WHITE BEAN CHICKEN CHILI
This recipe was passed down from a friend, and now it is one of our favorites! It's great to make whenever there is left over chicken or turkey around! We pray for colder weather in California just so we can make this soup! You can substitute additional diced tomatoes for the tomatillos. If you would like the soup to be spicier, you can add some red chili flakes or salsa. Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips.
Provided by Thea
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 35m
Yield 9
Number Of Ingredients 14
Steps:
- Heat oil, and cook onion and garlic until soft.
- Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
- Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
Nutrition Facts : Calories 219.8 calories, Carbohydrate 21.2 g, Cholesterol 39.8 mg, Fat 6.1 g, Fiber 6 g, Protein 20.1 g, SaturatedFat 1 g, Sodium 785.6 mg, Sugar 4.3 g
WHITE CHICKEN CHILI
For something different, cook up a pot of the Neelys' White Chicken Chili recipe, spiced with peppers and spritzed with fresh lime juice, from Food Network.
Provided by Patrick and Gina Neely : Food Network
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
- Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
- After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.
WHITE BEAN CHICKEN CHILI
Make this family-friendly chili for dinner and pack up leftovers for lunch the next day. The flavors only get better overnight.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h5m
Yield Makes 8 cups
Number Of Ingredients 14
Steps:
- Season chicken on both sides with salt and pepper. Heat oil in a large (6 quart) pot over medium-high heat until shimmering. Sear chicken in batches, turning once, until golden, 7 to 8 minutes. Transfer to a plate.
- Reduce heat to medium; add onion and poblanos. Cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic, cumin, coriander, and chili powder, and cook until fragrant, 1 minute more. Stir in canned chiles. Add chicken back to pot along with broth and juices, scraping up bits from the bottom of the pan. Bring to a boil then reduce heat to medium-low and simmer, partially covered, until chicken is cooked through and flavors meld, about 15 minutes.
- Remove chicken to a plate and shred into bite-size pieces. In a small bowl, whisk together cornmeal with 1 cup hot cooking liquid. Return to pot, along with beans, and simmer 5 minutes. Stir in chicken until heated through. Taste and adjust seasoning. Divide among bowls and top with sour cream, fresh cilantro sprigs, tortilla chips and lime.
CHICKEN AND WHITE BEAN CHILI
A light, spicy soup that is great in any season. I hope you enjoy this recipe; my family sure does! For spicier tastes, add more cayenne or your favorite hot sauce. Serve with crackers, cheddar cheese, or sour cream.
Provided by XPRESV
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- Heat vegetable oil in a large pot over medium-high heat. Saute chicken, green bell pepper, and onion in hot oil until the chicken is browned and the vegetables are tender, 5 to 7 minutes. Stir jalapeno peppers and garlic into the chicken mixture; continue to cook until the garlic is fragrant, about 1 minute.
- Pour chicken broth over the chicken mixture. Stir salsa, chili powder, cumin, salt, black pepper, paprika, and cayenne pepper into the broth; bring to a boil, reduce heat to medium-low, and cook at a simmer until the chicken is tender and no longer pink in the center, about 20 minutes.
- Stir beans and cilantro into the chili, cook until the beans are hot and soft, about 10 minutes.
Nutrition Facts : Calories 297.9 calories, Carbohydrate 28.1 g, Cholesterol 61 mg, Fat 6.6 g, Fiber 6.6 g, Protein 31.4 g, SaturatedFat 1.3 g, Sodium 1001.4 mg, Sugar 2.6 g
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
WHITE BEAN CHICKEN CHILI
My sister shared this white bean chicken chili recipe with me. I usually double it and add one extra can of beans, then serve with cheddar biscuits or warmed tortillas. The jalapeno adds just enough heat to notice but not too much for my children. -Kristine Bowles, Albuquerque, New Mexico
Provided by Taste of Home
Time 3h25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Toss chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned. Transfer to a 3-qt. slow cooker., In same skillet, heat remaining oil over medium heat; saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Add to slow cooker., In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and the remaining whole beans and broth into chicken mixture., Cook, covered, on low until chicken is tender, 3-3-1/2 hours. Stir before serving. Sprinkle with cheese; add toppings if desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 344 calories, Fat 16g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 894mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 6g fiber), Protein 25g protein.
