MANDI FORESTER'S WHITE CHICKEN CHILI - RACHAEL RAY SHOW
This recipes is from the Rachael Ray Show, it is her March Menu Mania contest winner. It is so good I had to share.
Provided by cookinupfun
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients except the corn chips in a crockpot. Cook on high until the cheese is melted.
- Chili may also be cooked on the stovetop over medium-high heat until cheese is melted.
- When the chili is ready, add the crushed corn chips, if using, and simmer for 10 minutes to thicken. Garnish with more chips, cheese and/or sour cream and serve.
Nutrition Facts : Calories 544.3, Fat 21.6, SaturatedFat 9.9, Cholesterol 125.7, Sodium 967.3, Carbohydrate 35, Fiber 6.8, Sugar 5.2, Protein 51.8
MANDI'S WHITE CHICKEN CHILI
This chili recipe by Mandi Forester won Rachael Ray's March Menu Mania, a bracket-style contest in conjunction with USA Today for the best game-friendly party- food recipe. Posting for safe keeping.
Provided by stacylu
Categories Chicken
Time 4h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients except corn chips in a crockpot and cook on high until cheese is well incorporated.
- Chili may also be cooked on stove top on medium-high heat.
- When chili is ready, add finely crushed corn chips and simmer 10 minutes to thicken.
- Garnish with more crushed corn chips, cheese or sour cream.
Nutrition Facts : Calories 978.4, Fat 32.9, SaturatedFat 15, Cholesterol 188.6, Sodium 1554.5, Carbohydrate 82.8, Fiber 17, Sugar 8.8, Protein 88
WHITE CHICKEN CHILI
This White Chicken Chili is hearty, warming, creamy and perfectly comforting. It's a great alternative to traditional beef chili and makes a simple, yet completely delicious dinner! Makes about 8 cups.
Provided by Jaclyn
Categories Main Course
Time 50m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 383 kcal, Carbohydrate 35 g, Protein 33 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 77 mg, Sodium 525 mg, Fiber 8 g, Sugar 5 g, ServingSize 1 serving
WHITE CHICKEN CHILI RECIPE BY TASTY
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
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!
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AWARD WINNING WHITE CHICKEN CHILI - PANNING THE GLOBE
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- Preheat the oven to 350ºF. Spread chicken out in a roasting pan. Drizzle with 1 tablespoon olive oil and season with 2 teaspoons chili powder, 1 tablespoon cumin, 1/2 teaspoon salt and a pinch or two of cayenne. Roast for 30 minutes. Shred or cut into bite sized pieces. Set aside.
- In a large pot heat remaining 2 tablespoons olive oil. Sauté onion and garlic over medium heat for 5 minutes or so, until tender. Add beans, shredded chicken, chilies, oregano, 2 tablespoons chile powder, 2 tablespoons cumin, 1/2 teaspoon salt, and 1/4 teaspoon cayenne (or more, to taste). Add 4 cups of chicken broth, reserving the rest for thinning the chili to your desired consistency. Stir to combine and simmer gently on low for 20 minutes. (to keep the chicken tender, do not let the pot boil)
- Remove the pot from the heat and let it cool for 5 minutes or so before proceeding. With the pot still off the heat, stir 3 cups of cheese into the pot, 1 cup at a time. Then stir in 1 cup of sour cream. (Or for Dean’s richer, creamier version, add all 6 cups of cheese to the pot and 2 cups of sour cream) Bring the pot back to a gentle simmer over low heat (to keep the dairy products from separating, don’t boil). Simmer the chili for 15-20 minutes, adjusting with additional chicken broth, if you like. A method I like to use for great added texture is to use a potato-masher in the pot to mash half the chicken and beans. Then stir to combine with the rest.
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