Stovetop White Chicken Chili Recipe Recipe 455

EASY WHITE CHICKEN CHILI RECIPE (STOVETOP OR CROCKPOT)

Steps:

• Saute onions in olive oil until soft. Add in garlic for one minute and then add in all spices.
• In a separate bowl, mash 1 cup of beans with a potato masher until soft, we will use this to thicken the soup.
• Add broth, mashed and regular beans, green chiles, fire roasted tomatoes, and corn into pot. Then add in the chicken breasts and cook at medium-high heat.
• Once it comes to a boil, reduce heat to simmer and cook 15-20 minutes until chicken is cooked through, this will vary depending on the size of the chicken breasts.
• Once chicken is cooked, turn off heat and take out the breasts. When chicken is cool enough to handle, shred with two forks.
• Add the chicken back in, along with the juice of one lime and the Greek yogurt.
• Stir all together and serve with extra toppings such as cilantro, Greek yogurt, cheese, tortilla strips, and jalapenos.

STOVETOP WHITE CHICKEN CHILI RECIPE RECIPE - (4.5/5)

Steps:

• 1. Add chicken to a 4-quart, heavy bottomed Dutch oven or stockpot. Add chicken stock and 1/2 packet of chicken chili seasoning mix. Cook until tender, about 15 minutes. About halfway through the chicken cooking process, add onion. Shred chicken with two forks and then add back to the liquid. 2. Add garlic, white beans, green chilis, 1.5 packets of chicken chili seasoning mix, salt and pepper to stockpot. Stir until well-combined. Taste for flavor and adjust to your preference. 3. Simmer (low rolling boil) over medium to low heat for about 5-15 minutes. Remove from heat and serve.

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!

FAST & DELICIOUS WHITE CHICKEN CHILI

Steps:

• In a large pot, sautee onion in a little olive oil and then add beans, broth, evaporated milk, chilis and garlic. If you are using dried chopped onion, add it to the liquid at this time. Bring to a boil, turn down heat to simmer.
• While soup is heating chop chicken into small pieces. Combine spices into a small dish. Sprinkle the spices onto the chicken and toss to cover. Once the soup is boiling/simmering, stir in chicken. Simmer for 30 minutes.
• If chili seems too thick, add up to 1 cup of water
• Serve with grated cheese, sour cream, salsa, cilantro and avocado. Heat tortillas and serve on the side. Yum!
• **you can omit the chicken and use vegetable broth for a delicious vegetarian version.

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!