White Chili With Chicken Corn Recipes

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AWARD-WINNING WHITE CHICKEN CHILI



Award-Winning White Chicken Chili image

This chili is a family favorite! It has won several chili competitions and is a definite crowd-pleaser!

Provided by Rjcunigan

Categories     Soups, Stews and Chili Recipes     Chili Recipes     White Chili Recipes

Time 8h13m

Yield 10

Number Of Ingredients 9

1 ¼ pounds skinless, boneless chicken breast
2 (15 ounce) cans great Northern beans
1 (15 ounce) can white corn
1 (14 ounce) can chicken broth
1 (10.5 ounce) can cream of chicken soup
1 (4 ounce) can chopped green chile peppers
1 (1.25 ounce) package taco seasoning
½ cup sour cream
½ cup shredded pepper Jack cheese, or to taste

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.

Nutrition Facts : Calories 179 calories, Carbohydrate 12.5 g, Cholesterol 44.8 mg, Fat 7.7 g, Fiber 0.9 g, Protein 14.6 g, SaturatedFat 3.5 g, Sodium 932.7 mg, Sugar 1.3 g

WHITE CHICKEN CHILI



White Chicken Chili image

Three kinds of chile peppers, customizable to your heat level, plus toasted spices boost the flavor of this white chili thickened with corn tortillas.

Provided by Food Network Kitchen

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
1 onion, chopped
3 cloves garlic, chopped
2 jalapeno peppers (1 diced, 1 halved; remove seeds for less heat)
1 poblano chile pepper, seeded and chopped
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon ground allspice
2 pounds ground chicken
Kosher salt and freshly ground pepper
2 15-ounce cans white navy beans (do not drain)
1 4-ounce can chopped green chiles (do not drain)
2 cups low-sodium chicken broth
3 corn tortillas, torn, plus more for serving
1 bunch cilantro, leaves roughly chopped
Shredded cheddar cheese, sour cream and pickled jalapenos, for topping
Lime wedges, for serving

Steps:

  • Heat the oil in a large Dutch oven or pot over medium heat. Add the onion, garlic, both jalapenos, the poblano, cumin, coriander, oregano and allspice. Cook, stirring occasionally, until the vegetables are softened and the spices are toasted, about 7 minutes. Add the chicken, 1 teaspoon salt and a few grinds of pepper. Cook, stirring and breaking up the meat with a wooden spoon, until it starts browning, about 5 minutes.
  • Add the beans, canned chiles, broth and 1 1/4 cups water; bring to a boil. Add the torn tortillas to the pot; reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 40 minutes.
  • Remove the halved jalapeno from the chili and stir in all but a few tablespoons of the cilantro; season with 1/2 teaspoon salt and a few grinds of pepper. Serve with assorted toppings, the reserved cilantro, lime wedges and more tortillas.

CHICKEN-CORN CHILI



Chicken-Corn Chili image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
1 large jalapeno pepper (1/2 chopped and 1/2 sliced; remove seeds for less heat)
1 4-ounce can chopped green chiles, drained
1 teaspoon ground cumin
2 cups low-sodium chicken broth
2 cups shredded rotisserie chicken
2 15-ounce cans large white beans or pinto beans (1 undrained; 1 drained and rinsed)
1 cup frozen corn, thawed
1/2 cup chopped fresh cilantro
1 cup shredded monterey jack or white cheddar cheese
Sour cream and cornbread, for serving (optional)

Steps:

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until slightly soft, about 3 minutes. Add the garlic, chopped jalapeno, green chiles and cumin and cook, stirring, until the cumin is toasted, about 2 minutes. Stir in the chicken broth, chicken and beans along with the liquid from one of the cans of beans. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes.
  • Using a potato masher, mash the chili until about half of the beans are broken up. Stir in the corn, cilantro and 1/2 cup cheese. Divide the chili among bowls and top with the remaining 1/2 cup cheese and the sliced jalapeno. Serve with sour cream and cornbread, if desired.

VALERIE'S AWESOME WHITE BEAN CHICKEN CHILI WITH CORN



Valerie's Awesome White Bean Chicken Chili With Corn image

Kid pleasing creamy chicken chili, best served with jack cheese and sour cream on top with scooping tortilla chips. Quick and easy!

Provided by LadyDStarr

Categories     Beans

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 small onion, chopped
4 garlic cloves, minced
1 tablespoon butter
2 (14 ounce) cans chicken broth
4 chicken breasts
4 (15 ounce) cans great northern beans or 4 (15 ounce) cans white beans with seasoning, drained
1 (4 ounce) can mild green chilies
1 teaspoon coriander
1 teaspoon oregano
1 teaspoon cumin
1/4-1 teaspoon cayenne pepper, if you want real spice
1 (15 ounce) can corn (optional)
monterey jack cheese, shredded
sour cream
tortilla chips, Tostito Scoops are awesome for this

Steps:

  • Saute' onion and garlic in pan until soft. Add Broth and chicken breasts and simmer until chicken shreds. You can use the Crock Pot for this so you can start in the morning and leave! Or start at night, shred chicken in the morning and finish in the crockpot in the afternoon.
  • After shredding chicken, add beans and spices and simmer for as long as you want in the crockpot or for at least 30 minutes in pan. Add corn and warm and serve with shredded cheese and a dollop of sour cream on top.

