Katies Take On Kennedys White Chicken Chili Recipes

CHICKEN CHILI

Steps:

• Heat the olive oil in a Dutch oven over medium heat. Add the onion and cook until tender and translucent, 5 to 6 minutes. Add the chicken and cook, using a wooden spoon to break it up as it browns, about 5 minutes. Mix in the taco seasoning and 1/4 cup water. Cook for 3 minutes. Add the tomatoes, salsa, beans, corn, salt and pepper. Bring to a simmer, reduce the heat to low, cover and cook until reduced slightly and heated through, about 20 minutes. Serve with sour cream, cheese, scallions and jalapenos.

WHITE CHICKEN CHILI

Steps:

• First, roast the chicken breasts. Preheat oven to 350, rinse and dry chicken breasts and coat with 1 tablespoon of the oil, then sprinkle with salt and pepper. Place on a rimmed baking sheet and roast for about 40 minutes. The skin will be crisp and beginning to brown. I save all the bones and skin and use it to make homemade stock.
• If using a rotisserie chicken, remove meat from bones and shred.
• Remove chicken from oven and let it cool. Shred it or chop the meat when cool enough to handle.
• While the chicken is roasting, saute the chopped onion and garlic in 2 tablespoons of oil for about 3 minutes.
• Add the chopped jalapeno and saute another couple of minutes. Add the can of chopped green chilies.
• Now add the spices and let it all cook about 2 minutes to allow the flavors to blend.
• Add the chicken broth, the drained beans and shredded chicken and simmer for about 20 minutes. The liquid should evaporate some as you don't want it soupy. If it gets too dry, add more broth.
• While it's simmering, chop an avocado, slice a lime, grate some cheddar or monterey jack cheese and scoop out some lovely sour cream.
• Serve in bowls and pass the garnishes!

KEITH'S WHITE CHICKEN CHILI

Steps:

• Saute onion, celery, and garlic in oil until tender, about 5 minutes. In a large stockpot add chicken, water, bay leaf, chiles, oregano, cumin, dry mustard, basil, Old Bay, Cajun seasoning, chipotle, chicken base, and pickled jalapeno and simmer for 1 1/2 hours. Add the drained beans and heavy cream and simmer for 1 hour, or until the beans are tender. Garnish soup with carrots and sour cream.

KEITH'S WHITE CHICKEN CHILI

Steps:

• Saute onion, celery, and garlic in oil until tender, about 5 minutes.
• In a large stockpot add chicken, water, bay leaf, chiles, oregano, cumin, dry mustard, basil, Old Bay, Cajun seasoning, chipotle, chicken base, and pickled jalapeno and simmer for 1 1/2 hours.
• Add the drained beans and heavy cream and simmer for 1 hour, or until the beans are tender.
• Garnish soup with grated carrots and sour cream if desired.

JACKIE KENNEDY'S CHICKEN IN WHITE WINE

Steps:

• Melt butter in a dutch oven, add bacon, onions, carrots, garlic, and shallots.
• Brown lightly.
• Remove veggies to a separate plate with a slotted spoon, and brown the chicken in the remaining juices.
• Remove the chicken to a separate plate, add the wine and seasonings, and stir to incorporate all the little brown bits in the pan.
• Put the chicken back in, turn to low, and simmer for 40 minutes with lid OFF.
• Lightly saute mushrooms to get rid of the moisture.
• Drain.
• Remove chicken from pan, whisk in flour until sauce is thickened and bubbly.
• For the last 10 minutes of the chicken cooking, add the mushrooms and the vegetable mixture to the chicken.
• Alternatively, if preparing ahead, once the sauce is thickened and bubbly, you can put the chicken, vegetables, and mushrooms in an oven safe serving dish, and pour the sauce over the top. Place in oven on "warm setting." Do not increase oven temp, so youdon't dry out the chicken.

WHITE CHICKEN CHILI RECIPE BY TASTY

Steps:

• Add 1 can of Great Northern beans to a medium bowl. Mash with a potato masher or fork until chunky.
• Add the olive oil to a large pot or Dutch oven over medium-high heat. Once the oil begins to shimmer, add the chicken and season with 1 teaspoon of salt. Cook, stirring occasionally, until the chicken is cooked through and browned on all sides, about 10 minutes.
• Add the onion and cook, stirring often, until softened and golden brown, 3-4 minutes. Add the garlic, green chiles, cumin, oregano, cayenne, chili powder, and black pepper and stir until the chicken is coated and the spices are aromatic, about 1 minute.
• Add the mashed beans and chicken stock and stir to combine. Bring the soup to a low boil, then reduce the heat to low, cover, and simmer for 15 minutes.
• Add the remaining can of whole beans, corn, and remaining 2 teaspoons of salt. Cover and continue to simmer for 10 minutes, until warmed through.
• Ladle the chili into bowls and top with shredded cheddar cheese, cilantro, and sour cream.
• Enjoy!

KATIE'S TAKE ON KENNEDY'S WHITE CHICKEN CHILI

Steps:

• Combine lime juice and zest, tequila, 1 tsp cumin, and cayenne pepper with chicken and marinate at least 30 minutes and up to 3 hours. Heat oil in stock pot. Add onion and sauté for about 10 minutes until translucent, but not brown. Add garlic for 30 seconds, then cumin, thyme, bay leaf, and cloves and continue to sauté for another minute till fragrant. Add stock, beans, corn, chipotle peppers, and bring to a boil. Add chicken with marinade, bring bring to boil. Reduce heat and simmer for about 20 minutes more. Stir in sour cream, heavy cream, and 1 cup grated cheese till just heated through. Salt and pepper to taste. It stays very loose, so don't expect a super thick chili-add finely crushed corn chips or toss in some grits if you want it little more thick, and finish cooking accordingly. Serve with remaining cheese, chopped green onions, sour cream, and chips. Good out of the pot, stellar the second day, etc, etc, etc. * Try swapping in black beans for some of the great northern. * * The chipotle peppers are the key ingredient, but they are extremely hot. Start with one and add more plus the sauce in small amounts to your taste-trust me, I've almost ruined a couple batches of this stuff with too much chipotle.