Americas Test Kitchen White Chicken Chili Recipes

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WHITE CHICKEN CHILI



White Chicken Chili image

Three kinds of chile peppers, customizable to your heat level, plus toasted spices boost the flavor of this white chili thickened with corn tortillas.

Provided by Food Network Kitchen

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
1 onion, chopped
3 cloves garlic, chopped
2 jalapeno peppers (1 diced, 1 halved; remove seeds for less heat)
1 poblano chile pepper, seeded and chopped
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon ground allspice
2 pounds ground chicken
Kosher salt and freshly ground pepper
2 15-ounce cans white navy beans (do not drain)
1 4-ounce can chopped green chiles (do not drain)
2 cups low-sodium chicken broth
3 corn tortillas, torn, plus more for serving
1 bunch cilantro, leaves roughly chopped
Shredded cheddar cheese, sour cream and pickled jalapenos, for topping
Lime wedges, for serving

Steps:

  • Heat the oil in a large Dutch oven or pot over medium heat. Add the onion, garlic, both jalapenos, the poblano, cumin, coriander, oregano and allspice. Cook, stirring occasionally, until the vegetables are softened and the spices are toasted, about 7 minutes. Add the chicken, 1 teaspoon salt and a few grinds of pepper. Cook, stirring and breaking up the meat with a wooden spoon, until it starts browning, about 5 minutes.
  • Add the beans, canned chiles, broth and 1 1/4 cups water; bring to a boil. Add the torn tortillas to the pot; reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 40 minutes.
  • Remove the halved jalapeno from the chili and stir in all but a few tablespoons of the cilantro; season with 1/2 teaspoon salt and a few grinds of pepper. Serve with assorted toppings, the reserved cilantro, lime wedges and more tortillas.

WHITE CHICKEN CHILI



White Chicken Chili image

Provided by Valerie Bertinelli

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

1 tablespoon vegetable oil
2 cloves garlic, finely chopped
1 small jalapeno, stemmed, seeded and finely chopped
1 medium onion, chopped
Kosher salt and freshly ground black pepper
1/2 teaspoon ancho chile powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
4 cups chicken stock
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Two 15-ounce cans white beans
Two 4-ounce cans mild chopped green chiles
Serving suggestions: chopped cilantro, sliced scallions, chili-lime corn nuts, tortilla chips, sour cream, sliced radishes, pickled jalapenos, avocado, grated Cheddar or Monterey Jack, chopped bacon, shredded cabbage

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.

CREAMY WHITE CHILI



Creamy White Chili image

I got the best white chili recipe from my sister-in-law, who made a big batch and served a crowd one night. It was a hit. It's easy and quick, which is helpful since I'm a college student. In all my years of 4-H cooking, I've never had another dish get so many compliments. -Laura Brewer, Lafayette, Indiana

Provided by Taste of Home

Categories     Dinner     Lunch

Time 50m

Yield 7 servings.

Number Of Ingredients 17

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1-1/2 teaspoons garlic powder
1 tablespoon canola oil
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chiles
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup heavy whipping cream
Tortilla chips, optional
Shredded cheddar cheese, optional
Sliced seeded jalapeno pepper, optional

Steps:

  • In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Remove from the heat; stir in sour cream and cream. If desired, top with tortilla chips, cheese and jalapenos.

Nutrition Facts : Calories 334 calories, Fat 16g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 1045mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 7g fiber), Protein 22g protein.

AMERICA'S TEST KITCHEN WHITE CHICKEN CHILI



America's Test Kitchen White Chicken Chili image

Number Of Ingredients 14

3 pounds bone-in, skin-on chicken breast halves , trimmed of excess fat and skin
1 tablespoon vegetable oil
3 poblano chiles (medium), stemmed, seeded, and cut into large pieces
3 Anaheim chile peppers (medium), stemmed, seeded, and cut into large pieces
2 medium onions , cut into large pieces (2 cups)
6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
2 cans cannellini beans , drained and rinsed (14.5-ounce)
3 cups low-sodium chicken broth
3 tablespoons fresh lime juice (from 2 to 3 limes)
1/4 cup minced fresh cilantro leaves
4 scallions , white and light green parts sliced thin
3 jalapeño chiles medium

Steps:

  • 1. Season chicken liberally with salt and pepper. Heat oil in 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 tongs, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.
  • 2. While chicken is browning, remove and discard ribs and seeds from 2 jalapeños; mince flesh. In food processor, process half of poblano chiles, Anaheim chiles, 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 chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).
  • 3. Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapeños, chile-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.
  • 4. 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 using thighs) on instant-read thermometer, 15 to 20 minutes (40 minutes if using thighs).
  • 5. 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.
  • 6. Mince remaining jalapeño, reserving and mincing ribs and seeds (see note above), 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 jalapeño (with seeds if desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve.

