HOW TO THICKEN CHILI (15 EASY WAYS)
Steps:
- Remove The Lid
- Thicken Chili by Adding More Beans
- How to Thicken Chili with Masa Harina
- Add Cornmeal or Polenta
- Add Chips
- Thicken Chili with Tomato Paste
- Add Quick Oats
- Add Xanthan Gum
- How to Thicken Chili with Cornstarch
- Thicken Chili with Flour
- Add More Veggies
- Add Arrowroot
- Add Protein Powder
- Add Beer
- Thicken Chili Post Cooking
Nutrition Facts :
SLOW-COOKER WHITE CHICKEN CHILI
This chicken chili is so easy-just throw everything in your slow cooker!
Categories weeknight meals dinner main dish poultry
Time 7h50m
Yield 4-6 servings
Number Of Ingredients 17
Steps:
- Put the chicken breasts in a 6- to 8-quart slow cooker. Mix the cumin, coriander, oregano, paprika, red pepper flakes, salt and a few grinds of pepper in a small bowl. Sprinkle the spices over the chicken.
- Add the beans, green chiles, garlic and chicken broth to the slow cooker and stir it all around. Cover and cook on low until the chicken is cooked through and easy to shred, 7 to 8 hours.
- Remove the chicken to a medium bowl and shred with two forks.
- Combine the heavy cream and masa harina in a small bowl. Mix until smooth.
- Return the chicken to the slow cooker along with the masa mixture and corn. Cover and cook until the chili is thickened and the corn is warmed through, about 30 minutes. Ladle the chili into bowls and top with cheese and avocado. Serve with lime wedges.
WHITE CHICKEN CHILI
Folks will enjoy a change from traditional chili when they dip their spoons into this flavorful blend of tender chicken, white beans and just enough zip. This is our favorite white chicken chili recipe. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 40m
Yield 10 servings (2-1/2 quarts)
Number Of Ingredients 12
Steps:
- In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne; bring to a boil., Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender., Top each serving with cheese and, if desired, jalapeno pepper.Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
Nutrition Facts : Calories 219 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 644mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 7g fiber), Protein 19g protein. Diabetic Exchanges
CREAMY WHITE CHICKEN CHILI
This Creamy White Chicken Chili recipe will have you re-evaluating your loyalty to the traditional dish. Packed with shredded chicken, cannellini beans, green chiles, sour cream and pepper Jack cheese, each bowl is hearty, comforting and extra creamy-a perfect stick-to-your-ribs dish for cool nights. The best part, aside from its taste? It goes from stove to table in 30 minutes flat. Dinner doesn't get easier (or more delicious) than Creamy White Chicken Chili.
Provided by Pillsbury Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- In 4-quart saucepan, mix chicken broth, beans, chicken, chiles, cumin and pepper over medium heat.
- Heat to boiling, reduce heat; simmer uncovered 10 minutes, stirring occasionally. Gradually add cheese; stirring until melted. Remove from heat, stir in sour cream.
Nutrition Facts : Calories 410, Carbohydrate 24 g, Cholesterol 90 mg, Fat 2, Fiber 6 g, Protein 30 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1250 mg, Sugar 2 g, TransFat 1/2 g
EASY WHITE CHICKEN CHILI
This is a recipe given to me by a good friend and co-worker. It has a wonderful flavor that I think anyone can appreciate, especially for a quick fix on a cold winter day! Serve with jasmine rice as side with chili or fresh French or Italian bread.
Provided by EPHESIS
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until the chicken is browned completely, 3 to 5 minutes per side.
- Remove the chicken to a cutting board, cut into 1-inch pieces, and return to the Dutch oven; add chicken broth, cannellini, green chilies, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 45 minutes.
- Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese. Season with salt to serve.
Nutrition Facts : Calories 466 calories, Carbohydrate 53 g, Cholesterol 63 mg, Fat 11.6 g, Fiber 14.2 g, Protein 34.7 g, SaturatedFat 3.7 g, Sodium 2725.7 mg, Sugar 4.8 g
SLOW COOKER THICK AND CREAMY WHITE CHICKEN CHILI
Steps:
- Combine onion, chicken, beans, broth, chili powder, cumin, pepper, salt, green chiles and tabasco sauce in the slow cooker. Cover and cook on low for 4-6 hours, or until chicken is very tender.
