Ultimate White Chili Recipes

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.

Steps:

• Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, celery, poblanos, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds.
• Add the ground turkey and cook, breaking up the meat with a spoon, until the meat is no longer pink about 2 minutes. Add the white beans, broth and oregano. Cook, partially covered, stirring occasionally, for 25 minutes.
• Add the hominy and salt and more cayenne pepper, to taste, and continue cooking, partially covered, 10 minutes longer. Ladle into individual bowls and top each serving with 1 tablespoon of yogurt and 1 1/2 teaspoons of cilantro. Garnish with a lime wedge.

Steps:

• In a stock pot, add diced onion and olive oil. Saute until clear.
• Add seasoning packet and all other "dry" ingredients.
• Continue to saute dry ingredients for a few minutes, stirring often.
• Whisk in the water and lime juice (if using)and heat to boiling.
• Add Chicken, beans, rotel, diced chili's, cheese dip, 1/2 and 1/2 and the sour cream.
• Stir thoroughly and reduce heat to a simmer.
• Let simmer for ~30 minutes and enjoy
• It's even better the next day.

Steps:

• Heat oil in a large soup pot over medium-high heat. Add chicken and cook until no longer pink, about 4 minutes. Add onion and jalapeno peppers; cook until onion is translucent, about 4 minutes. Stir in flour until incorporated.
• Add navy beans, enchilada sauce, chicken broth, oregano, chili powder, and cumin. Bring to a boil. Reduce heat and simmer until flavors combine, about 25 minutes.

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.

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.

Steps:

• In a 5-qt stockpot, combine water with the lemon pepper, 1 tsp ground cumin, and olive oil.
• Bring to a boil.
• Add the chicken breast halves and return to a low boil, then reduce the heat to low and simmer 20-30 minutes or until the chicken is fork tender and the juices are clear.
• Remove the chicken from the broth and cut into bite-size pieces, then return it to the broth.
• Add the garlic, onion, corn, green chiles, 1 tsp ground cumin, lime juice, and Great Northern beans to the broth.
• Bring to a boil.
• Simmer until thoroughly heated, about 45 minutes.
• To serve, ladle into soup bowls and sprinkle cheese on top.
• Refrigerate any leftovers; this chili is usually even better heated up the next day.

Steps:

• Cook chicken for about 30-45 minutes drain.
• Heat broth, add onion and garlic, low boil for about 10 minutes.
• Add spices and simmer another 10 minutes.
• Add beans and simmer for another 45 minutes.
• Add chicken and 1 cup cheese and simmer for another 10 minutes.
• Serve with cheese, sour creme, salsa, and fritos or mexican corn bread.

Steps:

• In a large skillet over medium-high heat, cook ground beef until evenly browned.
• Drain off grease, and season to taste with salt and pepper.
• In a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red wine vinegar.
• Season with chili powder, cumin, parsley, basil and Worcestershire sauce.
• Stir to distribute ingredients evenly.
• Cook on High for 6 hours, or on Low for 8 hours.
• Pour in the wine during the last 2 hours.

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 for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid., Place beans in a 3-qt. slow cooker. Add the broth, onions, garlic and seasonings. Cover and cook on low for 7-8 hours or until beans are almost tender. Add the chicken, chilies and salt; cover and cook for 1 hour or until the beans are tender. Serve with cheese.