White Chili With Chicken Recipes

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:

• 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.

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:

• 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:

• 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.

Steps:

• Bring chicken broth to a boil in a large pot. Add chicken, cover, and lower heat; simmer until chicken is no longer pink in the center and the juices run clear, 8 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and shred or cut into small pieces.
• Return chicken to the pot. Stir in onion and seasoning mix. Add beans and cook until heated through, about 15 minutes.