SIMPLE WHITE CHICKEN CHILI
Simple white chicken chili is an easy weeknight meal for a cold day.
Provided by EverFit Montana
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 35m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 335.1 calories, Carbohydrate 32.5 g, Cholesterol 66.6 mg, Fat 8.1 g, Fiber 6.8 g, Protein 33.5 g, SaturatedFat 2 g, Sodium 1085.1 mg, Sugar 2.7 g
EASY WHITE CHICKEN CHILI
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
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
WHITE CHICKEN CHILI - NIGHTSHADE FREE
For those with sensitivities/allergies to nightshades (tomato, peppers, eggplant, potatoes), you can enjoy chili without giving in to something that will make you feel bad.
Provided by keort
Categories Lunch/Snacks
Time 50m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Dry rub chicken with cumin and garlic powder, allow to marinate for at least an hour (overnight preferable, I put all 3 in a ziploc bag and rub the chicken around in the spices from the outside so I keep my hands clean). Then cut in 1 inches pieces or smaller.
- Saute onions and garlic in butter until carmelized.
- Add all to large pot and stir until well mixed. Bring to boil, then reduce heat and simmer until chicken is done.
- Serve with your favorite fixings (minus the hot sauce and peppers if you're sensitive). Great over Fritos.
Nutrition Facts : Calories 228.2, Fat 5.7, SaturatedFat 2.2, Cholesterol 20.6, Sodium 357.7, Carbohydrate 30.4, Fiber 8.9, Sugar 3.1, Protein 15.5
WHITE CHICKEN CHILI RECIPE BY TASTY
This white chicken chili is perfect for a bowl of weeknight comfort. Half of the beans are mashed for extra creaminess (without cream!), but otherwise the stew is full of texture from cubed chicken, green chiles, corn, and Great Northern beans. Don't forget the toppings!
Provided by Betsy Carter
Categories Lunch
Time 55m
Yield 4 servings
Number Of Ingredients 17
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!
WHITE CHICKEN CHILI FOR TWO
This is one of our go-to recipes when it gets "cold" in Los Angeles (and by cold we mean like 50 or 60 degrees F). It's great to serve by itself or over rice, but we like to hollow out a large sourdough bread bowl to serve it in. It's a fun, comforting meal for the entire family.
Provided by Jet Tila
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 19
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.
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NIGHTSHADE FREE WHITE CHICKEN CHILI - MEATIFIED
From meatified.com
5/5 (2)Category WeeknightCuisine Dairy FreeTotal Time 45 mins
- Measure the cashews into the bottom of a blender pitcher and cover with just-boiled or very hot water. Leave to soak, with the lid on, while you start the white chicken chili base.
- Heat a dutch oven over low medium and add the avocado oil. When the oil is hot, add the diced yellow onion and cook, stirring occasionally, until it starts to soften but not brown, about 5 – 10 minutes or so. Finely slice the green onions & add the white & light green parts & crushed garlic to the dutch oven. Reserve the sliced green tops for serving later.
- Cook for a minute or two, until the garlic is fragrant but not browning, then add the oregano, cumin, sea salt, granulated garlic (yes, I like to use both), coriander & both white and black pepper. Cook a minute or so, then add 3 cups / 720 milliliters of the chicken broth. Stir occasionally and gently bring the broth to a simmer while you make the cashew cream.
- Strain off and discard the water from the cashews, then return the drained cashews to the blender pitcher. Add 1/2 cup / 120 milliliters of very hot or just-boiled water and blend on high until thick, creamy & smooth. Add the remaining chicken broth 1/2 cup / 120 milliliters at a time, blending until smooth and creamy. The cashew mixture should look and pour like traditional dairy milk at this point, see notes.
INSTANT POT WHITE CHICKEN CHILI (NIGHTSHADE FREE
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5/5 (4)Calories 256 per servingCategory Soups
- Press saute button on Instant Pot to preheat and season chicken breasts evenly with 1/2 tsp salt.. When the inner pot is hot, add olive oil and place chicken breasts in Instant Pot. Cook first side for 5 minutes, then flip breasts over and cook for another 5 minutes..
- Cook chicken breasts for 5 minutes per side with olive oil in a 6-quart pot / dutch oven over medium high.
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