AMERICA'S TEST KITCHEN WHITE CHICKEN CHILI



America's Test Kitchen White Chicken Chili image

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

3 lbs chicken breasts (trimmed of excess fat and skin)
1 tablespoon vegetable oil
3 medium jalapeno chiles
3 poblano chiles (stemmed, seeded, and cut into large pieces)
3 anaheim chilies (stemmed, seeded, and cut into large pieces)
2 medium onions, cut into large pieces
6 garlic cloves (medium, minced or pressed through garlic press)
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
29 ounces cannellini beans, rinsed and drained
3 cups low sodium chicken broth
3 tablespoons fresh lime juice (about 2 to 3 limes)
1/4 cup cilantro leaf, minced
4 scallions, white and light green parts sliced thin

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

ROASTED CHICKEN WHITE CHILI



Roasted Chicken White Chili image

Provided by Damaris Phillips

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 16

1 pound boneless, skinless chicken thighs
1/4 cup vegetable oil, plus more for drizzling
Kosher salt and freshly ground white pepper
3 celery stalks, cut into medium dice (about 1 cup)
1 medium onion, cut into medium dice (about 2 cups)
1 yellow bell pepper, cut into medium dice (about 1 cup)
1/4 cup all-purpose flour
4 cups (1 quart) chicken stock, warmed
Two 15-ounce cans Great Northern beans
Two 4-ounce cans chopped green chiles
2 teaspoons garlic powder
2 teaspoons ground cumin
1 teaspoon minced fresh rosemary
2 green tomatoes, cut into large dice (about 2 cups)
1/2 to 1 teaspoon cayenne, depending on how much spice you like
Sour cream, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Drizzle the chicken with some oil, season with salt and pepper and put on a baking sheet. Roast until the internal temperature registers 165 degrees F on a meat thermometer, 15 to 20 minutes. Set aside until cool enough to handle, then cut into large dice.
  • Meanwhile, add 1/4 cup oil to a large Dutch oven and heat over medium heat. When hot, add the celery, onions and bell peppers and saute until tender, 4 to 5 minutes. Add the flour, stir to coat the vegetables and cook until the flour starts to brown, about 3 minutes. Whisk in the warm chicken stock, stirring until combined. Add the beans, chiles, garlic powder, cumin, rosemary and green tomatoes and bring to a simmer, cooking until the mixture starts to thicken, 15 to 20 minutes.
  • Add the diced chicken and cayenne and season with salt and pepper. Cover and cook for another 10 minutes to warm through. Serve garnished with sour cream.

FAST WHITE CHICKEN CHILI



Fast White Chicken Chili image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 18

1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons dried oregano
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
4 skinless, boneless chicken breasts (1 1/2 to 2 pounds total)
3 cups low-sodium chicken broth
1/2 cup heavy cream
2 tablespoons masa harina
Two 15-ounce cans cannellini beans, drained and rinsed
Two 4-ounce cans chopped green chiles, drained
One 10-ounce bag frozen corn
2 cups grated Monterey Jack cheese
1 avocado, diced
4 to 6 lime wedges

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.

