WHITE CHICKEN CHILI WITH SALSA VERDE
This is an amazing white chicken chili recipe. It's no wonder it was a big winner for Rita! The white chili is on the lighter side. While it may not have any cream, it's full of flavor. Cumin really gives it the Southwest flavor you expect from chili. The salsa verde brings the chili to the next level of goodness. Fresh and full...
Provided by Reta Smith
Categories Chicken Soups
Time 1h30m
Number Of Ingredients 26
Steps:
- 1. In a large saucepan, combine water, lemon pepper, and cumin seed: bring to boil. Add chicken. Reduce heat to low; cover & simmer 20-30 minutes or until chicken is fork-tender and juices run clear.
- 2. While chicken is cooking, make the salsa verde by chopping all of the ingredients into a mixing bowl.
- 3. Add lime juice and seasoning. Mix well, cover, and chill until needed.
- 4. Remove chicken to a platter. Remove skin and bones. Chop into small pieces. Return to saucepan with the broth.
- 5. Spray medium skillet with cooking spray. Cook onions and garlic until tender. Add them to the chicken and broth along with the corn, chilies, cumin powder, and lime juice. Bring the mixture to a boil.
- 6. Add Northern beans and stir until heated through.
- 7. To serve, place a generous tablespoon of chips and cheese into 8 individual bowls.
- 8. Ladle white chili over the chips and cheese.
- 9. Serve with Salsa Verde and more chips, if desired. Simply add salsa to soup to add spice and texture plus a wonderful flavor. This is not a hot chili and is low in calories. The salsa is also good just with chips. Enjoy!
5-INGREDIENT WHITE CHICKEN CHILI
All you need is 5 ingredients and 15 min from start to finish! That's it! It doesn't get any simpler, easier or tastier!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat a large stockpot or Dutch oven over medium heat. Stir in chicken broth, chicken, beans, salsa verde and cumin; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until heated through, about 5 minutes. Serve immediately, garnished with cilantro, if desired.
WHITE CHICKEN CHILI WITH SALSA VERDE
Fresh poblano and serrano chiles are to thank for this chili's vibrant, warming flavor. It's the perfect dish to serve on a chilly winter night when you need a hearty bowl of chicken, veggies, and beans. The chili also comes together in just one pot for added convenience and super-easy cleanup. As well as the chiles, chicken, and beans, it features a medley of onions, garlic, chili powder, cumin, coriander, oregano, salsa verde, lime juice, and fresh cilantro. You can freeze any leftovers in 1-cup containers for easy, portion-controlled lunches for another time. Leftovers make a great filling for soft tacos or burritos.
Time 1h5m
Yield 10 servings
Number Of Ingredients 16
Steps:
- Heat oil in a large soup pot over medium heat. Add onion and peppers; sauté, stirring often, until softened, about 5 to 10 minutes. Add garlic, chili powder, salt, cumin, coriander and oregano; stir and cook, 1 minute.
- Add broth, chicken and beans; increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, covered, until chicken is cooked through, about 15 to 20 minutes. Remove chicken to a plate; let rest 5 minutes and then shred with two forks.
- Return shredded chicken to pot and stir in salsa verde, lime juice and cilantro; heat through. Yields about 1 cup per serving.
Nutrition Facts : Calories 90 kcal
CROCK POT WHITE CHICKEN CHILI
Healthy Crock Pot White Chicken Chili with a Salsa Verde twist! This easy comforting soup is filled with flavor, less than 220 calories a serving and guaranteed to be a favorite!
Provided by Krista
Categories Dinner
Yield 6
Number Of Ingredients 13
Steps:
- To a crock add whole chicken breasts, frozen corn, sweet onion, garlic cloves, red pepper, chicken stock, salsa verde, cumin, smoked paprika and black pepper.
- Using a spoon gently stir to mix everything together.
- Cook soup on HIGH for 3 hours.
- Remove chicken from the crock pot. Using two forks shred the chicken and place back in the crock pot along with pinto beans, lime juice and fresh cilantro. Cover and cook on HIGH an additional 30 minutes.
- Optional: garnish with greek yogurt and fresh cilantro.
- Serve.
Nutrition Facts : ServingSize 1 1/2 cups, Calories 215 calories, Sugar 6 g, Sodium 801 mg, Fat 3 g, SaturatedFat 0 g, Carbohydrate 26 g, Fiber 5 g, Protein 21 g, Cholesterol 37 mg
WHITE CHILI VI
Chunks of white meat chicken, Great Northern beans, salsa, and Pepper Jack cheese make this a super simple and super quick recipe sure to please everyone! Serve with tortilla chips and sour cream.
Provided by NBLANZY
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 4h5m
Yield 8
Number Of Ingredients 4
Steps:
- Combine the great Northern beans, salsa, pepperjack cheese, and chicken in a slow cooker.
- Cook on Low until cheese is melted completely into the chili and the flavors have combined, 4 to 5 hours.
Nutrition Facts : Calories 367.8 calories, Carbohydrate 40.3 g, Cholesterol 48 mg, Fat 12.1 g, Fiber 9.2 g, Protein 25.7 g, SaturatedFat 5.9 g, Sodium 658.1 mg, Sugar 1.7 g
WEIGHT WATCHERS WHITE CHICKEN CHILI WITH SALSA VERDE
Tried this recipe thinking I'd be the only one to eat it, but family enjoyed it so much said to SAVE this recipe. A win-win for me as it's fast, easy, and only 1 WW Smart Point. Freeze leftovers in 1-cup containers for easy, portion-controlled lunches another time.
