Dutch Oven White Chicken Chili Recipes

DUTCH OVEN WHITE CHICKEN CHILI

Dutch Oven White Chicken Chili image

This chili is the ultimate winter comfort food recipe. I saw a recipe similar to this on Good Morning America. I love using my Fontignac enamel Dutch oven and don't see enough recipes that call for its use on here. I switched a few things up. The original recipe can be found on GMA's website. Serve with Monterey Jack cheese and crushed tortilla chips or cornbread.

Provided by Holly Johnson

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

Time 1h

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon canola oil
1 medium green bell pepper, chopped
1 cup chopped onion
1 teaspoon minced garlic
½ cup beer
1 ½ pounds cooked chicken breast, cubed
3 (15 ounce) cans great Northern beans, drained
3 cups chicken broth
2 tablespoons chopped fresh cilantro
2 teaspoons ground cumin
¼ teaspoon salt
¼ teaspoon cayenne pepper

Steps:

Heat oil in a 5-quart cast iron Dutch oven over medium heat. Add bell pepper, onion, and garlic and cook, stirring occasionally, until tender, 5 to 7 minutes. Pour in beer and allow to cook off.
Stir in chicken, beans, chicken broth, cilantro, cumin, salt, and cayenne. Simmer for 30 minutes. Ladle chili into bowls.

Nutrition Facts : Calories 548.9 calories, Carbohydrate 50.2 g, Cholesterol 91.6 mg, Fat 18 g, Fiber 11.4 g, Protein 45.1 g, SaturatedFat 4.4 g, Sodium 767.3 mg, Sugar 2.3 g

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

Ingredients

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

DUTCH OVEN RED & WHITE CHICKEN CHILI

Dutch Oven Red & White Chicken Chili image

If you have a crowd coming, this is a great meal to prepare and bake in a slow oven while you make cornbread or serve other fresh vegetables with it.

Provided by Montana Heart Song

Categories Stocks

Time 4h30m

Yield 10-12 serving(s)

Number Of Ingredients 13

Ingredients

4 cups cooked pinto beans
4 cups cooked great northern beans
1 1/2 quarts hot water
2 tablespoons sysco chicken base
4 chicken breasts, cooked & diced
1 (4 ounce) can diced pimentos, with juice
1 1/2 teaspoons ground cumin
2 teaspoons chili powder
1 (4 1/2 ounce) can diced green chilies, with juice
1 white onion, peeled and diced
1 teaspoon celery seed
1 teaspoon ground thyme
1/2 teaspoon salt or 1/2 teaspoon salt substitute

Steps:

Put all ingredients in a dutch oven with lid or roaster with lid.
Put in the oven on the middle rack.
Oven 300*.
Cook 3 to 4 hours. Check once or twice to see if there is enough liquid. If it is getting a little too dry, add 1 cup water at a time and stir. Taste. You might want to add a little more salt.
Note: If you want hot chili add seeded diced jalapeno peppers, two will do.

Nutrition Facts : Calories 295.3, Fat 6.4, SaturatedFat 1.8, Cholesterol 37.1, Sodium 335.2, Carbohydrate 35.8, Fiber 11.9, Sugar 1.5, Protein 24.7

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