Chicken And White Cheddar Queso Chili Recipes

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BEST WHITE CHICKEN CHILI



Best White Chicken Chili image

Change things up this winter by making chili with chicken instead of beef. For a milder version, you can substitute a green bell pepper for the jalapenos. Garnish with cheese and cilantro if desired.

Provided by Soup Loving Nicole

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chicken Chili Recipes

Time 55m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
1 pound chicken breast, cut into bite-sized pieces
1 medium onion, chopped
2 large jalapeno peppers, seeded and chopped
1 tablespoon all-purpose flour
3 (15 ounce) cans navy beans, drained
1 (10 ounce) can green enchilada sauce
1 cup chicken broth
1 teaspoon dried Mexican oregano
1 teaspoon chili powder
½ teaspoon ground cumin

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.

Nutrition Facts : Calories 390.2 calories, Carbohydrate 49.3 g, Cholesterol 48.6 mg, Fat 7.9 g, Fiber 12.2 g, Protein 31.9 g, SaturatedFat 2.6 g, Sodium 1178.1 mg, Sugar 1.8 g

WHITE CHICKEN CHILI WITH AGED CHEDDAR



White Chicken Chili with Aged Cheddar image

Provided by Food Network

Time 28m

Yield 4 servings

Number Of Ingredients 12

1 teaspoon olive oil
1 onion (about 8 ounces), peeled and diced
1 yellow bell pepper (about 8 ounces), stemmed, seeded and chopped
1 tablespoon minced fresh jalapeno
1 1/2 teaspoons ground cumin
1 can (15 ounces) cream-style corn
1 can (7 ounces) diced mild green chiles
2 cups whole milk
1 can (15 ounces) navy beans, rinsed and drained
2 cups shredded cooked chicken
Salt and pepper
1 to 1 1/2 cups shredded Kerrygold Aged Cheddar Cheese (3 to 4 1/2 ounces)

Steps:

  • In a large pan, combine oil, onion, bell pepper, and jalapeno chile. Stir often over high heat until onion is limp, 3 to 4 minutes. Add cumin, corn, green chiles, milk, and beans. Bring to a boil, then reduce heat, cover, and simmer, stirring occasionally, to blend flavors, about 10 minutes. Stir in chicken. Season with salt and pepper. Stir in the Aged Cheddar Cheese and serve immediately.
  • Additional Ideas: For the shredded chicken, use leftover roast chicken, or rotisserie chicken from the supermarket. Or season two chicken breast halves with salt and microwave, covered, until juices are clear when chicken is pierced with a fork. Do not overcook. Accompany chili with warm, buttered corn tortillas and a crisp green salad. Provide additional toppings such as chopped cilantro and sliced green onion, if desired. For a warming snack after an ice skating party or other outdoor activity, serve chili in mugs with spoons. Set out a basket of crackers and a crock of Kerrygold Pure Irish Butter.

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.

WHITE CHICKEN CHILI WITH CHEDDAR CHEESE



White Chicken Chili With Cheddar Cheese image

Simple and delicious chili. Great idea for a quick week-night meal. (make it even easier by using left-overs or rotisserie chicken)

Provided by Miss Kelley

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

1 teaspoon olive oil
1 medium onion (minced)
1 yellow bell pepper (seeded and minced)
2 celery ribs (minced)
1 tablespoon jalapeno chile (minced)
1 1/2 teaspoons ground cumin
1 (15 ounce) can cream-style corn
1 (15 ounce) can cannellini beans (rinsed and drained)
1 (7 ounce) can mild diced green chilies
2 cups 2% low-fat milk
2 cups cooked chicken meat (shredded)
salt and pepper
1 cup cheddar cheese (shredded)
3 -4 tablespoons cilantro (minced)

Steps:

  • Heat oil over medium high heat in large sauce pan, add onion, bell pepper, celery and jalapeno chile. Cook, stiring often for about 3 to 4 minutes, until vegetables are translucent.
  • Add cumin, corn, green chilies, milk and beans. Bring to a near boil, reduce heat and cover, simmer about 10 minutes, until flavor meld - stirring occasionally.
  • Stir in chicken.
  • Season with salt and pepper to taste.
  • Stir in cheddar cheese.
  • Ladle into bowls and garnish with minced cilantro.

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