Tequila White Chicken Chili Recipes

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WHITE CHILI SURPRISE



White Chili Surprise image

Flavorful and tasty, this is not your typical red chili.

Provided by Food Network

Categories     main-dish

Number Of Ingredients 16

3 limes (including zest)
1/2 cup tequila
Red pepper flakes
1 lb great northern beans (3 16-oz cans will work ok if you don't want to use dry beans)
2 lbs boneless skinless chicken breast
2 large onions chopped
5 cloves of garlic chopped
1 tablespoon olive oil
2 (4 oz) cans of green chiles
1 tablespoon plus 1 teaspoon cumin
2 teaspoons cayenne pepper divided
1/4 teaspoon ground cloves
6 cups defatted chicken stock (canned will work all right)
3 cups grated Monterey Jack cheese
Sour cream
Chopped fresh green onions

Steps:

  • If using dry beans, pick over the beans and rinse them. Cover beans with water by at least 3 inches and soak the beans for 24 hours. Change the water 1 time about 12 hours after the soaking process starts.
  • Remove fat and tendons from the chicken and place the chicken breast in a container that can be covered. Zest 1 of the limes and sprinkle the lime zest over the chicken breast. Using a lemon reamer, juice all 3 limes and pour the juice over the chicken breast. Pour the tequila over the chicken and add 1 teaspoon cumin and 1 teaspoon cayenne pepper. Sprinkle red pepper flakes over the chicken and marinate for 3 hours.
  • Heat olive oil in stock pot and add onion and saute for about 10 minutes until translucent. Add the garlic, green chilis, cumin, cayene pepper, and cloves and saute for 10 minutes.
  • Add beans and chicken stock and bring to a boil. Reduce the heat and simmer until the beans are tender, about 2 hours. (If using canned beans, complete step 5 below and then add the cooked chicken and reduce simmering time.)
  • Heat grill after the chili has simmered for about 2 hours. Grill the chicken breast for 5 minutes and pour remaining marinade over the chicken breast on the grill. Turn the chicken breast and grill the second side for 4 minutes. Remove the chicken breast from the grill and cut into small cubes.
  • Add the cubed chicken and 1 cup of cheese to the chili and stir until the cheese melts.
  • Ladle into bowls and serve with remaining cheese, chopped green onions, and sour cream. Salt to taste.

TEQUILA CHICKEN CHILI



Tequila Chicken Chili image

Tequila adds a delicious twist to this easy to make and healthy chilli made with lean ground chicken and two types of beans.

Provided by Colleen Milne

Categories     Main Course

Time 1h15m

Number Of Ingredients 16

2 tbsp vegetable oil
1 lb lean ground chicken
1 clove garlic (minced)
1 onion (diced)
1/4 cup chili powder
2 tsp dried cumin
Salt & freshly ground pepper to taste.
1 28 oz can no sodium added diced tomatoes and their juice
1 14 oz can red kidney beans (rinsed and drained)
1 14 oz can white kidney beans (rinsed and drained)
1 lime (juice and zest)
1/4 cup tequila
3 chipotle peppers (minced, plus 1 tbsp adobo sauce)
1 cayenne pepper (seeded and minced (optional))
1 large red or green bell pepper (seeded and diced)
2 Tbsp fresh cilantro (chopped)

Steps:

  • In a large skillet or dutch oven, heat oil over medium-high.
  • Add ground chicken and cook, breaking up with a spoon until browned and no longer pink, about five minutes.
  • Add onion and garlic and cook until softened, about three minutes.
  • Add chilli powder, cumin, salt and pepper, cooking and stirring for about a minute.
  • Add all remaining ingredients except the cilantro.
  • Stir to combine and bring to a boil. Reduce heat to low, and simmer for about an hour.
  • Remove from heat and allow to stand for 10 minutes before serving.
  • Serve in bowls with cilantro and lime wedges

Nutrition Facts : ServingSize 1 serving, Calories 326 kcal, Carbohydrate 30 g, Protein 22 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 65 mg, Sodium 140 mg, Fiber 9 g, Sugar 7 g

TEQUILA WHITE CHICKEN CHILI



Tequila White Chicken Chili image

I made this for our Halloween party and everyone commented on how great the chicken in it was. The secret is marinating it in tequilla and grilling it. My teenaged son and his friend enjoyed it (another surprised look from the friend when he said "it was good." It makes a lot of marinade, so I used the rest for fajitas!

Provided by Roxygirl in Colorado

Categories     < 60 Mins

Time 1h

Yield 12 serving(s)

Number Of Ingredients 18

3 limes, juice and zest of
1/2 cup tequila
red pepper flakes
3 (16 ounce) cans great dry northern white beans
2 lbs boneless skinless chicken breasts
2 large onions, chopped
5 garlic cloves, chopped
1 tablespoon olive oil
2 (4 ounce) cans green chilies (I used green salsa)
1 tablespoon cumin, plus
1 teaspoon cumin
2 teaspoons cayenne pepper, divided
1/4 teaspoon ground cloves
6 cups defatted chicken stock (canned will work all right)
3 cups grated monterey jack cheese
sour cream
chopped fresh green onion
diced avocado

Steps:

