Contest Winning Chicken Chili Recipes

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AWARD-WINNING WHITE CHICKEN CHILI



Award-Winning White Chicken Chili image

This chili is a family favorite! It has won several chili competitions and is a definite crowd-pleaser!

Provided by Rjcunigan

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

Time 8h13m

Yield 10

Number Of Ingredients 9

1 ¼ pounds skinless, boneless chicken breast
2 (15 ounce) cans great Northern beans
1 (15 ounce) can white corn
1 (14 ounce) can chicken broth
1 (10.5 ounce) can cream of chicken soup
1 (4 ounce) can chopped green chile peppers
1 (1.25 ounce) package taco seasoning
½ cup sour cream
½ cup shredded pepper Jack cheese, or to taste

Steps:

  • Layer chicken, great Northern beans, and corn into a slow cooker.
  • Mix chicken broth, chicken soup, green chile peppers, and taco seasoning together in a bowl; pour over chicken mixture.
  • Cover and cook on Low until chicken is no longer pink in the center, 8 to 10 hours. Stir in sour cream and pepper Jack cheese; cover and cook until cheese is melted, 3 to 5 minutes.

Nutrition Facts : Calories 179 calories, Carbohydrate 12.5 g, Cholesterol 44.8 mg, Fat 7.7 g, Fiber 0.9 g, Protein 14.6 g, SaturatedFat 3.5 g, Sodium 932.7 mg, Sugar 1.3 g

AWARD WINNING CHICKEN CHILI



Award Winning Chicken Chili image

I make this recipe for football Sunday afternoons. It is highly requested at all family events. Always gets first place at chili cookoffs. The most sought-after dish at potlucks. Enjoy!

Provided by ASweetGemini

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

Time 13h5m

Yield 12

Number Of Ingredients 11

1 (2 to 3 pound) whole chicken
6 cups water, or as needed to cover
3 (15.5 ounce) cans white beans, drained
2 (15.5 ounce) cans hominy, drained
1 large onion, chopped
2 (4 ounce) cans chopped green chiles
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano, or more to taste
2 cubes chicken bouillon, or more to taste
1 (8 ounce) package shredded Monterey Jack cheese

Steps:

  • Cover chicken with water in a large pot and bring to a boil; reduce heat to low and simmer until chicken is no longer pink in the center, 45 minutes to 1 hour. Remove chicken and set aside to cool. Reserve cooking liquid. Shred chicken when cool enough to handle.
  • Combine chicken, cooking liquid, white beans, hominy, onion, green chiles, garlic, cumin, oregano, and chicken bouillon in a slow cooker. Cover and refrigerate overnight.
  • Cook chicken and bean mixture on Low in slow cooker for 4 to 4 1/2 hours. Top individual servings with Monterey Jack cheese.

Nutrition Facts : Calories 438.7 calories, Carbohydrate 36.7 g, Cholesterol 50.2 mg, Fat 24 g, Fiber 7.6 g, Protein 22.3 g, SaturatedFat 8.6 g, Sodium 866 mg, Sugar 1.5 g

CONTEST-WINNING CHICKEN CHILI



Contest-Winning Chicken Chili image

My aunt gave me the recipe for this this, practically instant chili. It's a great way to use leftover chicken or turkey. Try sprinkling some crunchy corn chips on top for fun!

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 5

2 cans (15 ounces each) great northern beans, rinsed and drained
2 jars (16 ounces each) picante sauce
4 cups cubed cooked chicken
1 to 2 teaspoons ground cumin
Shredded Monterey Jack cheese

Steps:

  • In a large saucepan, combine the beans, picante sauce, chicken and cumin. Bring to a boil. Reduce heat; cover and simmer for 20 minutes to allow flavors to blend. Sprinkle with cheese.

Nutrition Facts : Calories 261 calories, Fat 7g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 573mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 4g fiber), Protein 30g protein.

AWARD WINNING WHITE CHICKEN CHILI



Award Winning White Chicken Chili image

I was skeptical while I was making this whether it really was going to turn out, but it is phenomenal. I'm not hungry, and I want another bowl because it's damn delicious. I took the extra time to make the chicken first, and it was worth it. Recipe courtesy of Panning the Globe, adapted from Dean's Award Willing Chili Recipe.

