Hearty White Chicken And Corn Chili Recipes

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

Ingredients

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

CHICKEN AND CORN CHILI

Chicken and Corn Chili image

This is an easy slow cooker meal - use your imagination and season it up as you like! Great on a c-c-c-cold winter night! I serve this with grated cheese, sour cream, chopped cilantro and green onions, and flour tortillas on the side.

Provided by Sarah Jane

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

Time 12h15m

Yield 6

Number Of Ingredients 9

Ingredients

4 skinless, boneless chicken breast halves
1 (16 ounce) jar salsa
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
salt to taste
ground black pepper to taste
1 (11 ounce) can Mexican-style corn
1 (15 ounce) can pinto beans

Steps:

Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.

Nutrition Facts : Calories 187.9 calories, Carbohydrate 22.6 g, Cholesterol 40.6 mg, Fat 2.3 g, Fiber 5.1 g, Protein 20.4 g, SaturatedFat 0.6 g, Sodium 1012.4 mg, Sugar 5.3 g

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

Ingredients

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

HEARTY WHITE CHICKEN CHILI

Hearty White Chicken Chili image

I developed this scrumptious chicken chili after tasting something similar at a restaurant. Now my family prefers mine. Crispy tortilla strips give each serving pizzazz. -Gail Haile, Scottsmoor, Florida

Provided by Taste of Home

Categories Lunch

Time 2h5m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 22

Ingredients

1 broiler/fryer chicken (3-1/2 pounds), skin removed and cut up
2 celery ribs, cut into chunks
1 small onion, quartered
1 teaspoon whole peppercorns
3/4 teaspoon salt
6 cups water
CHILI:
8 corn tortillas (6 inches), cut into 1/4-inch strips
4 teaspoons canola oil, divided
3 celery ribs, chopped
2 medium onions, chopped
2 garlic cloves, minced
1/4 cup all-purpose flour
1 tablespoon ground cumin
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 cans (15-1/2 ounces each) navy beans, rinsed and drained
2 medium tomatoes, chopped
1/2 cup reduced-fat sour cream
4 green onions, chopped
1/2 cup shredded reduced-fat cheddar cheese

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.

Nutrition Facts : Calories 340 calories, Fat 10g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 780mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 7g fiber), Protein 28g protein. Diabetic Exchanges

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