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 POT PIE
This is a White Lily recipe - I really enjoy their website and the unique twists they put on recipes.
Provided by Pinay0618
Categories Savory Pies
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees. In large skillet, cook onion in olive oil for 4 minutes or until onions are transparent.
- Add green chilies, cumin, salt, red pepper flakes and White Lily All-Purpose Flour. Stir for 2 minutes, or until thick and the flour has slightly browned. Add beans and chicken broth.
- Bring to a boil. Simmer 10 minutes or until thickened.
- Add diced cooked chicken. Pour into 2-quart baking dish or 12-inch cast-iron skillet.
- Prepare cheese biscuit crust by combining White Lily Self-Rising Flour, cheese, milk and egg. Spread dough over chili. Bake 25 minutes or until biscuit crust is golden brown.
Nutrition Facts : Calories 394.9, Fat 13, SaturatedFat 6.7, Cholesterol 63.2, Sodium 1347.1, Carbohydrate 47.7, Fiber 9.1, Sugar 2, Protein 22.5
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 POTPIE
Provided by Melissa Clark
Categories dinner, weekday, main course
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- Season chicken lightly with salt and pepper. Let rest 15 minutes. In a medium pot over medium heat, combine chicken, stock, wine, garlic, bay leaf, thyme and rosemary. Bring to a simmer and cook chicken gently until no longer pink, 10 to 15 minutes. Transfer meat to a plate to cool completely. Strain and reserve cooking liquid (you should have about 2 3/4 cups). Once chicken is cool, shred into bite-size pieces.
- Heat oven to 375 degrees. Lightly grease a 9-by-13-inch baking pan with butter.
- Melt 4 tablespoons butter in a large skillet over medium high heat. Add leeks and shallot and cook until softened, about 5 minutes. Melt in 4 more tablespoons butter. Stir in 1/2 cup flour and cook, stirring occasionally, 2 minutes. Slowly whisk in the strained stock and the cream. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Bring mixture to a simmer. Stir in celery root or carrot, and potato; simmer over low heat, stirring frequently, 10 minutes. Stir in chicken, peas if using and lemon zest. Scrape mixture into prepared pan.
- In a large bowl, whisk together 3 cups flour, the baking powder and 1 1/2 teaspoons salt. Cut the remaining 10 tablespoons butter into cubes; using a pastry cutter or two forks, mix into flour until mixture forms coarse crumbs. Stir in buttermilk. Dollop mixture on top of potpie filling (it's O.K. if there are spaces between biscuits). Brush tops with cream and sprinkle with almonds.
- Transfer casserole to oven; bake until top is golden brown and filling is bubbling, 35 to 45 minutes. Let cool 10 minutes before serving.
Nutrition Facts : @context http, Calories 618, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 35 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 20 grams, Sodium 822 milligrams, Sugar 6 grams, TransFat 1 gram
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