Chriss White Chicken Chili Recipes

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WHITE CHICKEN CHILI



White Chicken Chili image

Whether you call this dish a chili or hearty chicken and bean stew, it's definitely a winner. The first time I made it for my kids, they asked me so many times what it was called, but by the end of the meal they cared much more about getting second helpings than remembering the name! If you have time be sure to double the recipe and store in the fridge or freezer, because, like most soups and stews, the leftovers are amazing.

Provided by Lisa Leake

Categories     HarperCollins     Chicken     Chili     Soup/Stew     Cumin     Jalapeño     Bean     Garlic     Winter     Dinner     Quick & Easy     Wheat/Gluten-Free     Kid-Friendly     Small Plates

Yield Serves 4

Number Of Ingredients 15

1 tablespoon olive oil
1/2 onion, diced
1/2 jalapeño, minced
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 garlic clove, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne pepper
1/2 cup frozen corn kernels (no need to thaw)
2 (15-ounce) cans white beans (such as Great Northern or cannellini), drained and rinsed
1 3/4 cups chicken broth, store bought or homemade
1/4 cup heavy cream
Optional toppings:
Chopped cilantro, sour cream, grated Monterey Jack cheese, diced avocado, and/or corn tortilla strips

Steps:

  • In a medium soup pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring, until the onion has softened, 2 to 3 minutes.
  • Add the chicken and cook, stirring occasionally, until it is lightly browned on the outside and no longer pink on the inside (add more olive oil if the pot starts to dry out), 4 to 5 minutes.
  • Toss the minced garlic and spices into the pot and turn a few times to coat the chicken evenly. Add the corn, beans, and chicken broth and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.
  • Break up some of the beans with the back of a wooden spoon to help thicken the chili. Stir in the cream, garnish with the desired toppings, and serve!

CHRIS'S WHITE CHICKEN CHILI



CHRIS'S WHITE CHICKEN CHILI image

Categories     Soup/Stew     Chicken     Stew     Dinner

Yield 8 bowls

Number Of Ingredients 13

1 lb dried white beans, or 3 cans precooked great northern beans
4-5 cloves of garlic, minced
8 mixed chilis (hot or mild to taste)
1/3 cup of flour
1-2 medium/large onions
3-4 cups of chicken broth
1-3 cups of half and half
4 cups shredded chicken (about 5-6 thighs)
1 Tbsp chili powder
1 TTabasco (optional)
2 Tbsp salt
1/2 tsp white pepper or 1/2 Tbsp black pepper
cheese/sour cream/cilantro to top bowls

Steps:

  • - if necessary, prepare dried beans by soaking them overnight - either a large pot or a deep lipped pan, saute SOME, NOT ALL onions and garlic until soft. Stew whole pieces of chicken (skin on and bone in) in chicken broth with SOME, NOT ALL, diced peppers and spices. Make sure chicken is covered by broth to cook. Cook chicken for 45-60 minutes, then remove chicken from pot, remove skin from chicken and shred chicken off the bone with a fork in each hand. Reserve broth mix for later. - In an empty pot, melt butter, add remaining onions and garlic and saute until tender (15 min). Add flour and stir for ~5 min. Gradually whisk in reserved broth, as well as half + half and remaining broth until desired thickness and texture is reached. Add beans, remaining chilis, shredded chicken and spices and heat together for AT LEAST 30 minutes. Add cilantro before reheating or serving chili, add cheese and sour cream to individual bowls to taste.

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