Nutrition Facts : Calories 480.3, Fat 12.8, SaturatedFat 4.3, Cholesterol 67, Sodium 748.9, Carbohydrate 50.2, Fiber 16, Sugar 1.5, Protein 41.9

FLAVORFUL WHITE CHICKEN CHILI



Flavorful White Chicken Chili image

Lime, cumin and cilantro really create a burst of flavor in this chicken chili. It's a healthier alternative to traditional chili, but is absolutely delicious. -Donna Lindecamp, Morganton, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 7 servings.

Number Of Ingredients 12

2 cans (14-1/2 ounces each) chicken broth
3 bone-in chicken breast halves (8 ounces each), skin removed
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1-1/2 cups frozen white corn
1/3 cup lime juice
Sour cream, shredded white cheddar cheese and/or minced fresh cilantro, optional

Steps:

  • In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 170°, 35-40 minutes. Remove chicken from broth; allow to cool., Remove meat from bones; discard bones. Cube chicken and return to pan. Mash half of the beans. Add all of the beans, corn and lime juice to chicken mixture. Return to a boil. Reduce heat; cover and simmer until flavors are blended, 15-20 minutes., Serve with sour cream, cheese and cilantro if desired.

Nutrition Facts : Calories 229 calories, Fat 3g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 887mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 8g fiber), Protein 22g protein.

WHITE CHICKEN CHILI RECIPE BY TASTY



White Chicken Chili Recipe by Tasty image

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

2 cans great northern beans, drained and rinsed, divided
1 tablespoon olive oil
1 lb boneless, skinless chicken breast, cubed
3 teaspoons kosher salt, divided
1 medium yellow onion, diced
3 cloves garlic, minced
2 cans green chile
2 teaspoons ground cumin
1 teaspoon dried oregano
¼ teaspoon cayenne
1 teaspoon chili powder
½ teaspoon freshly ground black pepper
4 cups low sodium chicken stock
2 cups frozen corn, thawed
shredded cheddar cheese, for serving
fresh cilantro leaf, for serving, roughly chopped
sour cream, for serving

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!

THE BEST WHITE CHICKEN CHILI



The Best White Chicken Chili image

This is the first recipe I ever tried for white chili, and it is the best one I have ever found. I found it in a cookbook called So Fat, Low Fat, No Fat, but don't let that fool you. The chili may be low on fat but it has a fantastic flavor and always gets raves every time I make it. This is not the exact recipe in the book, as I have made a few minor adjustments to make it a little easier.

Provided by boardgirl148

Categories     Chicken Breast

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 13

2 1/2 cups water
1 teaspoon lemon pepper seasoning
1 teaspoon ground cumin
1 tablespoon olive oil
4 boneless skinless chicken breast halves, trimmed of all excess fat
1 clove garlic, finely chopped
1 cup chopped onion
2 (8 ounce) cans white shoepeg corn, drained
2 (4 ounce) cans chopped green chilies, undrained
1 teaspoon ground cumin
2 -3 tablespoons lime juice
2 (14 ounce) cans great northern beans, undrained
shredded monterey jack cheese, to garnish

Steps:

  • In a 5-qt stockpot, combine water with the lemon pepper, 1 tsp ground cumin, and olive oil.
  • Bring to a boil.
  • Add the chicken breast halves and return to a low boil, then reduce the heat to low and simmer 20-30 minutes or until the chicken is fork tender and the juices are clear.
  • Remove the chicken from the broth and cut into bite-size pieces, then return it to the broth.
  • Add the garlic, onion, corn, green chiles, 1 tsp ground cumin, lime juice, and Great Northern beans to the broth.
  • Bring to a boil.
  • Simmer until thoroughly heated, about 45 minutes.
  • To serve, ladle into soup bowls and sprinkle cheese on top.
  • Refrigerate any leftovers; this chili is usually even better heated up the next day.

