Patricks White Chicken Chili Recipes

BEST WHITE CHICKEN CHILI

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.

WHITE CHICKEN CHILI

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.

WHITE CHICKEN CHILI

Steps:

• Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
• Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
• After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.

PATRICK'S WHITE CHICKEN CHILI

Steps:

• 1. In a large sauce pan, brown the diced chicken in olive oil.
• 2. Add the beans, chilies, corn, cream of chicken soup, and chicken stock.
• 3. Bring mixture to a boil over medium heat.
• 4. Add the taco seasoning mix.
• 5. Cover, turn heat to medium low and simmer one hour.
• 6. Stir in the sour cream.
• 7. Garnish with green onions, pepper jack cheese, tortilla chips, and a dab of sour cream. ENJOY!

WHITE CHICKEN CHILI

Steps:

• In a medium to large size pot, combine chicken broth, ground cumin, lemon pepper and olive oil. Bring to a boil.
• Add chicken and bring to a low boil then reduce heat to low, cover and simmer 20-30 minutes or until chicken is done.
• Remove chicken from broth and cut into bite size pieces. Return back to broth.
• Add the garlic, onion, corn, green chilies, lime juice and beans to the broth. Return to a boil.
• Simmer until thoroughly heated, about 45-60 minutes.
• Pour into bowl and sprinkle with cheese.