CREAMY WHITE CHICKEN CHILI WITH SALSA VERDE
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
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
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
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
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
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
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
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
Provided by Food Network
Time 40m
Yield 8 servings
Number Of Ingredients 9
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
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
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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