WHITE CHICKEN CHILI
For something different, cook up a pot of the Neelys' White Chicken Chili recipe, spiced with peppers and spritzed with fresh lime juice, from Food Network.
Provided by Patrick and Gina Neely : Food Network
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 16
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.
CHICKEN AND WHITE BEAN CHILI
A light, spicy soup that is great in any season. I hope you enjoy this recipe; my family sure does! For spicier tastes, add more cayenne or your favorite hot sauce. Serve with crackers, cheddar cheese, or sour cream.
Provided by XPRESV
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- Heat vegetable oil in a large pot over medium-high heat. Saute chicken, green bell pepper, and onion in hot oil until the chicken is browned and the vegetables are tender, 5 to 7 minutes. Stir jalapeno peppers and garlic into the chicken mixture; continue to cook until the garlic is fragrant, about 1 minute.
- Pour chicken broth over the chicken mixture. Stir salsa, chili powder, cumin, salt, black pepper, paprika, and cayenne pepper into the broth; bring to a boil, reduce heat to medium-low, and cook at a simmer until the chicken is tender and no longer pink in the center, about 20 minutes.
- Stir beans and cilantro into the chili, cook until the beans are hot and soft, about 10 minutes.
Nutrition Facts : Calories 297.9 calories, Carbohydrate 28.1 g, Cholesterol 61 mg, Fat 6.6 g, Fiber 6.6 g, Protein 31.4 g, SaturatedFat 1.3 g, Sodium 1001.4 mg, Sugar 2.6 g
WHITE CHICKEN CHILI
Provided by Valerie Bertinelli
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
CHICKEN AND WHITE BEAN CHILI
Make and share this Chicken and White Bean Chili recipe from Food.com.
Provided by SuperSpike
Categories Chicken
Time 55m
Yield 12-14 serving(s)
Number Of Ingredients 27
Steps:
- For the marinade, whisk together the lemon juice, oil, paprika, salt and pepper.
- Add chicken breasts and let marinade at least 10 minutes, up to 1 hour.
- Grill chicken until cooked through. (You could use a fry pan or broiler if you wish).
- When cooked through, wrap loosely in heavy duty foil and let rest 10 minutes before dicing into 1/2" cubes.
- Toss chicken cubes with flour and set aside.
- For the soup base, heat a large pot over medium heat, then add onion, garlic, jalepeno, anaheim, and carrot. Cook for 10 minutes or until vegetables are translucent.
- Add tomatoes, beans, chicken broth, chili powder, cumin, and chipotles. Let simmer for 10 minutes.
- Add flour coated chicken to pot along with the water (add extra later on if its too thick). Cook 5 minutes or until raw flour taste is gone.
- Remove from heat and add corn.
- Serve and enjoy!
Nutrition Facts : Calories 252.9, Fat 9.8, SaturatedFat 1.5, Cholesterol 23.2, Sodium 300.3, Carbohydrate 28.8, Fiber 5.8, Sugar 5, Protein 14.5
WHITE BEAN CHICKEN CHILI
My sister shared this white bean chicken chili recipe with me. I usually double it and add one extra can of beans, then serve with cheddar biscuits or warmed tortillas. The jalapeno adds just enough heat to notice but not too much for my children. -Kristine Bowles, Albuquerque, New Mexico
Provided by Taste of Home
Time 3h25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Toss chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned. Transfer to a 3-qt. slow cooker., In same skillet, heat remaining oil over medium heat; saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Add to slow cooker., In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and the remaining whole beans and broth into chicken mixture., Cook, covered, on low until chicken is tender, 3-3-1/2 hours. Stir before serving. Sprinkle with cheese; add toppings if desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 344 calories, Fat 16g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 894mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 6g fiber), Protein 25g protein.
WHITE BEAN AND CHICKEN CHILI
To create this yummy white chili, I adapted three different recipes. It's mild, so everyone can dig in. People who judge give it ribbons in recipes contests. -Julie White, Yacolt, Washington
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the first 5 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes to allow flavors to blend, stirring occasionally. , Stir in chicken; heat through. If desired, sprinkle with cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 323 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 1113mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 10g fiber), Protein 34g protein.
