Chicken Green Chili With White Beans Recipes

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WHITE BEAN CHICKEN CHILI



White Bean Chicken Chili image

This easy white bean chicken chili comes together quickly but is packed with flavor.

Provided by Jessica Fisher

Categories     Main Course

Time 25m

Number Of Ingredients 14

1 tbsp olive oil
1 onion (for 1 cup chopped)
1 4-ounce can green chiles (chopped)
3 clove garlic (minced)
2 tsp ground cumin
1 tsp dried oregano
1/8 tsp ground cayenne pepper
1/8 tsp ground cloves
4 15-ounce cans Great Northern beans (drained)
2 cup chicken stock
2 tbsp lime juice
2 cup chicken (cooked and cubed)
4 oz jack cheese (shredded)
toppings for chili (: chopped cilantro, salsa, sour cream, additional cheese)

Steps:

  • In a large stockpot, heat the oil until shimmering. Add the onion and sauté until clear, about five minutes over medium-high heat. Add the green chiles, garlic, cumin, oregano, cayenne, and ground cloves. Cook for about a minute until fragrant.
  • Add the beans, stock, and lime juice. Bring to a boil. Reduce the heat and simmer for 15 minutes.
  • Stir in the chicken. Add the cheese gradually, stirring to incorporate it.
  • Once the chicken is heated through and the cheese is completely melted and incorporated, it's ready to serve. Serve with the toppings.
  • In a large skillet, heat the oil until shimmering. Add the onion and sauté until clear, about five minutes over medium-high heat. Add the green chiles, garlic, cumin, oregano, cayenne, and ground cloves. Cook for about a minute until fragrant.
  • Transfer the mixture to the crock of a 4-quart slow cooker. Add the beans, stock, and lime juice. Cook on low for 4 to 6 hours.
  • About 30 minutes before serving, stir in the chicken. Add the cheese gradually, stirring to incorporate it.
  • Once the chicken is heated through and the cheese is completely melted and incorporated, it's ready to serve. Serve with the toppings.

Nutrition Facts : Calories 428 kcal, Carbohydrate 51 g, Protein 37 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 51 mg, Sodium 256 mg, Fiber 16 g, Sugar 2 g, ServingSize 1 serving

GREEN CHICKEN CHILI



Green Chicken Chili image

Provided by Katie Lee Biegel

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 pound ground chicken
1 large onion, diced
1 jalapeño, seeds removed for less heat if desired, minced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
4 cups low-sodium chicken broth
2 cooked chicken breasts, such as from rotisserie chicken, shredded
1 cup salsa verde
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cans cannellini beans, drained and rinsed
1/2 cup half-and-half
Cheese Skulls, recipe follows
Tortilla chips, sour cream, cilantro, chopped scallions, for serving
1 1/2 cups whole milk shredded mozzarella

Steps:

  • Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the ground chicken and use a wooden spoon to break up the meat as it browns. Remove the chicken to a plate and set aside.
  • Add the remaining tablespoon olive oil to the Dutch oven and reduce the heat to medium. Add the onion and jalapeño. Cook, stirring often, until the onions are translucent and tender, 5 to 6 minutes. Stir in the garlic, cumin and coriander and cook until the spices are fragrant, 1 to 2 minutes. Add the chicken broth, shredded chicken, cooked ground chicken, salsa verde, salt and pepper and use a wooden spoon to scrape up any browned bits on the bottom of the pan. Bring to a low boil, reduce the heat to a simmer and let simmer, stirring occasionally, 1 hour. Stir in the beans and half-and-half and continue to simmer, uncovered, until the liquid has reduced and the chili is thick, about 30 minutes.
  • Serve with cheese skulls, tortilla chips, sour cream, cilantro and scallions.
  • Preheat the oven to 400 degrees F.
  • Place a 6-count skull mold on a baking sheet.
  • Sprinkle 1/4 cup cheese into each skull mold. Bake until the cheese has melted and the edges just begin to brown slightly, 4 to 5 minutes.
  • Allow the skulls to cool for 2 minutes, then remove from the pan. Serve on top of a warm bowl of chili. Cheese Skull recipe courtesy of The Kitchen.

