Candy Corn White Chili Recipes

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HEARTY WHITE CHICKEN AND CORN CHILI



Hearty White Chicken and Corn Chili image

Take the chill away with a bowl of this thick, creamy and flavorful white chicken chili using Progresso® Rich & Hearty chicken corn chowder.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 10

3 cans (18 oz each) Progresso™ Rich & Hearty chicken corn chowder
2 cups gluten-free or non self-basted chicken cubed chicken
2 cans (4 oz) diced green chilies, undrained
1 can (15 oz) cannellini beans, drained, rinsed
2 teaspoons chili powder
1 teaspoon ground cumin
Gluten-free shredded Cheddar cheese
Chopped tomato
Diced avocado
Chopped fresh cilantro

Steps:

  • In 2-quart saucepan, heat soup, chicken, chiles, beans, chili powder and cumin to boiling, stirring occasionally. Reduce heat to low; simmer 10 minutes to blend flavors, stirring occasionally.
  • Top each serving with cheese, tomatoes, avocado and cilantro.

Nutrition Facts : ServingSize 1 serving

WHITE CHILI VII



White Chili VII image

I altered a combination of two different recipes to come up with this chili. It's kind of like a mild green chili that's white with beans.

Provided by GrandmaBonnie

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

Time 8h25m

Yield 10

Number Of Ingredients 18

2 tablespoons olive oil
4 skinless, boneless chicken breasts, cut into bite-size pieces
1 onion, chopped
3 large stalks celery, chopped
1 teaspoon garlic powder
1 teaspoon ground cumin
1 bay leaf
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground oregano
⅛ teaspoon cayenne pepper
½ (4 ounce) can chopped jalapeno peppers
1 (6 ounce) can chopped green chilies
2 ½ cups chicken stock
1 cup water
3 (14.5 ounce) cans great Northern beans
12 ounces sour cream
½ cup heavy cream

Steps:

  • Heat the olive oil in a large skillet over medium heat. Cook the chicken in the hot oil until completely browned, 5 to 7 minutes.
  • Add the onion and celery to the skillet; cook and stir until the vegetables are slightly softened, 2 to 3 minutes.
  • Transfer the chicken mixture to a slow cooker.
  • Mix in the garlic powder, cumin, bay leaf, salt, black pepper, oregano, cayenne pepper, jalapeno peppers, green chilies, chicken stock, water, and great Northern beans.
  • Cook on Low 8 to 10 hours, or on High 4 to 5 hours. Remove the bay leaf from the mixture. Stir the sour cream and heavy cream through the chili to serve.

Nutrition Facts : Calories 349.1 calories, Carbohydrate 31.9 g, Cholesterol 57.3 mg, Fat 16.1 g, Fiber 7.1 g, Protein 20.6 g, SaturatedFat 8.1 g, Sodium 764.4 mg, Sugar 2.2 g

WHITE CHICKEN CHILI WITH CORN CHOWDER



White Chicken Chili with Corn Chowder image

This thick and creamy mashup of white chicken chili and corn chowder is one of the quickest and most delicious ways to make dinner. The secret is one super shortcut ingredient: Progresso™ chicken corn chowder soup. With a can of this ready-to-serve favorite in your cupboard, dinner's only 20 minutes away. Simply sauté the aromatics in oil, then add in the chicken and finally, pour in the beans and chowder. It's really that simple and this recipe just goes to show that sometimes the best things are the simplest.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 9

2 tablespoons vegetable oil
1/2 cup chopped onion
2 cloves garlic, finely chopped
1 package (1 lb) boneless skinless chicken breast halves, cut into 1/2-inch pieces
Salt and pepper to taste
1 can (18.5 oz) Progresso™ chicken corn chowder soup
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 tablespoon lime juice
2 tablespoons chopped cilantro

Steps:

  • In large 4-quart saucepan, heat oil over medium-high heat until hot. Cook onion and garlic in oil 2 to 3 minutes or until onion begins to turn translucent. Add chicken pieces, salt and pepper. Cook 3 to 5 minutes or until chicken is no longer pink in center.
  • Reduce heat to medium; stir in soup and beans. Simmer 5 minutes. Remove from heat; stir in lime juice and chopped cilantro.

Nutrition Facts : Calories 400, Carbohydrate 29 g, Cholesterol 80 mg, Fat 1, Fiber 6 g, Protein 34 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 4 g, TransFat 0 g

CORN AND BEAN CHILI



Corn and Bean Chili image

My family favors corn in a variety of dishes, including this one.-Mary Pitts, Powder Springs, Georgia

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 14-16 servings (4 quarts).

Number Of Ingredients 8

2 pounds ground beef
1 small onion, finely chopped
1 envelope chili seasoning mix
3 cans (16 ounces each) chili beans, undrained
1 can (46 ounces) V8 juice
1/2 teaspoon salt
1 can (14-3/4 ounces) cream-style corn
Shredded cheddar cheese

Steps:

  • In a large Dutch oven or soup kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the seasoning mix, beans, V8 juice and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Stir in corn. Cook and stir over low heat for 15 minutes. Sprinkle with cheese.

Nutrition Facts : Calories 155 calories, Fat 6g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 645mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 13g protein.

VALERIE'S AWESOME WHITE BEAN CHICKEN CHILI WITH CORN



Valerie's Awesome White Bean Chicken Chili With Corn image

Kid pleasing creamy chicken chili, best served with jack cheese and sour cream on top with scooping tortilla chips. Quick and easy!

Provided by LadyDStarr

Categories     Beans

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 small onion, chopped
4 garlic cloves, minced
1 tablespoon butter
2 (14 ounce) cans chicken broth
4 chicken breasts
4 (15 ounce) cans great northern beans or 4 (15 ounce) cans white beans with seasoning, drained
1 (4 ounce) can mild green chilies
1 teaspoon coriander
1 teaspoon oregano
1 teaspoon cumin
1/4-1 teaspoon cayenne pepper, if you want real spice
1 (15 ounce) can corn (optional)
monterey jack cheese, shredded
sour cream
tortilla chips, Tostito Scoops are awesome for this

Steps:

  • Saute' onion and garlic in pan until soft. Add Broth and chicken breasts and simmer until chicken shreds. You can use the Crock Pot for this so you can start in the morning and leave! Or start at night, shred chicken in the morning and finish in the crockpot in the afternoon.
  • After shredding chicken, add beans and spices and simmer for as long as you want in the crockpot or for at least 30 minutes in pan. Add corn and warm and serve with shredded cheese and a dollop of sour cream on top.

Nutrition Facts : Calories 480.3, Fat 12.8, SaturatedFat 4.3, Cholesterol 67, Sodium 748.9, Carbohydrate 50.2, Fiber 16, Sugar 1.5, Protein 41.9

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!

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