Southwest Creamy White Chicken Chili Recipes

SOUTHWEST WHITE CHICKEN CHILI

Steps:

• Heat the oil in a 4-quart saucepan over medium-high heat. Add the chicken, chili powder, cumin, onion and pepper and cook until the chicken is cooked through and the vegetables are tender, stirring often.
• Stir the soup, water, corn and beans in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes, stirring occasionally. Sprinkle with the cheese.

SOUTHWEST CREAMY WHITE CHICKEN CHILI

Steps:

• Pour the chicken broth, pepper, cumin, chili powder, dried minced onions, ranch seasoning, and cubed cream cheese into a large Dutch oven or braiser pan. (I used my favorite 5 quarts Le Creuset braiser pan with lid, but you can use any large pot with a lid.)
• Heat ingredients on low until cream cheese melts. Whisk the mixture so it becomes creamy.
• Add the cooked chicken, black beans, corn, salsa, and heavy cream. Stir to combine. Bring to a low boil then reduce heat to simmer. Simmer for 15 to 20 minutes with the lid on.
• Taste and add salt if needed.
• Serve immediately.
• Store in an airtight container in the refrigerator for 3 days. Reheat leftovers in the microwave or stovetop.

CREAMY WHITE CHILI

Steps:

• In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Remove from the heat; stir in sour cream and cream. If desired, top with tortilla chips, cheese and jalapenos.

SOUTHWEST WHITE CHICKEN CHILI

Steps:

• Heat the oil in a 4-quart saucepan over medium-high heat. Add the chicken, chili powder, cumin, onion and pepper and cook until the chicken is cooked through and the vegetables are tender, stirrring often.
• Stir the soup, water, corn and beans into the saucepan and heat to a boil. Reduce heat to low. Cover and cook for 5 minutes, stirring occasionally. Sprinkle with cheese.

CREAMY STOVETOP SOUTHWEST WHITE CHICKEN CHILI

Steps:

• In a large pot, heat the olive oil over medium heat with the diced onions and chopped garlic. Allow the onions and garlic to cook for about 5 minutes until the onions are soft and translucent.
• Add the cumin, paprika oregano, sage, and salt to the pot and mix well to coat the onions and garlic.
• Drain and rinse the cannellini beans and add to the pot along with the drained corn and green chilies. Mix well with a spoon or rubber spatula to disperse the ingredients.
• Add the pulled chicken and broth to the pot. Turn the heat up to medium-high and continue to cook until the mixture is warm and beginning to simmer.
• Add the cream cheese and greek yogurt to the pot and mix well to combine. The heat of the chili should melt the cream cheese and yogurt so it incorporates well into the mixture. Allow the chili to simmer for at least another 5 minutes which will help thicken it up. You will notice the chili turns a soft creamy yellow color.
• Once the chili is slightly thick and hot, pour into large soup bowls and top with desired toppings. I like to crush up tortilla chips over top and add avocado slices and another dollop of greek yogurt. Sprinkle some parsley leaves or cilantro leaves too to garnish and enjoy!

SOUTHWEST CHICKEN CHILI

Steps:

• In a large skillet, brown chicken in oil. Transfer to a 3-qt. slow cooker. Add the ham hock, beans, broth, chilies, onion and seasonings. Cover and cook on low for 6 to 8 hours or until ham is tender. , Remove ham bone. When cool enough to handle, remove meat from bone; discard bone. Cut meat into bite-size pieces and return to slow cooker. Serve with sour cream if desired.

SOUTHWEST WHITE CHICKEN CHILI BY: CAMPBELL'S KITCHEN RECIPE

Steps:

• Directions Heat the oil in a 4-quart saucepan over medium-high heat. Add the chicken, chili powder, cumin, onion and pepper and cook until the chicken is cooked through and the vegetables are tender, stirring often. Stir the soup, water, corn and beans in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes, stirring occasionally. Sprinkle with the cheese. Nutritional Information open nutritional information Amount Per Serving Calories: 323 | Total Fat: 9.4g | Cholesterol: 46mg

SOUTHWEST WHITE CHICKEN CHILI

Steps:

• Combine garlic powder, cumin, oregano, cilantro, and red pepper in a small dish and stir until well blended. Set aside.
• Heat oil in a large skillet over medium-high heat. Add chicken cubes and stir-fry from 5 to 8 minutes or until lightly browned. Add onions and continue cooking for a few minutes, until onion is translucent. Stir in chicken broth, chilies, and spices. Simmer over low heat 15 minutes.
• Stir in beans and simmer, uncovered, 5 minutes. If soup is too thick, add 1/2 cup to 1 cup water to desired consistency. Pour into serving bowls and top with cheese and sliced green onions.