Award Winning White Chicken Chili Recipes

AWARD WINNING WHITE CHICKEN CHILI

Award Winning White Chicken Chili image

I was skeptical while I was making this whether it really was going to turn out, but it is phenomenal. I'm not hungry, and I want another bowl because it's damn delicious. I took the extra time to make the chicken first, and it was worth it. Recipe courtesy of Panning the Globe, adapted from Dean's Award Willing Chili Recipe.

Provided by AmyZoe

Categories Chicken

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 21

Ingredients

3 lbs boneless skinless chicken breast halves
3 tablespoons olive oil, divided
2 tablespoons chili powder plus 2 tsp chili powder
3 tablespoons cumin, divided plus more to taste
1 teaspoon salt, divided, plus more to taste
1/2 teaspoon cayenne pepper (to taste)
3 cups chopped onions (2 medium)
3 tablespoons minced garlic (or more)
45 ounces white beans (if canned, rinsed and drained)
8 ounces chopped green chilies (mild or hot depending on preference)
2 teaspoons oregano
4 -6 cups low sodium chicken broth
3 cups monterey jack cheese (divided)
3 cups cheddar cheese (divided)
2 cups sour cream, divided
chopped scallion
chopped cilantro leaf
your favorite hot sauce
sour cream
shredded cheddar cheese
shredded monterey jack cheese

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.

Nutrition Facts : Calories 934.4, Fat 49.8, SaturatedFat 25.8, Cholesterol 221.1, Sodium 1110.1, Carbohydrate 49.2, Fiber 10.2, Sugar 7.3, Protein 74.4

AWARD WINNING WHITE CHICKEN CHILI

Award Winning White Chicken Chili image

If you like a thick white chili with a bit of "afterburn", then try this. I started out with a few other recipes, and have tweaked this to our family's taste. I submitted this recipe for a chili cookoff at work and came in 3rd place! (the other 2 winners were traditional red chili with beef).

Provided by Valkey

Categories Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

2 (6 ounce) packages Tyson Fajita Chicken Strips, diced
1 medium onion, diced
1 tablespoon olive oil
1 (1 1/4 ounce) package Mccormick white chicken chili seasoning mix
3 teaspoons chicken bouillon powder (I use Caldo de Pollo-mexican chicken bouillon)
1 1/2 teaspoons garlic powder
1 teaspoon oregano
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper (or to desired likeness)
1/4 teaspoon cumin
2 (15 1/2 ounce) cans northern white beans, rinsed and drained
2 cups water
1/2 cup light cream (I use 1/2 and 1/2)
1 cup sour cream
1 (10 ounce) can rotel Mexican-style tomatoes (or regular kind if you can find mexican style)
1 (4 ounce) can diced green chilies
8 ounces white cheese dip (I use Gordo's brand (in the refrigerator section by the other cheese at Publix. It comes in a 16 oz )
lime juice (optional, but a fresh squeezed lime is really good!)

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.

Nutrition Facts : Calories 324.7, Fat 14.4, SaturatedFat 7.3, Cholesterol 33.3, Sodium 701.5, Carbohydrate 38.3, Fiber 7.8, Sugar 3.4, Protein 13

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

Ingredients

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

AWARD WINNING CHICKEN CHILI

Award Winning Chicken Chili image

I make this recipe for football Sunday afternoons. It is highly requested at all family events. Always gets first place at chili cookoffs. The most sought-after dish at potlucks. Enjoy!

Provided by ASweetGemini

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

Time 13h5m

Yield 12

Number Of Ingredients 11

Ingredients

1 (2 to 3 pound) whole chicken
6 cups water, or as needed to cover
3 (15.5 ounce) cans white beans, drained
2 (15.5 ounce) cans hominy, drained
1 large onion, chopped
2 (4 ounce) cans chopped green chiles
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano, or more to taste
2 cubes chicken bouillon, or more to taste
1 (8 ounce) package shredded Monterey Jack cheese

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.

Nutrition Facts : Calories 438.7 calories, Carbohydrate 36.7 g, Cholesterol 50.2 mg, Fat 24 g, Fiber 7.6 g, Protein 22.3 g, SaturatedFat 8.6 g, Sodium 866 mg, Sugar 1.5 g

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