Kens White Chili Recipes

WHITE CHICKEN CHILI

Steps:

• Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.
• Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.
• Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth**.
• Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.
• Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.

KEN'S WHITE CHILI

Steps:

• Soak beans overnight.
• Combine beans, chicken broth, onions and garlic in large pot.
• Cook (boil, then simmer) for 1 to 2 hours until beans are done. (Do not stir too much or the beans will fall apart).
• When beans are done, add chicken, cumin, oregano, cayenne pepper, salt and pepper, lemon juice, and chilies.
• Simmer for approximately 1 hour.
• Add grated cheese last. Simmer until cheese is melted; stir or cheese will sink to the bottom and scorch.
• NOTES.
• Cooking times are approximate. Basically cook until the beans are done and spices have "soaked in" then cook until cheese melts.
• Sometimes not all of the chicken broth is necessary.
• You don't want it too soupy, so I usually add about 4 cans of chicken broth and add the last can as needed.
• This will make a large pot.
• Serve with a salad and garlic bread and enjoy!

WHITE CHICKEN CHILI

Steps:

• Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
• Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
• After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.

KEN'S TEXAS CHILI

Steps:

• In a stockpot over medium heat, brown ground beef until no longer pink. Drain off the fat, but leave approximately 2 Tablespoons of fat in the pan.(The fat will give it that real Texas chili taste) In a small bowl stir together the garlic powder, chili powder, cumin and flour. Sprinkle the flour mixture over the meat and reserved fat, and stir until the meat is evenly coated.
• Stir the oregano into the meat mixture, then pour in the 2 cans of beef broth. Season with salt and pepper and bring to a low boil. Add the beans, 2 to 3 cans depending on how many beans you like. If you want your chili thinner, do not drain the beans otherwise drain off the liquid. Reduce heat to low and simmer for 20 minutes then serve.

CHICKEN AND NORTHERN BEANS WHITE CHILI

Steps:

• Melt butter in 4-quart Dutch oven over medium heat. Cook onion and garlic in butter, stirring occasionally until onion is tender.
• Stir in remaining ingredients except tomato and tortilla chips. Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally. Serve with tomato and tortilla chips.

EASY WHITE CHILI

Steps:

• Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for 10 minutes, or until onions are tender. Add the chicken, chicken broth, green chile peppers, cumin, oregano and cayenne pepper and bring to a boil.
• Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly. Pour into individual bowls and top with the cheese.

EASY WHITE CHICKEN CHILI

Steps:

• Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until the chicken is browned completely, 3 to 5 minutes per side.
• Remove the chicken to a cutting board, cut into 1-inch pieces, and return to the Dutch oven; add chicken broth, cannellini, green chilies, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 45 minutes.
• Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese. Season with salt to serve.

WHITE CHILI WITH A KICK

Steps:

• In a Dutch oven, saute onion in butter. Stir in flour until blended; cook and stir until golden brown, about 3 minutes. Gradually add broth and cream. Bring to a boil; cook and stir until thickened, about 2 minutes., Add the chicken, beans, corn, chiles, cumin, chili powder, salt, pepper and pepper sauce; heat through. Stir in cheese until melted. , If desired, garnish each serving with salsa and green onions.