Jackies Creamy White Chicken Chili Recipes

CREAMY WHITE CHICKEN CHILI

Creamy White Chicken Chili image

This Creamy White Chicken Chili recipe will have you re-evaluating your loyalty to the traditional dish. Packed with shredded chicken, cannellini beans, green chiles, sour cream and pepper Jack cheese, each bowl is hearty, comforting and extra creamy-a perfect stick-to-your-ribs dish for cool nights. The best part, aside from its taste? It goes from stove to table in 30 minutes flat. Dinner doesn't get easier (or more delicious) than Creamy White Chicken Chili.

Provided by Pillsbury Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 8

Ingredients

1 carton (32 oz) Progresso™ chicken broth
2 cans (19 oz each) Progresso™ cannellini beans or 2 cans (16 oz each) great northern beans, drained, rinsed
2 cups shredded or cubed cooked chicken
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 1/2 teaspoons ground cumin
1/4 teaspoon pepper
2 cups shredded pepper Jack cheese (8 oz)
3/4 cup sour cream

Steps:

In 4-quart saucepan, mix chicken broth, beans, chicken, chiles, cumin and pepper over medium heat.
Heat to boiling, reduce heat; simmer uncovered 10 minutes, stirring occasionally. Gradually add cheese; stirring until melted. Remove from heat, stir in sour cream.

Nutrition Facts : Calories 410, Carbohydrate 24 g, Cholesterol 90 mg, Fat 2, Fiber 6 g, Protein 30 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1250 mg, Sugar 2 g, TransFat 1/2 g

CREAMY WHITE CHILI

Creamy White Chili image

This is the best chili recipe I have ever had! It is so delicious and everyone raves about how good it tastes. Don't count on leftovers!

Provided by JELZA

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

Time 55m

Yield 8

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves, cut into 1/2-inch cubes
1 onion, chopped
2 cloves garlic, chopped
2 (15.5 ounce) cans great Northern beans, rinsed and drained
1 (14.5 ounce) can chicken broth
2 (4 ounce) cans chopped green chiles
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 cup sour cream
½ cup heavy whipping cream

Steps:

Heat olive oil in a large saucepan over medium heat; cook and stir chicken, onion, and garlic into the hot oil until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes.
Mix Great Northern beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper into chicken mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.
Remove chili from heat; stir in sour cream and whipping cream until incorporated.

Nutrition Facts : Calories 334.4 calories, Carbohydrate 29.7 g, Cholesterol 63.4 mg, Fat 15.1 g, Fiber 6.4 g, Protein 21.3 g, SaturatedFat 7.9 g, Sodium 887.7 mg, Sugar 2.4 g

WHITE CHICKEN CHILI

White Chicken Chili image

Provided by Valerie Bertinelli

Categories main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
2 cloves garlic, finely chopped
1 small jalapeno, stemmed, seeded and finely chopped
1 medium onion, chopped
Kosher salt and freshly ground black pepper
1/2 teaspoon ancho chile powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
4 cups chicken stock
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Two 15-ounce cans white beans
Two 4-ounce cans mild chopped green chiles
Serving suggestions: chopped cilantro, sliced scallions, chili-lime corn nuts, tortilla chips, sour cream, sliced radishes, pickled jalapenos, avocado, grated Cheddar or Monterey Jack, chopped bacon, shredded cabbage

Steps:

Heat the oil in a medium pot over medium heat. Add the garlic, jalapeno, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until softened, about 6 minutes. Add the ancho powder, coriander and cumin and cook, stirring, for 30 seconds. Add the chicken stock, increase the heat to medium-high and bring to a brisk simmer. Add the chicken breasts and simmer until the chicken is just cooked through, 15 to 20 minutes. Transfer the chicken to a plate to cool slightly.
Meanwhile, add the beans and their liquid to the pot with the broth and simmer for 5 minutes. Transfer about half of the mixture to a blender and blend until smooth (be careful when blending hot liquids). Return the blended liquid to the pot and add the green chiles. Simmer for 5 to 10 minutes to blend the flavors.
Meanwhile, shred the chicken. Add the chicken back to the chili and season with salt and pepper.
Serve the chili with an assortment of toppings.

JACKIE'S WHITE CHILI

Jackie's White Chili image

Provided by My Food and Family

Categories Home

Time 30m

Number Of Ingredients 13

Ingredients

2 medium onions, chopped
1 Tbsp olive oil
4 garlic cloves, minced
2 cans (4 oz.) chopped green chilies
2 tsp ground cumin
1 tsp dried oregano
1/4 tsp cayenne pepper
1/4 tsp ground cloves
1 can (14-1/2 oz.) chicken broth
4 cups cooked chicken, cubed
3 cans (15-1/2 oz.) Great Northern Beans, drained and rinsed
2 cups (8 oz) shredded Kraft Monterey Jack cheese
Optional garnishes: Breakstone's or Knudsen Sour Cream, sliced jalapeno peppers

Steps:

In a 3-quart saucepan, saute onions in oil until tender. Stir in garlic, chilies, cumin, oregano, cayenne and cloves; cook and stir a few more minutes.
Add chicken broth, chicken and beans; simmer, uncovered for 15 minutes.
Remove from heat. Stir in shredded cheese and continue stirring until it melts. Serve and garnish with sour cream.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

WHITE CHICKEN CHILI FOR TWO

White Chicken Chili for Two image

This is one of our go-to recipes when it gets "cold" in Los Angeles (and by cold we mean like 50 or 60 degrees F). It's great to serve by itself or over rice, but we like to hollow out a large sourdough bread bowl to serve it in. It's a fun, comforting meal for the entire family.

Provided by Jet Tila

Categories main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 19

Ingredients

1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano
1 1/2 tablespoons olive oil
1 pound chicken breasts, sliced into 1/2-inch-by-2-inch strips
1 slice bacon, finely diced
1/2 medium yellow onion, finely diced
1 clove garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth
One 15.5-ounce can white beans, drained
1/4 cup canned green New Mexico chiles or roasted, peeled, seeded and chopped fresh chiles
1/4 to 1/2 teaspoon sugar
1/4 cup sour cream
Kosher salt and freshly ground black pepper
Sourdough bowls, warmed, for serving (see Cook's Note), optional
Sliced scallions, for garnish

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.

JASON'S WHITE CHICKEN CHILI

Jason's White Chicken Chili image

Make and share this Jason's White Chicken Chili recipe from Food.com.

Provided by Chansy

Categories Low Cholesterol

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
3 garlic cloves, crushed
8 -10 sliced jalapeno peppers, from the jar chopped less for heat (or more)
1 (4 ounce) can chopped green chili peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14 1/2 ounce) cans chicken broth
3 cups chopped cooked chicken breasts
3 (15 ounce) cans white beans, navy beans are softer and make it thicker
1 cup shredded monterey jack cheese

Steps:

Heat the oil in a large saucepan over medium 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. Bring to a boil. Turn down heat and simmer 15 minutes, stirring occasionally.
Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm. (I usually put the cheese into each bowl individually, not into the pot).

Nutrition Facts : Calories 520.8, Fat 15.2, SaturatedFat 5.9, Cholesterol 75.6, Sodium 616.6, Carbohydrate 51.6, Fiber 11.6, Sugar 3.7, Protein 44.9