Mccormick White Chicken Chili Recipes

CHICKEN AND CORN CHILI FROM MCCORMICK®

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned.
• Stir in Seasoning Mix, tomatoes, beans and corn. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.

SOUTH OF THE BORDER CHICKEN CHILI

Steps:

• Heat oil in large skillet on medium heat. Add chicken and bell pepper; cook and stir 5 minutes.
• Stir in Seasoning Mix, water, beans, tomatoes and corn. Bring to boil. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through, stirring occasionally. Serve with desired toppings.

SPICY WHITE BEAN & CHICKEN CHILI

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken and onion; cook and stir 5 minutes or until lightly browned.
• Stir in spices and remaining ingredients until well blended. Bring to boil. Reduce heat to low; simmer 10 to 15 minutes, stirring occasionally. Serve with assorted toppings, if desired.

CREAMY SLOW COOKER WHITE CHICKEN CHILI

Steps:

• Place chicken in slow cooker. Mix seasonings, salt and pepper in small bowl. Sprinkle chicken with seasoning mixture. Add remaining ingredients, except cream cheese; stir to mix. Cover.
• Cook 8 hours on LOW or 3 to 4 hours on HIGH.
• Remove chicken from slow cooker. Shred, using 2 forks. Set aside.
• Transfer 1 1/2 cups chili mixture from slow cooker to blender container. Add cream cheese. Pureé until smooth. Stir into slow cooker. Return chicken to slow cooker, stirring to mix. Cover.
• Cook 5 to 10 minutes on HIGH, or until heated through. Stir before serving. Serve with desired toppings, such as sliced jalapeños, chopped avocado, sour cream, tortilla strips and shredded cheese.
• Tips:• For thicker chili, whisk 1 tablespoon corn starch and 2 to 3 tablespoons milk or half and half in small bowl until smooth. Stir mixture into chili and cook 5 minutes longer on HIGH. • Substitute 1 jalapeño pepper, chopped or 2 cans chopped green chilis in place of the green bell pepper, for a spicy kick.

WHITE CHICKEN CHILI

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 3 to 5 minutes or until no longer pink.
• Stir in Seasoning Mix, water and beans. Bring to boil. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through. Serve with desired toppings.

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.

MCCORMICK® WHITE CHICKEN CHILI

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 3 to 5 minutes or until no longer pink.
• Stir in Seasoning Mix, water and beans. Bring to boil. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through. Serve with desired toppings.