Quick White Chili Recipes

CREAMY WHITE CHICKEN CHILI

Steps:

• In 4-quart saucepan, mix chicken broth, beans, chicken, chiles, cumin and pepper over medium heat.
• Heat to boiling, reduce heat; simmer uncovered 10 minutes, stirring occasionally. Gradually add cheese; stirring until melted. Remove from heat, stir in 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.

QUICK AND EASY WHITE CHILI

Steps:

• Cook and drain the pork.
• In a large stockpot, saute onions and garlic in olive oil until transparent. Stir in the chilies, cumin, and oregano. Cook and stir 2 to 3 minutes more. Add broth, pork, and beans; bring to a boil. Reduce the heat to a simmer, and cook uncovered for 20 minutes.
• Remove from heat, and stir in the cheese until melted.

QUICK WHITE CHILI

Steps:

• In a large saucepan, combine the first 6 ingredients. Bring to a boil over medium-high heat; remove from the heat. Add cheese and cilantro; stir until cheese is melted. If desired, serve with additional sour cream and cilantro.

QUICK WHITE CHICKEN CHILI

Steps:

• Heat the oil over medium-high heat in a Dutch oven or heavy stockpot. Add the chicken and onion and saute 5 minutes, until chicken is no longer pink.
• Stir in the minced garlic, green chiles, cumin, oregano, cloves, and cayenne. Saute for 3 minutes to blend the flavors. Stir in the beans and the chicken broth and simmer 15 to 20 minutes. Season with salt to taste.
• Serve in bowls topped with cheese and a dollop of sour cream.
• Serve with corn bread, avocado, salsa, or corn chips.

QUICK WHITE CHICKEN CHILI

Steps:

• In large skillet, heat olive oil, add chopped chicken and cook until no longer pink.
• Add onion and cook until transparent.
• Add chilies, flour, cumin, garlic, and Season All; cook and stir for 2 minutes.
• Add beans and chicken broth; bring to a boil; reduce heat; simmer for 10 minutes or until thickened.
• Add chicken; cook until hot.
• Garnish with cheese, sour cream and salsa, if desired.

MELISSA D'ARABIAN'S WHITE CHILI WITH QUICK-ROASTED GARLIC

Steps:

• Make the roasted garlic: Toss the 12 cloves garlic with the olive oil and 1 teaspoon water in a microwave-safe bowl. Cover, leaving a vent, and microwave until soft, about 90 seconds. Let cool, covered.
• Prepare the chili: Preheat the broiler. Cook the shallots in the olive oil in a large saucepan over medium-low heat until caramelized, about 20 minutes. Meanwhile, place the chiles on a foil-lined broiler pan and broil until charred on all sides, turning, about 8 minutes. Transfer to a bowl, cover with plastic wrap and let cool. Peel the peppers with your fingers or a paring knife. Stem, seed and chop.
• Add the minced garlic to the shallots and cook until fragrant, about 2 minutes. Add the flour and cook, stirring, until toasted, about 3 minutes. Increase the heat to high and add the wine; simmer 2 minutes, scraping up any browned bits from the pan. Add the roasted chiles, 6 cups broth, the chicken, chili powder, cayenne, beans, and salt and black pepper to taste. Return to a simmer.
• Meanwhile, squeeze the soft pulp from the roasted garlic into a blender or food processor. Add the remaining 1 cup broth and process until smooth. Add to the chili and simmer until thickened, about 30 minutes, adding the spinach during the last 5 minutes. Add the paprika and cream and season with salt and pepper. Garnish with the cheese.