Mexican White Chili With Chicken Recipes

WHITE CHICKEN CHILI

Steps:

• In a food processor, blend ½ of the beans (1 can) with 1 cup of the chicken broth. Set aside both the puréed beans and the remaining whole beans.
• Add the oil to a large pot or Dutch oven and heat it over medium-high heat. Add the onion, jalapeño pepper and poblano peppers and cook, stirring frequently, until soft, 4 to 5 minutes. Add the garlic and cook for one minute more. Add the cumin, coriander and ancho chili powder and continue to cook, stirring frequently, for one minute more to toast the spices. Add the chicken broth, puréed beans and ½ teaspoon of salt; bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes.
• Stir in the shredded rotisserie chicken, reserved whole beans, corn, and lime juice; bring back to a simmer and cook until everything is heated through, about 5 minutes. Taste and adjust seasoning with more salt and lime juice, if necessary. Stir in the cilantro. (Note that the broth will be somewhat soupy -- that's how it is supposed to be. It thickens the longer it sits; see note below.) Ladle the chili into bowls and serve with sour cream, crushed tortilla chips, and lime wedges.
• Note: The seeds and ribs in the peppers hold all of the heat. I don't use them to keep the chili mild and family-friendly, but if you like a spicy chili, save them and stir some in at the end. (If you do touch the seeds, be sure to wash your hands well and avoid touching your eyes.)
• Note: The chili thickens as it sits. If you make it ahead of time, you will probably need to add more broth or water to thin it out.
• Note: Nutrition info does not include optional toppings.
• Freezer-Friendly Instructions: The chili can be frozen for up to 3 months. Reheat it on the stovetop over medium-low heat until hot. (The chili will thicken up some when frozen, so you'll likely need to add some broth when reheating.)

AWARD-WINNING WHITE CHICKEN CHILI

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.

MEXICAN WHITE CHILI

Steps:

• In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer., Transfer to a 3-qt. slow cooker. Stir in chicken, beans, broth, chilies and dry seasonings., Cook, covered, on low 6-8 hours or until heated through. Stir in cilantro. If desired, serve with corn chips, cheese and sour cream.

FLAVORFUL WHITE CHICKEN CHILI

Steps:

• In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 170°, 35-40 minutes. Remove chicken from broth; allow to cool., Remove meat from bones; discard bones. Cube chicken and return to pan. Mash half of the beans. Add all of the beans, corn and lime juice to chicken mixture. Return to a boil. Reduce heat; cover and simmer until flavors are blended, 15-20 minutes., Serve with sour cream, cheese and cilantro if desired.

WHITE CHILI WITH CHICKEN

Steps:

• In large soup pot, heat all ingredients to boiling over medium-high heat, stirring occasionally. Reduce heat to medium-low. Cover; simmer for about an hour.

MEXICAN WHITE CHILI WITH CHICKEN

Steps:

• In a skillet cook the onion and garlic in 2-3 tablespoons butter until softened (about 4 minutes).
• To make the roux: in a heavy-bottomed pot melt 6 tablespoons butter over medium heat and whisk in the flour, cook whisking for 3 minutes.
• Stir in the onion/garlic mixture and carefully whisk in the half and half cream, whisking constantly; bring to a simmer, whisking until the mixture has thickened; simmer for 5 minutes (you must whisk constantly while adding in the cream or you will have lumps!).
• Stir in Tabasco, chili powder, cumin, salt and pepper; mix to combine.
• Add in beans, chilies, corn, chopped cooked chicken and Monterey Jack cheese; cook the mixture over medium-low heat (about 20 minutes.
• Remove from heat and stir in the sour cream.
• Transfer to serving bowls dollup with sour cream and drizzle with salsa if desired.

MEXICAN 'WHITE' CHICKEN CHILI

Steps:

• Heat the oil in a large saucepan over medium-low heat.
• Slowly cook and stir the onion until tender.
• Mix in the garlic, green chili peppers, oregano, cumin, and cayenne.
• Continue to cook and stir the mixture until tender, about 3 minutes.
• Mix in the chicken broth, chicken, beans, corn, and tomatoes.
• Bring to a boil then reduce heat and let simmer 20 minutes.
• Sprinkle cheese on each serving and enjoy!

5-INGREDIENT WHITE CHICKEN CHILI

Steps:

• Bring chicken broth to a boil in a large pot. Add chicken, cover, and lower heat; simmer until chicken is no longer pink in the center and the juices run clear, 8 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and shred or cut into small pieces.
• Return chicken to the pot. Stir in onion and seasoning mix. Add beans and cook until heated through, about 15 minutes.