WHITE BEAN CHILI
Make and share this White Bean Chili recipe from Food.com.
Provided by Jenny Frenny
Categories Chicken
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a soup pot, heat oil, add the onions and garlic and saute until soft. Add the chicken and next 9 ingredients. Bring to a boil then simmer for 30-60 minutes.
- Serve topped with cheese.
Nutrition Facts : Calories 449.4, Fat 16.9, SaturatedFat 7.4, Cholesterol 77.6, Sodium 687.5, Carbohydrate 35.3, Fiber 10.6, Sugar 3.3, Protein 39.8
WHITE BEAN CHICKEN CHILI
Make and share this White Bean Chicken Chili recipe from Food.com.
Provided by Diana Adcock
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan over medium heat combine the oil, onions and celery.
- Cook, stirring for 5 minutes.
- Push onions and celery to the sides, turn the heat up to medium high and add the chicken.
- Cook, stirring constantly for 5 minutes.
- Add the garlic, jalapenos, chili powder, cumin, oregano, salt and cayenne.
- Cook, stirring for 2 minutes.
- Stir in stock and bring to a boil.
- Reduce heat to medium low and simmer for 15 minutes.
- Stir in beans and cook for 5 minutes, stirring gently.
- Remove from heat and stir in cilantro.
- Ladle into bowls and top with cheese.
Nutrition Facts : Calories 547.6, Fat 22.6, SaturatedFat 7.9, Cholesterol 137.7, Sodium 1254.9, Carbohydrate 30.4, Fiber 9.1, Sugar 6.8, Protein 54.3
WHITE BEAN CHILI
Great hearty soup for a cold night. Double for large groups. It's always a favorite! Everyone asks me for this recipe every time I make it. Serve with grated Monterey Jack cheese, sour cream, or salsa.
Provided by karenpoole
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oil in a 5-quart stockpot over medium heat; cook and stir onion and garlic until tender, about 5 minutes.
- Stir great Northern beans, chicken broth, chicken, green chile peppers, cumin, chili powder, cayenne pepper, oregano, and cloves into the stockpot. Bring to a boil; reduce heat to low and simmer until flavors combine, about 1 hour.
Nutrition Facts : Calories 394.6 calories, Carbohydrate 41 g, Cholesterol 57.7 mg, Fat 12 g, Fiber 9.4 g, Protein 31.3 g, SaturatedFat 3 g, Sodium 826.9 mg, Sugar 2.3 g
WHITE BEAN CHICKEN CHILI
Ruby Tuesday inspired this recipe, I LOVE THEIR CHICKEN CHILLI !!! I threw this recipe together while on Phase 1 of the South Beach Diet. During the first phase, you're only allowed protein, vegetables & legumes, I thought this would be perfect. Being a former culinary student, I had to channel my palette to decide what spices would be the perfect combination, hope you enjoy, my family & I sure did!
Provided by la_193
Categories Chicken Breast
Time 2h4m
Yield 1 potful !!, 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Clean and wash chicken breasts. Season with Paprika, Sazon & Abodo. Let sit for 20 minutes while you prepare everything else.
- In a soup pot, heat olive oil over medium heat.
- Cook Chicken Breasts thoroughly, approximately 6-8 minutes on each side. Don't let them get too brown, you'll be shredding them later! Once cooked, remove from pot and set aside to cool.
- In the same pot, still over medium heat, add Cooking Wine to deglaze the pot. Add Onion, Garlic and Ginger, saute until the Onions are translucent.'.
- Add Cumin, Oregano, and Cayenne Pepper to the mix and saute for about 3-5 minutes, until fragrant.
- Add Chopped Green Chillies & Jalapenos, with juice (if using) and saute for another 3-5 minutes, 2 minutes if not using Jalapenos.
