remaining broth for another use)., Bring to a boil; cook and stir 1-2 minutes or until slightly thickened. Stir in beans, tomatoes and chicken. Reduce heat; simmer, covered, 15 minutes longer. Top servings with baked tortilla strips, sour cream, green onions and cheese.
Nutrition Facts : Calories 340 calories, Fat 10g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 780mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 7g fiber), Protein 28g protein. Diabetic Exchanges
BEST WHITE CHICKEN CHILI
Change things up this winter by making chili with chicken instead of beef. For a milder version, you can substitute a green bell pepper for the jalapenos. Garnish with cheese and cilantro if desired.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a large soup pot over medium-high heat. Add chicken and cook until no longer pink, about 4 minutes. Add onion and jalapeno peppers; cook until onion is translucent, about 4 minutes. Stir in flour until incorporated.
- Add navy beans, enchilada sauce, chicken broth, oregano, chili powder, and cumin. Bring to a boil. Reduce heat and simmer until flavors combine, about 25 minutes.
Nutrition Facts : Calories 390.2 calories, Carbohydrate 49.3 g, Cholesterol 48.6 mg, Fat 7.9 g, Fiber 12.2 g, Protein 31.9 g, SaturatedFat 2.6 g, Sodium 1178.1 mg, Sugar 1.8 g
WHITE CHICKEN CHILI-BEST EVER
My mother gave me this recipe. It makes a great lunch or dinner. Full of flavor and simple to make. I haven't had anything better even in a restaurant. I usually make a double batch and freeze leftovers or share it with my neighbors.
Provided by Chef Luciano
Categories Chicken Breast
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, saute onions about 5 minutes in olive oil.
- Add garlic, chilies, broth and beans. Stir.
- Add chicken, stir in remaining spices and hot sauce.
- Heat to a boil and simmer 1 hour before serving.
- Can be made on the stove or in a crockpot.
Nutrition Facts : Calories 410, Fat 5.2, SaturatedFat 1.3, Cholesterol 72.6, Sodium 793.8, Carbohydrate 46.6, Fiber 14, Sugar 3.9, Protein 44.5
FLAVORFUL WHITE CHICKEN CHILI
Lime, cumin and cilantro really create a burst of flavor in this chicken chili. It's a healthier alternative to traditional chili, but is absolutely delicious. -Donna Lindecamp, Morganton, North Carolina
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 170°, 35-40 minutes. Remove chicken from broth; allow to cool., Remove meat from bones; discard bones. Cube chicken and return to pan. Mash half of the beans. Add all of the beans, corn and lime juice to chicken mixture. Return to a boil. Reduce heat; cover and simmer until flavors are blended, 15-20 minutes., Serve with sour cream, cheese and cilantro if desired.
Nutrition Facts : Calories 229 calories, Fat 3g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 887mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 8g fiber), Protein 22g protein.
SIMPLE WHITE CHICKEN CHILI
Simple white chicken chili is an easy weeknight meal for a cold day.
Provided by EverFit Montana
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat a deep skillet over medium heat. Add olive oil, then onion, poblano pepper, and garlic. Saute until onion is translucent, about 5 minutes. Add chicken broth, shredded chicken, navy beans, corn, cumin, chili powder, pepper, and salt; bring to a boil.
- Reduce heat and simmer for 10 minutes.
Nutrition Facts : Calories 335.1 calories, Carbohydrate 32.5 g, Cholesterol 66.6 mg, Fat 8.1 g, Fiber 6.8 g, Protein 33.5 g, SaturatedFat 2 g, Sodium 1085.1 mg, Sugar 2.7 g
BEST EVER WHITE CHILI
I have searched all over for a GREAT white chili recipe, I finally found one. This is SUPER easy and pretty quick. As with all chili, increase or decrease the spices to suit you. I add extra cumin and cilantro because I love them both so much.
Provided by chelle keithley
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cube the chicken breast halves. Heat the olive oil and saute chicken until golden.
- Add the onions and garlic, saute until tender.
