Award Winning White Chicken Chili Recipes

CREAMY WHITE CHILI

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.

AWARD WINNING WHITE CHICKEN CHILI

Steps:

• In a stock pot, add diced onion and olive oil. Saute until clear.
• Add seasoning packet and all other "dry" ingredients.
• Continue to saute dry ingredients for a few minutes, stirring often.
• Whisk in the water and lime juice (if using)and heat to boiling.
• Add Chicken, beans, rotel, diced chili's, cheese dip, 1/2 and 1/2 and the sour cream.
• Stir thoroughly and reduce heat to a simmer.
• Let simmer for ~30 minutes and enjoy
• It's even better the next day.

AWARD-WINNING WHITE CHICKEN CHILI

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.

AWARD WINNING CHICKEN CHILI

Steps:

• Cover chicken with water in a large pot and bring to a boil; reduce heat to low and simmer until chicken is no longer pink in the center, 45 minutes to 1 hour. Remove chicken and set aside to cool. Reserve cooking liquid. Shred chicken when cool enough to handle.
• Combine chicken, cooking liquid, white beans, hominy, onion, green chiles, garlic, cumin, oregano, and chicken bouillon in a slow cooker. Cover and refrigerate overnight.
• Cook chicken and bean mixture on Low in slow cooker for 4 to 4 1/2 hours. Top individual servings with Monterey Jack cheese.

WHITE CHICKEN CHILI

Steps:

• Place all ingredients except sour cream and cilantro, in a slow cooker*. Cook on low for 6-8 hours, or on high for 3-4 hours.
• Garnish with sour cream and cilantro.

AWARD WINNING WHITE CHICKEN CHILI

Steps:

• Preheat oven to 350. Spread chicken out in a roasting pan,.
• Drizzle with tablespoon olive oil and season with 2 teaspoons chili powder, a tablespoon cumin, 1/2 teaspoon salt, and a pinch or two of cayenne. Roast for 30 minutes. Shred or cut into bite sized pieces. Set aside.
• In a large pot heat remaining 2 tablespoons olive oil. Saute onion and garlic over medium heat for 5 minutes or so, until tender.
• Add beans, shredded chicken, chilies, oregano,2 tablespoons chili powder (the author says her secret is to use a couple different kinds of chili powder), 2 tablespoons cumin, 1/2 teaspoon salt, and 1/4 teaspoon cayenne (or more).
• Add 4 cups chicken broth, reserving the rest for thinning the chili to your desired consistency. Stir to combine and simmer gently on low for 20 minutes. To keep the chicken tender, do not let the pot boil.
• Remove from the heat and let cool for 5 minutes or so before proceeding. With the pot still off the heat, stir 3 cups of cheese into the pot a cup at a time. Then stir in a cup of sour cream (for Dean's richer creamier version add all the cups of cheese and 2 cups of sour cream).
• Bring the pot back to a gentle simmer over low heat to keep the dairy products from separating (don't boil). Simmer the chili for 15 to 20 minutes, adjusting with additional chicken broth, if you like. For added texture, use a potato masher in the pot to mash half the chicken and beans. Then stir to combine with the rest.
• Serve chili in bowls with garnished on top or on the side.

EDDIE'S AWARD WINNING CHILI

Steps:

• Preheat the oven to broil (500ºF) Set an oven rack at the top, directly under the broiler. Spread the chiles out on a low-sided oven tray and roast for 15-20 minutes, turning peppers with tongs every five minutes, until their skins are about 60-70% blackened on all sides. Put the hot peppers directly into a paper bag. Roll down the top of the bag so they're tightly contained. Let them sit and steam for 15-20 minutes until the skins are loosened and easy to peel off. Peel off skins, remove seeds and membranes, and chop.
• Add the bacon grease and oil to a large heavy pot or Dutch oven (6-quart), over medium-high heat. Add the chopped chiles, red bell peppers, jalapeño peppers and onions. Cook for 5 minutes or until the vegetables just start to become translucent. Add garlic and cook 1 minute longer. Transfer all the sautéed vegetables to a bowl and set aside. No need to wash the pot, you'll use it to brown the meat.
• Add the cubed beef chuck to the pot and cook, stirring often, until lightly browned on all sides, about 4 minutes. Add the ground beef and sausage and cook for 7-10 minutes, stirring to break up the sausage and ground beef, until the meat is no longer pink. Return the cooked vegetables to the pot along with the reserved bacon.
• chili powders, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper. Cook, stirring, for 1 minute, until fragrant.
• Add the tomato sauce and paste. Cook, stirring, for 2 minutes, to combine. Add beer, chicken stock, kidney beans with their liquid and pinto beans with their liquid. Bring to a boil, lower to a simmer, and cook for 2 hours, uncovered.
• Ladle chili into bowls. Top with garnishes or put garnishes into small bowls for self serve.

CONTEST-WINNING CHICKEN CHILI

Steps:

• In a large saucepan, combine the beans, picante sauce, chicken and cumin. Bring to a boil. Reduce heat; cover and simmer for 20 minutes to allow flavors to blend. Sprinkle with cheese.

AWARD WINNING WHITE BEAN CHICKEN CHILI

Steps:

• 1. Chop a medium yellow onion, one green bell pepper and mince two garlic cloves.
• 2. Heat olive oil over medium in a medium Dutch oven or stock pot and sauté the vegetables until soft.
• 3. Add the can of green chilis, can of corn, chili seasoning and stir.
• 4. Add the can of chicken broth, cream of chicken soup (optional, leave out for gluten and/or dairy-free) and stir to combine.
• 5. Stir in the beans and add the chicken, submerging the chicken in the broth.
• 6. Cover and simmer gently for 20 minutes (until chicken reaches 165 degrees F), flipping the chicken halfway through.
• 7. Remove the chicken and set aside on a cutting board.
• 8. This step is optional and depends on the consistency you would like your chili to have. If you would like a creamier chili, use an immersion blender, blend a small portion of the broth. If you don't have an immersion blender, you can also do this by removing a cup of the broth and using a blender then returning it to the pot.
• 9. Chop or shred the chicken and return it back to the pot.
• 10. Simmer for another 5-10 minutes to reheat the chicken.
• 11. Taste the broth and adjust the seasonings adding salt and pepper or red pepper flakes to taste. Turn off the heat and stir in the lime juice and cilantro (optional). I recommend adding 1 Tbsp of lime juice at a time and tasting as you go.
• 12. Serve with crackers or tortilla chips. Optional garnishes: sour cream, shredded cheese, pickled jalapenos, cilantro, red pepper flakes.