Debbie Rogers White Lightning Texas Chili Recipes

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WHITE LIGHTNING CHICKEN CHILI



White Lightning Chicken Chili image

This a recipe from the Southern Living Rotisserie Chicken Cookbook and came in a insert from the Cook Book of the Month Club. The hardest thing to do is shred the chicken.

Provided by mandabears

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 onion, sweet, diced
2 garlic cloves, minced
2 tablespoons olive oil
4 cups chicken, cooked and shredded
2 (14 ounce) cans chicken broth
2 (4 1/2 ounce) cans chopped green chilies
1 1/4 ounces white chicken chili seasoning mix
3 (16 ounce) cans navy beans
sour cream
salsa
avocado, diced
monterrey cheese, shredded
cilantro leaf, chopped

Steps:

  • Saute onion and garlic in hot oil in large Dutch oven over medium high heat for 5 minutes or until onion is tender.
  • Stir in chicken, chicken broth, green chilies and seasoning mix with 2 cans beans.
  • Coarsely mash remaining can of beans and add to chicken mixture.
  • Bring to boil, stirring often.
  • Cover and reduce heat to medium low and simmer, stirring occasionally for 10 minutes.

Nutrition Facts : Calories 609.1, Fat 10.2, SaturatedFat 1.6, Sodium 1465.6, Carbohydrate 98.6, Fiber 37.2, Sugar 6.3, Protein 34

WHITE LIGHTNING CHILI



White Lightning Chili image

This recipe's from my distant cousin. She made this during our family reunion. This is a tweaked version that has some meaty pinto beans and some chipotle chili powder running through it to give it some nice smokiness. Don't worry about the amount of spices. It may seem like a lot, but in the end, it's really not. Preparation time does not include the time you cook the chicken.

Provided by staticat09

Categories     Chicken

Time 25m

Yield 8 serving(s)

Number Of Ingredients 16

1 tablespoon extra virgin olive oil (about 1 turn of the pan)
1/2 sweet onion, chopped
2 garlic cloves, minced (through the garlic press or through your knife)
1 pinch kosher salt
fresh cracked pepper
4 cups reduced-sodium chicken broth
2 (16 ounce) cans navy beans, rinsed and drained
1 (16 ounce) can pinto beans, rinsed and drained
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 teaspoon dried oregano
1 teaspoon ground cumin
1/8 teaspoon dried chipotle powder
2 cups chicken, cooked and chopped
1 (4 1/2 ounce) can chilies, undrained
monterey jack cheese, Sour Cream, Tortilla chips, and fresh Cilantro, for garnish

Steps:

  • Heat the oil in the pan over medium heat.
  • Add the onion and saute 5-6 minutes.
  • While sauteeing, add a pinch of kosher salt and a little fresh cracked pepper (just to give the onions a little chance.).
  • Add the garlic and saute 1 minute.
  • Add chicken broth, the navy beans, the pepper, the oregano, the cumin, and the chipotle chili powder.
  • Mash the can of pinto beans with a potato masher.
  • Stir into the soup.
  • Stir in chicken and chilis.
  • Simmer 5 minutes or until thoroughly heated.
  • Garnish, and serve.

Nutrition Facts : Calories 285.4, Fat 3.6, SaturatedFat 0.6, Sodium 325.9, Carbohydrate 48.5, Fiber 17.4, Sugar 1.9, Protein 17.3

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