Chicken Chili Blanco Recipes

CHILI BLANCO

Steps:

• In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions and garlic in oil 4 to 5 minutes, stirring frequently, until onions are softened.
• Stir in cumin, salt, red pepper and chicken. Cook 6 to 7 minutes, stirring occasionally, until chicken is lightly browned.
• Stir in beans, chiles and broth. Heat to boiling; reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until chicken is no longer pink in center. Add cheese; stir until melted. Stir in cilantro.

CHICKEN CHILI BLANCO

Steps:

• Sauté chicken: heat vegetable oil in large pan over medium- high heat and add chicken tenders. Cook 5 to 6 minute turning as necessary. Remove chicken from pan and set aside, when cool shred into bite sized pieces.
• Sauté onion and garlic: add the chopped onion and garlic to pan and cook stirring occasionally for 2 to 3 minute remove from pan and set aside.
• Cook Chili: place the onions, garlic, beans, chilies, chicken broth, jalapenos, cumin and oregano in large pot. Bring to boil over medium heat, reduce heat to low. Cook stirring occasionally for 10 to 15 minute stir in chicken, jack cheese, and crème fraiche. Cook just until cheese is melted and chicken is warmed through. If the chili is too thick it can be thinned with more chicken broth.

HEARTY CHICKEN CHILI

Steps:

• Preheat broiler, with rack 3 inches from heat source. Arrange tomatoes, jalapeno, onion, and garlic, cut side down, on a rimmed baking sheet. Broil until starting to char, about 5 minutes. Pulse tomatoes and jalapeno in a blender or a food processor until chunky. Chop onion and mince garlic.
• Heat a large heavy skillet (preferably enamel cast-iron) over medium-high heat. Add oil. Working in batches, brown chicken in a single layer, allowing to sear before stirring, 5 to 6 minutes; transfer to a plate.
• Reduce heat to medium. Add onion and garlic to skillet. Cook until soft and golden, about 8 minutes. Add chili powder and 2 teaspoons salt. Cook, stirring, for 1 minute. Stir in chipotles, and add chicken. Raise heat to high. Add tomato-jalapeno mixture. Cook, scraping up browned bits, until fully incorporated, 3 to 5 minutes. Stir in stock; simmer for 20 minutes. Add beans; simmer for 10 minutes. Serve with desired toppings.

CHILI BLANCO

Steps:

• Heat oil in large saucepan over medium-high heat.
• Add onion and cook until tender.
• Mix in garlic, jalapeño, green chile peppers, cumin, oregano, and cayenne.
• Continue to cook and stir until mixture is tender.
• Mix in chicken broth, chicken and white beans.
• Simmer 15-20 minutes, stirring occasionally.
• Remove from heat, stir in cheese until melted.
• Serve warm with tortilla chips and salad.
• **We put tortilla chips in bottom of serving bowl, add the chili.
• Good eating!

CHILI BLANCO BY IDAHOAN®

Steps:

• Heat chicken broth to a low boil.
• Remove product from packages of Idahoan Scalloped Homestyle Casseroles and place in a gallon-sized storage bag. Use a rolling pin to crunch up the pieces.
• Add potato pieces and scalloped cheese blend to chicken broth and cook until tender.
• Reduce to a simmer and add chicken, diced green chilies and beans.
• Simmer for 30 minutes.
• Add cheese just before serving or place in the bottom of soup bowl and ladle chili over the top.
• Add garnishes such as fresh chopped cilantro, lime wedge, or chopped scallions if desired.

30-MINUTE CHILI BLANCO

Steps:

• Spray 3-quart saucepan with cooking spray; heat over medium-high heat. Add onions and garlic; cook and stir 1 minute.
• Stir in beans, corn, green chiles, bouillon cube, cumin, salt, pepper and water. Heat to boiling. Reduce heat to low; cover and simmer about 15 minutes to blend flavors, stirring occasionally.
• Remove from heat. Stir in cilantro. To serve, place 2 tablespoons cheese in each individual soup bowl. Spoon chili over cheese. Top with tortilla chips if desired.