BEST WHITE CHICKEN CHILI
This white chicken chili recipe is a cold-weather favorite! It's a flavorful blend of healthy, comforting ingredient, all simmered together in one pot!
Provided by Lisa Bryan
Categories Dinner
Time 45m
Number Of Ingredients 18
Steps:
- Blend one cup of the white beans with one cup of the chicken broth in food processor. Alternatively, you can use an immersion blender or even mash the beans with a fork, and then stir them with the broth. Set this aside.
- Heat the olive oil in a large pot over medium heat. Add the onion, bell pepper, and jalapeno pepper to the pot. Cook for 4 minutes, stirring frequently.
- Add the garlic and spices and stir for another minute, toasting the spices.
- Add the chicken broth and pureed bean mixture and simmer uncovered for 15 minutes.
- Stir in the green chilies, chicken, corn, white beans, and chopped cilantro. Simmer for a couple of minutes, until it's warmed through. Then add the lime juice and give it another stir.
- Serve the white chicken chili and garnish with avocado, jalapeno, cilantro, and cheese before serving, if you'd like.
Nutrition Facts : Calories 420 kcal, Carbohydrate 43 g, Protein 36 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 70 mg, Sodium 915 mg, Fiber 9 g, Sugar 3 g, ServingSize 1 serving
WHITE CHICKEN CHILI
Yield 4 servings
Number Of Ingredients 15
Steps:
- Instructions Divide the beans and set half of them to the side. Add the olive oil to a large stockpot and heat over medium low heat. Add the onion and bell pepper and cook for 5 minutes until they begin to soften. Add the garlic and cook for an additional 2 minutes. Place one can of the beans in a food processor with ½ cup of chicken broth and puree until it is smooth. Add to the pot with the vegetables and stir. Add the chicken broth,green chiles, chili powder, cumin, oregano, cayenne pepper, and kosher salt to the pot. Raise the heat to bring to a boil. Turn the heat down to low and simmer uncovered for 30 minutes. Add the remaining beans, shredded chicken, corn and cilantro to the pot and simmer for an additional 10 minutes. White Chicken Chili was last modified: November 5th, 2020 by Sue O'Connell
ROASTED VEGETABLE WHITE CHICKEN CHILI
Roasted Vegetable White Chicken Chili
Provided by Sarah Brekke, MS
Time 55m
Number Of Ingredients 16
Steps:
- Preheat oven to 425°F Cut poblano peppers in half, lengthwise; remove stems, seeds and membranes. Place the peppers (cut sides up), the onion wedges and garlic cloves on a foil- lined baking sheet. Drizzle with 1 tablespoon of the oil. Roast 20 to 25 minutes or until peppers are charred and very tender. Bring up foil around pepper mixture to enclose. Let stand about 15 minutes or until cool enough to handle. Use a sharp knife to loosen the edges of the skins; gently pull off skin and discard. Peel garlic. Chop peppers, onion, and garlic.**
- In a large Dutch oven heat the remaining 1 tablespoon oil over medium heat. Add the roasted peppers, onions, and garlic; and the cumin; oregano; coriander; and cayenne pepper. Cook and stir 2 minutes.
- Stir in beans and broth. Using a potato masher or fork, mash beans until chili is slightly thickened. Add corn. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in chicken and sour cream; heat through. Season to taste with salt and black pepper.
- If desired, top with chopped avocado, cilantro, cheese, tortilla chips, and/or pepitas. Serve with lime wedges.
Nutrition Facts : Calories 399 kcal, Carbohydrate 35 g, Cholesterol 77 mg, Protein 31 g, SaturatedFat 5 g, Sodium 561 mg, Sugar 4 g, Fat 15 g, UnsaturatedFat 8 g
CHIARELLO CHICKEN AND WHITE BEAN CHILI WITH VEGGIES
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h35m
Yield 10 to 12 servings
Number Of Ingredients 24
Steps:
- Place the chicken in a large bowl. Season liberally with pepper and grey salt. Toss with fennel seed and smoked paprika. Sprinkle the masa harina or flour over the chicken and toss to coat.
- Heat a cast iron pot or Dutch oven over medium-high heat. Add 1/4 cup olive oil, when it begins to smoke, add the chicken, leaving the excess flour or masa harina in the bowl. Spreading the chicken evenly so it covers the bottom of the pot in 1 layer. (You may have to cook the chicken in batches to do this, adding more olive oil as necessary.)
- Leave the chicken alone, without turning it, so the meat will brown and caramelize, about 5 minutes per side. The chicken has a lot of moisture in it, so a good amount of steam will come from the pan before it is caramelized. As it browns, turn each piece with tongs. Once all sides are caramelized, remove the meat from the pan with a slotted spoon, leaving juices in the pot.
- Over medium heat, add another 1/4 cup of olive oil to pan along with the onions and garlic, cook until onions soften and caramelize, about 5 minutes. Add the jalapenos, cook until softened, about 2 minutes. Add the tomato paste, chili powder and thyme, stir to combine. Add wine, bring to a simmer, then add the chicken stock, diced tomatoes and cooked chicken. Stir to incorporate everything, season with salt. Simmer until chicken is wonderfully tender, about 45 minutes.
