White Cashew Chicken Chili Recipes

WHITE CHICKEN CHILI

Steps:

• In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne; bring to a boil., Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender., Top each serving with cheese and, if desired, jalapeno pepper.Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

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.

CHICKEN CASHEW CHILI

Steps:

• Chile Puree:.
• Heat a small skillet over high heat until very hot. Place chiles in pan, one at a time and press down with tongs for about 1 minute on each side. Next, seed and devein the chiles.
• Place chiles in a blender with cashews and chicken stock.
• Puree until smooth.
• Chili: In a stock pot, briefly saute onion, garlic, cumin, chile powder, and salt in the olive oil.
• Add chicken and stir to coat. Stir in chile puree, cilantro, and tomatoes.
• Cover and simmer for 45 minutes.
• Add cashews, chocolate and beans.
• Stir until chocolate melts.
• Serve NOTES : F or spicy chili, add 2 or 3 chipotles to the puree and double the chile powder.

ROASTED CHICKEN WHITE CHILI

Steps:

• Preheat the oven to 350 degrees F.
• Drizzle the chicken with some oil, season with salt and pepper and put on a baking sheet. Roast until the internal temperature registers 165 degrees F on a meat thermometer, 15 to 20 minutes. Set aside until cool enough to handle, then cut into large dice.
• Meanwhile, add 1/4 cup oil to a large Dutch oven and heat over medium heat. When hot, add the celery, onions and bell peppers and saute until tender, 4 to 5 minutes. Add the flour, stir to coat the vegetables and cook until the flour starts to brown, about 3 minutes. Whisk in the warm chicken stock, stirring until combined. Add the beans, chiles, garlic powder, cumin, rosemary and green tomatoes and bring to a simmer, cooking until the mixture starts to thicken, 15 to 20 minutes.
• Add the diced chicken and cayenne and season with salt and pepper. Cover and cook for another 10 minutes to warm through. Serve garnished with sour cream.

EASY WHITE CHICKEN CHILI

Steps:

• In a large saucepan, cook chicken and onion over medium-high heat until chicken is no longer pink, 6-8 minutes, breaking up chicken into crumbles., Pour 1 can of beans in a small bowl; mash slightly. Stir mashed beans, remaining can of beans, chiles, seasonings and broth into chicken mixture; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, 12-15 minutes. Serve with toppings as desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

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!

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.

SIMPLE WHITE CHICKEN CHILI

Steps:

• Preheat a deep skillet over medium heat. Add olive oil, then onion, poblano pepper, and garlic. Saute until onion is translucent, about 5 minutes. Add chicken broth, shredded chicken, navy beans, corn, cumin, chili powder, pepper, and salt; bring to a boil.
• Reduce heat and simmer for 10 minutes.

CHA CHA'S 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, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
• Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

HEARTY WHITE CHICKEN CHILI

Steps:

• Place the first six ingredients in a Dutch oven. Bring to a boil. Reduce heat; simmer, covered, 1 hour or until chicken is tender. Remove chicken; cool slightly. Strain broth, discarding vegetables and peppercorns; skim fat from broth. Set broth aside., Preheat oven to 400°. Remove meat from bones; cut into bite-size pieces and set aside. Discard bones., In a bowl, toss tortilla strips with 1 teaspoon oil. Arrange strips on a baking sheet coated with cooking spray. Bake 8-12 minutes or until crisp, stirring once., In a large saucepan, heat remaining oil over medium-high heat. Add celery, onions and garlic; cook and stir 6-8 minutes or until tender. Stir in flour and seasonings until blended. Gradually add 4 cups chicken broth (save remaining broth for another use)., Bring to a boil; cook and stir 1-2 minutes or until slightly thickened. Stir in beans, tomatoes and chicken. Reduce heat; simmer, covered, 15 minutes longer. Top servings with baked tortilla strips, sour cream, green onions and cheese.

WHITE CHICKEN CHILI

Steps:

• In a medium soup pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring, until the onion has softened, 2 to 3 minutes.
• Add the chicken and cook, stirring occasionally, until it is lightly browned on the outside and no longer pink on the inside (add more olive oil if the pot starts to dry out), 4 to 5 minutes.
• Toss the minced garlic and spices into the pot and turn a few times to coat the chicken evenly. Add the corn, beans, and chicken broth and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.
• Break up some of the beans with the back of a wooden spoon to help thicken the chili. Stir in the cream, garnish with the desired toppings, and serve!

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.

WHITE CHICKEN CHILI FOR TWO

Steps:

• For the spice mix: Combine the cumin, chili powder, salt, pepper and oregano in a small bowl. Set aside.
• For the chili: Heat a medium pot or Dutch oven over high heat for 1 to 2 minutes. Add the oil. Add the chicken breast. Sear on all sides until browned but not cooked through, about 3 minutes. Remove from the pot with a slotted spoon and set aside.
• Add the bacon to the same pot and cook, stirring, until rendered and lightly browned, 2 to 3 minutes. Add the onions and garlic and reduce the heat to medium. Cook, stirring, until the onions are translucent, 1 to 2 minutes. Add the spice mix and stir until fragrant, about 30 seconds.
• Stir in the flour until it's mixed and forms a roux, about 1 minute. Whisk in the chicken broth, whisking until no lumps remain. Raise the heat to high and stir in the beans, roasted chiles, sugar and the cooked chicken. Bring to a boil, reduce the heat until the mixture simmers. Simmer, stirring occasionally, until the chili is thick enough to coat the back of a spoon and the chicken is cooked through, 10 to 15 minutes.
• Stir in the sour cream. Taste and adjust the seasonings. Ladle into the sourdough bowls if using. Serve garnished with scallions.