White Lightning Chili Recipes

WHITE LIGHTNING CHILI

White Lightning Chili image

This recipe's from my distant cousin. She made this during our family reunion. This is a tweaked version that has some meaty pinto beans and some chipotle chili powder running through it to give it some nice smokiness. Don't worry about the amount of spices. It may seem like a lot, but in the end, it's really not. Preparation time does not include the time you cook the chicken.

Provided by staticat09

Categories Chicken

Time 25m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon extra virgin olive oil (about 1 turn of the pan)
1/2 sweet onion, chopped
2 garlic cloves, minced (through the garlic press or through your knife)
1 pinch kosher salt
fresh cracked pepper
4 cups reduced-sodium chicken broth
2 (16 ounce) cans navy beans, rinsed and drained
1 (16 ounce) can pinto beans, rinsed and drained
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 teaspoon dried oregano
1 teaspoon ground cumin
1/8 teaspoon dried chipotle powder
2 cups chicken, cooked and chopped
1 (4 1/2 ounce) can chilies, undrained
monterey jack cheese, Sour Cream, Tortilla chips, and fresh Cilantro, for garnish

Steps:

Heat the oil in the pan over medium heat.
Add the onion and saute 5-6 minutes.
While sauteeing, add a pinch of kosher salt and a little fresh cracked pepper (just to give the onions a little chance.).
Add the garlic and saute 1 minute.
Add chicken broth, the navy beans, the pepper, the oregano, the cumin, and the chipotle chili powder.
Mash the can of pinto beans with a potato masher.
Stir into the soup.
Stir in chicken and chilis.
Simmer 5 minutes or until thoroughly heated.
Garnish, and serve.

Nutrition Facts : Calories 285.4, Fat 3.6, SaturatedFat 0.6, Sodium 325.9, Carbohydrate 48.5, Fiber 17.4, Sugar 1.9, Protein 17.3

WHITE LIGHTNING CHICKEN CHILI

White Lightning Chicken Chili image

This a recipe from the Southern Living Rotisserie Chicken Cookbook and came in a insert from the Cook Book of the Month Club. The hardest thing to do is shred the chicken.

Provided by mandabears

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 onion, sweet, diced
2 garlic cloves, minced
2 tablespoons olive oil
4 cups chicken, cooked and shredded
2 (14 ounce) cans chicken broth
2 (4 1/2 ounce) cans chopped green chilies
1 1/4 ounces white chicken chili seasoning mix
3 (16 ounce) cans navy beans
sour cream
salsa
avocado, diced
monterrey cheese, shredded
cilantro leaf, chopped

Steps:

Saute onion and garlic in hot oil in large Dutch oven over medium high heat for 5 minutes or until onion is tender.
Stir in chicken, chicken broth, green chilies and seasoning mix with 2 cans beans.
Coarsely mash remaining can of beans and add to chicken mixture.
Bring to boil, stirring often.
Cover and reduce heat to medium low and simmer, stirring occasionally for 10 minutes.

Nutrition Facts : Calories 609.1, Fat 10.2, SaturatedFat 1.6, Sodium 1465.6, Carbohydrate 98.6, Fiber 37.2, Sugar 6.3, Protein 34

GREEN AND WHITE LIGHTNING CHUNKY CHICKEN CHILI

Green and White Lightning Chunky Chicken Chili image

Make and share this Green and White Lightning Chunky Chicken Chili recipe from Food.com.

Provided by ratherbeswimmin

Categories Chicken

Time 47m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons vegetable oil
6 (6 ounce) boneless skinless chicken breasts, cut into bite-size pieces
salt
fresh ground black pepper
1 medium yellow onion, thinly sliced
5 garlic cloves, minced
1 jalapeno pepper, seeded and finely chopped
2 tablespoons ground cumin
1 tablespoon ground coriander
1 cup tomatillo salsa (mild or hot)
4 cups chicken broth
1 (15 ounce) can cannellini beans or 1 (15 ounce) can great northern beans
2 -3 tablespoons chopped fresh cilantro
2 -3 tablespoons chopped fresh flat-leaf parsley
1 lime, juice of
shredded monterey jack cheese or shredded monterey jack pepper cheese
corn chips

Steps:

Heat a soup pot over med-high heat with the vegetable oil; add in the chicken to the hot oil; season with salt and pepper.
Cook 2-3 minutes, stirring often; add in onion, garlic, jalapeno, cumin, and coriander; cook 3-4 minutes, continuing to stir.
Add in the tomatillo salsa and chicken broth; bring to a simmer.
Add half of the beans; with a fork thoroughly mash the other half of the beans, then add to the chili.
Simmer for 10 minutes; remove chili from heat and add in cilantro, parsley, and lime juice.
Serve each bowl of chili with a little shredded cheese on top; crush up some chips and stir.

