White Chili Iii Recipes

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WHITE CHILI



White Chili image

Reports Karen Gardiner, a Eutaw, Alabama field editor, "This recipe was given to me by a friend who got it from another friend. The day after I served it, someone called for the recipe, too!"

Provided by Taste of Home

Categories     Lunch

Time 4h10m

Yield 20 servings.

Number Of Ingredients 11

2 pounds dried great northern beans
1-1/2 cups diced onion
1 tablespoon canola oil
1 tablespoon ground oregano
2 teaspoons ground cumin
1-1/2 teaspoons seasoned salt
1/2 teaspoon cayenne pepper
4-1/2 quarts chicken broth
2 garlic cloves, minced
2 pounds boneless skinless chicken breast halves, cubed
2 cans (4 ounces each) chopped green chilies

Steps:

  • Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from heat; cover and let stand 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid., In a stockpot, saute onion in oil until tender. Combine seasonings; add half to onion mixture. Saute 1 minute. Add beans, broth and garlic; bring to a boil. Reduce heat; cover and simmer 2 hours. , Preheat oven to 350°. Coat chicken with remaining seasoning mixture; place in 15x10x1-in. baking pan. Bake 15 minutes or until chicken is no longer pink; add to beans. Stir in chilies. Cover and simmer 1-1/2 to 2 hours or until flavors are blended.

Nutrition Facts : Calories 169 calories, Fat 3g fat (0 saturated fat), Cholesterol 29mg cholesterol, Sodium 365mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges

WHITE CHILI I



White Chili I image

Serve with corn bread and salad. If you cube the chicken ahead of time, make corn bread muffins while preparing the chili, and use a bagged salad mix from the produce department, this is a very fast meal to put together.

Provided by Deirdre Dee

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

Time 35m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
4 skinless, boneless chicken breast halves - cubed
1 onion, chopped
1 ¼ cups chicken broth
1 (4 ounce) can diced green chiles
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon dried cilantro
⅛ teaspoon cayenne pepper
1 (15 ounce) can cannellini beans, drained and rinsed
2 green onions, chopped
2 ounces shredded Monterey Jack cheese

Steps:

  • Heat oil in a large saucepan over medium-high heat. Cook chicken and onion in oil 4 to 5 minutes, or until onion is tender.
  • Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat, and simmer for 15 minutes.
  • Stir in the beans, and simmer for 5 more minutes, or until chicken is no longer pink and juices run clear. Garnish with green onion and shredded cheese.

Nutrition Facts : Calories 356.7 calories, Carbohydrate 27.8 g, Cholesterol 81.1 mg, Fat 9.7 g, Fiber 6.3 g, Protein 39.3 g, SaturatedFat 3.7 g, Sodium 490.1 mg, Sugar 2.8 g

CREAMY WHITE CHILI



Creamy White Chili image

I got the best white chili recipe from my sister-in-law, who made a big batch and served a crowd one night. It was a hit. It's easy and quick, which is helpful since I'm a college student. In all my years of 4-H cooking, I've never had another dish get so many compliments. -Laura Brewer, Lafayette, Indiana

Provided by Taste of Home

Categories     Dinner     Lunch

Time 50m

Yield 7 servings.

Number Of Ingredients 17

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1-1/2 teaspoons garlic powder
1 tablespoon canola oil
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chiles
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup heavy whipping cream
Tortilla chips, optional
Shredded cheddar cheese, optional
Sliced seeded jalapeno pepper, optional

Steps:

  • In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Remove from the heat; stir in sour cream and cream. If desired, top with tortilla chips, cheese and jalapenos.

Nutrition Facts : Calories 334 calories, Fat 16g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 1045mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 7g fiber), Protein 22g protein.

BEST EVER WHITE CHILI



Best Ever White Chili image

I have searched all over for a GREAT white chili recipe, I finally found one. This is SUPER easy and pretty quick. As with all chili, increase or decrease the spices to suit you. I add extra cumin and cilantro because I love them both so much.

Provided by chelle keithley

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

4 teaspoons ground cumin
1 teaspoon dried oregano
2 -3 tablespoons fresh cilantro
1 -4 dash cayenne pepper
1 tablespoon olive oil
4 boneless skinless chicken breast halves
1 onion, chopped
4 minced garlic cloves
3 cups chicken broth
1/4 cup green chili
1 (15 ounce) can white beans, drained
2 cups jalapeno jack cheese, grated

Steps:

  • Cube the chicken breast halves. Heat the olive oil and saute chicken until golden.
  • Add the onions and garlic, saute until tender.
  • Add the spices and cook for 30 seconds.
  • Add beans, broth and chilies.
  • Simmer for 15 minutes.
  • Reduce heat and stir in cheese. Stir until melted and well blended.
  • Season to taste. Serve with sour cream, crackers and/or bread.

EASY WHITE CHILI



Easy White Chili image

A very tasty, somewhat spicy, variation of chili that uses chicken. I like to serve it with sweet corn bread.

Provided by Nancie Thompson

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

Time 45m

Yield 8

Number Of Ingredients 11

2 tablespoons olive oil
2 onions, chopped
4 cloves garlic, minced
4 cooked, boneless chicken breast half, chopped
3 (14.5 ounce) cans chicken broth
2 (4 ounce) cans canned green chile peppers, chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1 ½ teaspoons cayenne pepper
5 (14.5 ounce) cans great Northern beans, undrained
1 cup shredded Monterey Jack cheese

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.

Nutrition Facts : Calories 520.7 calories, Carbohydrate 59.2 g, Cholesterol 53.8 mg, Fat 13.9 g, Fiber 13.6 g, Protein 41.1 g, SaturatedFat 4.9 g, Sodium 935 mg, Sugar 2.6 g

WHITE CHILI II



White Chili II image

This recipe can be made in a slow cooker, or on the stove top. White corn chips and shredded Jack cheese complete the meal. This is a nice low fat meal.

Provided by Nan Friskey

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

Yield 6

Number Of Ingredients 16

1 ½ pounds skinless, boneless chicken breast halves - cubed
1 bunch green onions, thinly sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
4 fresh jalapeno peppers, seeded and minced
1 clove garlic, minced
½ teaspoon ground ginger
½ teaspoon salt
½ teaspoon dried sage
½ teaspoon ground cumin
½ teaspoon ground white pepper
1 tablespoon olive oil
3 tablespoons butter
¼ cup all-purpose flour
2 cups chicken broth
2 (14 ounce) cans great Northern beans, undrained

Steps:

  • In a large skillet, heat olive oil over medium heat. Add chicken, and saute until cooked through. Remove the chicken from the pan.
  • Saute the onion, red bell pepper, yellow bell pepper, jalapeno chile peppers and garlic in the same skillet. Return the chicken, along with the ginger, salt, sage, cumin and white pepper. Mix thoroughly.
  • In a separate small saucepan or skillet, melt butter or margarine over medium heat. Stir in flour to make a roux. Whisk in the chicken broth and mix all together. Stir this mixture into the sauteed chicken and vegetables.
  • Stir in the beans with can liquid, and simmer all over low heat for 15 to 20 minutes or until cooked and heated through.

Nutrition Facts : Calories 395.7 calories, Carbohydrate 38.4 g, Cholesterol 81.2 mg, Fat 10.3 g, Fiber 8.6 g, Protein 37.9 g, SaturatedFat 4.5 g, Sodium 321.9 mg, Sugar 2.8 g

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