WHITE CHICKEN CHILI WITH RICE
Fresh veggies, roasted chicken, and creamy Knorr® rice make this a quick comfort food on a chilly day.
Provided by Peggianne
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 40m
Yield 14
Number Of Ingredients 8
Steps:
- Combine chicken, chicken broth, water, navy beans, chicken-flavored rice mix, broccoli, carrots, and red bell pepper in a large Dutch oven. Bring to a boil; reduce heat to low and simmer until broccoli and carrots are tender, about 15 minutes.
Nutrition Facts : Calories 224.8 calories, Carbohydrate 11.3 g, Cholesterol 55.7 mg, Fat 9.7 g, Fiber 2.4 g, Protein 22.2 g, SaturatedFat 2.7 g, Sodium 319.7 mg, Sugar 1.1 g
WHITE CHICKEN CHILI
Folks will enjoy a change from traditional chili when they dip their spoons into this flavorful blend of tender chicken, white beans and just enough zip. This is our favorite white chicken chili recipe. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 40m
Yield 10 servings (2-1/2 quarts)
Number Of Ingredients 12
Steps:
- In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne; bring to a boil., Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender., Top each serving with cheese and, if desired, jalapeno pepper.Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
Nutrition Facts : Calories 219 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 644mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 7g fiber), Protein 19g protein. Diabetic Exchanges
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.
GOURMET WHITE CHICKEN CHILI
This is a wonderful chili recipe sure to please family or guests. I got this recipe from a friend who said this was truely the best white chili she had ever eaten.
Provided by elissa y.
Categories Beans
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Drain beans in a colander and rinse well.
- In a skillet cook onion in 2 tablespoons of butter over moderate heat until softened.
- In a 6-8 quart heavy kettle melt remaining 6 tablespoons of butter over moderate low heat and whisk in flour. Cool roux, whisking constantly, 3 minutes. STir in onion and gradually add broth and half and half, whisking constantly. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. Stir in tabasco sauce, chili powder, cumin, salt, and white pepper. Add beans, chilies, chicken, and
- Garnish chili with coriander and serve with salsa.
Nutrition Facts : Calories 1251.1, Fat 74, SaturatedFat 40.2, Cholesterol 272.1, Sodium 1370.8, Carbohydrate 72.5, Fiber 15, Sugar 4, Protein 76.2
WHITE CHICKEN CHILI RECIPE BY TASTY
This white chicken chili is perfect for a bowl of weeknight comfort. Half of the beans are mashed for extra creaminess (without cream!), but otherwise the stew is full of texture from cubed chicken, green chiles, corn, and Great Northern beans. Don't forget the toppings!
Provided by Betsy Carter
Categories Lunch
Time 55m
Yield 4 servings
Number Of Ingredients 17
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!
CHILI GARLIC CHICKEN AND RICE
Make and share this Chili Garlic Chicken and Rice recipe from Food.com.
Provided by LMillerRN
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put the rice on to cook in plenty of lightly salted boiling water. It will take about.
- 12 minutes, so start cooking the stir-fry about 8 minutes before the rice is ready.
- Heat the oil in a wok or large frying-pan and add the chicken strips. Stir-fry for about 3-4 minutes, then add spring onions and mange-tout peas or sugar snap peas. Stir-fry for another 2-3 minutes.
- Add the chilli-garlic sauce and cook for a further minute. Season to taste with salt and pepper.
- Drain the rice, divide between four warm bowls or plates and pile the chicken and vegetable mixture on top. Garnish with chives and serve at once.
- Cook's note 1: Use a combination of white and wild rice for extra interest.
- Cook's note 2: If you can't find chilli-garlic sauce, add a crushed garlic clove to the stir-fry and use ordinary chilli sauce instead.
