WHITE CHICKEN CHILI RECIPE
Use chicken breast or ground chicken to create a delicious white chicken chili. Make it dairy free by replacing sour cream with coconut milk.
Provided by Nutritional Weight and Wellness
Categories Chicken
Yield 6 servings
Number Of Ingredients 14
Steps:
- 1) If using ground chicken, brown in 1 T. of olive oil in a 2-quart saucepan, then drain.
- 2) Combine all ingredients in slow cooker and stir. Cover and cook on low for 4-6 hours.
CROCKPOT WHITE CHICKEN CHILI
CrockPot White Chicken Chili is an easy, healthy, and hearty slow cooker chicken chili recipe that's full of familiar yet craveable flavors.
Provided by Iowa Girl Eats
Categories chili, entree, freezer friendly, kid friendly, light and healthy, lunch
Yield serves 3-4
Number Of Ingredients 15
Steps:
- Add first 12 ingredients - chicken breasts through lime juice - into a 6-quart crock pot then stir to combine. Cover and cook on low for 4 hours or until chicken shreds easily.
- Remove chicken then shred and place in the refrigerator. Whisk flour and milk together in a small dish then drizzle into chili and stir to combine. Cover then cook on high for 30 minutes. Stir shredded chicken back into chili then scoop into bowls and serve with toppings.
GLUTEN FREE DAIRY FREE WHITE CHICKEN CHILI
This super easy, healthy, gluten free, and dairy free creamy white chicken chili is so savory and delicious! Perfect for cold evenings and warm blankets :)
Provided by Miriam
Categories Main Meals
Time 1h30m
Number Of Ingredients 15
Steps:
- In a large stock pot or soup pot, combine your diced and de-seeded jalapeno, diced green bell pepper, diced red onion, fire roasted tomatoes, and shredded carrot with the olive oil and saute until cooked through and starting to brown.
- Add seasoning and toss throughout.
- Stir in the chicken broth and add 2 bay leaves, pinto beans, and your chicken breasts.
- Cook at a simmer for 1 hour until the chicken is tender and cooked through thoroughly.
- Take the chicken out and shred on a cutting board with 2 forks.
- Place the chicken back in the pot, remove the bay leaves, and add the lime juice, and coconut milk stirring well.
- Serve with avocados or an extra lime wedge and enjoy!
Nutrition Facts : Calories 277 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 19 grams fat, Fiber 2 grams fiber, Protein 20 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 2513 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
GLUTEN FREE WHITE CHICKEN CHILI
This spicy, hearty and satisfying dish is one of my Cousin Linda's favorites, and even family members who don't have Wheat Gluten allergies LOVE this dish. I once made it three times over a 4-day period because it kept disappearing. If spicy foods bother you, adjust the amounts of salsa, green chili peppers and Jalapeno peppers to taste. Freezes very well.
Provided by 148045
Categories Free Of...
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In food processor, chop onion, garlic, celery, green pepper, jalapeños (can chop all together).
- Heat large skillet over medium heat, add oil, and contents of food processor and stir for 2 minutes.
- Add chicken to pan and cook through.
- Add 1 1/2 cans beans with liquid, and food process remaining beans and add to pot.
- Stir well and add remaining ingredients.
- When pot comes to a boil, reduce heat and simmer for 1 hour.
- Salt to taste.
- Garnish with shredded cheddar cheese if desired.
GLUTEN FREE WHITE CHICKEN CHILI
Gluten free white chicken chili is an easy family favorite packed with protein! No weird gluten containing seasonings, no sneaky cream-of's that might catch you off guard with their gluten hiding ingredients. Just good ol' fashioned white beans and chicken, flavored up with individual spices to make a cozy meal to end the day. Top with a dollop of sour cream, avocado slices, cilantro and tortilla strips to really take this up a notch and feel satisfied!
Provided by Erica Trey - Mountain Berry Eats
Categories Main Dishes
Time 50m
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large pot over medium heat.