- Remove the chicken from the slow cooker and place it on a cutting board. Let it rest.
- Start melting butter in a large pan on the stove over medium heat. Once the butter is melted, whisk in flour, a tablespoon at a time. Add in the milk, about a half cup at a time, and whisk. The mixture will become thick and creamy. Add the mixture to the slow cooker and stir.
- Shred the chicken and stir it back into the slow cooker.
- Stir in sour cream and juice from lime. Season to taste (I added in salt and pepper and more cumin).
- Ladle into bowls and top with grated cheese and cilantro.
WHITE CHICKEN CHILI
Made with a rotisserie chicken, this hearty white chicken chili is a one-pot meal that you can have on the table in under an hour.
Categories Dinner
Time 55m
Yield 4-6
Number Of Ingredients 19
Steps:
- In a food processor, blend ½ of the beans (1 can) with 1 cup of the chicken broth. Set aside both the puréed beans and the remaining whole beans.
- Add the oil to a large pot or Dutch oven and heat it over medium-high heat. Add the onion, jalapeño pepper and poblano peppers and cook, stirring frequently, until soft, 4 to 5 minutes. Add the garlic and cook for one minute more. Add the cumin, coriander and ancho chili powder and continue to cook, stirring frequently, for one minute more to toast the spices. Add the chicken broth, puréed beans and ½ teaspoon of salt; bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes.
- Stir in the shredded rotisserie chicken, reserved whole beans, corn, and lime juice; bring back to a simmer and cook until everything is heated through, about 5 minutes. Taste and adjust seasoning with more salt and lime juice, if necessary. Stir in the cilantro. (Note that the broth will be somewhat soupy -- that's how it is supposed to be. It thickens the longer it sits; see note below.) Ladle the chili into bowls and serve with sour cream, crushed tortilla chips, and lime wedges.
- Note: The seeds and ribs in the peppers hold all of the heat. I don't use them to keep the chili mild and family-friendly, but if you like a spicy chili, save them and stir some in at the end. (If you do touch the seeds, be sure to wash your hands well and avoid touching your eyes.)
- Note: The chili thickens as it sits. If you make it ahead of time, you will probably need to add more broth or water to thin it out.
- Note: Nutrition info does not include optional toppings.
- Freezer-Friendly Instructions: The chili can be frozen for up to 3 months. Reheat it on the stovetop over medium-low heat until hot. (The chili will thicken up some when frozen, so you'll likely need to add some broth when reheating.)
Nutrition Facts : ServingSize about 2 cups, Calories 465, Fat 20 g, Carbohydrate 40 g, Protein 32 g, SaturatedFat 5 g, Sugar 3 g, Fiber 8 g, Sodium 913 mg, Cholesterol 70 mg
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WHITE CHICKEN CHILI RECIPE {CROCKPOT OR STOVETOP ...
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- Place chicken in the bottom of a 6-quart or larger slow cooker (I use this one). Top with the chicken broth, white beans, green chiles, garlic, onion, cumin, oregano, salt, and cayenne. Stir to combine. Cover and cook on low for 4 to 6 hours or high for 2 to 4 hours, until the chicken is cooked through. Remove the chicken breasts to a plate. Once cool enough to handle, shred and set aside.
- With an immersion blender, puree a portion of the chili to thicken it, leaving some of the beans whole. (You can also transfer a few ladlefuls of the chili to a food processor and roughly blend, then stir the blended portion back into the chili.) Stir in the shredded chicken and cilantro. Portion into bowls and top with a squeeze of fresh lime juice. Add any other desired toppings and enjoy.
WHITE CHICKEN CHILI - HOUSE OF NASH EATS
From houseofnasheats.com
- Place 1 cup of the beans in a blender with 1/2 cup of the chicken broth and blend until smooth. Set aside.
- Add the onions and jalapeno, then saute until softened and the onions turn translucent, around 3-5 minutes. Add garlic and cook another 30 seconds.
WHITE CHICKEN CHILI RECIPE (SO CREAMY!) - OLIVIA'S CUISINE
From oliviascuisine.com
- In a large Dutch Oven or heavy bottomed pot, heat the olive oil over medium heat. Add the onions and sauté until translucent, about 2-3 minutes. Stir in the garlic and continue sautéing for another minute, or until the garlic is fragrant. Then, add the green chilies and cook for a minute or two, so the extra water can evaporate.
