Chriss White Chicken Chili Recipes

CHA CHA'S WHITE CHICKEN CHILI

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.

ROASTED CHICKEN WHITE CHILI

Steps:

• Preheat the oven to 350 degrees F.
• Drizzle the chicken with some oil, season with salt and pepper and put on a baking sheet. Roast until the internal temperature registers 165 degrees F on a meat thermometer, 15 to 20 minutes. Set aside until cool enough to handle, then cut into large dice.
• Meanwhile, add 1/4 cup oil to a large Dutch oven and heat over medium heat. When hot, add the celery, onions and bell peppers and saute until tender, 4 to 5 minutes. Add the flour, stir to coat the vegetables and cook until the flour starts to brown, about 3 minutes. Whisk in the warm chicken stock, stirring until combined. Add the beans, chiles, garlic powder, cumin, rosemary and green tomatoes and bring to a simmer, cooking until the mixture starts to thicken, 15 to 20 minutes.
• Add the diced chicken and cayenne and season with salt and pepper. Cover and cook for another 10 minutes to warm through. Serve garnished with sour cream.

HEARTY WHITE CHICKEN CHILI

Steps:

• Place the first six ingredients in a Dutch oven. Bring to a boil. Reduce heat; simmer, covered, 1 hour or until chicken is tender. Remove chicken; cool slightly. Strain broth, discarding vegetables and peppercorns; skim fat from broth. Set broth aside., Preheat oven to 400°. Remove meat from bones; cut into bite-size pieces and set aside. Discard bones., In a bowl, toss tortilla strips with 1 teaspoon oil. Arrange strips on a baking sheet coated with cooking spray. Bake 8-12 minutes or until crisp, stirring once., In a large saucepan, heat remaining oil over medium-high heat. Add celery, onions and garlic; cook and stir 6-8 minutes or until tender. Stir in flour and seasonings until blended. Gradually add 4 cups chicken broth (save remaining broth for another use)., Bring to a boil; cook and stir 1-2 minutes or until slightly thickened. Stir in beans, tomatoes and chicken. Reduce heat; simmer, covered, 15 minutes longer. Top servings with baked tortilla strips, sour cream, green onions and cheese.

CHRIS' CHILI

Steps:

• Prepare soup from a packet of onion soup mix according to the package directions, and set 1 1/2 cups aside.
• Place bacon grease into a large stainless steel soup pot over medium-high heat, and cook and stir the cubed round and sirloin steak meat in the bacon fat until well browned, about 10 minutes. Pour in the reserved onion soup, bring to a boil, then reduce to a simmer and cook for 7 minutes, stirring to dissolve any browned flavor bits from the pot.
• Stir in salt, chili powder, cumin, black pepper, kidney beans, tomato paste, and tomato sauce. Bring the mixture to a boil, stirring frequently to avoid burning the bottom, then cover, reduce heat to low, and simmer for 1 hour, stirring occasionally. Stir in the cocoa powder, cola, and hot sauce, and simmer for 20 more minutes. Serve hot.

WHITE CHICKEN CHILI

Steps:

• Heat a large Dutch oven over medium-high heat. Add the olive oil, then onion and poblano pepper. Season with ½ teaspoon of salt and cook until slightly softened, stirring occasionally, about 5 minutes. Add the garlic and jalapeño and cook for 2 more minutes. Add the cumin, coriander, chili powder, black pepper, and oregano and cook 1 more minute, or until fragrant.
• In a small measuring cup, whisk together ½ cup of chicken broth and the cornmeal or masa harina.
• Add the remaining 3 ½ cups chicken broth, cornmeal mixture, white beans, canned green chilis, and frozen corn to the Dutch oven. Bring to a simmer and cook, stirring occasionally, for 10 minutes, over medium heat. Stir in the cooked chicken and cook for 5 more minutes. Stir in the heavy cream, lime juice and cilantro and remove from the heat. Season with the remaining ½ teaspoon of salt, plus more to taste.
• Serve topped with additional cilantro, sour cream, tortilla chips and shredded cheese, if you like.

CHRIS' WHITE CHICKEN CHILI

Steps:

• Brown chicken breasts using oil in soup pot or large skillet. Shred the chicken and set aside (do not rinse pot or pan). Use same pot or skillet and sauté chopped onion and garlic for 4-5 minutes.
• In large pot, add great northern white beans, chicken broth, Ro*Tel, basil, oregano, cayenne pepper, salt, black pepper, sautéed onions and garlic, and shredded chicken. Bring to a boil, than turn heat to low and simmer for 2 ½ to 3 hours stirring occasionally.
• A half-hour before serving, stir in sour cream and Monterey Jack cheese (continue to simmer stirring occasionally). Chili will be rather thick, and is great with a spoon (even fork) or as a dip. Serve with tortillas or tortilla chips.

CHA CHA'S WHITE CHICKEN CHILI

Steps:

• Heat oil in a large sauce pan 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 chicken broth, chicken and white beans.
• Simmer 15 minutes, stirring occasionally.
• Remove the mixture from the heat.
• Slowly stir in the cheese until melted.
• Serve warm.

WHITE CHRISTMAS CHICKEN CHILI

Steps:

• Sauté onions in olive oil until softened, about 10 minutes. Add spices & sauté briefly.
• Add Rotel, beans, green chiles & chicken broth. Bring to a boil, then reduce heat to a simmer.
• Add shredded chicken and simmer uncovered for 30 minutes, stirring occasionally.
• Reduce heat to low and add sour cream & heavy cream. Be careful not to allow soup to boil again once they have been added.
• Serve with tortilla chips, diced avocado & a sprinkle of chopped fresh cilantro, if desired.

WHITE CHICKEN CHILI FOR TWO

Steps:

• For the spice mix: Combine the cumin, chili powder, salt, pepper and oregano in a small bowl. Set aside.
• For the chili: Heat a medium pot or Dutch oven over high heat for 1 to 2 minutes. Add the oil. Add the chicken breast. Sear on all sides until browned but not cooked through, about 3 minutes. Remove from the pot with a slotted spoon and set aside.
• Add the bacon to the same pot and cook, stirring, until rendered and lightly browned, 2 to 3 minutes. Add the onions and garlic and reduce the heat to medium. Cook, stirring, until the onions are translucent, 1 to 2 minutes. Add the spice mix and stir until fragrant, about 30 seconds.
• Stir in the flour until it's mixed and forms a roux, about 1 minute. Whisk in the chicken broth, whisking until no lumps remain. Raise the heat to high and stir in the beans, roasted chiles, sugar and the cooked chicken. Bring to a boil, reduce the heat until the mixture simmers. Simmer, stirring occasionally, until the chili is thick enough to coat the back of a spoon and the chicken is cooked through, 10 to 15 minutes.
• Stir in the sour cream. Taste and adjust the seasonings. Ladle into the sourdough bowls if using. Serve garnished with scallions.