- Add the spices and cook for 30 seconds.
- Add beans, broth and chilies.
- Simmer for 15 minutes.
- Reduce heat and stir in cheese. Stir until melted and well blended.
- Season to taste. Serve with sour cream, crackers and/or bread.
WHITE CHICKEN CHILI
Provided by Valerie Bertinelli
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a medium pot over medium heat. Add the garlic, jalapeno, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until softened, about 6 minutes. Add the ancho powder, coriander and cumin and cook, stirring, for 30 seconds. Add the chicken stock, increase the heat to medium-high and bring to a brisk simmer. Add the chicken breasts and simmer until the chicken is just cooked through, 15 to 20 minutes. Transfer the chicken to a plate to cool slightly.
- Meanwhile, add the beans and their liquid to the pot with the broth and simmer for 5 minutes. Transfer about half of the mixture to a blender and blend until smooth (be careful when blending hot liquids). Return the blended liquid to the pot and add the green chiles. Simmer for 5 to 10 minutes to blend the flavors.
- Meanwhile, shred the chicken. Add the chicken back to the chili and season with salt and pepper.
- Serve the chili with an assortment of toppings.
AWARD WINNING WHITE CHICKEN CHILI
I was skeptical while I was making this whether it really was going to turn out, but it is phenomenal. I'm not hungry, and I want another bowl because it's damn delicious. I took the extra time to make the chicken first, and it was worth it. Recipe courtesy of Panning the Globe, adapted from Dean's Award Willing Chili Recipe.
Provided by AmyZoe
Categories Chicken
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350. Spread chicken out in a roasting pan,.
- Drizzle with tablespoon olive oil and season with 2 teaspoons chili powder, a tablespoon cumin, 1/2 teaspoon salt, and a pinch or two of cayenne. Roast for 30 minutes. Shred or cut into bite sized pieces. Set aside.
- In a large pot heat remaining 2 tablespoons olive oil. Saute onion and garlic over medium heat for 5 minutes or so, until tender.
- Add beans, shredded chicken, chilies, oregano,2 tablespoons chili powder (the author says her secret is to use a couple different kinds of chili powder), 2 tablespoons cumin, 1/2 teaspoon salt, and 1/4 teaspoon cayenne (or more).
- Add 4 cups chicken broth, reserving the rest for thinning the chili to your desired consistency. Stir to combine and simmer gently on low for 20 minutes. To keep the chicken tender, do not let the pot boil.
- Remove from the heat and let cool for 5 minutes or so before proceeding. With the pot still off the heat, stir 3 cups of cheese into the pot a cup at a time. Then stir in a cup of sour cream (for Dean's richer creamier version add all the cups of cheese and 2 cups of sour cream).
- Bring the pot back to a gentle simmer over low heat to keep the dairy products from separating (don't boil). Simmer the chili for 15 to 20 minutes, adjusting with additional chicken broth, if you like. For added texture, use a potato masher in the pot to mash half the chicken and beans. Then stir to combine with the rest.
- Serve chili in bowls with garnished on top or on the side.
Nutrition Facts : Calories 934.4, Fat 49.8, SaturatedFat 25.8, Cholesterol 221.1, Sodium 1110.1, Carbohydrate 49.2, Fiber 10.2, Sugar 7.3, Protein 74.4
WHITE CHICKEN CHILI RECIPE BY TASTY
This white chicken chili is perfect for a bowl of weeknight comfort. Half of the beans are mashed for extra creaminess (without cream!), but otherwise the stew is full of texture from cubed chicken, green chiles, corn, and Great Northern beans. Don't forget the toppings!
Provided by Betsy Carter
Categories Lunch
Time 55m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Add 1 can of Great Northern beans to a medium bowl. Mash with a potato masher or fork until chunky.
- Add the olive oil to a large pot or Dutch oven over medium-high heat. Once the oil begins to shimmer, add the chicken and season with 1 teaspoon of salt. Cook, stirring occasionally, until the chicken is cooked through and browned on all sides, about 10 minutes.
