Dicks White Chili With Chicken And Broccoli Bean Soup Recipes

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DICK'S WHITE CHILI WITH CHICKEN AND BROCCOLI (BEAN SOUP)



Dick's White Chili With Chicken and Broccoli (Bean Soup) image

This delicious soup was "tweaked" by our friend Dick and delivered to us one night when I was recovering from a hospital stay along with some cornbread and a salad.

Provided by Donna Matthews

Categories     Chicken Breast

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 20

3 boneless skinless chicken breasts
1 medium onion, diced
2 teaspoons garlic, minced
2 (15 1/2 ounce) cans great northern beans, with liquid
1 (15 1/2 ounce) can black beans, with liquid
1 (4 ounce) can mild green chilies, without liquid (or jalapeno)
16 ounces frozen broccoli
2 tablespoons garlic oil
1 ounce butter
1/2 teaspoon cajun seasoning (or creole)
1 teaspoon salt
1 teaspoon oregano
1 teaspoon dried thyme
1/2 teaspoon black pepper
1 teaspoon basil
1 tablespoon Worcestershire sauce
12 ounces chicken broth
1 cup sour cream
1/2 cup fat-free half-and-half
1/2 cup Chardonnay wine (or other dry white wine)

Steps:

  • Season the chicken with Cajun seasoning.
  • Put oil and butter in a large skillet over medium heat.
  • Add the chicken and sauté 7 minutes per side.
  • Remove the chicken and cut into 1-inch cubes.
  • To the pan, add the diced onion and chopped garlic.
  • Sauté them until the onion is translucent and not browned.
  • Place the chicken in a large pot.
  • Add the white and black beans, chili, onions, garlic, seasoning, the chicken broth, Worcestershire sauce, and wine.
  • Stir well.
  • Cover and cook for 15 minutes (over medium heat) stirring occasionally.
  • Add the broccoli.
  • Bring back to a boil; then reduce heat and simmer 7-9 minutes, or until broccoli is tender crisp.
  • Remove from heat, stir in the sour cream and half and half.
  • Good with corn bread.

Nutrition Facts : Calories 340.2, Fat 11, SaturatedFat 5.8, Cholesterol 51.6, Sodium 757.9, Carbohydrate 35.9, Fiber 11.7, Sugar 4.1, Protein 24

WHITE BEAN AND CHICKEN CHILI



White Bean and Chicken Chili image

Most recipes for white bean and chicken chilies are very thin and we prefer a much thicker chili. So, I kind of came up with my own recipe for this and it turned out pretty well.

Provided by StickyMeat

Categories     Chicken

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb chicken breast
1 large yellow onion
3 garlic cloves
3 (15 1/2 ounce) cans cannellini beans
4 cups chicken broth
2 (4 ounce) cans diced green chilies
1 (10 1/2 ounce) can cream of mushroom soup
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
1/2 cup shredded monterey jack and cheddar cheese blend

Steps:

  • Salt and pepper both sides of the chicken breasts. Add oil (I personally prefer to use peanut oil, but olive oil works just fine and doesn't make much of a difference) to large pot and heat on medium. Cook chicken breasts 4-5 min on each side.
  • While the chicken is cooking take the time to dice the onion and the garlic (or do it before if you prefer). After chicken breasts have cooked remove them and put the onion and garlic in the pot to cook for 5-6 minute.
  • Cut the chicken breasts into 1/2 inch to 1 inch cubes depending on how big you would like them. The chicken may not be cooked all the way through yet, this is fine and it will finish cooking later.
  • After the onions and garlic have cooked I like to add the 2 cans of green chilies and cook for a minute. Then add the chicken broth and the cream of mushroom soup (you could use cream of chicken or celery also). Stir well.
  • Drain and rinse the cans of beans and add those to the pot. Add the cubed chicken as well.
  • Stir in the cumin and cayenne. When the chili gets to a boil turn the heat down and simmer on low for about 30 minutes.
  • Salt and pepper to taste and then serve topped with your choice of shredded cheese (the cheddar and Monterey jack is my favorite). Top with sour cream, chopped green onion and/or crackers if you wish.

Nutrition Facts : Calories 689.5, Fat 26.1, SaturatedFat 8.1, Cholesterol 85.2, Sodium 3064.9, Carbohydrate 61.3, Fiber 19, Sugar 11.4, Protein 51.6

CREAMY WHITE BEAN AND GREEN CHILE SOUP



Creamy White Bean and Green Chile Soup image

One lazy weekend afternoon right after Christmas, in the midst of taking down the tree and lots of cleaning, I threw this fast and easy soup together to feed our little family fast with minimal dishes and effort involved. Garnish with cheese or chopped onions. We got out a few chips to dip in it also. It was a hit!

Provided by AishaSahar

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 16m

Yield 4

Number Of Ingredients 9

¼ cup butter
¼ cup all-purpose flour
3 ½ cups milk, or more to taste
1 (15 ounce) can white beans, drained
1 (4.5 ounce) can chopped green chile peppers
¼ teaspoon onion powder
¼ teaspoon ground cumin
1 pinch ground cayenne
salt and ground black pepper to taste

Steps:

  • Melt butter in a saucepan over medium-high heat until bubbling and frothy. Whisk in flour until it forms a smooth, golden paste, about 45 seconds. Pour in milk slowly, whisking constantly. Reduce heat to medium-low; cook and stir until thickened, about 5 minutes.
  • Stir white beans into the saucepan. Add green chile peppers, onion powder, cumin, cayenne, salt, and pepper. Cook until heated through, about 5 minutes.

Nutrition Facts : Calories 365.9 calories, Carbohydrate 40.3 g, Cholesterol 47.6 mg, Fat 16.2 g, Fiber 5.8 g, Protein 16 g, SaturatedFat 10.1 g, Sodium 589.2 mg, Sugar 11.4 g

CHICKEN AND WHITE BEAN CHILI



Chicken and White Bean Chili image

A light, spicy soup that is great in any season. I hope you enjoy this recipe; my family sure does! For spicier tastes, add more cayenne or your favorite hot sauce. Serve with crackers, cheddar cheese, or sour cream.

Provided by XPRESV

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chicken Chili Recipes

Time 1h

Yield 8

Number Of Ingredients 16

2 tablespoons vegetable oil, or to taste
2 pounds skinless, boneless chicken breast, cut into cubes
1 green bell pepper, diced
1 small onion, diced
2 jalapeno peppers, minced
2 cloves garlic, minced
1 quart chicken broth
1 (8 ounce) jar salsa
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon paprika
¼ teaspoon cayenne pepper
2 (15.5 ounce) cans white (cannellini) beans, drained and rinsed
¼ cup fresh cilantro

Steps:

  • Heat vegetable oil in a large pot over medium-high heat. Saute chicken, green bell pepper, and onion in hot oil until the chicken is browned and the vegetables are tender, 5 to 7 minutes. Stir jalapeno peppers and garlic into the chicken mixture; continue to cook until the garlic is fragrant, about 1 minute.
  • Pour chicken broth over the chicken mixture. Stir salsa, chili powder, cumin, salt, black pepper, paprika, and cayenne pepper into the broth; bring to a boil, reduce heat to medium-low, and cook at a simmer until the chicken is tender and no longer pink in the center, about 20 minutes.
  • Stir beans and cilantro into the chili, cook until the beans are hot and soft, about 10 minutes.

Nutrition Facts : Calories 297.9 calories, Carbohydrate 28.1 g, Cholesterol 61 mg, Fat 6.6 g, Fiber 6.6 g, Protein 31.4 g, SaturatedFat 1.3 g, Sodium 1001.4 mg, Sugar 2.6 g

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