GREEN CHILE, CHICKEN AND BEAN CHILI



Green Chile, Chicken and Bean Chili image

A Dutch oven simmers a zippy chili that chicken lovers will want to try.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 5

Number Of Ingredients 11

1 tablespoon olive or vegetable oil
2 medium onions, coarsely chopped (1 cup)
2 teaspoons finely chopped garlic
1 tablespoon ground cumin
1 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 lb boneless skinless chicken thighs, cut into 1/2-inch pieces
2 cans (15 to 16 oz each) great northern beans, drained, rinsed
2 cans (4.5 oz each) Old El Paso™ chopped green chiles, undrained
2 cups Progresso™ chicken broth (from 32-oz carton)
Chopped fresh cilantro, if desired

Steps:

  • In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Add onions and garlic; cook 4 to 5 minutes, stirring frequently, until onions are softened.
  • Stir in cumin, salt, red pepper and chicken. Cook 6 to 7 minutes, stirring occasionally, until chicken is lightly browned.
  • Stir in beans, chiles and broth. Heat to boiling. Reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until chicken is no longer pink in center. Sprinkle with cilantro.

Nutrition Facts : Calories 560, Carbohydrate 42 g, Cholesterol 115 mg, Fiber 11 g, Protein 55 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1750 mg, Sugar 4 g, TransFat 0 g

GREEN CHILI WITH WHITE BEANS (AKA, WHITE BEAN CHICKEN CHILI)



Green Chili With White Beans (Aka, White Bean Chicken Chili) image

This recipe is a combination of several White Bean Chicken Chili recipes with my own personal adaptations. The chili ends up looking like Green Chili with White Beans.

Provided by HearthBeats

Categories     < 4 Hours

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 18

1 yellow onion, diced
6 garlic cloves, minced
1 poblano pepper, diced
1 anaheim chili, diced
1 jalapeno pepper, sliced
1 (4 ounce) can green chili peppers
1 (32 ounce) box low-sodium low-fat chicken broth
1 boneless skinless chicken breast, poached and diced
1 (15 ounce) can navy beans
1 (15 ounce) can great northern beans
1 (15 ounce) can cannellini beans
1 (8 1/4 ounce) can creamed corn
1/2 tablespoon cumin seed, toasted
1 tablespoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon white pepper
1/8 teaspoon ground cayenne pepper
1 teaspoon extra virgin olive oil

Steps:

  • Sauté onion, garlic and peppers with olive oil.
  • Poach boneless skinless chicken breast in chicken broth. Remove from broth, let cool and dice.
  • Add chicken, chicken broth, beans, corn, onion, garlic & pepper mixture and seasonings to crock pot.
  • Cook in crock pot on high for at least 2 hours.
  • Serve garnished with a spoon of cumin cream (made by combining 1 teaspoon ground cumin with 1 cup low-fat or fat-free plain yogurt), a spoon of tomatilla salsa (best made from fresh tomatilla's, with jalapeno, red onion, cilantro and lime juice - but in a pinch I like to have a small can of Herdez Salsa Verde on hand), and a sprinkle of fresh chopped cilantro.
  • For those who dare add any more Fat & Cholesterol, add a sprinkle of shredded cheese such as Monterey Jack or Cheddar - a little crumbled Queso Blanco, or Queso Fresco would be nice too.
  • Pairs well with cornbread.

Nutrition Facts : Calories 269.6, Fat 2.1, SaturatedFat 0.3, Cholesterol 8.6, Sodium 234.9, Carbohydrate 47.5, Fiber 13.4, Sugar 3.1, Protein 18.1

WHITE BEAN AND CHICKEN CHILI



White Bean and Chicken Chili image

To get yourself through the week, cook up a pot of Giada De Laurentiis' veggie-packed White Bean and Chicken Chili recipe from Giada at Home on Food Network.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h23m

Yield 4 to 6 servings

Number Of Ingredients 18

2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 pounds ground chicken
1 teaspoon salt, plus more for seasoning
2 tablespoons ground cumin
1 tablespoon fennel seeds
1 tablespoon dried oregano
2 teaspoons chili powder
3 tablespoons flour
2 (15-ounce cans) cannellini or other white beans, rinsed and drained
1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
11/2 cups frozen corn, thawed
4 cups low-sodium chicken stock
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper for seasoning
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
  • Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.

