Blue Owl White Chili Recipes

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SPICY WHITE CHILI



Spicy White Chili image

I thought the original version of this dish was fine. But my son can't get enough spice, so I added green chiles and other seasonings until I'd created a quick and easy chili he's wild about. -Carlene Bailey, Bradenton, Florida

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings (2-1/4 quarts).

Number Of Ingredients 13

2 medium onions, chopped
1 tablespoon canola oil
4 garlic cloves, minced
2 cans (4 ounces each) chopped green chiles
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
2 cans (14-1/2 ounces each) chicken broth
4 cups cubed cooked chicken
3 cans (15-1/2 ounces each) great northern beans, rinsed and drained
2 cups shredded Monterey Jack cheese
Optional: Sour cream and sliced jalapeno peppers

Steps:

  • In a Dutch oven or soup kettle, saute onions in oil until tender. Stir in garlic, chiles, cumin, oregano, cayenne and cloves; cook and stir 2-3 minutes more. Add broth, chicken and beans; simmer, uncovered, for 15 minutes. , Remove from the heat. Stir in cheese until melted. Garnish with sour cream and jalapeno peppers if desired.

Nutrition Facts : Calories 324 calories, Fat 16g fat (7g saturated fat), Cholesterol 87mg cholesterol, Sodium 609mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 4g fiber), Protein 31g protein.

PRESSURE COOKER WHITE CHICKEN CHILI RECIPE - (4.5/5)



Pressure Cooker White Chicken Chili Recipe - (4.5/5) image

Provided by Lanai317

Number Of Ingredients 12

2 cups dried great northern beans (picked, rinsed and soaked 4 hours to overnight)
1 tbsp olive oil
1 medium onion - chopped
5 cloves garlic - minced
3 (4 oz) cans of mild, chopped green chilies
3 tsp ground cumin
1 tsp dried oregano
1 tsp Mrs Dash Chipotle pepper seasoning
1 to 2 tsp sea salt
6 cups water
4 bone-in, skin-on chicken breasts
4 cups grated monterey jack cheese

Steps:

  • Drain previously soaked beans. Set aside. Heat olive oil in stock pot over medium heat. Add onions and saute until soft and translucent. Add garlic and saute until fragrant (do not burn) approx. 1 minute. Reduce heat to low and add chilies, cumin, oregano, and seasoning and stir to combine. If using a pressure cooker with a saute function, this can all be done in one pot. Otherwise, use a separate pan the saute the vegetables and seasonings. Then transfer mixture to pressure cooker using some of the water to deglaze to pan. Add drained beans and water. Stir to combine. Place the chicken breasts in a layer on top, keeping the beans submerged. Set timer on pressure cooker to 20 minutes. Allow the pressure to subside gradually before opening the cooker. Carefully, use tongs to remove the cooked chicken breasts. Make sure you haven't left any bones or skin behind in the pot. Let chicken cool for easier handling. Remove and discard skin and bones. Chop chicken into large cubes. You should have at least 4 cups of chopped chicken. Any extra chicken may be used in another dish. Set cooker to sup pot mode. Add chicken and heat through. Reduce heat to low and add cheese. Stir until cheese melts.

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