Paula Deen White Chicken Chili Recipes

WHITE CHICKEN CHILI WITH ROTEL TOMATOES

Steps:

• Heat oil in large pot over medium-high heat.
• Add chicken and cook until no longer pink.
• Remove chicken and set aside.
• Add onion and garlic to skillet and cook until tender.
• Place chicken, onion, and garlic in pot.
• Add chicken stock, beans, Rotelle tomatoes salt and pepper.
• Cook about 30 minutes on medium heat or until the chicken is the desired tenderness.
• Place servings into bowl (If using tortilla chips put them in bowl first).
• Sprinkle with cheese and add sour cream.
• CROCKPOT Directions: Place chicken, onion, and garlic in crockpot. Add chicken stock, beans, Rotelle tomatoes salt and pepper.
• Cook on low 5 to 6 hours.

WHITE BEAN CHILI WITH CHICKEN (PAULA DEEN)

Steps:

• Rinse beans well, cover with cool water, and soak for 2 hours. Drain.
• Place beans in large pot with chicken stock and bring to a boil over high heat. In a saucepan, heat butter over medium heat.
• Add garlic, onion, and chiles and saute for 5 minutes.
• Add chile mixture to pot with beans. Add chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro.
• Lower heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours.
• Serve with cornbread, if desired.

CHICKEN CHILI STEW

Steps:

• Heat oil in a large pot over medium high heat. Add the onion, bell pepper, garlic, and jalapeño and sauté until soft, about 4 minutes. Add chili powder and season with salt.
• Stir in the chicken broth, sweet potato and salsa verde, and bring to a boil. Reduce heat and simmer, stirring occasionally, until the sweet potato is just tender, about 10-12 minutes.
• Stir in the shredded chicken and beans. Reduce heat to moderately low and simmer, covered, 10 minutes. Stir in cilantro at the end of cooking. Ladle into soup bowls and top with some diced avocado and a dollop of sour cream.
• Paula's Note: You can find Salsa Verde in the Latin Foods section of your grocery store.

WHITE BEAN CHILI

Steps:

• Wash beans, cover with water, and soak for 2 hours. Drain. Place beans in large pot with chicken stock. Bring to a boil. In saucepan, heat butter and saute garlic, onion, and chilies for 5 minutes. Add to bean pot. Add chicken, cumin, oregano, black pepper, white pepper, red pepper, and cilantro. Lower heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Serve with corn bread.

WORLD'S BEST CHILI

Steps:

• Heat the oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the onion, peppers, and celery and sauté until soft, about 4 minutes. Add the garlic and sauté for 1 to 2 minutes, just until fragrant. Stir in the beef, breaking it up with the back of your wooden spoon, and cook until browned, about 5 minutes.
• Stir in the chili powder, cumin, oregano, and cayenne and sauté for about 2 minutes more. Stir the tomato paste into the beef; this will intensify the flavor. Add both cans of diced tomatoes with their juices, the beer, and all the beans, stirring to combine.
• Bring the chili to a boil, then reduce to a simmer, cover with a lid, and cook on medium-low for a good 2 hours, stirring on occasion to keep the chili from sticking to the bottom of the pan.
• Cook's Note: One of the best things about making a big pot of chili is that you can freeze the leftovers. All the flavors will continue to marry together so it'll be even better when you reheat it.