WHITE BEAN CHICKEN CHILI



White Bean Chicken Chili image

This recipe was passed down from a friend, and now it is one of our favorites! It's great to make whenever there is left over chicken or turkey around! We pray for colder weather in California just so we can make this soup! You can substitute additional diced tomatoes for the tomatillos. If you would like the soup to be spicier, you can add some red chili flakes or salsa. Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips.

Provided by Thea

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

Time 35m

Yield 9

Number Of Ingredients 14

2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 (18.75 ounce) can tomatillos, drained and chopped
1 (16 ounce) can diced tomatoes
1 (7 ounce) can diced green chiles
½ teaspoon dried oregano
½ teaspoon ground coriander seed
¼ teaspoon ground cumin
2 ears fresh corn
1 pound diced, cooked chicken meat
1 (15 ounce) can white beans
1 pinch salt and black pepper to taste

Steps:

  • Heat oil, and cook onion and garlic until soft.
  • Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
  • Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.

Nutrition Facts : Calories 219.8 calories, Carbohydrate 21.2 g, Cholesterol 39.8 mg, Fat 6.1 g, Fiber 6 g, Protein 20.1 g, SaturatedFat 1 g, Sodium 785.6 mg, Sugar 4.3 g

CHICKEN AND WHITE BEAN CHILI



Chicken and White Bean Chili image

A light, spicy soup that is great in any season. I hope you enjoy this recipe; my family sure does! For spicier tastes, add more cayenne or your favorite hot sauce. Serve with crackers, cheddar cheese, or sour cream.

Provided by XPRESV

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

Time 1h

Yield 8

Number Of Ingredients 16

2 tablespoons vegetable oil, or to taste
2 pounds skinless, boneless chicken breast, cut into cubes
1 green bell pepper, diced
1 small onion, diced
2 jalapeno peppers, minced
2 cloves garlic, minced
1 quart chicken broth
1 (8 ounce) jar salsa
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon paprika
¼ teaspoon cayenne pepper
2 (15.5 ounce) cans white (cannellini) beans, drained and rinsed
¼ cup fresh cilantro

Steps:

  • Heat vegetable oil in a large pot over medium-high heat. Saute chicken, green bell pepper, and onion in hot oil until the chicken is browned and the vegetables are tender, 5 to 7 minutes. Stir jalapeno peppers and garlic into the chicken mixture; continue to cook until the garlic is fragrant, about 1 minute.
  • Pour chicken broth over the chicken mixture. Stir salsa, chili powder, cumin, salt, black pepper, paprika, and cayenne pepper into the broth; bring to a boil, reduce heat to medium-low, and cook at a simmer until the chicken is tender and no longer pink in the center, about 20 minutes.
  • Stir beans and cilantro into the chili, cook until the beans are hot and soft, about 10 minutes.

Nutrition Facts : Calories 297.9 calories, Carbohydrate 28.1 g, Cholesterol 61 mg, Fat 6.6 g, Fiber 6.6 g, Protein 31.4 g, SaturatedFat 1.3 g, Sodium 1001.4 mg, Sugar 2.6 g

CHICKEN GREEN CHILI WITH WHITE BEANS



Chicken Green Chili With White Beans image

From Cooking Light. Serving size: 1 1/2 c. soup. Per serving: 248 calories, 5.6 g fat, 19.1 g protein, 25.1 g carb, 4.8 g fiber, 45 mg cholesterol. Note: the chicken legs should be chicken thigh-leg quarters but the editing software won't let me say it like that.