- Add the onion and cook, stirring often, until softened and golden brown, 3-4 minutes. Add the garlic, green chiles, cumin, oregano, cayenne, chili powder, and black pepper and stir until the chicken is coated and the spices are aromatic, about 1 minute.
- Add the mashed beans and chicken stock and stir to combine. Bring the soup to a low boil, then reduce the heat to low, cover, and simmer for 15 minutes.
- Add the remaining can of whole beans, corn, and remaining 2 teaspoons of salt. Cover and continue to simmer for 10 minutes, until warmed through.
- Ladle the chili into bowls and top with shredded cheddar cheese, cilantro, and sour cream.
- Enjoy!
5-INGREDIENT WHITE CHICKEN CHILI
Quick and hearty 5-ingredient white chicken chili. Makes great leftovers.
Provided by Amanda Vickers
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 45m
Yield 10
Number Of Ingredients 5
Steps:
- Bring chicken broth to a boil in a large pot. Add chicken, cover, and lower heat; simmer until chicken is no longer pink in the center and the juices run clear, 8 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and shred or cut into small pieces.
- Return chicken to the pot. Stir in onion and seasoning mix. Add beans and cook until heated through, about 15 minutes.
Nutrition Facts : Calories 362.6 calories, Carbohydrate 47.9 g, Cholesterol 53.9 mg, Fat 3.5 g, Fiber 11 g, Protein 35.7 g, SaturatedFat 0.9 g, Sodium 815.4 mg, Sugar 1.5 g
GOURMET WHITE CHICKEN CHILI
This is a wonderful chili recipe sure to please family or guests. I got this recipe from a friend who said this was truely the best white chili she had ever eaten.
Provided by elissa y.
Categories Beans
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Drain beans in a colander and rinse well.
- In a skillet cook onion in 2 tablespoons of butter over moderate heat until softened.
- In a 6-8 quart heavy kettle melt remaining 6 tablespoons of butter over moderate low heat and whisk in flour. Cool roux, whisking constantly, 3 minutes. STir in onion and gradually add broth and half and half, whisking constantly. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. Stir in tabasco sauce, chili powder, cumin, salt, and white pepper. Add beans, chilies, chicken, and
- Garnish chili with coriander and serve with salsa.
Nutrition Facts : Calories 1251.1, Fat 74, SaturatedFat 40.2, Cholesterol 272.1, Sodium 1370.8, Carbohydrate 72.5, Fiber 15, Sugar 4, Protein 76.2
WHITE CHICKEN CHILI FOR TWO
This is one of our go-to recipes when it gets "cold" in Los Angeles (and by cold we mean like 50 or 60 degrees F). It's great to serve by itself or over rice, but we like to hollow out a large sourdough bread bowl to serve it in. It's a fun, comforting meal for the entire family.
Provided by Jet Tila
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 19
Steps:
- For the spice mix: Combine the cumin, chili powder, salt, pepper and oregano in a small bowl. Set aside.
- For the chili: Heat a medium pot or Dutch oven over high heat for 1 to 2 minutes. Add the oil. Add the chicken breast. Sear on all sides until browned but not cooked through, about 3 minutes. Remove from the pot with a slotted spoon and set aside.
- Add the bacon to the same pot and cook, stirring, until rendered and lightly browned, 2 to 3 minutes. Add the onions and garlic and reduce the heat to medium. Cook, stirring, until the onions are translucent, 1 to 2 minutes. Add the spice mix and stir until fragrant, about 30 seconds.
- Stir in the flour until it's mixed and forms a roux, about 1 minute. Whisk in the chicken broth, whisking until no lumps remain. Raise the heat to high and stir in the beans, roasted chiles, sugar and the cooked chicken. Bring to a boil, reduce the heat until the mixture simmers. Simmer, stirring occasionally, until the chili is thick enough to coat the back of a spoon and the chicken is cooked through, 10 to 15 minutes.
- Stir in the sour cream. Taste and adjust the seasonings. Ladle into the sourdough bowls if using. Serve garnished with scallions.
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