SLOW COOKER WHITE BEAN CHICKEN CHILI
A wonderful alternative to the standard red chili. This slow cooker chili is made with chicken, white beans, and green chiles with tomatillos. Serve with shredded cheese, sour cream, fresh lime wedges, and tortilla chips.
Provided by Neil Fox
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 2h30m
Yield 10
Number Of Ingredients 17
Steps:
- Heat oil in a skillet over medium heat. Add onion, cumin, oregano, paprika, salt, pepper, and chili powder; saute until onion is translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Transfer onion mixture to a slow cooker.
- Add chicken stock, chicken, beans, corn, beer, and cilantro. Cover and cook on Low for 6 hours or High for 2 hours.
Nutrition Facts : Calories 349 calories, Carbohydrate 56.4 g, Cholesterol 23.9 mg, Fat 4.2 g, Fiber 9.4 g, Protein 21.9 g, SaturatedFat 0.9 g, Sodium 1935.7 mg, Sugar 8.3 g
WHITE BEAN CHICKEN CHILI
This recipe was passed down from a friend, and now it is one of our favorites! It's great to make whenever there is left over chicken or turkey around! We pray for colder weather in California just so we can make this soup! You can substitute additional diced tomatoes for the tomatillos. If you would like the soup to be spicier, you can add some red chili flakes or salsa. Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips.
Provided by Thea
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 35m
Yield 9
Number Of Ingredients 14
Steps:
- Heat oil, and cook onion and garlic until soft.
- Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
- Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
Nutrition Facts : Calories 219.8 calories, Carbohydrate 21.2 g, Cholesterol 39.8 mg, Fat 6.1 g, Fiber 6 g, Protein 20.1 g, SaturatedFat 1 g, Sodium 785.6 mg, Sugar 4.3 g
EASY WHITE CHICKEN CHILI
Steps:
- In a large saucepan, cook chicken and onion over medium-high heat until chicken is no longer pink, 6-8 minutes, breaking up chicken into crumbles., Pour 1 can of beans in a small bowl; mash slightly. Stir mashed beans, remaining can of beans, chiles, seasonings and broth into chicken mixture; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, 12-15 minutes. Serve with toppings as desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 228 calories, Fat 5g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 504mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges
WHITE BEAN CHILI
Make and share this White Bean Chili recipe from Food.com.
Provided by Jenny Frenny
Categories Chicken
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a soup pot, heat oil, add the onions and garlic and saute until soft. Add the chicken and next 9 ingredients. Bring to a boil then simmer for 30-60 minutes.
- Serve topped with cheese.
Nutrition Facts : Calories 449.4, Fat 16.9, SaturatedFat 7.4, Cholesterol 77.6, Sodium 687.5, Carbohydrate 35.3, Fiber 10.6, Sugar 3.3, Protein 39.8
KEITH'S WHITE CHICKEN CHILI
Steps:
- Saute onion, celery, and garlic in oil until tender, about 5 minutes. In a large stockpot add chicken, water, bay leaf, chiles, oregano, cumin, dry mustard, basil, Old Bay, Cajun seasoning, chipotle, chicken base, and pickled jalapeno and simmer for 1 1/2 hours. Add the drained beans and heavy cream and simmer for 1 hour, or until the beans are tender. Garnish soup with carrots and sour cream.
WHITE BEAN AND CHICKEN CHILI
This is from Bon Appetit 10/08. I'm posting it here so I'll have it later. The recipe came from jw's Food and Spirits in Grand Haven, Michigan
Provided by ihvhope
Categories Chowders
Time 25m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 12
Steps:
- heat oil in large saucepan over medium high heat. Add celery, onion, bell pepper, and jalaneno and saute until beginning to soften, about four minutes.
- Add garlic, chili powder, and cumin and saute one minute.
- Add broth and bring to boil. Reduce heat to medium and simmer until vegetables are crisp-tender, about three minutes.
- Add beans, chicken and half and half. Bring to boil, reduce heat to medium, and simmer until heated through, about five minutes.
- Season with salt and pepper and enjoy.
Nutrition Facts : Calories 391, Fat 14.4, SaturatedFat 4.1, Cholesterol 71, Sodium 175.5, Carbohydrate 32, Fiber 9.8, Sugar 2.5, Protein 35.1
WHITE BEAN AND CHICKEN CHILI
Most recipes for white bean and chicken chilies are very thin and we prefer a much thicker chili. So, I kind of came up with my own recipe for this and it turned out pretty well.
