Southwestern White Chili Recipes

SOUTHWEST WHITE CHICKEN CHILI

Steps:

• Heat the oil in a 4-quart saucepan over medium-high heat. Add the chicken, chili powder, cumin, onion and pepper and cook until the chicken is cooked through and the vegetables are tender, stirring often.
• Stir the soup, water, corn and beans in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes, stirring occasionally. Sprinkle with the cheese.

SOUTHWESTERN WHITE CHILI RECIPE

Steps:

• Heat dressing in large saucepan on medium-high heat. Add chicken and onions; cook 7 min. or until chicken is done, stirring occasionally.
• Stir in beans, broth, chiles and cumin. Bring to boil. Simmer on medium-low heat 10 min., stirring occasionally.
• Serve topped with cheese and cilantro.

FLAVORFUL SOUTHWESTERN CHILI

Steps:

• In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Freeze option: Transfer cooled chili to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator. Place in a saucepan; heat through.,

SOUTHWEST CREAMY WHITE CHICKEN CHILI

Steps:

• Pour the chicken broth, pepper, cumin, chili powder, dried minced onions, ranch seasoning, and cubed cream cheese into a large Dutch oven or braiser pan. (I used my favorite 5 quarts Le Creuset braiser pan with lid, but you can use any large pot with a lid.)
• Heat ingredients on low until cream cheese melts. Whisk the mixture so it becomes creamy.
• Add the cooked chicken, black beans, corn, salsa, and heavy cream. Stir to combine. Bring to a low boil then reduce heat to simmer. Simmer for 15 to 20 minutes with the lid on.
• Taste and add salt if needed.
• Serve immediately.
• Store in an airtight container in the refrigerator for 3 days. Reheat leftovers in the microwave or stovetop.

SOUTHWEST WHITE CHICKEN CHILI

Steps:

• Combine garlic powder, cumin, oregano, cilantro, and red pepper in a small dish and stir until well blended. Set aside.
• Heat oil in a large skillet over medium-high heat. Add chicken cubes and stir-fry from 5 to 8 minutes or until lightly browned. Add onions and continue cooking for a few minutes, until onion is translucent. Stir in chicken broth, chilies, and spices. Simmer over low heat 15 minutes.
• Stir in beans and simmer, uncovered, 5 minutes. If soup is too thick, add 1/2 cup to 1 cup water to desired consistency. Pour into serving bowls and top with cheese and sliced green onions.

SOUTHWESTERN WHITE CHILI

Steps:

• In a 4-quart Dutch oven cook onion and garlic in hot oil until onion is tender. Stir in cumin, oregano, and cayenne pepper. Cook and stir for 2 minutes. Add 1 can of the beans to the Dutch oven; mash with a potato masher or fork. Stir in the remaining 2 cans beans, chicken stock, and the 2 cans chile peppers. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in chicken; heat through.
• Ladle chili into bowls. Top individual servings with the cheese. If desired, top with sour cream and additional canned chile peppers.

SOUTHWESTERN WHITE CHILI

Steps:

• In slow cooker, place all ingredients except cheese. Stir to combine.
• Cover and cook on low heat for 7 - 8 hours or on high heat for 3 1/2 - 4 hours.
• Stir in cheese until melted.

SOUTHWESTERN CHILI

Steps:

• In a casserole cook the onions, peppers and garlic in the oil over moderate heat, stirring occasionally, for 5 minutes. Add the chili powder, cumin and oregano and cook, stirring, for 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes more. Add the beef and cook, stirring occasionally, until no longer pink. Add the tomatoes, 1 cup of the broth, the vinegar and chocolate and bring the mixture to a boil, crushing the tomatoes with the back of a spoon. Simmer the chili, covered, for 1 hour, adding additional broth, if necessary. Add the kidney beans and simmer, uncovered, for 15 minutes more. Ladle into bowls and serve with rice and desired toppings.

CREAMY STOVETOP SOUTHWEST WHITE CHICKEN CHILI

Steps:

• In a large pot, heat the olive oil over medium heat with the diced onions and chopped garlic. Allow the onions and garlic to cook for about 5 minutes until the onions are soft and translucent.
• Add the cumin, paprika oregano, sage, and salt to the pot and mix well to coat the onions and garlic.
• Drain and rinse the cannellini beans and add to the pot along with the drained corn and green chilies. Mix well with a spoon or rubber spatula to disperse the ingredients.
• Add the pulled chicken and broth to the pot. Turn the heat up to medium-high and continue to cook until the mixture is warm and beginning to simmer.
• Add the cream cheese and greek yogurt to the pot and mix well to combine. The heat of the chili should melt the cream cheese and yogurt so it incorporates well into the mixture. Allow the chili to simmer for at least another 5 minutes which will help thicken it up. You will notice the chili turns a soft creamy yellow color.
• Once the chili is slightly thick and hot, pour into large soup bowls and top with desired toppings. I like to crush up tortilla chips over top and add avocado slices and another dollop of greek yogurt. Sprinkle some parsley leaves or cilantro leaves too to garnish and enjoy!