Creamy White Chicken Chili With Salsa Verde Recipes

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CREAMY WHITE CHICKEN CHILI WITH SALSA VERDE



Creamy White Chicken Chili with Salsa Verde image

You will enjoy everything to do with this white chicken chili made with salsa verde. It tingles the nostrils, warms the tongue, and causes taste bud euphoria. Serve with sour cream and shredded pepper Jack cheese.

Provided by lynn9980

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

Time 1h45m

Yield 10

Number Of Ingredients 14

1 (2 pound) rotisserie chicken, skinned and boned, meat pulled into large chunks
1 (8 ounce) package cream cheese, softened
½ cup half-and-half
1 tablespoon olive oil
2 medium green bell peppers, chopped
2 medium jalapeno peppers, diced
3 cloves garlic, chopped
1 tablespoon dried minced shallots
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
8 cups chicken stock
1 (16 ounce) jar salsa verde
1 tablespoon ground cumin
2 teaspoons dried oregano

Steps:

  • Shred chicken meat; set aside.
  • Place cream cheese in a microwave-safe bowl. Microwave on high power until soft, about 20 seconds. Add half-and-half and stir until completely mixed; set aside.
  • Heat oil in a large skillet over medium heat. Add bell peppers, jalapenos, and garlic; saute until soft, 5 to 7 minutes. Toss in chicken, dried shallots, cayenne pepper, salt, and black pepper. Add chicken, cream cheese mixture, chicken stock, salsa, cumin, and oregano; bring to a boil.
  • Reduce heat and simmer for 1 to 2 hours.

Nutrition Facts : Calories 343 calories, Carbohydrate 7.2 g, Cholesterol 98.7 mg, Fat 23.4 g, Fiber 0.8 g, Protein 24.8 g, SaturatedFat 9.6 g, Sodium 836.8 mg, Sugar 2.8 g

WHITE CHICKEN CHILI WITH SALSA VERDE



White chicken chili with salsa verde image

Fresh poblano and serrano chiles are to thank for this chili's vibrant, warming flavor. It's the perfect dish to serve on a chilly winter night when you need a hearty bowl of chicken, veggies, and beans. The chili also comes together in just one pot for added convenience and super-easy cleanup. As well as the chiles, chicken, and beans, it features a medley of onions, garlic, chili powder, cumin, coriander, oregano, salsa verde, lime juice, and fresh cilantro. You can freeze any leftovers in 1-cup containers for easy, portion-controlled lunches for another time. Leftovers make a great filling for soft tacos or burritos.

Time 1h5m

Yield 10 servings

Number Of Ingredients 16

1 Tbsp Olive oil
1 large Uncooked onion(s) chopped
4 medium Poblano chile seeded, diced
2 item(s) Serrano chile(s) seeded, minced
1 Tbsp Minced garlic
1 Tbsp Chili powder
2 tsp Kosher salt or to taste
1.5 tsp Ground cumin
1 tsp Ground coriander
1 tsp Dried oregano
3 cup(s) Reduced-sodium chicken broth
2 pound(s) Uncooked boneless skinless chicken breast(s)
45 oz Canned cannellini beans rinsed and drained
0.333 cup(s) Salsa verde
2 Tbsp Fresh lime juice
0.333 cup(s) Cilantro minced, fresh

Steps:

  • Heat oil in a large soup pot over medium heat. Add onion and peppers; sauté, stirring often, until softened, about 5 to 10 minutes. Add garlic, chili powder, salt, cumin, coriander and oregano; stir and cook, 1 minute.
  • Add broth, chicken and beans; increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, covered, until chicken is cooked through, about 15 to 20 minutes. Remove chicken to a plate; let rest 5 minutes and then shred with two forks.
  • Return shredded chicken to pot and stir in salsa verde, lime juice and cilantro; heat through. Yields about 1 cup per serving.

Nutrition Facts : Calories 90 kcal

5-INGREDIENT WHITE CHICKEN CHILI



5-Ingredient White Chicken Chili image

All you need is 5 ingredients and 15 min from start to finish! That's it! It doesn't get any simpler, easier or tastier!

Provided by Chungah Rhee

Yield 6 servings

Number Of Ingredients 7

6 cups chicken broth
3 cups leftover diced rotisserie chicken
2 (15-ounce) cans Great Northern beans, drained
2 cups salsa verde
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh cilantro leaves

Steps:

  • Heat a large stockpot or Dutch oven over medium heat. Stir in chicken broth, chicken, beans, salsa verde and cumin; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until heated through, about 5 minutes. Serve immediately, garnished with cilantro, if desired.

WHITE CHICKEN CHILI WITH SALSA VERDE



White Chicken Chili with Salsa Verde image

The slow cooker does all the work for this savory soup.