Provided by StickyMeat
Categories Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Salt and pepper both sides of the chicken breasts. Add oil (I personally prefer to use peanut oil, but olive oil works just fine and doesn't make much of a difference) to large pot and heat on medium. Cook chicken breasts 4-5 min on each side.
- While the chicken is cooking take the time to dice the onion and the garlic (or do it before if you prefer). After chicken breasts have cooked remove them and put the onion and garlic in the pot to cook for 5-6 minute.
- Cut the chicken breasts into 1/2 inch to 1 inch cubes depending on how big you would like them. The chicken may not be cooked all the way through yet, this is fine and it will finish cooking later.
- After the onions and garlic have cooked I like to add the 2 cans of green chilies and cook for a minute. Then add the chicken broth and the cream of mushroom soup (you could use cream of chicken or celery also). Stir well.
- Drain and rinse the cans of beans and add those to the pot. Add the cubed chicken as well.
- Stir in the cumin and cayenne. When the chili gets to a boil turn the heat down and simmer on low for about 30 minutes.
- Salt and pepper to taste and then serve topped with your choice of shredded cheese (the cheddar and Monterey jack is my favorite). Top with sour cream, chopped green onion and/or crackers if you wish.
Nutrition Facts : Calories 689.5, Fat 26.1, SaturatedFat 8.1, Cholesterol 85.2, Sodium 3064.9, Carbohydrate 61.3, Fiber 19, Sugar 11.4, Protein 51.6
WHITE BEAN AND CHICKEN CHILI
Make and share this White Bean and Chicken Chili recipe from Food.com.
Provided by startnover
Categories Chicken Breast
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Rinse beans and place in a bowl 3 times as big as the beans fill it.
- Cover the beans with cool water 2-3 inches past the top of the beans.
- Soak over nite.
- Next day drain and place in large pot with chicken broth ,cover with a lid and bring to a boil.
- Cook for about 45 minutes to an hour.
- While beans are cooking place butter in a saute pan and melt.
- Add garlic, onions, and chilis and saute till onions are soft.
- Add chili mixture to beans and then add chicken, cumin, oregano, and peppers.
- Cook for 1/2 hour and add cilantro.
- garnish as desired and serve with corn chips or corn bread.
- Time does not include soak time.
Nutrition Facts : Calories 517.9, Fat 17.5, SaturatedFat 7.4, Cholesterol 68.8, Sodium 874.2, Carbohydrate 52.7, Fiber 19.5, Sugar 6, Protein 38.8
WHITE BEAN AND CHICKEN CHILI
To get yourself through the week, cook up a pot of Giada De Laurentiis' veggie-packed White Bean and Chicken Chili recipe from Giada at Home on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h23m
Yield 4 to 6 servings
Number Of Ingredients 18
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.
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- In a large pot over medium-high heat melt the butter. Add the onions and sauté until the onions are translucent and beginning to brown around the edges, about 4 minutes. Add the garlic and stir constantly until the garlic is fragrant about 30-60 seconds.
- Increase the heat to high and stir in the broth, beans, chicken, green chiles, corn, cumin, and oregano. Once the mixture comes to a low boil, reduce the heat and simmer for 15 minutes.
WHITE BEAN AND CHICKEN CHILI RECIPE | MYRECIPES
From myrecipes.com
- Warm oil in a skillet over medium-high heat. Sprinkle chicken with salt and pepper, and place skin side down in skillet. Cook 6 minutes, turning once. Transfer to a plate; remove skin. Drain all but 2 Tbsp. fat from pan. Sauté onions and garlic for 5 minutes. Stir onion mixture, chilies, 1 cup water, cumin, chicken, beans and broth into slow cooker.
- Cover and cook on low for 6 hours, stirring twice. Remove 1 cup beans plus 1/2 cup liquid from slow cooker. Puree in a blender; return to slow cooker. Shred chicken and return to slow cooker. Serve hot.
