White Lightning Chicken Chili Food

WHITE CHICKEN CHILI RECIPE

Steps:

• Heat dressing in Dutch oven on medium heat. Add onions, carrots and garlic; cook 5 min. or until crisp-tender, stirring frequently.
• Add chicken and peppers; cook 7 to 8 min. or until lightly browned, stirring frequently. Add cumin, coriander and oregano; mix well.
• Add beans, broth and salsa; mix well. Bring to boil, stirring occasionally. Simmer, partially covered, on medium-low heat 20 min., stirring occasionally.
• Serve topped with sour cream.

WHITE LIGHTNING CHILI

Steps:

• Heat the oil in the pan over medium heat.
• Add the onion and saute 5-6 minutes.
• While sauteeing, add a pinch of kosher salt and a little fresh cracked pepper (just to give the onions a little chance.).
• Add the garlic and saute 1 minute.
• Add chicken broth, the navy beans, the pepper, the oregano, the cumin, and the chipotle chili powder.
• Mash the can of pinto beans with a potato masher.
• Stir into the soup.
• Stir in chicken and chilis.
• Simmer 5 minutes or until thoroughly heated.
• Garnish, and serve.

WHITE CHICKEN CHILI

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.

WHITE LIGHTNING CHICKEN CHILI RECIPE - (4.1/5)

Steps:

• * Sauté onion, celery and garlic in hot oil in a large Dutch oven over medium-high heat 5 minutes or until onion is tender. * Stir in chicken, next 3 ingredients, and 2 cans navy beans. * Coarsely mash remaining can navy beans, and stir into chicken mixture. * Bring to a boil, stirring often; cover, reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes. * Serve with desired toppings.

WHITE LIGHTNING TEMPEH CHILI

Steps:

• Heat olive oil in a large saute pan on med-high heat. Add garlic, onions and tempeh.
• Saute until onions and garlic are tender, about 5 minutes.
• In a large dutch oven, add chicken broth, cumin, coriander, white pepper, lime juice and habanera peppers.
• Bring to a boil.
• Reduce heat to medium, cover and let simmer 10 minutes.
• Add tempeh, garlic and onion mixture, corn, beans, yellow pepper, mushrooms and white wine.
• Cover and let simmer 30 minutes.
• Remove from heat. Stir in the sour cream. Garnish with pepper jack cheese and cilantro.

DELICIOUS WHITE CHICKEN CHILI

Steps:

• Cook onion in 2 Tbsp of the olive oil until soft and set aside.
• In a dutch oven, add remaining olive oil on low and add flour, stirring continuously to make a roux.
• Stir in onion, then gradually add broth, and half and half, whisking constantly.
• Bring mixture to a boil, then simmer.
• Stir in tabasco, chili powder, cumin, salt, and white pepper, beans, chicken, and chilies, simmer for approximately 30 minutes, stirring occasionally.
• Add sour cream, and half and half and simmer for another 15 minutes.
• Serve with tortilla chips, salsa, shredded Monterey Jack cheese, and sour cream.

WHITE LIGHTNING CHILI

Steps:

• Cook chicken, put all ingredients in a crock-pot and heat.

WHITE LIGHTNING TURKEY CHILI

Steps:

• Drain the beans and put in large stock pot. Add all other ingredients, cover and simmer for two to three hour or until beans are tender.
• Ladle into soup bowls and top with sour cream and shredded Monterey Jack cheese if desired.

GREEN AND WHITE LIGHTNING CHUNKY CHICKEN CHILI

Steps:

• Heat a soup pot over med-high heat with the vegetable oil; add in the chicken to the hot oil; season with salt and pepper.
• Cook 2-3 minutes, stirring often; add in onion, garlic, jalapeno, cumin, and coriander; cook 3-4 minutes, continuing to stir.
• Add in the tomatillo salsa and chicken broth; bring to a simmer.
• Add half of the beans; with a fork thoroughly mash the other half of the beans, then add to the chili.
• Simmer for 10 minutes; remove chili from heat and add in cilantro, parsley, and lime juice.
• Serve each bowl of chili with a little shredded cheese on top; crush up some chips and stir.

WHITE LIGHTNING CHICKEN CHILI

Steps:

• Saute onion and garlic in hot oil in large Dutch oven over medium high heat for 5 minutes or until onion is tender.
• Stir in chicken, chicken broth, green chilies and seasoning mix with 2 cans beans.
• Coarsely mash remaining can of beans and add to chicken mixture.
• Bring to boil, stirring often.
• Cover and reduce heat to medium low and simmer, stirring occasionally for 10 minutes.

WHITE HEAT CHICKEN CHILI

Steps:

• Heat olive oil in large sauté pan over medium heat.
• Add garlic, onions, and chicken. Sauté for 10-15 minutes or until chicken is no longer pink. Set aside.
• In a large stock pot combine chicken broth, cumin, coriander, ground white pepper, lime juice, jalapeno peppers and bring to a boil.
• Reduce heat to medium-low, cover with lid, and let simmer for 10-15 minutes. (The aroma of this soup base is very pungent -- don't let it scare you! Once it's all put together, the base blends beautifully with the other ingredients, mellows out a bit and creates a wonderful flavor.).
• Add the chicken, garlic, and onion mixture, plus the corn, beans, bell pepper, and beer.
• Cover and let simmer for approximately 30-35 minutes.
• When finished, remove from heat and stir in the sour cream and fresh cilantro.
• Garnish each bowl with the shredded pepper jack cheese and/or pico de gallo and serve with tortilla chips. Enjoy!