Provided by AmyZoe

Categories     Chicken

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 21

3 lbs boneless skinless chicken breast halves
3 tablespoons olive oil, divided
2 tablespoons chili powder plus 2 tsp chili powder
3 tablespoons cumin, divided plus more to taste
1 teaspoon salt, divided, plus more to taste
1/2 teaspoon cayenne pepper (to taste)
3 cups chopped onions (2 medium)
3 tablespoons minced garlic (or more)
45 ounces white beans (if canned, rinsed and drained)
8 ounces chopped green chilies (mild or hot depending on preference)
2 teaspoons oregano
4 -6 cups low sodium chicken broth
3 cups monterey jack cheese (divided)
3 cups cheddar cheese (divided)
2 cups sour cream, divided
chopped scallion
chopped cilantro leaf
your favorite hot sauce
sour cream
shredded cheddar cheese
shredded monterey jack cheese

Steps:

  • Preheat oven to 350. Spread chicken out in a roasting pan,.
  • Drizzle with tablespoon olive oil and season with 2 teaspoons chili powder, a tablespoon cumin, 1/2 teaspoon salt, and a pinch or two of cayenne. Roast for 30 minutes. Shred or cut into bite sized pieces. Set aside.
  • In a large pot heat remaining 2 tablespoons olive oil. Saute onion and garlic over medium heat for 5 minutes or so, until tender.
  • Add beans, shredded chicken, chilies, oregano,2 tablespoons chili powder (the author says her secret is to use a couple different kinds of chili powder), 2 tablespoons cumin, 1/2 teaspoon salt, and 1/4 teaspoon cayenne (or more).
  • Add 4 cups chicken broth, reserving the rest for thinning the chili to your desired consistency. Stir to combine and simmer gently on low for 20 minutes. To keep the chicken tender, do not let the pot boil.
  • Remove from the heat and let cool for 5 minutes or so before proceeding. With the pot still off the heat, stir 3 cups of cheese into the pot a cup at a time. Then stir in a cup of sour cream (for Dean's richer creamier version add all the cups of cheese and 2 cups of sour cream).
  • Bring the pot back to a gentle simmer over low heat to keep the dairy products from separating (don't boil). Simmer the chili for 15 to 20 minutes, adjusting with additional chicken broth, if you like. For added texture, use a potato masher in the pot to mash half the chicken and beans. Then stir to combine with the rest.
  • Serve chili in bowls with garnished on top or on the side.

Nutrition Facts : Calories 934.4, Fat 49.8, SaturatedFat 25.8, Cholesterol 221.1, Sodium 1110.1, Carbohydrate 49.2, Fiber 10.2, Sugar 7.3, Protein 74.4

AWARD WINNING WHITE CHICKEN CHILI



Award Winning White Chicken Chili image

If you like a thick white chili with a bit of "afterburn", then try this. I started out with a few other recipes, and have tweaked this to our family's taste. I submitted this recipe for a chili cookoff at work and came in 3rd place! (the other 2 winners were traditional red chili with beef).

Provided by Valkey

Categories     Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 18

2 (6 ounce) packages Tyson Fajita Chicken Strips, diced
1 medium onion, diced
1 tablespoon olive oil
1 (1 1/4 ounce) package Mccormick white chicken chili seasoning mix
3 teaspoons chicken bouillon powder (I use Caldo de Pollo-mexican chicken bouillon)
1 1/2 teaspoons garlic powder
1 teaspoon oregano
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper (or to desired likeness)
1/4 teaspoon cumin
2 (15 1/2 ounce) cans northern white beans, rinsed and drained
2 cups water
1/2 cup light cream (I use 1/2 and 1/2)
1 cup sour cream
1 (10 ounce) can rotel Mexican-style tomatoes (or regular kind if you can find mexican style)
1 (4 ounce) can diced green chilies
8 ounces white cheese dip (I use Gordo's brand (in the refrigerator section by the other cheese at Publix. It comes in a 16 oz )
lime juice (optional, but a fresh squeezed lime is really good!)

Steps:

  • In a stock pot, add diced onion and olive oil. Saute until clear.
  • Add seasoning packet and all other "dry" ingredients.
  • Continue to saute dry ingredients for a few minutes, stirring often.
  • Whisk in the water and lime juice (if using)and heat to boiling.
  • Add Chicken, beans, rotel, diced chili's, cheese dip, 1/2 and 1/2 and the sour cream.
  • Stir thoroughly and reduce heat to a simmer.
  • Let simmer for ~30 minutes and enjoy
  • It's even better the next day.

Nutrition Facts : Calories 324.7, Fat 14.4, SaturatedFat 7.3, Cholesterol 33.3, Sodium 701.5, Carbohydrate 38.3, Fiber 7.8, Sugar 3.4, Protein 13

AWARD WINNING TEXAS CHILI



Award Winning Texas Chili image

This is some of the best chili in the world! I developed this chili recipe while cooking on the CASI chili circuit and won numerous awards with it! If you can not find the Sazon Goya just omit it. I do not add any "Floaters" (Beans, Onions, Peppers,...) but you may if you would like to. The recipe is cooked by using dumps...this is important not to overpower one spice over the other. I usually premix each dump during preparation and put in bowls or plastic storage bags and label accordingly. Enjoy!

