WHITE CHICKEN CHILI
Made with a rotisserie chicken, this hearty white chicken chili is a one-pot meal that you can have on the table in under an hour.
Categories Dinner
Time 55m
Yield 4-6
Number Of Ingredients 19
Steps:
- In a food processor, blend ½ of the beans (1 can) with 1 cup of the chicken broth. Set aside both the puréed beans and the remaining whole beans.
- Add the oil to a large pot or Dutch oven and heat it over medium-high heat. Add the onion, jalapeño pepper and poblano peppers and cook, stirring frequently, until soft, 4 to 5 minutes. Add the garlic and cook for one minute more. Add the cumin, coriander and ancho chili powder and continue to cook, stirring frequently, for one minute more to toast the spices. Add the chicken broth, puréed beans and ½ teaspoon of salt; bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes.
- Stir in the shredded rotisserie chicken, reserved whole beans, corn, and lime juice; bring back to a simmer and cook until everything is heated through, about 5 minutes. Taste and adjust seasoning with more salt and lime juice, if necessary. Stir in the cilantro. (Note that the broth will be somewhat soupy -- that's how it is supposed to be. It thickens the longer it sits; see note below.) Ladle the chili into bowls and serve with sour cream, crushed tortilla chips, and lime wedges.
- Note: The seeds and ribs in the peppers hold all of the heat. I don't use them to keep the chili mild and family-friendly, but if you like a spicy chili, save them and stir some in at the end. (If you do touch the seeds, be sure to wash your hands well and avoid touching your eyes.)
- Note: The chili thickens as it sits. If you make it ahead of time, you will probably need to add more broth or water to thin it out.
- Note: Nutrition info does not include optional toppings.
- Freezer-Friendly Instructions: The chili can be frozen for up to 3 months. Reheat it on the stovetop over medium-low heat until hot. (The chili will thicken up some when frozen, so you'll likely need to add some broth when reheating.)
Nutrition Facts : ServingSize about 2 cups, Calories 465, Fat 20 g, Carbohydrate 40 g, Protein 32 g, SaturatedFat 5 g, Sugar 3 g, Fiber 8 g, Sodium 913 mg, Cholesterol 70 mg
WHITE CHICKEN CHILI POT PIE
Steps:
- Heat oil over medium heat and add onion; saute for 3 minutes, stirring to keep from sticking.
- Add chicken, taco seasoning, ranch and chicken broth, beans and corn. Bring to a simmer, reduce heat to low and cover.
- Cook for 20 minutes, stirring occasionally.
- Preheat oven to 375 degrees.
- Spray ramekins with nonstick cooking spray and pour enough soup into each one slightly full and top each with about a tablespoon of shredded cheese.
- Cut pie crusts in circles slightly bigger than the ramekins.
- Cover ramekin tops with crusts, sealing around the edges.
- Brush with egg wash and top with a sprig of Rosemary (optional!).
- Bake for 10-15 minutes, until golden brown.
- Serve with Fritos, sour cream, jalapeños and more cheese.
Nutrition Facts : Calories 1078 calories, Carbohydrate 95 grams carbohydrates, Cholesterol 183 milligrams cholesterol, Fat 48 grams fat, Fiber 17 grams fiber, Protein 66 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 2614 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 27 grams unsaturated fat
WHITE CHICKEN POTPIE
Provided by Melissa Clark
Categories dinner, weekday, main course
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- Season chicken lightly with salt and pepper. Let rest 15 minutes. In a medium pot over medium heat, combine chicken, stock, wine, garlic, bay leaf, thyme and rosemary. Bring to a simmer and cook chicken gently until no longer pink, 10 to 15 minutes. Transfer meat to a plate to cool completely. Strain and reserve cooking liquid (you should have about 2 3/4 cups). Once chicken is cool, shred into bite-size pieces.
- Heat oven to 375 degrees. Lightly grease a 9-by-13-inch baking pan with butter.
- Melt 4 tablespoons butter in a large skillet over medium high heat. Add leeks and shallot and cook until softened, about 5 minutes. Melt in 4 more tablespoons butter. Stir in 1/2 cup flour and cook, stirring occasionally, 2 minutes. Slowly whisk in the strained stock and the cream. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Bring mixture to a simmer. Stir in celery root or carrot, and potato; simmer over low heat, stirring frequently, 10 minutes. Stir in chicken, peas if using and lemon zest. Scrape mixture into prepared pan.
- In a large bowl, whisk together 3 cups flour, the baking powder and 1 1/2 teaspoons salt. Cut the remaining 10 tablespoons butter into cubes; using a pastry cutter or two forks, mix into flour until mixture forms coarse crumbs. Stir in buttermilk. Dollop mixture on top of potpie filling (it's O.K. if there are spaces between biscuits). Brush tops with cream and sprinkle with almonds.