Nutrition Facts : Calories 339.8, Fat 6.5, SaturatedFat 1.3, Cholesterol 61.3, Sodium 70.3, Carbohydrate 45, Fiber 0.8, Sugar 0.1, Protein 22.8
WHITE CHICKEN CHILI FOR TWO
This is one of our go-to recipes when it gets "cold" in Los Angeles (and by cold we mean like 50 or 60 degrees F). It's great to serve by itself or over rice, but we like to hollow out a large sourdough bread bowl to serve it in. It's a fun, comforting meal for the entire family.
Provided by Jet Tila
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 19
Steps:
- For the spice mix: Combine the cumin, chili powder, salt, pepper and oregano in a small bowl. Set aside.
- For the chili: Heat a medium pot or Dutch oven over high heat for 1 to 2 minutes. Add the oil. Add the chicken breast. Sear on all sides until browned but not cooked through, about 3 minutes. Remove from the pot with a slotted spoon and set aside.
- Add the bacon to the same pot and cook, stirring, until rendered and lightly browned, 2 to 3 minutes. Add the onions and garlic and reduce the heat to medium. Cook, stirring, until the onions are translucent, 1 to 2 minutes. Add the spice mix and stir until fragrant, about 30 seconds.
- Stir in the flour until it's mixed and forms a roux, about 1 minute. Whisk in the chicken broth, whisking until no lumps remain. Raise the heat to high and stir in the beans, roasted chiles, sugar and the cooked chicken. Bring to a boil, reduce the heat until the mixture simmers. Simmer, stirring occasionally, until the chili is thick enough to coat the back of a spoon and the chicken is cooked through, 10 to 15 minutes.
- Stir in the sour cream. Taste and adjust the seasonings. Ladle into the sourdough bowls if using. Serve garnished with scallions.
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FOOTBALL WHITE CHICKEN CHILI RICE BOWL - LITTLE BROKEN
From littlebroken.com
5/5 (1)Total Time 1 hrCategory SoupCalories 499 per serving
- Mix chicken with 1 1/2 tsp. cumin, chili powder, and salt. You can also add fresh ground black pepper for taste but is optional since the chili is already spicy.
- In a heavy-duty dutch oven, over high heat, cook chicken in olive oil for 3-4 minutes or until golden brown. Remove to a plate with a slotted spoon.
- Lower the heat to medium and melt butter in the same dutch oven. Add onion and cook for 2-3 minutes or just until soft; add garlic and cook for 1 minute; add flour and cook for 1 minute, stirring. Add chicken stock and bring to a simmer.
- Add the cooked chicken, beans, salsa verde, chili garlic sauce, Tabasco sauce, oregano, brown sugar, and 1/4 teaspoon of cumin to the dutch oven. Simmer partially covered over medium-low heat for 10 minutes.
WHITE CHICKEN CHILI (BEST EVER!) - COOKING CLASSY
From cookingclassy.com
5/5 (580)Calories 383 per servingCategory Main Course
- 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**.
- Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.
WHITE CHICKEN AND RICE CHILI - CHEF ALLI
From chefalli.com
Reviews 2Category Chili, Main Course, SoupCuisine Mexican, Tex MexTotal Time 45 mins
- In a large Dutch oven or stock pot over medium high heat, add the oil; when the oil is hot, add the chili powder, cumin, and spices from the seasoning packet in the Rice-A-Roni box, along with the cubed chicken, cooking it until lightly browned on all sides, approx. 5-6 minutes.
- Remove the browned chicken from the Dutch oven and set aside; add the onion and bell pepper to the drippings in pot (add a bit more oil if needed) and sauté until softened, approx. 6-8 minutes over medium heat. Next, add the garlic to the onion and bell pepper mixture during the last few minutes of cooking time. Stir in the reserved chicken along with the rice, tomatoes, beans and 2-3 cups of chicken broth.
- Simmer the chili over low heat for 25-30 minutes, adding more chicken broth if needed to your desired consistency. Serve each bowl of chili garnished with sour cream, fresh guacamole, and corn chips, etc, as desired.
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