Provided by srooc1

Categories     Meat

Time 2h

Yield 10-12 serving(s)

Number Of Ingredients 15

2 1/2 lbs ground sirloin
1 (14 ounce) can beef broth
0.5 (14 ounce) can chicken broth
1 (8 ounce) can Hunts tomato sauce
2 teaspoons granulated onion
3/4 teaspoon cayenne
2 teaspoons beef bouillon granules
1/4 teaspoon salt
2 teaspoons chicken bouillon granules
2 tablespoons Gebhardt® Chili powder
5 tablespoons dark chili powder
3 teaspoons ground cumin
2 1/4 teaspoons granulated garlic
1 1/4 ounces sazon goya, 1 packet
1/4 teaspoon brown sugar

Steps:

  • Brown ground sirloin and drain.
  • Add beef and chicken broth and tomato sauce to meat and bring to a boil.
  • Add first spices 2 tsp granulated onion,1/2 tsp cayenne, 2 tsp Wylers beef granules, 1/4 tsp salt, 2 tsp Wylers chicken granules, 1 tbsp light chili powder, 2 tbsp dark chili powder.
  • Cover and cook 1 hour.
  • After 1 hour add:2 tsp ground cumin, 2 tsp granulated garlic, 2 tbsp dark chili powder, 1 tbsp light chili powder, 1 packet sazon goya (found on Mexican food aisle).
  • Adjust liquid with remainder of chicken broth, if necessary.
  • Cover and cook 30 minutes
  • After 2nd spice dump and 30 minutes add:1 tbsp dark chili powder, 1 tsp ground cumin, 1/4 tsp granulated garlic, 1/4 tsp cayenne, 1/4 tsp brown sugar.
  • Reduce heat to a slow boil.
  • Cook 10 minutes.
  • Adjust salt, cayenne, and light chili powder to taste.

AWARD WINNING CHILI



Award Winning Chili image

This delicious chili took 2nd place at our local chili cook-off! Bet you can't eat just one bowl. If it is too thick, add water 1/4 cup at a time until you reach desired consistency. Even better tasting the second day!

Provided by Jennifer

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 1h30m

Yield 8

Number Of Ingredients 17

1 (14.5 ounce) can stewed tomatoes, chopped
1 (6 ounce) can tomato paste
1 carrot, sliced
1 onion, chopped
2 stalks celery, chopped
¼ cup white wine
1 pinch crushed red pepper flakes
¼ cup chopped green bell pepper
¼ cup chopped red bell pepper
⅓ cup bottled steak sauce
5 slices bacon
1 ½ pounds ground beef
1 (1.25 ounce) package chili seasoning mix
1 teaspoon ground cumin
1 (15 ounce) can kidney beans, drained
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley

Steps:

  • In a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, celery, wine, pepper flakes, bell peppers and steak sauce.
  • While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels. Cook beef in bacon drippings until brown; drain. Stir chili seasoning into ground beef.
  • Stir seasoned beef, cumin and bacon into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended.
  • Stir in beans, cilantro and parsley. Heat through and serve.

Nutrition Facts : Calories 373 calories, Carbohydrate 22.5 g, Cholesterol 64.2 mg, Fat 22.1 g, Fiber 6.1 g, Protein 21.7 g, SaturatedFat 7.9 g, Sodium 1168.9 mg, Sugar 6.7 g

AWARD WINNING CHILI



Award Winning Chili image

My husband and I created this recipe together. He won a chili cook-off with this recipe at work. We always use venison, but you can use ground beef or turkey.

Provided by KelBel

Categories     Black Beans

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 17

1 lb ground beef or 1 lb ground turkey
2 onions, diced
1 green pepper, diced
1 tablespoon jalapeno, finely chopped
1 (14 ounce) can Mexican-style tomatoes (like Rotel)
2 (8 ounce) cans tomato sauce
2 tablespoons cumin
2 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika (smoked if you can find it)
1 (14 ounce) can kidney beans, drained and rinsed
1 (14 ounce) can black beans, drained and rinsed
1 cup water
sour cream
cheddar cheese
green onion

Steps:

  • In a medium Dutch oven over medium-high heat add the olive oil. Add the ground meat and cook, breaking up into pieces, until browned. Add the onions, bell pepper and jalapeno and cook until softened. Drain excess grease.
  • Add the tomatoes, tomato sauce, cumin, chili powder, salt, cayenne, paprika and 1 cup water. Mix to combine.
  • Add the kidney beans and black beans, mix and bring to a simmer. Cover and cook for 1-2 hours.
  • Serve with desired toppings.

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  • Preheat the oven to 350ºF. Spread chicken out in a roasting pan. Drizzle with 1 tablespoon olive oil and season with 2 teaspoons chili powder, 1 tablespoon cumin, 1/2 teaspoon salt and a pinch or two of cayenne. Roast for 30 minutes. Shred or cut into bite sized pieces. Set aside.
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