Provided by Bonnie G 2
Categories < 60 Mins
Time 1h
Yield 1 Pot, 10 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large soup pot over medium heat. Add onion and peppers; sauté, stirring often, until softened, about 5 to 10 minutes. Add garlic, chili powder, salt, cumin, coriander and oregano; stir and cook, 1 minute.
- Add broth, chicken and beans; increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, covered, until chicken is cooked through, about 15 to 20 minutes. Remove chicken to a plate; let rest 5 minutes and then shred with two forks.
- Return shredded chicken to pot and stir in salsa verde, lime juice and cilantro; heat through.
- Serving size: 1 c.
Nutrition Facts : Calories 246.1, Fat 4, SaturatedFat 0.9, Cholesterol 58.2, Sodium 1047.2, Carbohydrate 24.3, Fiber 7.8, Sugar 4.7, Protein 28.2
CHICKEN CHILI VERDE
An adaptation of Rachael Ray's Chicken Chili Verde from the Rachael Ray Magazine. I can't find the original on her website any longer. (Or in my recipe collection!) This is a delicious and different version of your standard chili, using salsa verde as its base flavor instead of tomato sauce. We like to eat it with tortilla chips like a hearty dip.
Provided by EvaFortuna01
Categories Chicken
Time 1h
Yield 1 pot, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Chop all vegetables.
- Add chicken and stock to a large dutch oven/soup pot. Bring to a boil and poach until chicken is cooked through, about ten minutes. Remove chicken and set aside to cool. Divide stock in half.
- Meanwhile, in a small sauce pan, add EVOO, onion, jalapeno and bell pepper, cook until softened, five to eight minutes.
- Once peppers and onions are cooked, add garlic, cumin, adobo, salsa verde and white beans and two cups of the reserved stock. Bring to a simmer.
- In a food processor, pulse tortilla chips dry until well ground. Use a high speed setting, you want the chips as finely ground as possible. Once ground, add the remaining 2 cups of stock. Combine thoroughly.
- Transfer vegetable and stock mixture from sauce pan to the soup pot.
- Shred cooled chicken by hand directly into soup pot. Aim for 1/2 inches to 1 inches sized pieces. Slowly add tortilla chip/stock mixture while stirring. Add Salt, pepper and cilantro.
- Allow chili to cook down for at least 30 minutes. The longer it cooks, the better the flavors meld and the better it tastes, so this is a great meal to prepare early and leave on the stove. Tastes even better the next day too, if you manage to hold on to your leftovers!
- Serve in bowls topped with your favorite chili toppings with extra tortilla chips alongside for dipping.
Nutrition Facts : Calories 579.9, Fat 18.6, SaturatedFat 3.2, Cholesterol 116.2, Sodium 1104, Carbohydrate 49, Fiber 7, Sugar 10.3, Protein 51.8
CREAMY WHITE CHICKEN CHILI WITH SALSA VERDE
You will enjoy everything to do with this white chicken chili made with salsa verde. It tingles the nostrils, warms the tongue, and causes taste bud euphoria. Serve with sour cream and shredded pepper Jack cheese.
Provided by lynn9980
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h45m
Yield 10
Number Of Ingredients 14
Steps:
- Shred chicken meat; set aside.
- Place cream cheese in a microwave-safe bowl. Microwave on high power until soft, about 20 seconds. Add half-and-half and stir until completely mixed; set aside.
- Heat oil in a large skillet over medium heat. Add bell peppers, jalapenos, and garlic; saute until soft, 5 to 7 minutes. Toss in chicken, dried shallots, cayenne pepper, salt, and black pepper. Add chicken, cream cheese mixture, chicken stock, salsa, cumin, and oregano; bring to a boil.
- Reduce heat and simmer for 1 to 2 hours.
Nutrition Facts : Calories 343 calories, Carbohydrate 7.2 g, Cholesterol 98.7 mg, Fat 23.4 g, Fiber 0.8 g, Protein 24.8 g, SaturatedFat 9.6 g, Sodium 836.8 mg, Sugar 2.8 g
WHITE CHILI WITH VERDE SALSA
Pack in the flavors with our White Chili with Verde Salsa! This white chili recipe features ground turkey, TACO BELL® Verde Salsa and green chiles. Enjoy!
Provided by My Food and Family
Categories Home
Time 55m
Yield 5 servings (about 1 cup each)
Number Of Ingredients 13
Steps:
- Cook turkey, onions and garlic in large saucepan over medium-high heat 5 to 7 min. or until turkey is done and onions are tender, stirring occasionally; drain. Return turkey mixture to pan.
- Add beans, chiles, bouillon, dry seasonings and 3 cups water; stir. Bring to boil, stirring frequently. Cover; simmer over medium-low heat 10 min., stirring occasionally.
- Mix flour and remaining water until blended. Add to turkey mixture. Bring to boil over medium heat, stirring constantly; simmer over medium-low heat 20 min., stirring occasionally.
- Serve topped with cheese and salsa.
Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 1270 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 21 g
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