White Chili With Chicken Recipes

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WHITE CHICKEN CHILI



White Chicken Chili image

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

Categories     Dinner     Lunch

Time 40m

Yield 10 servings (2-1/2 quarts)

Number Of Ingredients 12

1 pound boneless skinless chicken breasts, chopped
1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
2 cans (14 ounces each) chicken broth
1 can (4 ounces) chopped green chiles
2 teaspoons ground cumin
2 teaspoons dried oregano
1-1/2 teaspoons cayenne pepper
3 cans (14-1/2 ounces each) great northern beans, drained, divided
1 cup shredded Monterey Jack cheese
Sliced jalapeno pepper, optional

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

EASY WHITE CHICKEN CHILI



Easy White Chicken Chili image

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

1 tablespoon olive oil
3 skinless, boneless chicken breast halves
1 large onion, chopped
2 cloves garlic, minced
5 ¼ cups chicken broth
3 (15 ounce) cans cannellini (white kidney) beans, rinsed and drained
2 (4 ounce) cans chopped green chiles
1 tablespoon dried oregano
1 teaspoon ground cumin
2 pinches cayenne pepper, or to taste
¼ cup chopped fresh cilantro, or to taste
½ cup shredded Monterey Jack cheese, or to taste
salt to taste

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

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

For something different, cook up a pot of the Neelys' White Chicken Chili recipe, spiced with peppers and spritzed with fresh lime juice, from Food Network.

Provided by Patrick and Gina Neely : Food Network

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 16

2 (14.5-ounce) cans white beans
1 tablespoon canola oil
1 medium jalapeno pepper, minced
2 medium poblano peppers, chopped
1 large onion, chopped
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon ancho chili powder
4 cups low-sodium chicken broth
2 limes, juiced, plus lime wedges, for serving
1 rotisserie chicken, skin removed and meat shredded
1/4 cup chopped cilantro leaves
Sour cream, for topping
Tortilla chips, coarsely crushed, for topping

Steps:

  • Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
  • Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
  • After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.

WHITE CHICKEN CHILI



White Chicken Chili image

Whether you call this dish a chili or hearty chicken and bean stew, it's definitely a winner. The first time I made it for my kids, they asked me so many times what it was called, but by the end of the meal they cared much more about getting second helpings than remembering the name! If you have time be sure to double the recipe and store in the fridge or freezer, because, like most soups and stews, the leftovers are amazing.

Provided by Lisa Leake

Categories     HarperCollins     Chicken     Chili     Soup/Stew     Cumin     Jalapeño     Bean     Garlic     Winter     Dinner     Quick & Easy     Wheat/Gluten-Free     Kid-Friendly     Small Plates

Yield Serves 4

Number Of Ingredients 15

1 tablespoon olive oil
1/2 onion, diced
1/2 jalapeño, minced
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 garlic clove, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne pepper
1/2 cup frozen corn kernels (no need to thaw)
2 (15-ounce) cans white beans (such as Great Northern or cannellini), drained and rinsed
1 3/4 cups chicken broth, store bought or homemade
1/4 cup heavy cream
Optional toppings:
Chopped cilantro, sour cream, grated Monterey Jack cheese, diced avocado, and/or corn tortilla strips

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!

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!

WHITE CHICKEN CHILI



White Chicken Chili image

Skip your standard recipe, white chili is totally worth your while. Made with chicken, white beans and broth, this version is amenable to whatever heat level (or lack thereof) that you desire, and it's plenty hearty, though its consistency is less chunky than red chile. What really defines this recipe is its brighter, fresher flavor, which is due to the use of broth, a garnish of cilantro and inclusion of green chiles. Contrary to what you might imagine, green chiles are not hot. They're just delicious. So if you've got a package of chicken on hand, why not give this a try?

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 9

Number Of Ingredients 12

1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 lb boneless skinless chicken breasts, cut into bite-size pieces
3 cans (14 oz each) chicken broth
2 cans (15 oz each) cannellini beans, drained
2 cans (4.5 oz each) Old El Paso™ chopped green chiles, drained
1 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
Dash ground red pepper (cayenne), if desired
1 1/2 cups shredded Monterey Jack cheese (6 oz)
Chopped fresh cilantro, if desired

Steps:

  • In 4-quart saucepan or Dutch oven, heat oil over medium-high heat until hot. Add onion, garlic and chicken; cook and stir until chicken is no longer pink.
  • Stir in remaining ingredients except cheese and cilantro. Heat to boiling. Reduce heat to low; simmer 10 to 15 minutes to blend flavors, stirring occasionally.
  • To serve, spoon chili into soup bowls. Top each serving with cheese and cilantro.

Nutrition Facts : Calories 290, Carbohydrate 24 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 6 g, Protein 27 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving (1 Cup), Sodium 1410 mg, Sugar 2 g, TransFat 0 g

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.

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WHITE CHICKEN CHILI - THE RECIPE CRITIC
2020-11-03 Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3-4 minutes until translucent. Add the chicken to the pot along with the cumin, coriander, salt and pepper. Add the chicken broth, green chiles and beans to …
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