Nutrition Facts : Calories 582.8, Fat 13.3, SaturatedFat 2.3, Cholesterol 148, Sodium 1303.9, Carbohydrate 37.6, Fiber 8.8, Sugar 3.9, Protein 76

WHITE LIGHTNING CHICKEN CHILI RECIPE - (4.1/5)

White Lightning Chicken Chili Recipe - (4.1/5) image

Provided by TrayH

Number Of Ingredients 15

Ingredients

~For Chili:
1 large sweet onion, diced
2 stalks celery, diced
2 garlic cloves, minced
2 tablespoons olive oil
4 cups shredded cooked chicken
2 (14 1/2-oz.) cans chicken broth
2 (4.5-oz.) cans chopped green chiles
1 (1.25-oz.) package white chicken chili seasoning mix
3 (16-oz.) cans navy beans
~For Toppings:
Avocado-mango salsa
Sour cream
Shredded Monterey Jack cheese
Fresh cilantro leaves

Steps:

* Sauté onion, celery and garlic in hot oil in a large Dutch oven over medium-high heat 5 minutes or until onion is tender. * Stir in chicken, next 3 ingredients, and 2 cans navy beans. * Coarsely mash remaining can navy beans, and stir into chicken mixture. * Bring to a boil, stirring often; cover, reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes. * Serve with desired toppings.

WHITE LIGHTNING TEMPEH CHILI

White Lightning Tempeh Chili image

The original recipe called for chicken and I won a chili competition with it a couple of years ago. I found that recipe on cooks.com and have since made this vegetarian version that tastes as good as the original according to my meat-eating husband. The tempeh taste was pretty strong the first day but the flavors melded by day 2. So, I've decided not to reduce the amount of tempeh in the recipe.

Provided by ktmrider

Categories < 4 Hours

Time 1h5m

Yield 12 cups, 8 serving(s)

Number Of Ingredients 19

Ingredients

12 ounces tempeh, crumbled
2 (15 ounce) cans great northern beans, rinsed
1 white onion, diced
1 cup frozen white corn
1 yellow bell pepper, diced
1 1/2 cups fresh mushrooms, sliced
1 bulb of garlic, minced
4 -6 habanero peppers, seeded, wear gloves
1/2 cup white wine
32 ounces vegetable broth
2 teaspoons vegetable bouillon, chicken flavored
2 teaspoons cumin
1 teaspoon coriander
1 tablespoon white pepper
3 tablespoons olive oil
1 lime, squeezed for juice
1/2 cup sour cream
1/2 cup monterey jack pepper cheese, grated
2 tablespoons cilantro, chopped

Steps:

Heat olive oil in a large saute pan on med-high heat. Add garlic, onions and tempeh.
Saute until onions and garlic are tender, about 5 minutes.
In a large dutch oven, add chicken broth, cumin, coriander, white pepper, lime juice and habanera peppers.
Bring to a boil.
Reduce heat to medium, cover and let simmer 10 minutes.
Add tempeh, garlic and onion mixture, corn, beans, yellow pepper, mushrooms and white wine.
Cover and let simmer 30 minutes.
Remove from heat. Stir in the sour cream. Garnish with pepper jack cheese and cilantro.

Nutrition Facts : Calories 348.8, Fat 15.7, SaturatedFat 5, Cholesterol 12.6, Sodium 57.8, Carbohydrate 35, Fiber 7.8, Sugar 2.4, Protein 19.3

WHITE LIGHTNING TURKEY CHILI

White Lightning Turkey Chili image

My family's favorite chili. I always make it the day after Thanksgiving to use up some of the leftover turkey. It is equally good using leftover chicken. My family loves this ladled over a slab of corn bread and then topped with shredded Monterey Jack cheese! This chili is very robust...hope you enjoy it!

Provided by Caretta

Categories Chicken

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 lb dried navy beans or 1 lb any dried white bean, rinsed and soaked overnite
8 cups chicken broth
1 onion, chopped
3 garlic cloves, minced
1 tablespoon white pepper
1 tablespoon oregano
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon ground cloves
5 cups cooked turkey or 5 cups cooked chicken
2 (4 ounce) cans diced green chilies
1 jalapeno pepper, chopped

Steps:

Drain the beans and put in large stock pot. Add all other ingredients, cover and simmer for two to three hour or until beans are tender.
Ladle into soup bowls and top with sour cream and shredded Monterey Jack cheese if desired.

Nutrition Facts : Calories 531.5, Fat 9.1, SaturatedFat 2.6, Cholesterol 88.7, Sodium 2134.3, Carbohydrate 53.1, Fiber 19.9, Sugar 6, Protein 58.5

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