SLOW COOKER WHITE CHICKEN CHILI
This tangy, mildly spicy white-bean chili is as warming and comforting as a traditional chili, but in a lighter, brighter form. Plenty of green chiles - fresh and canned - provide kick while creamy white beans mellow it all out. To decrease the heat level, remove and discard the seeds from the jalapeño before you mince it. A large handful of chopped cilantro added at the end brings freshness, but if you don't care for cilantro, pass it at the table along with the other toppings or omit it entirely. Continuing the spirit of customizing your chili, you can make this in the slow cooker or on the stovetop. Use 3 cups chicken stock in the slow cooker and 4 cups on the stovetop, where liquid is more likely to evaporate.
Provided by Sarah DiGregorio
Categories dinner, weekday, soups and stews, main course
Time 6h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- In a large Dutch oven, melt the butter over medium heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Add the chopped green chiles, cumin, onion powder, oregano and cayenne and stir until fragrant, 1 to 2 minutes.
- Transfer the mixture into a 5- to 8-quart slow cooker. Generously season the chicken thighs with salt and add them to the pot. Stir in 3 cups chicken stock and the beans. Cover and cook on low until the chicken is tender, 4 to 6 hours.
- Shred the chicken using two forks. (You can do this directly in the pot, or remove the chicken to a bowl, shred it, then return it to the pot.) Stir in the frozen corn, cover and cook until warmed through, about 10 minutes. Stir in the cilantro, if using, and lime juice. Season to taste with salt. Serve in bowls and pass the toppings at the table.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 11 grams, Fiber 7 grams, Protein 34 grams, SaturatedFat 4 grams, Sodium 935 milligrams, Sugar 4 grams, TransFat 0 grams
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 CHILI WITH A KICK
Store-bought rotisserie chicken makes this spicy chili easy, but you could also cook your own. We like it with various combinations of sour cream, green onions, cheese and salsa on top. -Emmajean Anderson, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, saute onion in butter. Stir in flour until blended; cook and stir until golden brown, about 3 minutes. Gradually add broth and cream. Bring to a boil; cook and stir until thickened, about 2 minutes., Add the chicken, beans, corn, chiles, cumin, chili powder, salt, pepper and pepper sauce; heat through. Stir in cheese until melted. , If desired, garnish each serving with salsa and green onions.
Nutrition Facts : Calories 424 calories, Fat 21g fat (11g saturated fat), Cholesterol 113mg cholesterol, Sodium 896mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 5g fiber), Protein 31g protein.
WHITE CHICKEN CHILI WITH SPINACH
Make and share this White Chicken Chili With Spinach recipe from Food.com.
Provided by Barb Witherspoon
Categories Healthy
Time 2h30m
Yield 12 cups approx., 8 serving(s)
Number Of Ingredients 11
Steps:
- 1. Rinse Great Northern beans. Place in Dutch oven, cover with water, and soak overnight.
- 2. Add onion, garlic, spinach, green chiles, salt, pepper, cumin, and chicken broth to beans.
- 3. Simmer, uncovered, for 2 hours or till beans are cooked and tender.
- 4. Add grated pepper jack and chicken, continue simmering until chicken is warm and cheese is melted.
Nutrition Facts : Calories 280.8, Fat 8.4, SaturatedFat 4.6, Cholesterol 29.2, Sodium 1069.4, Carbohydrate 31.5, Fiber 9.8, Sugar 2.4, Protein 20.6
EASY WHITE CHILI
A very tasty, somewhat spicy, variation of chili that uses chicken. I like to serve it with sweet corn bread.
Provided by Nancie Thompson
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for 10 minutes, or until onions are tender. Add the chicken, chicken broth, green chile peppers, cumin, oregano and cayenne pepper and bring to a boil.
- Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly. Pour into individual bowls and top with the cheese.
Nutrition Facts : Calories 520.7 calories, Carbohydrate 59.2 g, Cholesterol 53.8 mg, Fat 13.9 g, Fiber 13.6 g, Protein 41.1 g, SaturatedFat 4.9 g, Sodium 935 mg, Sugar 2.6 g
QUICK CHILI WITH A KICK!
This chili recipe has been adapted from others to make it my own. The very first time i made it, i was quite impressed and had to share! The cook and prep time is quick, and it packs an awesome kick that isn't too spicy but just perfect. I made this for a potluck at work and it was the first thing to go! Its good without toppings but you can also serve it with sour cream, chives, cheese, etc. You can also add a variety of meats to your own personal preference.
Provided by punkypiglet07
Categories Lunch/Snacks
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- 1. Cook meat with onions and jalapenos until meat is cooked through, in a large pot or dutch oven.
- 2. Drain any excess grease and add tomatoes, sauce, seasonings, and water. Bring to a boil.
- 3. Add beans. Cover and simmer for 1 hour. Serve with toppings of choice.
Nutrition Facts : Calories 184.6, Fat 1.5, SaturatedFat 0.3, Sodium 1056.1, Carbohydrate 34.1, Fiber 11.1, Sugar 4.6, Protein 11.1
WHITE CHILI
Provided by Ellie Krieger
Categories Soup/Stew Bean Chicken Sauté Super Bowl Family Reunion Healthy Potluck Boil Chile Pepper
Yield Serves 6
Number Of Ingredients 15
Steps:
- 1. Heat 1 tablespoon of the oil in a large saucepan over a medium-high flame. Add the chicken pieces and sauté for 5 minutes, or until cooked through. Remove from the pan and set aside.
- 2. Add the remaining tablespoon of oil and the onion to the pan, and sauté over medium heat until the onion is tender, about 3 minutes. Add the garlic and sauté for 1 minute more. Add the chilis, salsa, chicken broth, cumin, and oregano, and bring to a boil. Reduce the heat and simmer for 20 minutes.
- 3. Add the chicken and beans, and cook for 5 minutes more. Stir in the lime juice, then season with salt to taste. Serve topped with cilantro, yogurt, and cheese.
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- Heat canola oil in a large stockpot over medium-high heat. Sprinkle chicken with salt and pepper. Cook half the chicken on both sides until browned, about four minutes per side. Remove from stockpot. Repeat with remaining chicken.
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- 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.
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