WHITE CHICKEN CHILI
For something different, cook up a pot of the Neelys' White Chicken Chili recipe, spiced with peppers and spritzed with fresh lime juice, from Food Network.
Provided by Patrick and Gina Neely : Food Network
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
- Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
- After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.
BEST WHITE CHICKEN CHILI
Change things up this winter by making chili with chicken instead of beef. For a milder version, you can substitute a green bell pepper for the jalapenos. Garnish with cheese and cilantro if desired.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a large soup pot over medium-high heat. Add chicken and cook until no longer pink, about 4 minutes. Add onion and jalapeno peppers; cook until onion is translucent, about 4 minutes. Stir in flour until incorporated.
- Add navy beans, enchilada sauce, chicken broth, oregano, chili powder, and cumin. Bring to a boil. Reduce heat and simmer until flavors combine, about 25 minutes.
Nutrition Facts : Calories 390.2 calories, Carbohydrate 49.3 g, Cholesterol 48.6 mg, Fat 7.9 g, Fiber 12.2 g, Protein 31.9 g, SaturatedFat 2.6 g, Sodium 1178.1 mg, Sugar 1.8 g
AWARD-WINNING WHITE CHICKEN CHILI
This chili is a family favorite! It has won several chili competitions and is a definite crowd-pleaser!
Provided by Rjcunigan
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 8h13m
Yield 10
Number Of Ingredients 9
Steps:
- Layer chicken, great Northern beans, and corn into a slow cooker.
- Mix chicken broth, chicken soup, green chile peppers, and taco seasoning together in a bowl; pour over chicken mixture.
- Cover and cook on Low until chicken is no longer pink in the center, 8 to 10 hours. Stir in sour cream and pepper Jack cheese; cover and cook until cheese is melted, 3 to 5 minutes.
Nutrition Facts : Calories 179 calories, Carbohydrate 12.5 g, Cholesterol 44.8 mg, Fat 7.7 g, Fiber 0.9 g, Protein 14.6 g, SaturatedFat 3.5 g, Sodium 932.7 mg, Sugar 1.3 g
EASY WHITE CHICKEN CHILI
Steps:
- In a large saucepan, cook chicken and onion over medium-high heat until chicken is no longer pink, 6-8 minutes, breaking up chicken into crumbles., Pour 1 can of beans in a small bowl; mash slightly. Stir mashed beans, remaining can of beans, chiles, seasonings and broth into chicken mixture; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, 12-15 minutes. Serve with toppings as desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 228 calories, Fat 5g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 504mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges
WHITE CHICKEN CHILI
I made this tonight, loosely based on a different recipe. Of course, I substituted, changed, and added different things, and the results were wonderful. My husband has just eaten 2 large bowls of it. Even my four year old likes it.
Provided by booker81
Categories Poultry
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In large Dutch oven saute, onion in oil until carmalized.
- Add garlic and chicken, cook until chicken is no longer pink.
- Add beans, water, bullion, chilies and seasonings.
- Bring to a boil.
- Reduce heat and simmer (uncovered) for 30 minutes.
- Remove from heat, stir in sour cream. Top with shredded cheese.
Nutrition Facts : Calories 443.6, Fat 18.6, SaturatedFat 8, Cholesterol 102.7, Sodium 760, Carbohydrate 33.1, Fiber 9.9, Sugar 3.9, Protein 36.9
PATRICK'S WHITE CHICKEN CHILI
Make and share this Patrick's White Chicken Chili recipe from Food.com.
Provided by JMUPatrick
Categories Chicken
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- 1. In a large sauce pan, brown the diced chicken in olive oil.
- 2. Add the beans, chilies, corn, cream of chicken soup, and chicken stock.
- 3. Bring mixture to a boil over medium heat.
- 4. Add the taco seasoning mix.
- 5. Cover, turn heat to medium low and simmer one hour.
- 6. Stir in the sour cream.
- 7. Garnish with green onions, pepper jack cheese, tortilla chips, and a dab of sour cream. ENJOY!
Nutrition Facts : Calories 380.3, Fat 18.3, SaturatedFat 6.7, Cholesterol 53.5, Sodium 673.4, Carbohydrate 31.6, Fiber 7.3, Sugar 2.5, Protein 22.7
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- The night before you plan to cook the chili, add dry cannelini beans, salt and 6 cups water to the bowl of a slow cooker. Stir to combine; let soak overnight. In the morning, drain and rinse beans and return to slow cooker.
- Add next 8 ingredients (olive oil through jalapeños) and stir to combine. Add 3 cups of water, just enough to cover beans. Arrange chicken breasts in a single layer on the beans skin side up (the chicken breasts will be above the water line). Season with salt and freshly ground black pepper.
- Cook on high for 4 hours. The chicken breasts should be tender, but the beans may need to cook for up to 2 hours longer - check beans for doneness every 30 minutes or so until they are tender.
- Meanwhile, transfer chicken breasts to a cutting board; let rest until cool enough to handle, about 15 minutes. Remove and discard skin and bones. Shred and coarsely chop chicken; cover and refrigerate.
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- In a 6-8 quart slow cooker, add the beans and chiles. (Note: If you are cooking chicken breasts in the chili instead of using rotisserie you add it here.)
- In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until soft. Sprinkle the flour in the pot and continue to cook for 1-2 minutes. Slowly whisk in the chicken broth and cook until thickened. Pour liquid into the slow cooker and stir to combine.
- Add the cumin and rotisserie chicken. Cook on low for 4-6 hours. (Note: If you are cooking chicken breasts in the chili instead of using rotisserie you remove the chicken and shred it here and return to the slow cooker.)
- Before serving, stir in the cheese and sour cream. Add hot sauce if desired. Serve with tortilla chips.
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