Chef Megs White Chicken Chili Recipes

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CREAMY WHITE CHILI



Creamy White Chili image

I got the best white chili recipe from my sister-in-law, who made a big batch and served a crowd one night. It was a hit. It's easy and quick, which is helpful since I'm a college student. In all my years of 4-H cooking, I've never had another dish get so many compliments. -Laura Brewer, Lafayette, Indiana

Provided by Taste of Home

Categories     Dinner     Lunch

Time 50m

Yield 7 servings.

Number Of Ingredients 17

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1-1/2 teaspoons garlic powder
1 tablespoon canola oil
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chiles
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup heavy whipping cream
Tortilla chips, optional
Shredded cheddar cheese, optional
Sliced seeded jalapeno pepper, optional

Steps:

  • In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Remove from the heat; stir in sour cream and cream. If desired, top with tortilla chips, cheese and jalapenos.

Nutrition Facts : Calories 334 calories, Fat 16g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 1045mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 7g fiber), Protein 22g protein.

CHEF MEG'S WHITE CHICKEN CHILI



Chef Meg's White Chicken Chili image

This chili is packed with flavor and fiber. Make a big batch for a crowd or freeze it in single-serving containers for up to 4 months.

Provided by ElizabethKnicely

Categories     Chicken Breast

Time 40m

Yield 12 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
2 lbs boneless skinless chicken breasts, diced into 1-inch cubes
1 onion, diced
3 garlic cloves, grated
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
low sodium chicken broth
2 cups frozen corn
2 (4 ounce) cans green chilies
1 lime
3/4 cup low fat shredded monterey jack cheese

Steps:

  • Heat oil in a heavy saucepan over medium heat. Add chicken and onion. Cook until chicken is no longer pink, about 5-7 minutes. Add garlic cloves and spices, continue to cook for 1-2 minutes. Add beans and stock. Stir and simmer for 25 minutes. Add corn and green chilies, continue to simmer for 5 minutes. Remove from heat and squeeze lime into chili. Serve with 1 tablespoon of cheese per cup of soup.
  • If you prefer a thicker chili, puree 1/4 of the soup before you add the corn.

Nutrition Facts : Calories 161.9, Fat 5.6, SaturatedFat 2, Cholesterol 54.7, Sodium 324.4, Carbohydrate 9.4, Fiber 1.3, Sugar 1.5, Protein 19.2

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