Provided by Mazola

Categories     Trusted Brands: Recipes and Tips     Mazola®

Time 6h30m

Yield 10

Number Of Ingredients 19

1 ½ cups dried navy beans
2 tablespoons all-purpose flour
1 ½ teaspoons garlic powder
1 ¼ teaspoons ground cumin
¾ teaspoon dried oregano
¾ teaspoon medium grind black pepper
1 ½ pounds boneless, skinless chicken breast, cut in bite-sized pieces
1 tablespoon Mazola® Corn Oil
2 stalks celery, diced
1 carrot, diced
1 cup diced onion
4 ounces sliced mushrooms
1 (14 ounce) can reduced sodium chicken broth
1 cup salsa verde, divided
1 ½ cups water
1 (5.3 ounce) can evaporated milk
1 cup shredded Monterey Jack cheese
1 tablespoon chopped fresh cilantro, or to taste
1 teaspoon Sliced jalapenos and chopped cilantro

Steps:

  • Soak beans in four cups of water overnight.
  • Combine flour, garlic, cumin, oregano and black pepper in a large resealable plastic bag; set aside. Toss chicken with flour mixture to completely coat.
  • Heat oil in large nonstick skillet over medium high heat; add chicken to skillet. Saute chicken until lightly browned about 6 to 8 minutes.
  • Remove any floating beans; drain water and place beans in slow cooker. Add vegetables, chicken broth, 1/2 cup salsa verde and water to the slow cooker.
  • Place chicken in slow cooker; stir to combine ingredients.
  • Cook on HIGH for 4 to 6 hours or LOW for 7 to 9 hours or until beans are tender. Stir in remaining salsa verde, evaporated milk, cheese and cilantro. Serve with sliced jalapenos and additional cilantro, if desired.

Nutrition Facts : Calories 283.3 calories, Carbohydrate 26.6 g, Cholesterol 53.8 mg, Fat 8.3 g, Fiber 8.4 g, Protein 25.3 g, SaturatedFat 3.7 g, Sodium 223.3 mg, Sugar 4.2 g

CREAMY CHICKEN ENCHILADAS VERDE



Creamy Chicken Enchiladas Verde image

Provided by Food Network

Time 40m

Yield 8 servings

Number Of Ingredients 9

1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup tomatillo salsa
1 small onion, chopped
2 cloves garlic, minced
2 tsp. oil
3 cups shredded cooked chicken breasts
1 can (4 oz.) chopped green chiles, drained
1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA
8 flour tortillas (6 inch)

Steps:

  • 1. HEAT oven to 350 degrees F.
  • 2. MIX sour cream and salsa until well blended.
  • 3. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until vegetables are crisp-tender.
  • 4. Stir in chicken, 1 cup sour cream mixture, chiles and 1/2 cup cheese .
  • 5. SPOON about 1/3 cup chicken mixture down center of each tortilla
  • 6. Roll up.
  • 7. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining tomatillo sauce and cheese. Cover.
  • 8. BAKE 15 to 20 min. or until heated through.
  • Serving Suggestion:
  • Serve with a side of hot cooked rice to round out the meal.
  • Special Extra:
  • Sprinkle with chopped tomatoes and sliced green onions just before serving.
  • Variation:
  • Prepare as directed, omitting the oil and substituting 1 lb. extra-lean ground beef for the chicken. Brown meat with onions and garlic; continue as directed.
  • How to Shred Cooked Chicken:
  • Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.

WHITE CHICKEN CHILI WITH SALSA VERDE



White Chicken Chili With Salsa Verde image

This is an amazing white chicken chili recipe. It's no wonder it was a big winner for Rita! The white chili is on the lighter side. While it may not have any cream, it's full of flavor. Cumin really gives it the Southwest flavor you expect from chili. The salsa verde brings the chili to the next level of goodness. Fresh and full...

Provided by Reta Smith

Categories     Chicken Soups

Time 1h30m

Number Of Ingredients 26

SALSA VERDE
2 c chopped fresh tomatillos or 2 11oz cans chopped tomatillos, drained
1/2 c onion, chopped
1/2 c cilantro, chopped
1 pickled jalapeno, chopped
1 clove garlic, minced
1/2 tsp lemon pepper
1/2 tsp dried oregeno
1/2 tsp Adobo seasoning or garlic powder
2-3 Tbsp lime juice
CHILI
water, to cover chicken
4 chicken breasts, bone-in
1 tsp lemon pepper
1 tsp cumin seed
olive oil non-stick cooking spray.
1 clove garlic, minced
1 c chopped onions
1 can(s) shoepeg corn (11 oz)
2 can(s) green chiles, undrained (4.5 oz each)
1 tsp cumin powder
3 Tbsp fresh lime juice
2 can(s) Great Northern Beans, undrained (15 oz each)
TOPPING
1 c crushed white tortilla chips
2 oz reduced-fat Monterey Jack Cheese, shredded

Steps:

  • 1. In a large saucepan, combine water, lemon pepper, and cumin seed: bring to boil. Add chicken. Reduce heat to low; cover & simmer 20-30 minutes or until chicken is fork-tender and juices run clear.
  • 2. While chicken is cooking, make the salsa verde by chopping all of the ingredients into a mixing bowl.
  • 3. Add lime juice and seasoning. Mix well, cover, and chill until needed.
  • 4. Remove chicken to a platter. Remove skin and bones. Chop into small pieces. Return to saucepan with the broth.
  • 5. Spray medium skillet with cooking spray. Cook onions and garlic until tender. Add them to the chicken and broth along with the corn, chilies, cumin powder, and lime juice. Bring the mixture to a boil.
  • 6. Add Northern beans and stir until heated through.
  • 7. To serve, place a generous tablespoon of chips and cheese into 8 individual bowls.
  • 8. Ladle white chili over the chips and cheese.
  • 9. Serve with Salsa Verde and more chips, if desired. Simply add salsa to soup to add spice and texture plus a wonderful flavor. This is not a hot chili and is low in calories. The salsa is also good just with chips. Enjoy!

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