Mandis White Chicken Chili Recipes

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.

Steps:

• Heat olive oil in a large saucepan over medium heat and cook onions for 4 to 5 minutes or until translucent.
• Add garlic and cook an additional minute.
• Add the whole chicken breasts, stock and salt to the saucepan, cover, bring to a boil and reduce to a simmer.
• Cook for 18-20 minutes, remove chicken to a plate and allow to cool.
• While the chicken is cooling, add the remaining ingredients to the pot.
• Remove the chicken from the bone, chop into bite-size pieces, and add to the pot.

Steps:

• Preheat the oven to 350 degrees F.
• Drizzle the chicken with some oil, season with salt and pepper and put on a baking sheet. Roast until the internal temperature registers 165 degrees F on a meat thermometer, 15 to 20 minutes. Set aside until cool enough to handle, then cut into large dice.
• Meanwhile, add 1/4 cup oil to a large Dutch oven and heat over medium heat. When hot, add the celery, onions and bell peppers and saute until tender, 4 to 5 minutes. Add the flour, stir to coat the vegetables and cook until the flour starts to brown, about 3 minutes. Whisk in the warm chicken stock, stirring until combined. Add the beans, chiles, garlic powder, cumin, rosemary and green tomatoes and bring to a simmer, cooking until the mixture starts to thicken, 15 to 20 minutes.
• Add the diced chicken and cayenne and season with salt and pepper. Cover and cook for another 10 minutes to warm through. Serve garnished with sour cream.

Steps:

• In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
• Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.

Steps:

• Heat the oil in a medium pot over medium heat. Add the garlic, jalapeno, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until softened, about 6 minutes. Add the ancho powder, coriander and cumin and cook, stirring, for 30 seconds. Add the chicken stock, increase the heat to medium-high and bring to a brisk simmer. Add the chicken breasts and simmer until the chicken is just cooked through, 15 to 20 minutes. Transfer the chicken to a plate to cool slightly.
• Meanwhile, add the beans and their liquid to the pot with the broth and simmer for 5 minutes. Transfer about half of the mixture to a blender and blend until smooth (be careful when blending hot liquids). Return the blended liquid to the pot and add the green chiles. Simmer for 5 to 10 minutes to blend the flavors.
• Meanwhile, shred the chicken. Add the chicken back to the chili and season with salt and pepper.
• Serve the chili with an assortment of toppings.

Steps:

• In large saucepan, saute chicken, onion and garlic powder in oil til chicken is no longer pink.
• Add beans, chilies and seasonings and chicken broth.
• Bring to a boil.
• Reduce heat and simmer (uncovered) for 30 minutes.
• Remove from heat, stir in sour cream and whipping cream.
• Serve immediately.

Steps:

• Place all ingredients except the corn chips in a crockpot. Cook on high until the cheese is melted.
• Chili may also be cooked on the stovetop over medium-high heat until cheese is melted.
• When the chili is ready, add the crushed corn chips, if using, and simmer for 10 minutes to thicken. Garnish with more chips, cheese and/or sour cream and serve.

Steps:

• Place all ingredients except corn chips in a crockpot and cook on high until cheese is well incorporated.
• Chili may also be cooked on stove top on medium-high heat.
• When chili is ready, add finely crushed corn chips and simmer 10 minutes to thicken.
• Garnish with more crushed corn chips, cheese or sour cream.

Steps:

• Add 1 can of Great Northern beans to a medium bowl. Mash with a potato masher or fork until chunky.
• Add the olive oil to a large pot or Dutch oven over medium-high heat. Once the oil begins to shimmer, add the chicken and season with 1 teaspoon of salt. Cook, stirring occasionally, until the chicken is cooked through and browned on all sides, about 10 minutes.
• Add the onion and cook, stirring often, until softened and golden brown, 3-4 minutes. Add the garlic, green chiles, cumin, oregano, cayenne, chili powder, and black pepper and stir until the chicken is coated and the spices are aromatic, about 1 minute.
• Add the mashed beans and chicken stock and stir to combine. Bring the soup to a low boil, then reduce the heat to low, cover, and simmer for 15 minutes.
• Add the remaining can of whole beans, corn, and remaining 2 teaspoons of salt. Cover and continue to simmer for 10 minutes, until warmed through.
• Ladle the chili into bowls and top with shredded cheddar cheese, cilantro, and sour cream.
• Enjoy!

Steps:

• Heat the oil in a large saucepan over medium heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Bring to a boil. Turn down heat and simmer 15 minutes, stirring occasionally.
• Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm. (I usually put the cheese into each bowl individually, not into the pot).

Steps:

• Preheat a deep skillet over medium heat. Add olive oil, then onion, poblano pepper, and garlic. Saute until onion is translucent, about 5 minutes. Add chicken broth, shredded chicken, navy beans, corn, cumin, chili powder, pepper, and salt; bring to a boil.
• Reduce heat and simmer for 10 minutes.

Steps:

• Remove as much fat from chicken as possible. Place chicken in bottom of cockpot. Mix onion, garlic, broth, spices and red pepper sauce. Pour over chicken and cook on low 4 to 5 hours or till chicken is done.
• Remove chicken and cool slightly. Strip chicken from bones with two forks and roughly chop.
• Add back to broth mixture in crock pot and add remaining ingredients.
• Cover and cook on low another 15 to 20 minutes.