- Add the bite size chicken pieces and cook until no longer pink.
- Stir in the diced onion, garlic, cumin and oregano and sauté until onion is translucent, about 5 minutes.
- Add the green chilis, beans, chicken stock and pepper to the pot and stir to combine.
- Let simmer on medium-low heat for 45 minutes to allow the flavors to develop.
- Remove from the heat and stir in the sour cream and if needed then then add the salt to taste and whipping cream if you want extra creamy.
- Portion into bowls and serve with a dollop of sour cream and optional, avocado, cilantro and tortilla strips!
Nutrition Facts : Calories 538 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 126 milligrams cholesterol, Fat 17 grams fat, Fiber 10 grams fiber, Protein 54 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 444 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
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GLUTEN FREE WHITE CHICKEN CHILI | BETTER HOMES & GARDENS
From bhg.com
Total Time 8 hrs 25 minsCalories 422 per serving
- In a 3-1/2- or 4-quart slow cooker combine beans, chicken, sweet peppers, onion, jalapeño peppers, cumin, garlic, salt, and oregano. Pour broth over mixture in cooker.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If desired, top each serving with cheese and/or tortilla chips.
GLUTEN-FREE WHITE CHICKEN CHILI | REAL FOOD RN
From realfoodrn.com
Cuisine Gluten-Free, Grain-FreeTotal Time 40 minsCategory Soups & StewsCalories 540 per serving
- Heat one tablespoon olive oil in a large pot and brown the chicken pieces on the outside. Remove with a slotted spoon and set aside. Add the second tablespoon olive oil to the same pan and cook the onion, garlic, and green chilies over moderate heat until they have softened.
- Add the cumin, oregano, and cayenne pepper to the pan. Tip in the cannellini beans and return the chicken pieces to the pan. At this time, pour in the chicken broth.
- Cook over moderate heat until most of the liquid has reduced and you are confident the chicken pieces have cooked through. Taste the mixture and season with salt and freshly ground black pepper. Divide the mixture between 4 warm bowls and sprinkle on some grated Cheddar, fresh jalapeno slices, and plenty of freshly chopped cilantro.
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- Heat a large heavy-bottomed pot over medium-high heat. Season each side of the chicken liberally with the salt. Sear the chicken for 4-5 minutes on each side until browned and then remove from the pot.
- Lower the heat to medium and add the diced onion and minced garlic to the pot. Saute for 2-3 minutes until fragrant and the onions begin to soften and become translucent.
- Add the dried oregano, cumin, bay leaves, red pepper flakes (if using) and saute for an additional minute.
- Next, add the white beans, green chilies, chicken broth, and lime juice to the pot. Stir until well combined. Add the chicken back to the pot, bring the chili to a boil, and then reduce the heat to a simmer. Cover and let the chili simmer for 20 minutes.
GLUTEN FREE WHITE CHICKEN CHILI RECIPE! - NOSHTASTIC
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- Add your chopped onion and cook gently for five minutes, then add ancho chili powder, garlic, cumin, oregano and cook gently for a couple of more minutes.
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- Place the chicken thighs, beans, chilies, onion, garlic, cumin, chili powder, pepper, salt, chicken broth, and coconut milk in a crock pot. Cook on high for 5-6 hours, or until chicken is very tender.
- Place the arrowroot starch in a small bowl and slowly whisk in the 1/2 C. water to make a smooth, lump-free mixture. Stir the mixture into the chili in the crock pot.
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- Add all of the ingredients to the slow cooker except for the coconut milk, arrowroot starch, and lime juice.
- Carefully remove the chicken with tongs and shred it with two forks. You can also put the chicken in a stand mixer and mix it on high with the beater attachment. The chicken will shred in about 10 seconds. Add the shredded chicken back to the slow cooker.
- In a medium bowl, whisk together the coconut milk, arrowroot starch, and lime juice. Pour the mixture into the slow cooker and stir.
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