EASY WHITE CHICKEN CHILI



Easy White Chicken Chili image

Chili is one of our best cold-weather strategies. We use chicken and white beans for a twist on the regular bowl of red. It's soothing comfort food. -Rachel Lewis, Danville, Virginia

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 pound lean ground chicken
1 medium onion, chopped
2 cans (15 ounces each) cannellini beans, rinsed and drained
1 can (4 ounces) chopped green chiles
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth
Optional toppings: Reduced-fat sour cream, shredded cheddar cheese and chopped fresh cilantro

Steps:

  • In a large saucepan, cook chicken and onion over medium-high heat until chicken is no longer pink, 6-8 minutes, breaking up chicken into crumbles., Pour 1 can of beans in a small bowl; mash slightly. Stir mashed beans, remaining can of beans, chiles, seasonings and broth into chicken mixture; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, 12-15 minutes. Serve with toppings as desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts : Calories 228 calories, Fat 5g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 504mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges

WHITE CHICKEN CHILI RECIPE BY TASTY



White Chicken Chili Recipe by Tasty image

This white chicken chili is perfect for a bowl of weeknight comfort. Half of the beans are mashed for extra creaminess (without cream!), but otherwise the stew is full of texture from cubed chicken, green chiles, corn, and Great Northern beans. Don't forget the toppings!

Provided by Betsy Carter

Categories     Lunch

Time 55m

Yield 4 servings

Number Of Ingredients 17

2 cans great northern beans, drained and rinsed, divided
1 tablespoon olive oil
1 lb boneless, skinless chicken breast, cubed
3 teaspoons kosher salt, divided
1 medium yellow onion, diced
3 cloves garlic, minced
2 cans green chile
2 teaspoons ground cumin
1 teaspoon dried oregano
¼ teaspoon cayenne
1 teaspoon chili powder
½ teaspoon freshly ground black pepper
4 cups low sodium chicken stock
2 cups frozen corn, thawed
shredded cheddar cheese, for serving
fresh cilantro leaf, for serving, roughly chopped
sour cream, for serving

Steps:

  • Add 1 can of Great Northern beans to a medium bowl. Mash with a potato masher or fork until chunky.
  • Add the olive oil to a large pot or Dutch oven over medium-high heat. Once the oil begins to shimmer, add the chicken and season with 1 teaspoon of salt. Cook, stirring occasionally, until the chicken is cooked through and browned on all sides, about 10 minutes.
  • Add the onion and cook, stirring often, until softened and golden brown, 3-4 minutes. Add the garlic, green chiles, cumin, oregano, cayenne, chili powder, and black pepper and stir until the chicken is coated and the spices are aromatic, about 1 minute.
  • Add the mashed beans and chicken stock and stir to combine. Bring the soup to a low boil, then reduce the heat to low, cover, and simmer for 15 minutes.
  • Add the remaining can of whole beans, corn, and remaining 2 teaspoons of salt. Cover and continue to simmer for 10 minutes, until warmed through.
  • Ladle the chili into bowls and top with shredded cheddar cheese, cilantro, and sour cream.
  • Enjoy!

WHITE CHICKEN CHILI



White Chicken Chili image

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

Categories     Dinner     Lunch

Time 40m

Yield 10 servings (2-1/2 quarts)

Number Of Ingredients 12

1 pound boneless skinless chicken breasts, chopped
1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
2 cans (14 ounces each) chicken broth
1 can (4 ounces) chopped green chiles
2 teaspoons ground cumin
2 teaspoons dried oregano
1-1/2 teaspoons cayenne pepper
3 cans (14-1/2 ounces each) great northern beans, drained, divided
1 cup shredded Monterey Jack cheese
Sliced jalapeno pepper, optional

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

WHITE CHICKEN CHILI



White Chicken Chili image

From America's Test Kitchen. A very thick, filling chili. If you like yours more soup-like, I would suggest adding a little more chicken broth. We like our soups thick, so this was perfect for our tastes. Adjust the heat in this dish by adding the minced ribs and seeds from the jalapeño at the end of cooking time. If Anaheim chiles cannot be found, add an additional poblano and jalapeño to the chili. This dish can also be successfully made by substituting chicken thighs for the chicken breasts. If using thighs, increase the cooking time to about 40 minutes. Serve chili with sour cream, tortilla chips, and lime wedges.

Provided by Beth A.