WHITE CHICKEN CHILI WITH CORN CHOWDER



White Chicken Chili with Corn Chowder image

This thick and creamy mashup of white chicken chili and corn chowder is one of the quickest and most delicious ways to make dinner. The secret is one super shortcut ingredient: Progresso™ chicken corn chowder soup. With a can of this ready-to-serve favorite in your cupboard, dinner's only 20 minutes away. Simply sauté the aromatics in oil, then add in the chicken and finally, pour in the beans and chowder. It's really that simple and this recipe just goes to show that sometimes the best things are the simplest.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 9

2 tablespoons vegetable oil
1/2 cup chopped onion
2 cloves garlic, finely chopped
1 package (1 lb) boneless skinless chicken breast halves, cut into 1/2-inch pieces
Salt and pepper to taste
1 can (18.5 oz) Progresso™ chicken corn chowder soup
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 tablespoon lime juice
2 tablespoons chopped cilantro

Steps:

  • In large 4-quart saucepan, heat oil over medium-high heat until hot. Cook onion and garlic in oil 2 to 3 minutes or until onion begins to turn translucent. Add chicken pieces, salt and pepper. Cook 3 to 5 minutes or until chicken is no longer pink in center.
  • Reduce heat to medium; stir in soup and beans. Simmer 5 minutes. Remove from heat; stir in lime juice and chopped cilantro.

Nutrition Facts : Calories 400, Carbohydrate 29 g, Cholesterol 80 mg, Fat 1, Fiber 6 g, Protein 34 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 4 g, TransFat 0 g

WHITE CHILI I



White Chili I image

Serve with corn bread and salad. If you cube the chicken ahead of time, make corn bread muffins while preparing the chili, and use a bagged salad mix from the produce department, this is a very fast meal to put together.

Provided by Deirdre Dee

Categories     Soups, Stews and Chili Recipes     Chili Recipes     White Chili Recipes

Time 35m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
4 skinless, boneless chicken breast halves - cubed
1 onion, chopped
1 ¼ cups chicken broth
1 (4 ounce) can diced green chiles
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon dried cilantro
⅛ teaspoon cayenne pepper
1 (15 ounce) can cannellini beans, drained and rinsed
2 green onions, chopped
2 ounces shredded Monterey Jack cheese

Steps:

  • Heat oil in a large saucepan over medium-high heat. Cook chicken and onion in oil 4 to 5 minutes, or until onion is tender.
  • Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat, and simmer for 15 minutes.
  • Stir in the beans, and simmer for 5 more minutes, or until chicken is no longer pink and juices run clear. Garnish with green onion and shredded cheese.

Nutrition Facts : Calories 356.7 calories, Carbohydrate 27.8 g, Cholesterol 81.1 mg, Fat 9.7 g, Fiber 6.3 g, Protein 39.3 g, SaturatedFat 3.7 g, Sodium 490.1 mg, Sugar 2.8 g

HEARTY WHITE CHICKEN AND CORN CHILI



Hearty White Chicken and Corn Chili image

Take the chill away with a bowl of this thick, creamy and flavorful white chicken chili using Progresso® Rich & Hearty chicken corn chowder.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 10

3 cans (18 oz each) Progresso™ Rich & Hearty chicken corn chowder
2 cups gluten-free or non self-basted chicken cubed chicken
2 cans (4 oz) diced green chilies, undrained
1 can (15 oz) cannellini beans, drained, rinsed
2 teaspoons chili powder
1 teaspoon ground cumin
Gluten-free shredded Cheddar cheese
Chopped tomato
Diced avocado
Chopped fresh cilantro

Steps:

  • In 2-quart saucepan, heat soup, chicken, chiles, beans, chili powder and cumin to boiling, stirring occasionally. Reduce heat to low; simmer 10 minutes to blend flavors, stirring occasionally.
  • Top each serving with cheese, tomatoes, avocado and cilantro.

Nutrition Facts : ServingSize 1 serving

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From eldaskitchen.com


WHITE CHICKEN CHILI RECIPE (SO CREAMY!) - OLIVIA'S CUISINE
2021-04-13 Pour in the chicken broth and add the oregano, basil, chili powder, cayenne (if using), and a pinch of salt and pepper. Bring to a boil, then add the chicken breasts, cover and lower the heat to medium-low. Cook until the chicken is tender, about 10 – 15 minutes. Remove the chicken from the pot and shred.
From oliviascuisine.com


CAST IRON WHITE CHICKEN CHILI RECIPE – PERFECT FOR WINTER
Instructions. Pour chicken, corn, broth, beans, green chilis, garlic, onion, and cilantro into cast iron dutch oven. Season with black pepper, oregano, cumin, and chili powder. Bring to a boil. Add cream cheese and half and half. Continue to boil until cream cheese is dissolved. Mix a small amount of cornstarch with cold water and stir into pot.
From lifefamilyfun.com


WHITE CHICKEN CHILI RECIPE WITH CORN RECIPES ALL YOU NEED …
This chili is a family favorite! It has won several chili competitions and is a definite crowd-pleaser! From allrecipes.com Reviews 4.8 Total Time 8 hours 13 minutes Category Soups, Stews and Chili Recipes, Chili Recipes, White Chili Recipes Calories 179 calories per serving. Cover and cook on Low until chicken is no longer pink in the center, 8 to 10 hours.
From stevehacks.com


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