Mexican White Chili Recipes

MEXICAN CHICKEN CHILI

Steps:

• In a large skillet, brown chicken in oil. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low until chicken is no longer pink, 5-6 hours.

MEXICAN STREET CORN CHICKEN CHILI RECIPE

Steps:

• Set a large 6-8 quart soup pot (or dutch oven) over medium heat. Add the oil and chopped onions. Saute the onions for 2-3 minutes, stirring. Then add in the garlic, jalapeno, cilantro, cumin, oregano, and cayenne pepper. Saute another 2-3 minutes to soften.
• Add the chicken broth, whole chicken breasts, and chopped green chiles to the pot. Season with 1 teaspoon salt and 1/4 teaspoon ground black pepper. Bring to a boil. Then simmer for 20 minutes until the chicken is cooked through.
• Meanwhile, cut the corn off the cobs and set aside.
• Use tongs to remove the cooked chicken from the pot. Add the corn, to the pot and stir. Then chop or shred the chicken breasts, and place the meat back into the pot.
• Stir in the sour cream and shredded cheese. Stir rapidly as you sprinkle the cornstarch over the top of the chili. (Stirring fast helps reduce clumps.)
• Simmer for 3-5 minutes until the chili base thickens. Then turn off the heat and stir in the lime juice. Ladle into bowls and serve with your favorite garnishes.

MEXICAN WHITE CHILI

Steps:

• In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer., Transfer to a 3-qt. slow cooker. Stir in chicken, beans, broth, chilies and dry seasonings., Cook, covered, on low 6-8 hours or until heated through. Stir in cilantro. If desired, serve with corn chips, cheese and sour cream.

EASY WHITE CHILI

Steps:

• Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for 10 minutes, or until onions are tender. Add the chicken, chicken broth, green chile peppers, cumin, oregano and cayenne pepper and bring to a boil.
• Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly. Pour into individual bowls and top with the cheese.

MEXICAN WHITE CHILI WITH CHICKEN

Steps:

• In a skillet cook the onion and garlic in 2-3 tablespoons butter until softened (about 4 minutes).
• To make the roux: in a heavy-bottomed pot melt 6 tablespoons butter over medium heat and whisk in the flour, cook whisking for 3 minutes.
• Stir in the onion/garlic mixture and carefully whisk in the half and half cream, whisking constantly; bring to a simmer, whisking until the mixture has thickened; simmer for 5 minutes (you must whisk constantly while adding in the cream or you will have lumps!).
• Stir in Tabasco, chili powder, cumin, salt and pepper; mix to combine.
• Add in beans, chilies, corn, chopped cooked chicken and Monterey Jack cheese; cook the mixture over medium-low heat (about 20 minutes.
• Remove from heat and stir in the sour cream.
• Transfer to serving bowls dollup with sour cream and drizzle with salsa if desired.

MEXICAN CHILI

Steps:

• Heat the oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic and cook, stirring occasionally, until slightly golden, 2 to 3 minutes. Add the beef, breaking it up with a wooden spoon, and cook for about 5 minutes. Add the chili powder, cumin, oregano, salt, cayenne and chile paste and stir until the beef is coated with the seasonings. Add the tomatoes with their juices, beans, enchilada sauce and chocolate and stir. Reduce the heat, cover and simmer until thickened, stirring occasionally, about 30 minutes.
• Garnish the chili with your desired toppings and serve.

MEXICAN CHILI RECIPE

Steps:

• First cut 2 garlic cloves very finely and 5 tablespoons of onion.
• Place 1.5 pounds of ground beef in a saucepan and add the garlic and onion.
• Season with 1 tsp. Oregano and 1/2 cumin. Add 1 tsp of salt. Cook everything until the meat is done.
• While the meat is cooking, place the guajillo peppers to soak in hot water. Make sure they are submerged underwater. We want soft the pulp of the chili. This process takes between 5 and 7 minutes.
• Blend the chilies in the blender along with 1.5 cups of the beans broth. Pass the pulp through a sieve and add to the meat.
• Let the meat finish cooking with the guajillo broth and add 3/4 cup of chopped tomato.
• Add the beans and boil everything for another 5 minutes and ready the perfect and delicious homemade chili recipe.

MEXICAN 'WHITE' CHICKEN CHILI

Steps:

• Heat the oil in a large saucepan over medium-low heat.
• Slowly cook and stir the onion until tender.
• Mix in the garlic, green chili peppers, oregano, cumin, and cayenne.
• Continue to cook and stir the mixture until tender, about 3 minutes.
• Mix in the chicken broth, chicken, beans, corn, and tomatoes.
• Bring to a boil then reduce heat and let simmer 20 minutes.
• Sprinkle cheese on each serving and enjoy!