- Pour in the chicken broth and add the oregano, basil, chili powder, cayenne (if using), and a pinch of salt and pepper. Bring to a boil, then add the chicken breasts, cover and lower the heat to medium-low. Cook until the chicken is tender, about 10 - 15 minutes.
- Remove the chicken from the pot and shred. Return to the pot, along with the beans, corn and cream cheese. Cook over medium heat, until the cream cheese melts and incorporates into the chili.
WHITE CHICKEN CHILI (STOVETOP OR SLOW COOKER) - THE RECIPE ...
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- Add chicken breasts and chicken broth to a 3-4 quart dutch oven or soup pot. Bring to a boil over medium high heat, then reduce to medium low, cover and simmer for 15 minutes or until cooked through and tender.
- Remove chicken breasts from pot and shred with two forks on a large cutting board. Place shredded chicken back in the pot with the chicken broth.
WHITE CHICKEN CHILI RECIPE - THE CAREFREE KITCHEN
From thecarefreekitchen.com
- In a large dutch oven over medium heat, add the avocado oil. Once hot, add the diced onions and cook on medium heat until the onions are golden brown, or about 5-7 minutes. Add the minced garlic and continue to cook until garlic is soft and lightly brown, or about 2 more minutes.
- Add the diced chicken and salt and cook until the chicken is no longer pink, or about 7 minutes.
- Next, add the drained beans, chicken broth, green chilies, chili powder, cumin, cayenne, black pepper and oregano and bring soup to a low simmer. Let the soup simmer for a few minutes, then add the half and half.
HOW TO MAKE THE ULTIMATE CRACK WHITE CHICKEN CHILI
From momskoop.com
- If you will be using fresh chicken breast, prepare your chicken the way you normally do. Either by broiling or cooking it in a skillet.
- While the chicken is cooking, make your roux. To make a roux, melt the butter in a dutch oven on medium heat. Once the butter has melted, slowly add in the flour. Mix the ingredients together and let the flour mixture cook for about a minute. It's important to let the flour cook before proceeding.
- Then add in the heavy whipping cream and chicken broth. You will want to slowly incorporate the liquid into the flour and butter mixture. Stir until the mixture comes to a boil. Once it's at a boil, continuous stir until the roux has thickened. Approximately 3 to 5 minutes.
HEALTHY WHITE CHICKEN CHILI RECIPE - SIX DOLLAR FAMILY
From sixdollarfamily.com
- Rinse the chicken and remove as much fat as possible. Cube the chicken in as large or as small chunks as you want. Add chicken and garlic to a medium skillet and cook until chicken is no longer pink and juices run clear.
- Once chicken is cooked, add beans, broth, chilies and the rest of the seasonings to a large stockpot and stir.
- Bring to a good boil, then reduce heat and simmer uncovered for 30 minutes. Remove from heat and stir in the sour cream and whipping cream. Once mixed well, simmer for 5 minutes then top with shredded cheese and serve hot.
HOW TO THICKEN CHILI: 10 PROVEN & EASY WAYS - SUBSTITUTE ...
From substitutecooking.com
- Masa Harina. Masa Harina is a great way to thicken chili since it is corn flour that is usually used in Latin American cooking. It is also used to thicken many other recipes.
- Tomato paste. This paste is a pantry staple. It can thicken stews and sauces and works exceptionally well in chili because it can also add a depth of tomato flavor to your chili.
- Cornstarch. Cornstarch is one of the most popular thickening agents because it can thicken pretty much any fish, from sweet to savory. It doesn’t have a flavor and works fast once your stew boils.
WHITE CHICKEN CHILI - CARLSBAD CRAVINGS
From carlsbadcravings.com
- Heat 2 tablespoons oil over medium-high heat in a large Dutch oven/soup pot. Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper then sear until golden, about 2 minutes per side. Remove to a plate but leave drippings.
- Melt 2 tablespoons butter with 1 tablespoon olive oil over medium low heat. Once melted, increase to medium-high heat and add onions and jalapenos; cook for 5 minutes. Add garlic and cook 30 seconds.
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- To a large pot, add the oil with the chicken, onion and peppers. Saute about 5 minutes, or until they become tender and the chicken is mostly cooked through.
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