- Add Beans, 3 Cups of Hot Water and the Boullion Cubes, increase heat, bring to a boil and then reduce to a simmer for 45 minutes.
- While that's simmering, shred the Chicken Breasts.
- After 45 minutes, add shredded chicken to the mixture along with the remaining 1 cup of water. Let simmer for 30 minutes.
- Season with salt & pepper, if needed.
- Serve chili in desired serving ware & top with a dallop of fat-free sour cream and cheese.
Nutrition Facts : Calories 356.2, Fat 17.9, SaturatedFat 3.8, Cholesterol 62, Sodium 575.3, Carbohydrate 22.9, Fiber 7.4, Sugar 1.4, Protein 26.1
WHITE BEAN AND CHICKEN CHILI
Make and share this White Bean and Chicken Chili recipe from Food.com.
Provided by startnover
Categories Chicken Breast
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Rinse beans and place in a bowl 3 times as big as the beans fill it.
- Cover the beans with cool water 2-3 inches past the top of the beans.
- Soak over nite.
- Next day drain and place in large pot with chicken broth ,cover with a lid and bring to a boil.
- Cook for about 45 minutes to an hour.
- While beans are cooking place butter in a saute pan and melt.
- Add garlic, onions, and chilis and saute till onions are soft.
- Add chili mixture to beans and then add chicken, cumin, oregano, and peppers.
- Cook for 1/2 hour and add cilantro.
- garnish as desired and serve with corn chips or corn bread.
- Time does not include soak time.
Nutrition Facts : Calories 517.9, Fat 17.5, SaturatedFat 7.4, Cholesterol 68.8, Sodium 874.2, Carbohydrate 52.7, Fiber 19.5, Sugar 6, Protein 38.8
WHITE BEAN AND CHICKEN CHILI
To get yourself through the week, cook up a pot of Giada De Laurentiis' veggie-packed White Bean and Chicken Chili recipe from Giada at Home on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h23m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
- Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.
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- Sprinkle chicken with 1 teaspoon salt. Add chicken to Dutch oven in 2 batches, and cook 6 minutes per batch or until chicken is no longer pink, stirring occasionally and adding 1 teaspoon more oil for second batch.
- After all chicken is cooked, add remaining 2 teaspoons oil with onion and garlic to Dutch oven, and cook on medium 5 to 6 minutes or until browned, stirring occasionally.
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- To a large pot, add the oil with the chicken, onion and peppers. Saute about 5 minutes, or until they become tender and the chicken is mostly cooked through.
- Reduce heat and simmer for at least 20 minutes. You can easily let it simmer for an hour to let the flavors develop even further.
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From myrecipes.com
2/5 (7)Total Time 6 hrs 30 minsServings 6Calories 296 per serving
- Warm oil in a skillet over medium-high heat. Sprinkle chicken with salt and pepper, and place skin side down in skillet. Cook 6 minutes, turning once. Transfer to a plate; remove skin. Drain all but 2 Tbsp. fat from pan. Sauté onions and garlic for 5 minutes. Stir onion mixture, chilies, 1 cup water, cumin, chicken, beans and broth into slow cooker.
- Cover and cook on low for 6 hours, stirring twice. Remove 1 cup beans plus 1/2 cup liquid from slow cooker. Puree in a blender; return to slow cooker. Shred chicken and return to slow cooker. Serve hot.
HEALTHY WHITE BEAN CHICKEN CHILI - EATING BIRD FOOD
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4.4/5 (46)Total Time 45 minsCategory SoupCalories 285 per serving
- Heat oil in a large pot over medium heat. Add garlic, onion and jalapeño and cook until soft and fragrant, about 5-6 minutes. Add oregano, cumin, chili powder and cook about 1 minute more. Add green chiles, chicken, and broth and season with salt and pepper.
- Bring mixture to a boil, then reduce heat and simmer, covered for about 10 to 15 minutes, until chicken is tender and cooked through.
- Use a fork or tongs to remove chicken from the soup, place on a plate and shred with two forks.
