White Christmas Chicken Chili Recipes

WHITE CHICKEN CHILI

Steps:

• In 4-quart saucepan or Dutch oven, heat oil over medium-high heat until hot. Add onion, garlic and chicken; cook and stir until chicken is no longer pink.
• Stir in remaining ingredients except cheese and cilantro. Heat to boiling. Reduce heat to low; simmer 10 to 15 minutes to blend flavors, stirring occasionally.
• To serve, spoon chili into soup bowls. Top each serving with cheese and cilantro.

CREAMY WHITE CHICKEN CHILI

Steps:

• In 4-quart saucepan, mix chicken broth, beans, chicken, chiles, cumin and pepper over medium heat.
• Heat to boiling, reduce heat; simmer uncovered 10 minutes, stirring occasionally. Gradually add cheese; stirring until melted. Remove from heat, stir in sour cream.

WHITE CHRISTMAS CHILI

Steps:

• Place beans in a large saucepan or Dutch oven; cover with water. Bring to a boil and boil for 2 minutes. Remove from the heat and soak for 1-4 hours or until beans are softened. Drain and rinse beans; return to the pan. Add broth, onion, garlic and seasonings. , Cover and simmer for 1-1/2 hours or until beans are tender. Add turkey and corn; simmer for 15 minutes. Add cream just before serving; heat through. If desired, garnish individual servings with peppers.

CHRISTMAS WHITE CHILI

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken and onions in batches; cook and stir 4-5 minutes or until chicken is no longer pink and onions are tender. Add garlic; cook 1 minute longer. Stir in beans, broth, green chiles, red peppers, seasonings and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until thickened., Remove from heat. Stir in sour cream and whipping cream. If desired, serve with toppings.

AWARD-WINNING WHITE CHICKEN CHILI

Steps:

• Layer chicken, great Northern beans, and corn into a slow cooker.
• Mix chicken broth, chicken soup, green chile peppers, and taco seasoning together in a bowl; pour over chicken mixture.
• Cover and cook on Low until chicken is no longer pink in the center, 8 to 10 hours. Stir in sour cream and pepper Jack cheese; cover and cook until cheese is melted, 3 to 5 minutes.

WHITE CHICKEN CHILI

Steps:

• Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
• Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
• After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.

EASY WHITE CHICKEN CHILI

Steps:

• Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until the chicken is browned completely, 3 to 5 minutes per side.
• Remove the chicken to a cutting board, cut into 1-inch pieces, and return to the Dutch oven; add chicken broth, cannellini, green chilies, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 45 minutes.
• Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese. Season with salt to serve.

WHITE CHICKEN CHILI RECIPE

Steps:

• Stir together chicken, beans, broth, onion, green chiles, chili seasoning mix, cumin, garlic, and salt in a 5- to 6-quart slow cooker. Cover and cook on HIGH 5 to 6 hours or LOW 8 to 10 hours until beans are tender. Serve with toppings.

WHITE CHICKEN CHILI

Steps:

• Cut chicken into bite-size pieces.
• Sauté chicken, onion and garlic in hot oil over medium-high heat for about 10 minutes or until chicken is done.
• Stir in chicken broth and then remaining 10 ingredients. Bring to a boil and then cover, reduce heat and simmer for 30 minutes.
• Ladle into bowls and top with fresh chopped cilantro and sour cream.

WHITE CHICKEN CHILI

Steps:

• Place chicken in a large pan and add cold water to cover. Bring to simmer.
• Cook until just tender, about 15 minutes. Drain, let cool and shred chicken.
• Add oil to the same pan and place over medium-high heat. When oil is hot, add onions; sauté until translucent, about 10 minutes.
• Stir in garlic, chilies, cumin, oregano and cayenne; sauté for 2 minutes.
• Add beans (with liquid) and chicken stock; bring to a boil. Reduce heat; add creamer, chicken and cheese. Stir until cheese melts.
• Season with salt and pepper. Ladle into bowls and garnish with toppings of choice.

WHITE CHICKEN CHILI

Steps:

• Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.
• Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.
• Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth**.
• Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.
• Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.

WHITE CHRISTMAS CHICKEN CHILI

Steps:

• Sauté onions in olive oil until softened, about 10 minutes. Add spices & sauté briefly.
• Add Rotel, beans, green chiles & chicken broth. Bring to a boil, then reduce heat to a simmer.
• Add shredded chicken and simmer uncovered for 30 minutes, stirring occasionally.
• Reduce heat to low and add sour cream & heavy cream. Be careful not to allow soup to boil again once they have been added.
• Serve with tortilla chips, diced avocado & a sprinkle of chopped fresh cilantro, if desired.

INSTANT POT WHITE CHICKEN CHILI

Steps:

• Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). Select HIGH temperature setting, and allow to preheat 3 to 4 minutes. Add oil to cooker. Add onion and garlic; cook, stirring occasionally, until onion is translucent, about 5 minutes. Press CANCEL.
• Add chicken, chicken broth, beans, green chiles, cumin, chili powder, salt, and cayenne pepper to cooker. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 12 minutes. (It will take 14 to 16 minutes for cooker to come up to pressure before cooking begins.) When cooking is finished, carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 2 to 4 minutes.) Remove lid from cooker.
• Remove the chicken to a plate or bowl, and shred with 2 forks. Return shredded chicken to cooker. Add cream cheese and cilantro, stirring until cream cheese melts and mixture is combined. Garnish with sour cream, tortilla strips, lime wedges, or shredded Monterey Jack cheese.

EASY SLOW COOKER WHITE CHICKEN CHILI

Steps:

• Combine great Northern beans, pinto beans, corn, onions, chicken broth, rotisserie chicken, green chile peppers, hot pepper sauce, oregano, cumin, garlic powder, salt, and pepper in a slow cooker.
• Cook on Low until flavors combine, about 8 hours.