WHITE BEAN AND CHICKEN CHILI - HOT ROD'S RECIPES
From hotrodsrecipes.com
- Using the saute feature of your Instant Pot, cook onions and garlic in butter until tender. Make a rue by adding flour and seasonings and mixing well.
- In a large pot, cook onions and garlic in butter until tender. Make a rue by adding flour and seasonings and mixing well.
HEALTHY WHITE BEAN CHICKEN CHILI - EATING BIRD FOOD
From eatingbirdfood.com
- Heat oil in a large pot over medium heat. Add garlic, onion and jalapeño and cook until soft and fragrant, about 5-6 minutes. Add oregano, cumin, chili powder and cook about 1 minute more. Add green chiles, chicken, and broth and season with salt and pepper.
- Bring mixture to a boil, then reduce heat and simmer, covered for about 10 to 15 minutes, until chicken is tender and cooked through.
- Use a fork or tongs to remove chicken from the soup, place on a plate and shred with two forks.
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- Brown Italian sausage in a large pot over medium heat, and drain off oil. After that, pour olive oil in pot and add the jalapeño, yellow bell pepper, onions and garlic. Cook for a few minutes until vegetables soften. Add the chicken and cook until lightly browned. Pour in chicken stock (saving 1/3 cup), then cook for a couple of minutes to reduce. Toss in quajillo and ancho peppers, and cook for another 10 minutes. Remove the quajillo and ancho peppers, let them cool and dice them.
- Add the quajillo and ancho peppers, beans (you can probably use any firm white bean), chili powder, cumin, paprika, pepper and salt. Stir to combine, and cover the pot and cook for 1 hour.
- Combine the flour with a 1/3 of cup of broth and stir to make a paste. Add this into the chili, along with the lime juice. Stir and cook for 10 more minutes or until thick.
WHITE BEAN AND CHICKEN CHILI RECIPE | MYRECIPES
From myrecipes.com
- Place beans and broth in a slow cooker. Cover and cook on high until beans are tender, 2 hours.
- Warm oil in skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place chicken skin side down in skillet; cook until brown, about 4 minutes. Turn and cook for 2 minutes more. Transfer to a plate; remove and discard skin. Drain all but 2 Tbsp. fat from skillet. Add onions and garlic; cook until softened, 5 minutes. Add onion mixture, chilies, 1 cup water and cumin to slow cooker. Stir; add chicken.
- Cook on low for 6 hours, stirring twice. Remove 1 cup beans plus 1/2 cup liquid from slow cooker. Puree in a blender; return to slow cooker. Remove chicken, shred it and return to slow cooker. Spoon into individual bowls and serve.
INSTANT POT WHITE BEAN CHICKEN CHILI - YAY! FOR FOOD
From yayforfood.com
- Measure out one cup of beans with liquid, place in a small bowl, and mash until creamy *(see first note). Drain and rinse the remaining beans under cold water. Set aside.
- Set the Instant Pot to "sauté." Add the olive oil, onions, peppers, salt, and pepper to the pot, stirring until softened, about 4-5 minutes. Then add in the garlic and stir for another minute.
- Press "cancel" to turn off the Instant Pot. Add in carrots, celery, beans (whole and mashed), chili powder, Italian seasoning and broth to the pot, giving the ingredients a good stir to distribute the ingredients. Place the chicken thighs on top (make sure it is completely covered in broth).
VEGAN WHITE BEAN "CHICKEN" CHILI - VEGANOSITY
From veganosity.com
- Heat the 2 tbsp olive oil in a large stock pot on medium-high heat. When the oil is hot, add the onions and celery and cook until they begin to soften. Approximately 5 minutes.
- Add the jackfruit, bell and jalapeno peppers and cook for approximately 5 minutes, or until softened. Stir occasionally.
- Add the garlic and cook for 2 minutes. Add the beans, the 3tbsp cumin, 1 tsp ground oregano, 1 tsp grounds sage, 1 tsp ground parsley, and 1/4 tsp white pepper, and stir. Cook for 2 minutes so the spices release their oil. This creates the best flavor.
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- To a large pot, add the oil with the chicken, onion and peppers. Saute about 5 minutes, or until they become tender and the chicken is mostly cooked through.
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- Heat olive oil in a 6 quart enameled dutch oven 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**.
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#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #poultry #chili #chicken #dietary #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something #meat
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