- Transfer casserole to oven; bake until top is golden brown and filling is bubbling, 35 to 45 minutes. Let cool 10 minutes before serving.
Nutrition Facts : @context http, Calories 618, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 35 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 20 grams, Sodium 822 milligrams, Sugar 6 grams, TransFat 1 gram
FAST WHITE CHICKEN CHILI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Mix the coriander, cumin, oregano, paprika, red pepper flakes, salt and pepper together in a small bowl.
- Add olive oil to a pressure cooker set to saute and add the chicken. Sprinkle the spice mix over the chicken and toss. Cook until the chicken has started to sear on the outside, then add the broth.
- Place the lid on the pressure cooker, set the valve to sealing, and cook on manual for 6 minutes. Release the steam using the quick-release cycle. Remove the chicken to a board and shred with two forks.
- Put the heavy cream and masa harina in a small bowl and mix until smooth with a whisk or fork.
- Switch the pressure cooker to saute and return the chicken to the pressure cooker along with the masa and heavy cream mixture, cannellini beans, green chiles and corn. Let cook, stirring occasionally, until the chili has thickened and the corn is warmed through, about 10 minutes.
- Ladle the chili into 6 bowls. Top with cheese and avocado. Serve with lime wedges.
WHITE CHICKEN CHILI
Easy, delicious chili with a bit of a spicy bite. A friend served this to me one day and I fell in love with it.
Provided by Renita
Categories Chicken
Time 50m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- In large saucepan, saute chicken, onion and garlic powder in oil til chicken is no longer pink.
- Add beans, chilies and seasonings and chicken broth.
- Bring to a boil.
- Reduce heat and simmer (uncovered) for 30 minutes.
- Remove from heat, stir in sour cream and whipping cream.
- Serve immediately.
Nutrition Facts : Calories 497, Fat 24.2, SaturatedFat 12, Cholesterol 114.6, Sodium 1427.4, Carbohydrate 36.6, Fiber 10.8, Sugar 4.3, Protein 34.8
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
SPICY WHITE CHILI WITH CHICKEN
Delicious white chicken chili! Make on stove top or let it simmer all day in slow cooker.
Provided by tmelenick
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 1h30m
Yield 6
Number Of Ingredients 16
Steps:
- Heat olive oil in a large saucepan over medium heat; cook and stir onion, jalapeno, and garlic until onion is tender, about 5 minutes. Add chicken broth, Great Northern beans, garbanzo beans, corn, green chiles, cilantro, lime juice, cumin, and black pepper; bring to a boil. Reduce heat to medium-low and stir chicken into broth. Cover and simmer chili for 45 minutes, stirring occasionally.
- Whisk cornstarch and water together in a bowl; stir into chili and bring to a boil. Cook and stir until chili is thickened, about 5 minutes.
Nutrition Facts : Calories 376.4 calories, Carbohydrate 54.3 g, Cholesterol 31.8 mg, Fat 7 g, Fiber 11 g, Protein 26.4 g, SaturatedFat 1.5 g, Sodium 559.1 mg, Sugar 2.9 g
WHITE CHILI WITH CHICKEN
Mix up a pot of this warming chili on the first cold day of fall. It comes together in a few simple steps, then gently simmers on the stovetop as the flavors meld.
Provided by Jessica Walker
Categories Entree
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- In large soup pot, heat all ingredients to boiling over medium-high heat, stirring occasionally. Reduce heat to medium-low. Cover; simmer for about an hour.
Nutrition Facts : ServingSize 1 Serving
EASY SLOW COOKER WHITE CHICKEN CHILI
Very quick and easy, a never-fail recipe. My family and friends just love it. Serve with corn chips, diced onions, and shredded Cheddar cheese.
Provided by Kevin and Tammy P
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Yield 24
Number Of Ingredients 12
Steps:
- Combine great Northern beans, pinto beans, corn, onions, chicken broth, rotisserie chicken, green chile peppers, hot pepper sauce, oregano, cumin, garlic powder, salt, and pepper in a slow cooker.
- Cook on Low until flavors combine, about 8 hours.
