EASY WHITE CHILI
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
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 VI
Chunks of white meat chicken, Great Northern beans, salsa, and Pepper Jack cheese make this a super simple and super quick recipe sure to please everyone! Serve with tortilla chips and sour cream.
Provided by NBLANZY
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 4h5m
Yield 8
Number Of Ingredients 4
Steps:
- Combine the great Northern beans, salsa, pepperjack cheese, and chicken in a slow cooker.
- Cook on Low until cheese is melted completely into the chili and the flavors have combined, 4 to 5 hours.
Nutrition Facts : Calories 367.8 calories, Carbohydrate 40.3 g, Cholesterol 48 mg, Fat 12.1 g, Fiber 9.2 g, Protein 25.7 g, SaturatedFat 5.9 g, Sodium 658.1 mg, Sugar 1.7 g
INSTANT POT WHITE CHICKEN CHILI RECIPE
This White Chicken Chili is done in less than an hour start to finish in the Instant Pot with melt-in your mouth tender chicken. Stir everything together in the instant pot, top with cream cheese and set for 20 minutes.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 50m
Number Of Ingredients 14
Steps:
- Place all of your ingredients into your instant pot bowl in the following order: 2 chicken breasts, drained black and white beans, chopped onion, corn with juice, tomatoes with juice, and 1/2 cup chicken broth.
- Add 1/2 to 1 tsp chili powder (use 1/2 tsp to make it kid friendly), 1 tsp cumin, ranch packet. Stir everything to combine, getting some of the juice under the chicken to keep it from scorching.
- Cut cream cheese into 6 pieces and place over the top of chili. Cover and seal with lid, switch the valve to the "sealing" position and cook for 20 min on manual high pressure. Once it is done cooking, let it naturally depressurize for 10 min then switch the valve to the "venting" position to completely release steam before opening lid.**
- Remove the chicken breasts to a plate and shred apart with 2 forks. Stir everything together in the pot to melt the cream cheese into the chili then return the shredded chicken and stir to combine. Serve garnished with avocado and cilantro if desired.
Nutrition Facts : Calories 308 kcal, Carbohydrate 36 g, Protein 17 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 49 mg, Sodium 451 mg, Fiber 8 g, Sugar 4 g, ServingSize 1 serving
HARISSA AND WHITE BEAN CHILI
The key to achieving depth of flavor in this fresh, nontraditional, 30-minute chili recipe is layering ingredients with bold condiments that do most of the work for you. Here, soy sauce and harissa are used to provide umami, spice and heat. Finish the chili as you'd like, topping it with all of the suggestions below, or skipping the yogurt and feta to keep it vegan. The chili will thicken as it sits, so add a little water when reheating. If you don't like tomato skins or don't want to buy fresh tomatoes, substitute 2 tablespoons of tomato paste for the tomatoes, adding it with the harissa. For a more substantial meal, serve with rice or bread, or double the recipe for leftovers.
Provided by Yasmin Fahr
Categories dinner, lunch, weekday, soups and stews, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 20
Steps:
- In a Dutch oven or large pot, heat the oil over medium-high until shimmering. Add the onion, bell pepper and diced jalapeño, and season with salt. Cook, stirring occasionally, until the onions just start to soften in color and texture, about 3 minutes. Add the tomatoes, season lightly with salt and cook, stirring occasionally, until most of the tomatoes have burst, 6 to 7 minutes, lowering the heat if the onions threaten to burn. Stir in the harissa, cumin, oregano and garlic, and cook until fragrant, about 1 minute. Stir in the soy sauce, scraping up anything on the bottom of the pot, until combined, about 1 minute.
- Add the white beans and broth, season with salt, and raise the heat to bring it to a gentle boil. Adjust the heat to maintain a simmer, then cook until the broth thickens and the beans become soft and creamy, stirring occasionally to make sure nothing is sticking to the bottom, about 12 to 15 minutes. Smash any remaining whole tomatoes against the side of the pot. Stir in the spinach in batches until wilted. Squeeze in the lime halves, and season to taste with salt and pepper.
- Divide among bowls and top each with a spoonful of yogurt, followed by the avocado, cilantro, feta and jalapeño rounds. Serve with the lime wedges.
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