White Chicken Chili With Chickpeas And Chorizo Recipes

HEALTHY WHITE CHICKEN CHILI

Steps:

• Add olive oil to a large dutch oven or large pot and place over medium-high heat. Add the onion, green chiles and garlic season with salt and pepper and cook until softened, about 5 minutes.
• Add in the spices cumin, chili powder, and dried oregano; stir and allow the spices to cook for about a minute then pour in chicken broth. Bring to a boil and add in the raw chicken. Simmer until the chicken is fully cooked. Remove chicken and shred, set to the side.
• While the chicken is cooking remove the skin from the chickpeas. Place the drained chickpeas in a deep bowl, add enough water to cover the beans at least by 2 inches. Using your hands, gently rub the beans in between your palms. The skins will float to the top, pour off the skins and add more water, repeat until you no longer see any remaining skin. *Note: If you'd like to skip this step sub the chickpeas with Cannellini beans or Great Northern Beans.
• Add in half the beans to the chicken stock. Using your immersion blender puree the beans. The stock should thicken. Taste and add salt and pepper as needed. Add in the remaining whole beans, corn and the shredded chicken.
• Bring back to a boil then turn down to a simmer and cook for another 15 min or until the soup is heated through. Serve with tortilla chips, lime wedges, cotija and avocado if you'd like.

CHICKEN AND CHORIZO CHILI

Steps:

• Heat olive oil in a Dutch oven or a large pot over medium-high heat; cook and stir chorizo in hot oil until heated through, about 2 minutes. Remove chorizo using a slotted spoon to a bowl. Add chicken; cook and stir until chicken is browned and crumbly, 5 to 6 minutes. Season with chili powder and cumin.
• Stir chorizo, onion, garlic, red bell pepper, black beans, and white beans into chicken; cook and stir until onion begin to soften, 5 to 6 minutes. Pour beer into chili; bring to a simmer. Add tomatoes, chicken stock, and tomato paste; simmer until heated through, about 5 minutes. Season with salt. Reduce heat to low and simmer until flavors blend, about 30 minutes.

CHICKPEA SOUP WITH WHITE BEANS AND CHICKEN

Steps:

• Rinse and pick through beans and chickpeas and remove any misfits. Place beans and chickpeas in a crockpot. Cover with enough water to cover my 1 inch. Soak beans overnight.
• The next morning, add a tablespoon of lard (or vegetable oil) and the bay leaves. Cook on low until beans are tender. Depending on how fresh the beans are, this could take anywhere from 5 - 7 hours.
• Remove bay leaves.
• Heat 2 tablespoons of oil in 6-quart soup pot or Dutch oven over medium-high heat until hot. Pat the chicken dry, and season with 1-1/2 tsp. salt and 3/4 tsp. pepper. Cook half of the chicken until browned, 2 to 3 minutes per side. Add another tablespoon oil to the pot, and brown the remaining chicken; transfer to the plate along with any liquid from the pot.
• Add the remaining 1 tablespoon of oil and the onion to the pot. Sprinkle with 1/2 teaspoon salt and cook over medium heat, stirring occasionally, until softened and lightly browned, about 5 minutes. Stir in the garlic and the bell pepper and jalapeno. Cook, stirring, until fragrant, 1 to 2 minutes.
• Add the chili powder, Mexican oregano and dried onion flakes.
• Add the chicken broth and bring to a simmer.
• Turn the heat down to medium low. Add beans and chickpeas. Cover and simmer, stirring occasionally, until the chicken is tender, about 30 minutes. If the chili gets too thick, thin it with a little water.
• Stir in the lime juice, and season with salt and pepper to taste.
• Serve with the garnishes.

HEALTHY WHITE CHICKEN CHILI

Steps:

• Add olive oil to a large dutch oven or large pot and place over medium high heat. Add onion and green chiles and cook until softened, about 3-4 minutes.
• Next stir in cumin, chili powder, coriander and dried oregano; allow the spices to cook for 30 seconds, then add in chicken broth, 1 can of drained chickpeas (about 1 1/2 cups chickpeas), uncooked chicken breast and salt and pepper. Simmer on medium low heat for 20-30 minutes.
• After 20 minutes, remove the chicken with a slotted spoon and shred with two forks. Next add in fresh lime juice and cilantro.
• Finally, add the remaining can of rinsed and drained chickpeas (1 1/2 cups chickpeas) and ½ cup water (or broth) to a blender. Blend until somewhat smooth, adding a little more water if necessary.
• Pour blended chickpeas into soup pot and then stir in the corn. Allow soup to cook and simmer for 5-10 more minutes. Serve with tortilla chips, an extra lime wedge and avocado if you'd like. Serves 4. Enjoy!

