Black And White Chicken Chili Recipes

WHITE CHICKEN CHILI

Steps:

• Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.
• Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.
• Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth**.
• Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.
• Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.

BLACK AND WHITE CHICKEN CHILI

Steps:

• Pat the chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon of the oil in a Dutch oven over medium-high heat until just smoking. Cook the chicken until golden brown on both sides, about 5 minutes, flipping halfway through. Transfer the chicken to a plate.
• Heat the remaining 1 tablespoon oil in the pot over medium heat until shimmering. Add the onion and ½ teaspoon salt and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the garlic, cumin, oregano, and ½ teaspoon pepper and cook until fragrant, about 30 seconds. Stir in the broth, scraping up any browned bits.
• Return the chicken, along with any accumulated juices, to the pot. Bring to a simmer and cook until the thickest part of the breasts registers 160 to 165 degrees on an instant-read thermometer, 10 to 15 minutes.
• Transfer the chicken to a plate. When the chicken is cool enough to handle, shred the meat into bite-sized pieces and return it to the chili; add the beans, corn, and chiles. Return to a simmer, cover, and cook, stirring occasionally, until thickened, about 15 minutes.
• Off the heat, stir the cilantro into the chicken chili and season with salt and pepper to taste. Serve.

BLACK AND WHITE CHICKEN CHILI

Steps:

• Heat 1 tablespoon of the olive oil in a dutch oven over medium -high heat until just smoking. Season chicken with salt and pepper. Add chicken to pot and cook until golden brown. on both sides.. Transfer to a plate. Heat the remaining 1 tablespoon of oil in the pot over medium heat until shimmering. Add the onion and 1/2 tsp salt and cook, stirring occasionally until softened 5- 7 minutes. Stir in garlic, cumin, oregano and 1/2 tsp pepper and cook until fragrant. about 30 seconds. Stir in broth scraping up any brown bits with a wooden spoon.
• Return the chicken along with any juices to the pot. Bring to a simmer and cook until chicken is cooked through, approx 10 - 15 minutes. Transfer the chicken to a plate.When chicken is cool enough to handle shred the meat into bite size pieces and return to the pot.. Add the beans, corn and chilis. Return to a simmer , cover and cook stirring occasionally until thickened about 15 mins. remove from heat stir in cilantro, season with salt & pepper and serve.

FIREHOUSE CHILI

Steps:

• In a Dutch oven, heat canola oil over medium heat. Brown beef in batches, crumbling meat, until no longer pink; drain and set aside. Add onions and green pepper; cook until tender. Return meat to Dutch oven. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1-1/2 hours.

BLACK & WHITE BEAN CHILI

Steps:

• In a large skillet, heat 1/2 teaspoon oil over medium high heat. Add half of the chicken; cook and stir until browned. Remove with a slotted spoon to a 4- or 5-qt. slow cooker. Repeat with 1/2 teaspoon oil and remaining chicken. In same pan, heat remaining oil over medium heat. Add carrots, celery, onion and spices; cook and stir until tender, 6-8 minutes., Add wine; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. Transfer to slow cooker. Add beans, tomatoes, salt and pepper. Cook, covered, on low until meat is tender, 4-5 hours., Serve with rice. If desired, top with sour cream and cheese.

BLACK AND WHITE BEAN CHICKEN CHILI

Steps:

• Heat oil in dutch oven or large saucepan over medium-high heat. Add onions and garlic; cook until onions are tender.
• (Have chicken broth ready) Stir in flour, chili powder, cumin and salt. Note: If you use a bullion cube to make the chicken broth, you might want to reduce or leave out the salt.
• Gradually stir in chicken broth until thickened. Add 2 cups of milk and continue stirring.
• Add remaining ingredients except cilantro; stir to combine. Bring to a low boil, but watch for scorching of milk.
• Reduce heat; simmer 15 minutes. Stir in chopped cilantro.
• Garnish with crushed taco chips, sour cream, fresh cilantro and hot sauce if you like.

EASY BLACK AND WHITE CHILI RECIPE

Steps:

• Spray the bottom of a skillet with nonstick cooking spray or coat with olive oil. Turn the burner on medium-high heat.
• Brown the chicken in the skillet. If you choose to add salt and pepper, sprinkle a little over the chicken.
• Add the chopped onion and sauté until it is translucent.
• Combine the chicken, onions, beans, diced tomatoes, chicken broth, and chili powder in a slow cooker.
• Stir the ingredients to evenly distribute them throughout the slow cooker
• Cover and cook on low for 5-6 hours.
• Serve with your favorite side dishes.

BLACK AND WHITE CHICKEN CHILI

Steps:

• Cut chicken into 1/2-inch cubes.
• Spray large, deep pot or saucepan with nonstick cooking spray.
• Heat over medium-high. Add chicken; cook 2 minutes, stirring frequently. Add onion, chilies and garlic. Cook 5 minutes longer, stirring occasionally. Add remaining ingredients.
• Bring to a boil.
• Reduce heat; simmer, uncovered, 20 to 30 minutes or until chicken is done (internal temp 170°F).

CHICKEN CHILI WITH BLACK BEANS

Steps:

• In a Dutch oven, saute the chicken, red peppers and onion in oil until chicken is no longer pink, about 5 minutes . Add the green chiles, garlic, chili powder, cumin and coriander; cook 1 minute longer. Stir in the beans, tomatoes, broth and 1/2 cup water; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring often and adding water as necessary.

EASY WHITE CHICKEN CHILI

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.