Categories     Chicken Breast

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 15

3 lbs chicken breast halves, bone-in, skin-on, trimmed of excess fat and skin
table salt & fresh ground pepper
1 tablespoon vegetable oil
3 medium jalapeno chiles
3 poblano chiles, stemmed, seeded, and cut into large pieces (medium)
3 anaheim chilies, stemmed, seeded, and cut into large pieces (medium)
2 medium onions, cut into large pieces (2 cups)
6 medium garlic cloves, minced (about 2 tablespoons)
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
2 (14 1/2 ounce) cans cannellini beans, drained and rinsed
3 cups low sodium chicken broth
3 tablespoons fresh lime juice (from 2 to 3 limes)
1/4 cup minced fresh cilantro leaves
4 scallions, white and light green parts sliced thin

Steps:

  • Season chicken liberally with salt and pepper. Heat oil in 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 tongs, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.
  • While chicken is browning, remove and discard ribs and seeds from 2 jalapeños; mince flesh.
  • In food processor, process half of poblano chiles, Anaheim chiles, 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 chiles, Anaheim chiles, and onions; 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 jalapeños, chile-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 using thighs) on instant-read thermometer, 15 to 20 minutes (40 minutes if using thighs).
  • 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 jalapeño, reserving and mincing ribs and seeds (see note above), 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 jalapeño (with seeds if desired) into chili and return to simmer.
  • Adjust seasonings with salt and pepper and serve.

Nutrition Facts : Calories 670.4, Fat 25, SaturatedFat 6.7, Cholesterol 145.3, Sodium 195.9, Carbohydrate 47.3, Fiber 10.7, Sugar 5.2, Protein 65

WHITE CHILI WITH A KICK



White Chili with a Kick image

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

1 large onion, chopped
6 tablespoons butter, cubed
2 tablespoons all-purpose flour
2 cups chicken broth
3/4 cup half-and-half cream
1 rotisserie chicken, cut into bite-sized pieces
2 cans (15 ounces each) cannellini beans, rinsed and drained
1 can (11 ounces) white corn, drained
2 cans (4 ounces each) chopped green chiles
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon hot pepper sauce
1-1/2 cups shredded pepper jack cheese
Optional: Salsa and chopped green onions

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.

EASY WHITE CHICKEN CHILI



Easy White Chicken Chili image

This is a recipe given to me by a good friend and co-worker. It has a wonderful flavor that I think anyone can appreciate, especially for a quick fix on a cold winter day! Serve with jasmine rice as side with chili or fresh French or Italian bread.

Provided by EPHESIS

Categories     Soups, Stews and Chili Recipes     Chili Recipes     White Chili Recipes

Time 55m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
3 skinless, boneless chicken breast halves
1 large onion, chopped
2 cloves garlic, minced
5 ¼ cups chicken broth
3 (15 ounce) cans cannellini (white kidney) beans, rinsed and drained
2 (4 ounce) cans chopped green chiles
1 tablespoon dried oregano
1 teaspoon ground cumin
2 pinches cayenne pepper, or to taste
¼ cup chopped fresh cilantro, or to taste
½ cup shredded Monterey Jack cheese, or to taste
salt to taste

Steps:

  • Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until the chicken is browned completely, 3 to 5 minutes per side.
  • Remove the chicken to a cutting board, cut into 1-inch pieces, and return to the Dutch oven; add chicken broth, cannellini, green chilies, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 45 minutes.
  • Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese. Season with salt to serve.

Nutrition Facts : Calories 466 calories, Carbohydrate 53 g, Cholesterol 63 mg, Fat 11.6 g, Fiber 14.2 g, Protein 34.7 g, SaturatedFat 3.7 g, Sodium 2725.7 mg, Sugar 4.8 g

AWARD-WINNING WHITE CHICKEN CHILI



Award-Winning White Chicken Chili image

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

1 ¼ pounds skinless, boneless chicken breast
2 (15 ounce) cans great Northern beans
1 (15 ounce) can white corn
1 (14 ounce) can chicken broth
1 (10.5 ounce) can cream of chicken soup
1 (4 ounce) can chopped green chile peppers
1 (1.25 ounce) package taco seasoning
½ cup sour cream
½ cup shredded pepper Jack cheese, or to taste

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

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WHITE CHICKEN CHILI RECIPE (WITH WHITE BEANS & CORN)
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Web Jan 29, 2020 Stir in the beans and corn, reduce the heat to low, and simmer for 15 minutes. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and whisk until completely combined. …
From thekitchn.com


AMY'S AMAZING WHITE CHICKEN CHILI (VIDEO) – KALYN'S …
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Web Oct 14, 2022 Amy's Amazing White Chicken Chili Prep Time 15 minutes Cook Time 50 minutes Total Time 1 hour 5 minutes Amy's Amazing White Chicken Chili can be made in the Instant Pot or on the stove, and this …
From kalynskitchen.com