  • Zest 1 of the limes and sprinkle the lime zest over the chicken breast.
  • Squeeze all 3 limes, and pour the juice over the chicken breasts.
  • Pour the tequila over the chicken and.
  • Sprinkle red pepper flakes over the chicken and marinate for 3 hours.
  • Grill the chicken breast for 5 minutes and pour remaining marinade over the chicken breast on the grill.
  • Turn the chicken breast and grill the second side for 4 minutes.
  • Remove the chicken breast from the grill and cut into small cubes.
  • Heat olive oil in stock pot and add onion and saute for about 10 minutes until translucent.
  • Add the garlic, green chilis, cumin, cayene pepper, and cloves and saute for 10 minutes.
  • Add beans, chicken,and chicken stock, and bring to a boil.
  • Reduce the heat and simmer for 30 minutes.
  • Ladle into bowls and serve with cheese, chopped green onions, avocado, and sour cream.

CREAMY WHITE CHILI



Creamy White Chili image

This is the best chili recipe I have ever had! It is so delicious and everyone raves about how good it tastes. Don't count on leftovers!

Provided by JELZA

Categories     Soups, Stews and Chili Recipes     Chili Recipes     White Chili Recipes

Time 55m

Yield 8

Number Of Ingredients 14

1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves, cut into 1/2-inch cubes
1 onion, chopped
2 cloves garlic, chopped
2 (15.5 ounce) cans great Northern beans, rinsed and drained
1 (14.5 ounce) can chicken broth
2 (4 ounce) cans chopped green chiles
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 cup sour cream
½ cup heavy whipping cream

Steps:

  • Heat olive oil in a large saucepan over medium heat; cook and stir chicken, onion, and garlic into the hot oil until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes.
  • Mix Great Northern beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper into chicken mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.
  • Remove chili from heat; stir in sour cream and whipping cream until incorporated.

Nutrition Facts : Calories 334.4 calories, Carbohydrate 29.7 g, Cholesterol 63.4 mg, Fat 15.1 g, Fiber 6.4 g, Protein 21.3 g, SaturatedFat 7.9 g, Sodium 887.7 mg, Sugar 2.4 g

TEQUILA CHICKEN CHILI



Tequila Chicken Chili image

DH and I made this chili from Normal Kolpas' "The Chili Cookbook" and really enjoyed it. We served it over basmati rice. While the recipe calls for masa harina, I really didnt think the chili needed thickening (it was plenty thick) and in the last chili recipe I included it in, I thought it detracted from the flavor a little bit. Therefore, I omitted it in this one.

Provided by Dr. Jenny

Categories     One Dish Meal

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 25

3 tablespoons vegetable oil
4 medium garlic cloves, finely chopped
2 medium onions, finely chopped
1 tablespoon medium-hot pure chile powder
1 tablespoon whole cumin seed
1 teaspoon dried red chili pepper flakes
1 teaspoon ground coriander
1 1/2 lbs ground chicken
1 (28 ounce) can crushed tomatoes
1/2 cup tequila
1/4 cup lime juice
1/4 cup finely chopped fresh cilantro
1/4 cup finely shredded basil leaves
2 tablespoons tomato paste
1 tablespoon dried oregano leaves
2 teaspoons dried leaf basil
2 teaspoons dried savory
2 teaspoons salt
1 teaspoon white pepper
2 bay leaves
1 tablespoon sugar
2 tablespoons masa harina
steamed rice, to serve
fresh fresh cilantro stem, for garnish
fresh lime wedge, for garnish

Steps:

  • In a large saucepan, heat oil over medium heat. Add garlic, onions, chile powder, cumin seeds, chile flakes, and coriander and saute 2 to 3 minutes.
  • Add chicken, increase heat to high, and saute until no longer pink, 7 to 10 minutes, stirring to break meat into rough chunks.
  • Stir in remaining ingredients except masa, rice, and garnishes.
  • Bring to a boil, reduce heat slightly and simmer, stirring occasionally, until mixture is fairly thick, but still slightly liquid, about 1 1/4 hours.
  • Sprinkle in masa, stir and simmer until thick, about 15 minutes more.
  • Serve over steamed rice and garnish with cilantro sprigs and lime wedges.

WHITE CHICKEN CHILI



White Chicken Chili image

Folks will enjoy a change from traditional chili when they dip their spoons into this flavorful blend of tender chicken, white beans and just enough zip. This is our favorite white chicken chili recipe. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner     Lunch

Time 40m

Yield 10 servings (2-1/2 quarts)

Number Of Ingredients 12

1 pound boneless skinless chicken breasts, chopped
1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
2 cans (14 ounces each) chicken broth
1 can (4 ounces) chopped green chiles
2 teaspoons ground cumin
2 teaspoons dried oregano
1-1/2 teaspoons cayenne pepper
3 cans (14-1/2 ounces each) great northern beans, drained, divided
1 cup shredded Monterey Jack cheese
Sliced jalapeno pepper, optional

Steps:

  • In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne; bring to a boil., Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender., Top each serving with cheese and, if desired, jalapeno pepper.Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

Nutrition Facts : Calories 219 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 644mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 7g fiber), Protein 19g protein. Diabetic Exchanges

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