WHITE CHICKEN CHILI
Made with a rotisserie chicken, this hearty white chicken chili is a one-pot meal that you can have on the table in under an hour.
Categories Dinner
Time 55m
Yield 4-6
Number Of Ingredients 19
Steps:
- In a food processor, blend ½ of the beans (1 can) with 1 cup of the chicken broth. Set aside both the puréed beans and the remaining whole beans.
- Add the oil to a large pot or Dutch oven and heat it over medium-high heat. Add the onion, jalapeño pepper and poblano peppers and cook, stirring frequently, until soft, 4 to 5 minutes. Add the garlic and cook for one minute more. Add the cumin, coriander and ancho chili powder and continue to cook, stirring frequently, for one minute more to toast the spices. Add the chicken broth, puréed beans and ½ teaspoon of salt; bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes.
- Stir in the shredded rotisserie chicken, reserved whole beans, corn, and lime juice; bring back to a simmer and cook until everything is heated through, about 5 minutes. Taste and adjust seasoning with more salt and lime juice, if necessary. Stir in the cilantro. (Note that the broth will be somewhat soupy -- that's how it is supposed to be. It thickens the longer it sits; see note below.) Ladle the chili into bowls and serve with sour cream, crushed tortilla chips, and lime wedges.
- Note: The seeds and ribs in the peppers hold all of the heat. I don't use them to keep the chili mild and family-friendly, but if you like a spicy chili, save them and stir some in at the end. (If you do touch the seeds, be sure to wash your hands well and avoid touching your eyes.)
- Note: The chili thickens as it sits. If you make it ahead of time, you will probably need to add more broth or water to thin it out.
- Note: Nutrition info does not include optional toppings.
- Freezer-Friendly Instructions: The chili can be frozen for up to 3 months. Reheat it on the stovetop over medium-low heat until hot. (The chili will thicken up some when frozen, so you'll likely need to add some broth when reheating.)
Nutrition Facts : ServingSize about 2 cups, Calories 465, Fat 20 g, Carbohydrate 40 g, Protein 32 g, SaturatedFat 5 g, Sugar 3 g, Fiber 8 g, Sodium 913 mg, Cholesterol 70 mg
SLOW COOKER WHITE CHICKEN CHILI
This tangy, mildly spicy white-bean chili is as warming and comforting as a traditional chili, but in a lighter, brighter form. Plenty of green chiles - fresh and canned - provide kick while creamy white beans mellow it all out. To decrease the heat level, remove and discard the seeds from the jalapeño before you mince it. A large handful of chopped cilantro added at the end brings freshness, but if you don't care for cilantro, pass it at the table along with the other toppings or omit it entirely. Continuing the spirit of customizing your chili, you can make this in the slow cooker or on the stovetop. Use 3 cups chicken stock in the slow cooker and 4 cups on the stovetop, where liquid is more likely to evaporate.
Provided by Sarah DiGregorio
Categories dinner, weekday, soups and stews, main course
Time 6h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- In a large Dutch oven, melt the butter over medium heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Add the chopped green chiles, cumin, onion powder, oregano and cayenne and stir until fragrant, 1 to 2 minutes.
- Transfer the mixture into a 5- to 8-quart slow cooker. Generously season the chicken thighs with salt and add them to the pot. Stir in 3 cups chicken stock and the beans. Cover and cook on low until the chicken is tender, 4 to 6 hours.
- Shred the chicken using two forks. (You can do this directly in the pot, or remove the chicken to a bowl, shred it, then return it to the pot.) Stir in the frozen corn, cover and cook until warmed through, about 10 minutes. Stir in the cilantro, if using, and lime juice. Season to taste with salt. Serve in bowls and pass the toppings at the table.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 11 grams, Fiber 7 grams, Protein 34 grams, SaturatedFat 4 grams, Sodium 935 milligrams, Sugar 4 grams, TransFat 0 grams
WHITE CHICKEN CHILI
White chicken chili is the creamiest, coziest version of chili. It's made with chicken, beans, peppers, corn, jalapeños, and all of your favorite taco seasonings.
Categories comfort food dinner poultry soup stews
Time 45m
Yield 6-8 servings
Number Of Ingredients 19
Steps:
- Heat a large Dutch oven over medium-high heat. Add the olive oil, then onion and poblano pepper. Season with ½ teaspoon of salt and cook until slightly softened, stirring occasionally, about 5 minutes. Add the garlic and jalapeño and cook for 2 more minutes. Add the cumin, coriander, chili powder, black pepper, and oregano and cook 1 more minute, or until fragrant.
- In a small measuring cup, whisk together ½ cup of chicken broth and the cornmeal or masa harina.
- Add the remaining 3 ½ cups chicken broth, cornmeal mixture, white beans, canned green chilis, and frozen corn to the Dutch oven. Bring to a simmer and cook, stirring occasionally, for 10 minutes, over medium heat. Stir in the cooked chicken and cook for 5 more minutes. Stir in the heavy cream, lime juice and cilantro and remove from the heat. Season with the remaining ½ teaspoon of salt, plus more to taste.
- Serve topped with additional cilantro, sour cream, tortilla chips and shredded cheese, if you like.
WHITE CHICKEN CHILI
Discover an easy White Chicken Chili recipe. Bite-size chunks of chicken, white beans & four creamy cheeses give this quick and easy chili its name.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings, about 1 cup each
Number Of Ingredients 11
Steps:
- Cook chicken and onions in large saucepan sprayed with cooking spray on medium heat 8 to 10 min. or until chicken is done, stirring frequently.
- Mix cream cheese spread, milk and seasonings until blended. Add to chicken mixture along with the beans, broth and chiles; mix well. Simmer on medium-low heat 5 min. or until heated through, stirring occasionally.
- Serve topped with remaining ingredients.
Nutrition Facts : Calories 350, Fat 15 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 100 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 33 g
BEST WHITE CHICKEN CHILI
Change things up this winter by making chili with chicken instead of beef. For a milder version, you can substitute a green bell pepper for the jalapenos. Garnish with cheese and cilantro if desired.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a large soup pot over medium-high heat. Add chicken and cook until no longer pink, about 4 minutes. Add onion and jalapeno peppers; cook until onion is translucent, about 4 minutes. Stir in flour until incorporated.
- Add navy beans, enchilada sauce, chicken broth, oregano, chili powder, and cumin. Bring to a boil. Reduce heat and simmer until flavors combine, about 25 minutes.
Nutrition Facts : Calories 390.2 calories, Carbohydrate 49.3 g, Cholesterol 48.6 mg, Fat 7.9 g, Fiber 12.2 g, Protein 31.9 g, SaturatedFat 2.6 g, Sodium 1178.1 mg, Sugar 1.8 g
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