Nutrition Facts : Calories 201.3 calories, Carbohydrate 27.4 g, Cholesterol 22.5 mg, Fat 4.5 g, Fiber 5.7 g, Protein 14.3 g, SaturatedFat 1.2 g, Sodium 512.3 mg, Sugar 2.9 g
WHITE CHICKEN CHILI
Folks will enjoy a change from traditional chili when they dip their spoons into this flavorful blend of tender chicken, white beans and just enough zip. This is our favorite white chicken chili recipe. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 40m
Yield 10 servings (2-1/2 quarts)
Number Of Ingredients 12
Steps:
- In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne; bring to a boil., Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender., Top each serving with cheese and, if desired, jalapeno pepper.Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
Nutrition Facts : Calories 219 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 644mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 7g fiber), Protein 19g protein. Diabetic Exchanges
CROCK POT WHITE CHICKEN CHILI
This white chicken chili recipe is adapted from a Betty Crocker slow cooker recipes cookbook. I often use frozen chicken breasts, and it can also be prepared conventionally on the stove top. Great comfort food!
Provided by SAMS_Club
Categories One Dish Meal
Time 10h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken in a 4 quart slow cooker.
- Top with beans and corn.
- In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot.
- Cover and cook on low for 8 to 10 hours.
- Before serving, stir gently to break up chicken, then stir in the sour cream.
- Serve topped with green onions and jack cheese, if desired.
WHITE CHICKEN CHILI POT PIE
This is a White Lily recipe - I really enjoy their website and the unique twists they put on recipes.
Provided by Pinay0618
Categories Savory Pies
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees. In large skillet, cook onion in olive oil for 4 minutes or until onions are transparent.
- Add green chilies, cumin, salt, red pepper flakes and White Lily All-Purpose Flour. Stir for 2 minutes, or until thick and the flour has slightly browned. Add beans and chicken broth.
- Bring to a boil. Simmer 10 minutes or until thickened.
- Add diced cooked chicken. Pour into 2-quart baking dish or 12-inch cast-iron skillet.
- Prepare cheese biscuit crust by combining White Lily Self-Rising Flour, cheese, milk and egg. Spread dough over chili. Bake 25 minutes or until biscuit crust is golden brown.
Nutrition Facts : Calories 394.9, Fat 13, SaturatedFat 6.7, Cholesterol 63.2, Sodium 1347.1, Carbohydrate 47.7, Fiber 9.1, Sugar 2, Protein 22.5
AMERICA'S TEST KITCHEN WHITE CHICKEN CHILI
If you love spicy food--this is for you. If not, you may want to decrease the heat to your liking. Flavorful and warming. Recipe courtesy of America's Test Kitchen.
Provided by AmyZoe
Categories Chicken Breast
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Season chicken liberally with salt and pepper.
- Heat oil in a large Dutch oven over medium-high heat until just smoking.
- Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using thongs, turn chicken and brown lightly on other side, about 2 minutes.
- While chicken is browning, remove and discard ribs and seeds for 2 jalapenos and mince flesh.
- In food processor, process half of poblano chilies, Anaheim chilies, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through.
- Transfer mixture to medium bowl. Repeat with remaining poblano chilies, Anaheim chilies, and onions and combine with first batch (do not wash food processor blade or workbowl).
- Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium.
- Add minced poblanos, chili-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt.
- Cover and cook, stirring occasionally until vegetables soften, about 10 minutes.
- Remove pot from heat.
- Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl.
- Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds.
- Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat.
- Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if substituting thighs) on instant-read thermometer, 15 to 20 minutes.
- Using tongs, transfer chicken to large plate.
- Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
- Mince remaining jalapeno, reserving and mincing ribs and seeds and set aside.
- When cool enough to handle, shred chicken into bite-sized pieces, discarding bones.
- Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeno (with seeds if desired) into chili and return to simmer.
- Adjust seasonings with salt and pepper to serve.
Nutrition Facts : Calories 594.2, Fat 25.3, SaturatedFat 6.8, Cholesterol 145.3, Sodium 593.8, Carbohydrate 32.5, Fiber 9.4, Sugar 7.2, Protein 58.9
LEAN WHITE CHICKEN CHILI
I found this recipe in a prevention cookbook. This chili is good for when you want something different.
Provided by Shari2
Categories Chicken Breast
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in large skillet over medium-high heat.
- Add chicken and cook until no longer pink.
- Remove chicken and set aside.
- Add onion and garlic to skillet and cook until tender.
- Place chicken, onion, and garlic in crockpot.
- Add wine, beans, mustard powder, cumin, salt and pepper.
- Cook on low 5 to 6 hours.
- Place servings into bowl (If using tortilla chips put them in bowl first).
- Sprinkle with cheese and add sour cream.
Nutrition Facts : Calories 318.9, Fat 5.3, SaturatedFat 1.3, Cholesterol 38.3, Sodium 324, Carbohydrate 34.8, Fiber 10.7, Sugar 1.5, Protein 26.9
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