10 TOP-RATED WHITE CHICKEN CHILI RECIPES | TASTE OF HOME
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Web Dec 11, 2019 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 …
From tasteofhome.com


WHITE CHICKEN CHILI FOR TWO | AMERICA'S TEST KITCHEN RECIPE
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Web To achieve the right consistency for our chili, we used two thickeners: flour and pureed hominy. Cooking the flour briefly with the aromatics and spices—poblano chiles, onion, garlic, cumin, and coriander—created a …
From americastestkitchen.com


THE ULTIMATE WHITE CHICKEN CHILI - PLAIN CHICKEN
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Web Nov 23, 2016 The Ultimate White Chicken Chili – the BEST of the BEST White Chicken Chilis! SO good and ready to eat in under 20 minutes! Rotisserie chicken, white beans, corn, green chilies, chicken broth, …
From plainchicken.com


QUICK WHITE CHICKEN CHILI | AMERICA'S TEST KITCHEN RECIPE
Web Usually chili needs to simmer for hours, making it an all-day affair, but this mildly spiced, tomato-free chicken version is ready in less than an hour. Canned hominy and store …
From americastestkitchen.com
5/5 (2)
Category Main Courses, Stews, Soups
Servings 4-6


WHITE CHICKEN CHILI - AMERICAS TEST KITCHEN RECIPE - YOUTUBE
Web White Chicken Chili - Americas Test Kitchen Recipe - YouTube 0:00 / 1:49 White Chicken Chili - Americas Test Kitchen Recipe Tiff Cooks 49 subscribers Subscribe 1 …
From youtube.com


WHITE CHICKEN CHILI | AMERICA'S TEST KITCHEN
Web Combine 2 teaspoons flour and cinnamon in small bowl; dust flour mixture evenly over cherries and toss to coat thoroughly. 2. Meanwhile, whisk eggs, 2/3 cup sugar, vanilla, …
From americastestkitchen.com


EASY WHITE CHICKEN CHILI (STOVETOP RECIPE) - YOUTUBE
Web Chicken Chili is the ultimate cozy comfort food and a recipe you’ll have on repeat in Fall. It also reheats well so it’s a great make-ahead recipe for meal p...
From youtube.com


WHITE CHICKEN CHILI RECIPE | THE RECIPE CRITIC
Web Nov 3, 2020 Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3-4 minutes until translucent. Add the chicken to the pot along with the cumin, coriander, …
From therecipecritic.com


WHITE CHICKEN CHILI - EASY & HEALTHY RECIPE! - KRISTINE'S KITCHEN
Web Nov 23, 2020 Push the onion and garlic to the edges of the pot and place the chicken breasts in the center. Brown the chicken on both sides, 3 to 4 minutes per side. Add all …
From kristineskitchenblog.com


AWARD WINNING WHITE CHICKEN CHILI - PANNING THE GLOBE
Web Sep 2, 2018 Spice and Roast the Chicken: Preheat the oven to 350ºF. Spread chicken out in a roasting pan. Drizzle with 1 tablespoon olive oil and season with 2 teaspoons …
From panningtheglobe.com


CHILI RECIPE AMERICA'S TEST KITCHEN : TOP PICKED FROM OUR EXPERTS
Web America's Test Kitchen White Chicken Chili Recipe - Food.com new www.food.com Heat oil in a large Dutch oven over medium-high heat until just smoking. Add chicken, skin …
From recipeschoice.com


EASY WHITE CHICKEN CHILI - SPEND WITH PENNIES
Web Jan 18, 2023 Add chicken broth, white kidney beans, mild green chilis, corn, diced chicken, chili powder, cumin, and oregano. Cover and simmer for 25 minutes or until …
From spendwithpennies.com


WHITE CHICKEN CHILI RECIPE | VALERIE'S KITCHEN
Web Apr 30, 2021 Add chicken and saute for 4 to 5 minutes, or until nicely browned. While cooking, season with 1/2 teaspoon salt and fresh ground black pepper, to taste. Remove …
From fromvalerieskitchen.com