- Place shredded chicken back in the pot and add beans and corn. Bring soup to a simmer and let cook another 10 minutes. Taste soup at this point and season with additional sea salt and pepper if needed.
30-MINUTE WHITE CHICKEN CHILI - FOOD FOLKS AND FUN
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5/5 (11)Total Time 30 minsCategory Main DishCalories 390 per serving
- In a large pot over medium-high heat melt the butter. Add the onions and sauté until the onions are translucent and beginning to brown around the edges, about 4 minutes. Add the garlic and stir constantly until the garlic is fragrant about 30-60 seconds.
- Increase the heat to high and stir in the broth, beans, chicken, green chiles, corn, cumin, and oregano. Once the mixture comes to a low boil, reduce the heat and simmer for 15 minutes.
- Serve with sliced jalapeños, diced avocados, shredded cheese, sour cream, tortilla strips, and/or chopped fresh cilantro (all optional).
WHITE BEAN CHICKEN CHILI (ONE POT!) - FIT FOODIE FINDS
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5/5 (8)Calories 308 per servingCategory Chili
- Then, add the garlic, poblano pepper, and salt to the pot and cook until the onion is translucent.
- Next, deglaze the pot with the can of green chiles by pouring the chiles into the pot. Use a wooden spoon to scrape the bottom and sides of the pot to make sure you loosen up all the brown bits at the bottom of the pot.
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5/5 (2)Total Time 45 minsServings 4
- In a large pot, heat oil until hot but not smoking. Add in cubed chicken to cook/brown for 5 minutes, stirring occasionally.
- Remove chicken and set aside. Add in onion, garlic and jalapeño to sauté for 3-5 minutes. Then pour in seasonings, reduce heat and stir for 3-5 minutes.
- Pour in chicken stock, chili’s, pimientos, white beans and lime juice. Using a potato masher, press down on the beans several times to slightly mash. Cover the pot, bring to a boil, then reduce heat to simmer for 20-30 minutes.
- Add back in the chicken, and the cilantro to heat for several minutes, then serve with avocado on top!
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5/5 (12)Servings 4
- Sauté chopped onion in hot oil in a large Dutch oven over medium-high heat 7 minutes; add garlic, and sauté 2 to 3 minutes.
- Stir in chicken pieces, and cook, stirring constantly, until chicken is lightly browned. Stir in 3 cups water and next 5 ingredients; reduce heat, and simmer, stirring often, 10 minutes or until chicken is done.
- Place 2 cans of beans in a blender; add broth, and process until smooth, stopping to scrape down sides.
- Stir bean pureé, remaining 2 cans of beans, corn, and chiles into chicken mixture in Dutch oven; bring to a boil over medium-high heat. Reduce heat, and simmer, stirring often, 30 minutes or until thoroughly heated. Stir in lime juice just before serving. Garnish, if desired.
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From foodandwinechronicles.com
Cuisine MexicanCategory Lunch, Main CourseServings 6Total Time 1 hr 50 mins
- Brown Italian sausage in a large pot over medium heat, and drain off oil. After that, pour olive oil in pot and add the jalapeño, yellow bell pepper, onions and garlic. Cook for a few minutes until vegetables soften. Add the chicken and cook until lightly browned. Pour in chicken stock (saving 1/3 cup), then cook for a couple of minutes to reduce. Toss in quajillo and ancho peppers, and cook for another 10 minutes. Remove the quajillo and ancho peppers, let them cool and dice them.
- Add the quajillo and ancho peppers, beans (you can probably use any firm white bean), chili powder, cumin, paprika, pepper and salt. Stir to combine, and cover the pot and cook for 1 hour.
- Combine the flour with a 1/3 of cup of broth and stir to make a paste. Add this into the chili, along with the lime juice. Stir and cook for 10 more minutes or until thick.
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Servings 4Total Time 55 minsCategory Sides And Snacks
- In 5-quart Dutch oven, heat oil over medium-high heat; season chicken with salt and black pepper. Cook chicken in oil 5 to 7 minutes, stirring once, until chicken is browned on outside. Using slotted spoon, transfer to bowl; set aside.
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