White Chili With A Kick Recipes

EASY WHITE CHILI

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.

INSTANT POT WHITE CHICKEN CHILI RECIPE

Steps:

• Turn instant pot to "saute" mode. Prep and add in oil, onion, and bell pepper and cook until soft and translucent, stirring occasionally, about 3-5 minutes.
• Turn off "saute" mode and layer in whole chicken breast.
• Add in green chiles, navy beans, spices, and cream cheese.
• Pour in chicken broth. Do not stir.
• Secure lid on instant pot and switch the valve to the "sealing" position. Set instant pot to "pressure cook." Start timer on instant pot to 15 minutes.
• Use the quick release to release pressure and take off lid.
• Remove chicken from instant pot and shred with two forks.
• Break up the cream cheese by mashing it on the side of the instant pot bowl until it reaches the consistency that you want. For an even creamier texture, take out cream cheese and whisk it until smooth before adding it back into the instant pot.
• Add chicken back into pot and give everything a good stir.
• Garnish with cilantro, fresh diced avocado, and limes if desired.
• Serve warm alongside tortilla chips.

WHITE CHILI WITH A KICK

Steps:

• In a Dutch oven, saute onion in butter. Stir in flour until blended; cook and stir until golden brown, about 3 minutes. Gradually add broth and cream. Bring to a boil; cook and stir until thickened, about 2 minutes., Add the chicken, beans, corn, chiles, cumin, chili powder, salt, pepper and pepper sauce; heat through. Stir in cheese until melted. , If desired, garnish each serving with salsa and green onions.

WHITE CHILI

Steps:

• 1. Heat 1 tablespoon of the oil in a large saucepan over a medium-high flame. Add the chicken pieces and sauté for 5 minutes, or until cooked through. Remove from the pan and set aside.
• 2. Add the remaining tablespoon of oil and the onion to the pan, and sauté over medium heat until the onion is tender, about 3 minutes. Add the garlic and sauté for 1 minute more. Add the chilis, salsa, chicken broth, cumin, and oregano, and bring to a boil. Reduce the heat and simmer for 20 minutes.
• 3. Add the chicken and beans, and cook for 5 minutes more. Stir in the lime juice, then season with salt to taste. Serve topped with cilantro, yogurt, and cheese.