Provided by ratherbeswimmin

Categories     Chicken

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 13

6 anaheim chilies
1 tablespoon peanut oil
3 chicken legs, skinned (about 1 3/4 lb.)
1 3/4 cups chopped onions
4 garlic cloves, minced
4 cups fat-free chicken broth
2 cups water, divided
1 1/2 teaspoons ground cumin
1 (15 1/2 ounce) can cannellini beans, rinsed and drained
3 tablespoons all-purpose flour
1 teaspoon salt
3 tablespoons low-fat sour cream
6 lime slices

Steps:

  • Preheat the broiler.
  • Cut each chile in half, discard the seeds and membranes.
  • Put halves skin side up, on a foil-lined baking sheet; flatten with hand.
  • Broil 5 minutes or until blackened.
  • Place in a heavy-duty zip-lock plastic bag and seal.
  • Let stand 15 minutes.
  • Peel chiles and discard skin; chop chiles and set aside.
  • Heat to oil in a large pot over medium-high heat.
  • Add in chicken, cook 4 minutes on each side or until browned.
  • Remove chicken from the pot and set aside; add in onion and garlic to the pot; stir/saute 6 minutes or until browned.
  • Return chicken to the pot; add in broth, 1 1/2 cups water, and cumin; bring to a simmer.
  • Cook 20 minutes or until chicken is done.
  • Remove chicken and let cool slightly; remove chicken meat from bones and cut meat into bite-sized pieces (throw away the bones).
  • Add chicken back to the pot; stir in chopped chiles and beans.
  • Combine 1/2 cup water and flour, stirring with a whisk to blend.
  • Stir mixture into chicken mixture; bring to a simmer; cook 15 minutes.
  • Stir in salt.
  • Spoon approx 1 1/2 cups soup into individual bowls; top each with 1 1/2 teaspoons sour cream.
  • Serve with lime slices.

Nutrition Facts : Calories 347.4, Fat 13.9, SaturatedFat 3.9, Cholesterol 72.2, Sodium 795.6, Carbohydrate 31.5, Fiber 6.1, Sugar 4.7, Protein 24.9

GREEN CHILE CHICKEN CHILI



Green Chile Chicken Chili image

The prep work for this chili is easy thanks to several pantry staples. It's loaded with shredded chicken and beans. The spicy heat can be tamed a bit with cool sour cream. -Fred Lockwood, Plano, Texas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 5h30m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 10

4 bone-in chicken breast halves (14 ounces each)
2 medium onions, chopped
2 medium green peppers, chopped
1 cup pickled jalapeno slices
1 can (4 ounces) chopped green chiles
2 jars (16 ounces each) salsa verde
2 cans (15-1/2 ounces each) navy beans, rinsed and drained
1 cup sour cream
1/2 cup minced fresh cilantro
Optional toppings: Shredded Colby-Monterey Jack cheese, sour cream and crushed tortilla chips

Steps:

  • Place the chicken, onions, peppers, jalapenos and chiles in a 5- or 6-qt. slow cooker. Pour salsa over top. Cover and cook on low 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred chicken with 2 forks, discarding skin and bones; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through. Serve with toppings as desired. Freeze option: Before adding sour cream, cilantro and toppings, cool chili. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Stir in sour cream and cilantro. Serve with toppings as desired.

Nutrition Facts : Calories 320 calories, Fat 7g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 1187mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 7g fiber), Protein 32g protein.

WHITE BEAN CHICKEN CHILI



White Bean Chicken Chili image

My sister shared this white bean chicken chili recipe with me. I usually double it and add one extra can of beans, then serve with cheddar biscuits or warmed tortillas. The jalapeno adds just enough heat to notice but not too much for my children. -Kristine Bowles, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Dinner     Lunch

Time 3h25m

Yield 6 servings.

Number Of Ingredients 13

3/4 pound boneless skinless chicken breasts, cut into 1-1/4-inch pieces
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil, divided
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon ground cumin
2 cans (15 ounces each) cannellini beans, rinsed and drained, divided
2-1/2 cups chicken broth, divided
1-1/2 cups shredded cheddar cheese
Optional toppings: sliced avocado, quartered cherry tomatoes and chopped cilantro

Steps:

  • Toss chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned. Transfer to a 3-qt. slow cooker., In same skillet, heat remaining oil over medium heat; saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Add to slow cooker., In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and the remaining whole beans and broth into chicken mixture., Cook, covered, on low until chicken is tender, 3-3-1/2 hours. Stir before serving. Sprinkle with cheese; add toppings if desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 344 calories, Fat 16g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 894mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 6g fiber), Protein 25g protein.

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