White Chicken Chili With Salsa Recipes

CREAMY WHITE CHICKEN CHILI WITH SALSA VERDE

Steps:

• Shred chicken meat; set aside.
• Place cream cheese in a microwave-safe bowl. Microwave on high power until soft, about 20 seconds. Add half-and-half and stir until completely mixed; set aside.
• Heat oil in a large skillet over medium heat. Add bell peppers, jalapenos, and garlic; saute until soft, 5 to 7 minutes. Toss in chicken, dried shallots, cayenne pepper, salt, and black pepper. Add chicken, cream cheese mixture, chicken stock, salsa, cumin, and oregano; bring to a boil.
• Reduce heat and simmer for 1 to 2 hours.

WEIGHT WATCHERS WHITE CHICKEN CHILI WITH SALSA VERDE

Steps:

• Heat oil in a large soup pot over medium heat. Add onion and peppers; sauté, stirring often, until softened, about 5 to 10 minutes. Add garlic, chili powder, salt, cumin, coriander and oregano; stir and cook, 1 minute.
• Add broth, chicken and beans; increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, covered, until chicken is cooked through, about 15 to 20 minutes. Remove chicken to a plate; let rest 5 minutes and then shred with two forks.
• Return shredded chicken to pot and stir in salsa verde, lime juice and cilantro; heat through.
• Serving size: 1 c.

WHITE CHICKEN CHILI

Steps:

• Brown chicken and onion in oil.
• Add chicken and onion to all other ingredients in crock pot.
• Stir well.
• Cook on low for 7 hrs or high for 5 hrs.

WHITE CHICKEN CHILI WITH SALSA VERDE

Steps:

• 1. In a large saucepan, combine water, lemon pepper, and cumin seed: bring to boil. Add chicken. Reduce heat to low; cover & simmer 20-30 minutes or until chicken is fork-tender and juices run clear.
• 2. While chicken is cooking, make the salsa verde by chopping all of the ingredients into a mixing bowl.
• 3. Add lime juice and seasoning. Mix well, cover, and chill until needed.
• 4. Remove chicken to a platter. Remove skin and bones. Chop into small pieces. Return to saucepan with the broth.
• 5. Spray medium skillet with cooking spray. Cook onions and garlic until tender. Add them to the chicken and broth along with the corn, chilies, cumin powder, and lime juice. Bring the mixture to a boil.
• 6. Add Northern beans and stir until heated through.
• 7. To serve, place a generous tablespoon of chips and cheese into 8 individual bowls.
• 8. Ladle white chili over the chips and cheese.
• 9. Serve with Salsa Verde and more chips, if desired. Simply add salsa to soup to add spice and texture plus a wonderful flavor. This is not a hot chili and is low in calories. The salsa is also good just with chips. Enjoy!