- Add the white beans, zucchini, poblano, red pepper and scallions. Bring to a simmer and cook until vegetables are tender, about 10 to 15 minutes. Stir in basil. Serve immediately or cool and store in the refrigerator for up to 3 days. To serve, sprinkle with grated Parmesan and drizzle with olive oil.
WHITE CHICKEN CHILI WITH VEGGIES
Made this up tonight using what I had on hand - my husband said it was really good. I didn't measure the spices - so use your judgment and begin with less...and gradually add to accommodate your preferences.
Provided by Gidget265
Categories Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- 1. Saute onions and chicken in oil in a stock pot (add salt and pepper to chicken).
- 2. After the chicken is cooked through, drain extra oil.
- 3. Add the carrots, peppers, celery to the pot and sweat for 10 - 20 minutes until the veggies are slightly softened. Stir occasionally.
- 4. Add tomatoes, chicken stock, green chilis, cilantro and spices.
- 5. Simmer for a while - maybe an hour while the juices and spices meld.
- 6. Garnish as you like - more cilantro / sour cream / cheese / corn chips etc.
Nutrition Facts : Calories 459.9, Fat 9.6, SaturatedFat 2.1, Cholesterol 83, Sodium 661.4, Carbohydrate 52.6, Fiber 15.7, Sugar 10.7, Protein 42.8
5-INGREDIENT WHITE CHICKEN CHILI
Quick and hearty 5-ingredient white chicken chili. Makes great leftovers.
Provided by Amanda Vickers
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 45m
Yield 10
Number Of Ingredients 5
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.
Nutrition Facts : Calories 362.6 calories, Carbohydrate 47.9 g, Cholesterol 53.9 mg, Fat 3.5 g, Fiber 11 g, Protein 35.7 g, SaturatedFat 0.9 g, Sodium 815.4 mg, Sugar 1.5 g
VEGGIE CHICKEN CHILI
Because this chili freezes well, I like to keep some on hand for dinner on busy days or for last-minute entertaining.
Provided by Taste of Home
Categories Lunch
Time 1h50m
Yield 20 servings (5 quarts).
Number Of Ingredients 21
Steps:
- In an large soup kettle, heat oil. Add next eight ingredients. Cover and cook over medium-low heat for 15 minutes or until vegetables are crisp-tender. Stir in the broth, chicken, beans, tomatoes, chilies, brown sugar, cumin, coriander, oregano, Worcestershire sauce and salt if desired. Bring to a boil; reduce heat. Cover and simmer for 1 hour, stirring occasionally. , In a small bowl, combine the wine or broth, cornstarch and chili powder; stir into chili. Cook and stir until thickened.
Nutrition Facts : Calories 138 calories, Fat 3g fat (0 saturated fat), Cholesterol 17mg cholesterol, Sodium 121mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges
VEGETARIAN WHITE CHILI
This vegetarian twist on white chili skips the chicken in favor of flavorful white corn, spices and tomatillo salsa.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- In 4-quart saucepan, heat oil over medium-high heat until hot. Add onion; cook and stir 5 to 7 minutes or until translucent. Add cumin and coriander; cook about 30 seconds or until fragrant. Add corn and chiles; cook 3 to 5 minutes or until corn begins to brown.
- Add half of the beans and the vegetable broth. Heat to boiling over high heat. Mash remaining beans with fork. Add to saucepan. Reduce heat to medium-high; continue to cook 18 to 20 minutes or until slightly thickened.
- Divide chili evenly among 4 bowls. Top each with 1 teaspoon of the tomatillo salsa. Top with sour cream and cilantro.
Nutrition Facts : Calories 410, Carbohydrate 71 g, Cholesterol 0 mg, Fat 1/2, Fiber 15 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 8 g, TransFat 0 g
VEGETARIAN WHITE CHILI WITH OPTIONAL CHICKEN
White kidney beans and hearty pinto beans simmer together with a rich vegetable broth, green chiles, diced fresh jalapeno pepper, and warming, comforting spices like cumin, oregano, and - believe it or not - a little touch of ground cloves. Add in some chopped cooked chicken at the end of the process, and - look! - vegetarians and carnivores can live together.
Provided by Kare for Kitchen Treaty
Time 2h
Number Of Ingredients 15
Steps:
- In a large saucepan, heat the olive oil over medium heat. Cook the onion, stirring occasionally, for about five minutes, until soft.
- Stir in the garlic, cumin, oregano, cloves, cayenne pepper, and salt. Cook for another minute.
- Add diced green chiles, beans, and vegetable broth. Continuing over medium heat, let the mixture come to a boil, then reduce the heat to love to keep the soup at a steady simmer. Simmer uncovered for about an hour.
- Add the jalapeno pepper.
- If adding chicken to a portion of the recipe, scoop just under half the chili into a separate, medium saucepan. Add the chicken to that half.
- Simmer both versions for another 30 minutes uncovered.
- Serve with assorted toppings.
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
Folks will enjoy a change from traditional chili when they dip their spoons into this flavorful blend of tender chicken, white beans and just enough zip. This is our favorite white chicken chili recipe. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 40m
Yield 10 servings (2-1/2 quarts)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 219 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 644mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 7g fiber), Protein 19g protein. Diabetic Exchanges
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