Katies Take On Kennedys White Chicken Chili Recipes

GREEN CHICKEN CHILI

Steps:

• Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the ground chicken and use a wooden spoon to break up the meat as it browns. Remove the chicken to a plate and set aside.
• Add the remaining tablespoon olive oil to the Dutch oven and reduce the heat to medium. Add the onion and jalapeño. Cook, stirring often, until the onions are translucent and tender, 5 to 6 minutes. Stir in the garlic, cumin and coriander and cook until the spices are fragrant, 1 to 2 minutes. Add the chicken broth, shredded chicken, cooked ground chicken, salsa verde, salt and pepper and use a wooden spoon to scrape up any browned bits on the bottom of the pan. Bring to a low boil, reduce the heat to a simmer and let simmer, stirring occasionally, 1 hour. Stir in the beans and half-and-half and continue to simmer, uncovered, until the liquid has reduced and the chili is thick, about 30 minutes.
• Serve with cheese skulls, tortilla chips, sour cream, cilantro and scallions.
• Preheat the oven to 400 degrees F.
• Place a 6-count skull mold on a baking sheet.
• Sprinkle 1/4 cup cheese into each skull mold. Bake until the cheese has melted and the edges just begin to brown slightly, 4 to 5 minutes.
• Allow the skulls to cool for 2 minutes, then remove from the pan. Serve on top of a warm bowl of chili. Cheese Skull recipe courtesy of The Kitchen.

CHICKEN CHILI

Steps:

• Heat the olive oil in a Dutch oven over medium heat. Add the onion and cook until tender and translucent, 5 to 6 minutes. Add the chicken and cook, using a wooden spoon to break it up as it browns, about 5 minutes. Mix in the taco seasoning and 1/4 cup water. Cook for 3 minutes. Add the tomatoes, salsa, beans, corn, salt and pepper. Bring to a simmer, reduce the heat to low, cover and cook until reduced slightly and heated through, about 20 minutes. Serve with sour cream, cheese, scallions and jalapenos.

EASY WHITE CHICKEN CHILI

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.

WHITE CHILI WITH A KICK

Steps:

• In a Dutch oven, saute onion in butter. Stir in flour until blended; cook and stir until golden brown, about 3 minutes. Gradually add broth and cream. Bring to a boil; cook and stir until thickened, about 2 minutes., Add the chicken, beans, corn, chiles, cumin, chili powder, salt, pepper and pepper sauce; heat through. Stir in cheese until melted. , If desired, garnish each serving with salsa and green onions.

KEN'S WHITE CHILI

Steps:

• Soak beans overnight.
• Combine beans, chicken broth, onions and garlic in large pot.
• Cook (boil, then simmer) for 1 to 2 hours until beans are done. (Do not stir too much or the beans will fall apart).
• When beans are done, add chicken, cumin, oregano, cayenne pepper, salt and pepper, lemon juice, and chilies.
• Simmer for approximately 1 hour.
• Add grated cheese last. Simmer until cheese is melted; stir or cheese will sink to the bottom and scorch.
• NOTES.
• Cooking times are approximate. Basically cook until the beans are done and spices have "soaked in" then cook until cheese melts.
• Sometimes not all of the chicken broth is necessary.
• You don't want it too soupy, so I usually add about 4 cans of chicken broth and add the last can as needed.
• This will make a large pot.
• Serve with a salad and garlic bread and enjoy!

JACKIE KENNEDY'S CHICKEN IN WHITE WINE

Steps:

• Melt butter in a dutch oven, add bacon, onions, carrots, garlic, and shallots.
• Brown lightly.
• Remove veggies to a separate plate with a slotted spoon, and brown the chicken in the remaining juices.
• Remove the chicken to a separate plate, add the wine and seasonings, and stir to incorporate all the little brown bits in the pan.
• Put the chicken back in, turn to low, and simmer for 40 minutes with lid OFF.
• Lightly saute mushrooms to get rid of the moisture.
• Drain.
• Remove chicken from pan, whisk in flour until sauce is thickened and bubbly.
• For the last 10 minutes of the chicken cooking, add the mushrooms and the vegetable mixture to the chicken.
• Alternatively, if preparing ahead, once the sauce is thickened and bubbly, you can put the chicken, vegetables, and mushrooms in an oven safe serving dish, and pour the sauce over the top. Place in oven on "warm setting." Do not increase oven temp, so youdon't dry out the chicken.

WHITE CHICKEN CHILI

Steps:

• Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.
• Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.
• Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth**.
• Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.
• Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.

KATIE'S TAKE ON KENNEDY'S WHITE CHICKEN CHILI

Steps:

• Combine lime juice and zest, tequila, 1 tsp cumin, and cayenne pepper with chicken and marinate at least 30 minutes and up to 3 hours. Heat oil in stock pot. Add onion and sauté for about 10 minutes until translucent, but not brown. Add garlic for 30 seconds, then cumin, thyme, bay leaf, and cloves and continue to sauté for another minute till fragrant. Add stock, beans, corn, chipotle peppers, and bring to a boil. Add chicken with marinade, bring bring to boil. Reduce heat and simmer for about 20 minutes more. Stir in sour cream, heavy cream, and 1 cup grated cheese till just heated through. Salt and pepper to taste. It stays very loose, so don't expect a super thick chili-add finely crushed corn chips or toss in some grits if you want it little more thick, and finish cooking accordingly. Serve with remaining cheese, chopped green onions, sour cream, and chips. Good out of the pot, stellar the second day, etc, etc, etc. * Try swapping in black beans for some of the great northern. * * The chipotle peppers are the key ingredient, but they are extremely hot. Start with one and add more plus the sauce in small amounts to your taste-trust me, I've almost ruined a couple batches of this stuff with too much chipotle.