Moms White Chicken Chili Recipes

MOM'S WHITE CHICKEN CHILI

Mom's White Chicken Chili image

Provided by Catherine McCord

Categories Soup/Stew Bean Chicken Kid-Friendly Quick & Easy Dinner Lunch Weelicious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield Serves 6-8

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 garlic clove, minced
1 small onion, diced
2 pounds chicken breasts, bone-in, skinless (about 2 large breasts)
1 quart (32 oz) chicken stock (i use low sodium chicken stock)
1 teaspoon salt
1 teaspoon ground cumin
1 can white beans, drained and rinsed
1 cup frozen shoe peg white corn
1 jar diced green chilies (they are mild.)
The juice of 1 lime (about 2 to 3 tbsp lime juice)

Steps:

Heat olive oil in a large saucepan over medium heat and cook onions for 4 to 5 minutes or until translucent.
Add garlic and cook an additional minute.
Add the whole chicken breasts, stock and salt to the saucepan, cover, bring to a boil and reduce to a simmer.
Cook for 18-20 minutes, remove chicken to a plate and allow to cool.
While the chicken is cooling, add the remaining ingredients to the pot.
Remove the chicken from the bone, chop into bite-size pieces, and add to the pot.

EASY WHITE CHICKEN CHILI

Easy White Chicken Chili image

This is a recipe given to me by a good friend and co-worker. It has a wonderful flavor that I think anyone can appreciate, especially for a quick fix on a cold winter day! Serve with jasmine rice as side with chili or fresh French or Italian bread.

Provided by EPHESIS

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

Time 55m

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
3 skinless, boneless chicken breast halves
1 large onion, chopped
2 cloves garlic, minced
5 ¼ cups chicken broth
3 (15 ounce) cans cannellini (white kidney) beans, rinsed and drained
2 (4 ounce) cans chopped green chiles
1 tablespoon dried oregano
1 teaspoon ground cumin
2 pinches cayenne pepper, or to taste
¼ cup chopped fresh cilantro, or to taste
½ cup shredded Monterey Jack cheese, or to taste
salt to taste

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.

Nutrition Facts : Calories 466 calories, Carbohydrate 53 g, Cholesterol 63 mg, Fat 11.6 g, Fiber 14.2 g, Protein 34.7 g, SaturatedFat 3.7 g, Sodium 2725.7 mg, Sugar 4.8 g

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