AMERICAS TEST KITCHEN CHICKEN ENCHILADAS RECIPE RECIPES
Web Recipe Instructions Preheat oven to 350. Pat chicken dry and season with salt and pepper.Combine the chicken and enchilada sauce in a medium saucepan & simmer for …
From kramke.motoretta.ca


WHITE CHICKEN CHILI - BAREFEET IN THE KITCHEN
Web Dec 28, 2020 In a large saucepan, over medium heat, heat the oil. Add the onion, fresh garlic and saute 2 minutes, until fragrant. Add the broth, beans, chile and the spices. …
From barefeetinthekitchen.com


AMERICAS TEST KITCHEN WHITE CHICKEN CHILI RECIPES
Web Steps: Heat a large pot over medium heat and add oil. Add beef and sprinkle with baking powder. Brown beef, stirring to break up into smaller chunks, until no longer pink, 5 to 10 …
From tfrecipes.com


WHITE CHICKEN CHILI SUPPER | AMERICA'S TEST KITCHEN
Web Chicken chili might sound like heresy—after all, isn’t chili supposed to be made with beef?—but this Southwestern dish is a light, bright alternative to tomato-rich beef chili. …
From americastestkitchen.com


INSTANT POT WHITE CHICKEN CHILI RECIPE - NATASHASKITCHEN.COM
Web Feb 11, 2019 Step 1: Combine everything in your Instant Pot and stir together. Step 2: Top with cream cheese and set on manual high pressure for 20 minutes. It will warm up, cook …
From natashaskitchen.com


WHITE CHICKEN CHILI RECIPES : FOOD NETWORK | FOOD NETWORK
Web 2 days ago Slow-Cooker White Chicken Chili. Recipe | Courtesy of Ree Drummond. Total Time: 8 hours 25 minutes. 97 Reviews.
From foodnetwork.com


BEST WHITE CHICKEN CHILI RECIPE - HOW TO MAKE WHITE CHICKEN CHILI
Web Jan 25, 2022 1 Heat a large Dutch oven over medium-high heat. Add the olive oil, then onion and poblano pepper. Season with ½ teaspoon of salt and cook until slightly …
From thepioneerwoman.com


EASY WHITE CHICKEN CHILI RECIPE FROM KRISTIN CAVALLARI'S NEW COOKBOOK
Web Jan 14, 2021 Directions. In a large Dutch oven set over medium-high heat, add the avocado oil. Add the chicken and cook until the chicken pieces are browned, 15 …
From goodmorningamerica.com


SARAH'S WHITE CHICKEN CHILI RECIPE - PINCH OF YUM
Web Oct 26, 2020 Cook bacon and veggies: Add the bacon to a large Dutch oven over medium heat. Once the bacon starts heating up, add the onion, garlic, and jalapeño mix so it all …
From pinchofyum.com


THE BEST WHITE CHICKEN CHILI RECIPE | LAURA IN THE KITCHEN
Web Preparation 1) In a large dutch oven, add the oil, while it preheats and gets nice and hot over medium high heat, season the chicken on both sides with salt and pepper, cook skin …
From laurainthekitchen.com


HEALTHY WHITE CHICKEN CHILI | AMBITIOUS KITCHEN
Web Jan 6, 2022 Simmer on medium low heat for 20-30 minutes. After 20 minutes, remove the chicken with a slotted spoon and shred with two forks. Next add in fresh lime juice and …
From ambitiouskitchen.com


RECIPES - WHITE CHICKEN CHILI - HALLMARK CHANNEL
Web Heat oil in 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 …
From hallmarkchannel.com


EASY WHITE CHICKEN CHILI - THE STAY AT HOME CHEF
Web Add in onion, celery, and bell pepper and saute 5 to 7 minutes, until soft. Stir in garlic, cumin, chili powder, and cayenne pepper. Cook 1 minute. Pour in chicken broth, white …
From thestayathomechef.com


WHITE CHICKEN CHILI | THE CITY COOK, INC.
Web Feb 24, 2011 Let chili settle for 5 minutes, then remove fat from surface using large spoon. Stir in shredded chicken and pickled jalapeños and let sit until heated though, about 5 …
From thecitycook.com


TOP 44 CHILI RECIPE AMERICAS TEST KITCHEN RECIPES
Web Add minced poblanos, chili-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt.Cover and cook, stirring occasionally until vegetables soften, about 10 …
From kramke.motoretta.ca


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