CHICKEN AND CHICKPEA CHILI

Steps:

• Heat 2 Tbs. of the oil in a heavy-duty 6-quart pot over medium-high heat until shimmering hot. Pat the chicken dry, and season with 1-1/2 tsp. salt and 3/4 tsp. pepper. Cook half of the chicken, undisturbed, until browned, 2 to 3 minutes. Flip and cook, turning occasionally, until well browned, 2 to 3 minutes. Transfer to a large plate. Add another 1 Tbs. oil to the pot, and brown the remaining chicken; transfer to the plate along with any liquid from the pot.
• Add the remaining 1-1/2 Tbs. of oil, the onion, and garlic to the pot. Sprinkle with 1/2 tsp. salt and cook over medium heat, stirring occasionally, until softened and lightly browned, about 5 minutes. Stir in the bell pepper, habanero, chili powder, cumin, thyme, and coriander, and cook, stirring, until fragrant, 1 to 2 minutes.
• Pour in 3/4 cup water, turn the heat up to high, and cook, scraping the bottom of the pot to loosen any browned bits, until most of the liquid is evaporated, about 2 minutes.
• Add the chicken broth and bring to a simmer.
• Turn the heat down to medium low. Purée 1-1/2 cups of the beans in a blender or food processor, adding a little stewing liquid as needed, and then stir the puréed beans into the stewing liquid in the pot. Return the chicken, along with any accumulated juice, to the pot. Add the remaining whole beans. Cover and simmer, stirring occasionally, until the chicken is tender, about 1 hour. If the chili gets too thick, thin it with a little water.
• Stir in the lime juice, and season with salt and pepper to taste.
• Serve with the garnishes.

RED WINE-BRAISED CHICKEN WITH CHORIZO AND CHICKPEAS

Steps:

• Place raisins in a small bowl; cover with hot water. Set aside.
• Mix cumin, paprika, 1 1/4 tsp. salt, and 1/4 tsp. cayenne in another small bowl. Pat chicken dry and rub all over with spice mixture.
• Heat oil in a 5-7-qt. Dutch oven or large wide saucepan over medium-high. Add chorizo and cook, stirring frequently, until crisp, 5-8 minutes.
• Meanwhile, mix chickpeas, orange zest, remaining 3/4 tsp. salt, and a pinch of cayenne in a medium bowl.
• Using a slotted spoon, transfer chorizo to chickpea mixture; stir to combine. Drain all but 2 Tbsp. fat from pan, then return to medium-high heat. Cook chicken, skin side down, until well-browned, 12-14 minutes. Transfer to a plate skin side up. Add onion to pan and cook, stirring occasionally, until just tender, about 3 minutes.
• Add wine and broth. Bring to a boil, nestle chicken skin side up into onions in pan. Lower heat to medium, cover, and cook until chicken is cooked through, about 10 minutes. Meanwhile, drain raisins and stir into chorizo mixture.
• Stir chorizo mixture and Sherry vinegar into chicken mixture. Cook, uncovered, until heated through, about 1 minute. Stir in 1/3 cup parsley, then divide among 4 plates. Top with remaining 1 Tbsp. parsley and serve.

25 MINUTE CHICKPEA CHORIZO STEW

Steps:

• Heat 1 tablespoon of olive oil in a large skillet or wok, and add the chorizo, diced onion, and minced garlic. Break up the chorizo with a spatula and brown over high heat for about 5 minutes, stirring frequently. The chorizo does not have to be fully cooked yet.
• Add the drained chickpeas and the whole can of diced tomatoes with the juices, and give it a stir. Bring to a boil, then reduce heat and allow to simmer for 10-15 minutes, or until the tomato sauce has reduced and thickened to your liking.
• Add salt and pepper to taste (if needed - chorizo is sometimes pretty salty), then stir in the fresh spinach and parsley, gently pushing the greens into the cooking liquid until wilted. Remove from heat, and garnish more fresh parsley or chopped green onions. Serve over rice, polenta, pasta, or with a side dish of your choice.

CHICKEN, CHORIZO, AND CHICKPEAS

Steps:

• Heat olive oil in a heavy skillet over medium heat. Cook chicken breasts until browned on all sides, about 5 minutes. Add chorizo; cook and stir for 2 minutes. Add garlic and cook for 2 minutes, without browning. Pour in sherry and mix well, scraping up any bits of chicken stuck to the bottom of the skillet.
• Add chickpeas, tomatoes, cumin, and hot sauce to the skillet. Stir well, cover, and allow to simmer until chicken is no longer pink in the center, about 25 minutes.

WHITE CHICKEN CHILI WITH CHICKPEAS AND CHORIZO

Steps:

• 1. Preheat slowcooker to medium high heat. Add 1 tbsp oil. Add chorizo in managable sized chunks and brown. Remove chorizo with slotted spoon and place on plate over paper towels to soak up excess oil 2. Add chicken breasts (chorizo should leave some oil in pan but if extra oil is needed add an extra .5 tablespoon or so) brown chicken breasts, remove and place in a pot of boiling water, reduce heat to medim/low and cook at low boil for 12 min. 3. Add remaining oil and once heated add onion and garlic over low heat saute until translucent and tender 4. Add chipotle and cumin and stir 5. When chicken is done cooking remove from pot and cool with cold water, shred chicken. 6. Return chorizo to pot, stir, add chicken and salsa 7. Add rinsed chickpeas, great northern beans, tomatoes, desired amount of broth, half of reserved cilantro (or parsley)cover and simmer 1 hour on low. 8. Add remaining cilantro and salt and pepper to taste Nutrition Info per serving (approximate): 248 calories; 34g. protein; 2g. fat; 0.5g. saturated fat; 22.4g. carbohydrates; 5g. fiber; 76mg. calcium; 118mg. sodium