5-INGREDIENT WHITE CHICKEN CHILI
All you need is 5 ingredients and 15 min from start to finish! That's it! It doesn't get any simpler, easier or tastier!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat a large stockpot or Dutch oven over medium heat. Stir in chicken broth, chicken, beans, salsa verde and cumin; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until heated through, about 5 minutes. Serve immediately, garnished with cilantro, if desired.
FAST WHITE CHICKEN CHILI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Mix the coriander, cumin, oregano, paprika, red pepper flakes, salt and pepper together in a small bowl.
- Add olive oil to a pressure cooker set to saute and add the chicken. Sprinkle the spice mix over the chicken and toss. Cook until the chicken has started to sear on the outside, then add the broth.
- Place the lid on the pressure cooker, set the valve to sealing, and cook on manual for 6 minutes. Release the steam using the quick-release cycle. Remove the chicken to a board and shred with two forks.
- Put the heavy cream and masa harina in a small bowl and mix until smooth with a whisk or fork.
- Switch the pressure cooker to saute and return the chicken to the pressure cooker along with the masa and heavy cream mixture, cannellini beans, green chiles and corn. Let cook, stirring occasionally, until the chili has thickened and the corn is warmed through, about 10 minutes.
- Ladle the chili into 6 bowls. Top with cheese and avocado. Serve with lime wedges.
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.
DAN ZEHR'S WHITE CHICKEN CHILI
Categories Bean Quick & Easy High Fiber Stuffing/Dressing
Yield 8 - 10 bowls
Number Of Ingredients 18
Steps:
- Add beans, cream, pepper jack cheese, salsa verde, chili peppers, jalapenos, and cumin to slow cooker, or crock pot, with initial temperature set to high. Warm 10 inch skillet on medium heat and add olive oil. Cube white onion in small cubes, slice and dice red pepper and garlic, saute all three until tender and translucent. Transfer this combination to crock pot. Dice chicken breasts or thighs into 1/2 inch pieces, then saute chicken in skillet Add oregano. Add cooked sauteed chicken to crock pot. Peel and shred about 1.5 sq. inch of fresh ginger, add to crock pot. Finely chop cilantro and add to crock pot. Add salt, and pepper, to taste. Stir well and cook covered, from one to several hours, reducing temperature to low or medium, once the mixture is hot. If chili is thin, stir in flour to desired consistency. This is complimented nicely by a dollop of sour cream, and hearty Italian or French bread.
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