EASY WHITE CHILI II
A long-time Wellington, Ohio friend shared this recipe with me and has become an all-time favorite. Serve with a dollop of sour cream and salsa. You can brown the chicken in a skillet first if you prefer. I have found it makes little difference.
Provided by Bill
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 4h10m
Yield 6
Number Of Ingredients 6
Steps:
- Combine the chicken, green chilies, salsa, chicken bouillon, navy beans, and water in a slow cooker.
- Cook on High until the chicken falls apart, about 4 hours.
- Mash the chili with a potato masher to give a thicker texture, if desired.
Nutrition Facts : Calories 352 calories, Carbohydrate 48.9 g, Cholesterol 43.3 mg, Fat 2.9 g, Fiber 12.1 g, Protein 33.5 g, SaturatedFat 0.8 g, Sodium 1770.9 mg, Sugar 1.8 g
CHA CHA'S WHITE CHICKEN CHILI
Delicious white bean chili. Cha Cha says: 'It's kinda spicy, so watch out!' Substitute mild green chiles for the jalapenos if you're scared! Use more chicken and cheese as desired.
Provided by Cathy
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
- Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.
Nutrition Facts : Calories 684 calories, Carbohydrate 74.9 g, Cholesterol 101.9 mg, Fat 16.8 g, Fiber 17.1 g, Protein 59.1 g, SaturatedFat 7 g, Sodium 1896 mg, Sugar 4.7 g
CALHOUN'S KNOXVILLE TENNESSEE SPINACH MARIA
If you live in Knoxville or have ever visited and eaten at Calhoun's, you surely love Spinach Maria. It is WONDERFUL!! It is a great side dish but you can also use this as an appetizer or party food. It is like a cheesy spinach dip. SO YUMMY!!!!! The recipe was printed in the Knoxville paper. You can also scale it down if you don't want such a large amount--but it is great leftover!!
Provided by Kimke
Categories Cheese
Time 45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Thaw spinach.
- Squeeze as much excess water as possible from spinach.
- Heat milk and spices in a 4 qt.
- saucepan on medium heat to just below a boil.
- Reduce and simmer.
- Saute chopped onion in 1 TBSP butter on medium heat for 5-8 minutes.
- Add onion to saucepan.
- Combine the 5 TBSP melted butter with the flour in a small saucepan.
- Mix until completely blended.
- Cook on low heat 2-3 minutes.
- Add to milk in saucepan and mix.
- Continue to cook until sauce thickens.
- Cut cheeses into small cubes and add to saucepan.
- Continue to mix until all the cheese is completely melted and blended into the sauce.
- Be CAREFUL not to BURN the sauce while cheese is melting.
- Remove from heat.
- Allow to cool for 15 minutes.
- Add drained spinach to cheese sauce and mix till completely blended.
- Spoon into a 11x9x2 or large casserole and top with grated Monterey jack cheese.
- Bake at 350 for 12-15 minutes, until hot and bubbly.
- This can be served as a side dish or as an appetizer with tortilla chips.
Nutrition Facts : Calories 384.8, Fat 27.6, SaturatedFat 17.1, Cholesterol 84.4, Sodium 710.5, Carbohydrate 15.2, Fiber 3.7, Sugar 2.8, Protein 21.6
MELISSA D'ARABIAN'S WHITE CHILI WITH QUICK-ROASTED GARLIC
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Make the roasted garlic: Toss the 12 cloves garlic with the olive oil and 1 teaspoon water in a microwave-safe bowl. Cover, leaving a vent, and microwave until soft, about 90 seconds. Let cool, covered.
- Prepare the chili: Preheat the broiler. Cook the shallots in the olive oil in a large saucepan over medium-low heat until caramelized, about 20 minutes. Meanwhile, place the chiles on a foil-lined broiler pan and broil until charred on all sides, turning, about 8 minutes. Transfer to a bowl, cover with plastic wrap and let cool. Peel the peppers with your fingers or a paring knife. Stem, seed and chop.
- Add the minced garlic to the shallots and cook until fragrant, about 2 minutes. Add the flour and cook, stirring, until toasted, about 3 minutes. Increase the heat to high and add the wine; simmer 2 minutes, scraping up any browned bits from the pan. Add the roasted chiles, 6 cups broth, the chicken, chili powder, cayenne, beans, and salt and black pepper to taste. Return to a simmer.
- Meanwhile, squeeze the soft pulp from the roasted garlic into a blender or food processor. Add the remaining 1 cup broth and process until smooth. Add to the chili and simmer until thickened, about 30 minutes, adding the spinach during the last 5 minutes. Add the paprika and cream and season with salt and pepper. Garnish with the cheese.
KEITH'S WHITE CHICKEN CHILI
Steps:
- Saute onion, celery, and garlic in oil until tender, about 5 minutes. In a large stockpot add chicken, water, bay leaf, chiles, oregano, cumin, dry mustard, basil, Old Bay, Cajun seasoning, chipotle, chicken base, and pickled jalapeno and simmer for 1 1/2 hours. Add the drained beans and heavy cream and simmer for 1 hour, or until the beans are tender. Garnish soup with carrots and sour cream.
EASY WHITE CHILI
This is a recipe that I got from a Mother from my son's preschool. I was dying to find an easy white chili recipe that I could quickly make after working all day...Well, this one is it. Tastes just like what I was craving, and even better is the fact the the kids ate it up! Really good, if you ask me...They especially like this when I serve it with "Jiffy Cornbread" -- which as you probably know is the "sweet" kind of cornbread...
Provided by Stacky5
Categories Chicken Breast
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine chicken breasts, beans, broth, garlic, onions, chilies and spices in a large stock pot. Bring to a boil and simmer for approximately 45 minutes to 1 hour, until chicken is cooked thoroughly.
- Remove chicken and cut into bite sized pieces when slightly cooled (enough to handle.).
- Add chicken back into the soup and simmer for about 10 minutes, until heated through.
- Serve with sour cream and grated cheese as a garnish.
CALHOUN'S WHITE CHILI RECIPE
Provided by á-7590
Number Of Ingredients 14
Steps:
- 1 Trim all fat and cartilage from the chicken breasts. 2 Place on a baking pan. 3 Bake at 325 degrees for 20 - 30 minutes or until chicken is cooked throughout. 4 Allow to cool, then hand pull into small pieces. Set aside. 5 Sauté diced onions, oregano and olive oil together in a soup pot. Cook for about 5 minutes. 6 Combine water, chicken broth, garlic, cumin, cilantro and green chilies. 7 Add to the sautéed onions. 8 Bring to a boil, reduce heat and simmer. 9 Add chicken and great northern beans, stir often, simmer for 15 minutes. 10 Blend corn starch with the cold water and add to chili. 11 Continue to simmer until chili thickens, then remove from heat. 12 Garnish with fresh chopped cilantro, Monterey Jack cheese, and sour cream.
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