White Heat Chicken Chili Recipes
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 HEAT CHICKEN CHILI
This is NOT a copycat recipe.....I'll take this over the 'real thing' anyday...but I found it after the local Don Pablo's closed and I was desperately searching for a 'copycat' of their White Chicken Chili (which is actually very good white chili!). ..... never found one that fit the bill, but my sister sent me this recipe and I fell in love with it. It has some similarity to the Don Pablo's version, but I actually find it to be so much more hearty and flavorful! I make this at least every couple of months now, no matter the time of year. It has a LOT of heat, but the sour cream added at the end helps tone it down. You can also use a milder pepper (could use mild green chilis, roasted, skinned and chopped) if you or yours are not fans of spicy food.
Provided by FolkDiva
Categories Chicken Breast
Time 1h15m
Yield 6 big bowls of chili, 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat olive oil in large sauté pan over medium heat.
- Add garlic, onions, and chicken. Sauté for 10-15 minutes or until chicken is no longer pink. Set aside.
- In a large stock pot combine chicken broth, cumin, coriander, ground white pepper, lime juice, jalapeno peppers and bring to a boil.
- Reduce heat to medium-low, cover with lid, and let simmer for 10-15 minutes. (The aroma of this soup base is very pungent -- don't let it scare you! Once it's all put together, the base blends beautifully with the other ingredients, mellows out a bit and creates a wonderful flavor.).
- Add the chicken, garlic, and onion mixture, plus the corn, beans, bell pepper, and beer.
- Cover and let simmer for approximately 30-35 minutes.
- When finished, remove from heat and stir in the sour cream and fresh cilantro.
- Garnish each bowl with the shredded pepper jack cheese and/or pico de gallo and serve with tortilla chips. Enjoy!
Nutrition Facts : Calories 435.6, Fat 17, SaturatedFat 5.7, Cholesterol 66.8, Sodium 379.9, Carbohydrate 40.8, Fiber 10.1, Sugar 3.1, Protein 31.5
EASY WHITE CHICKEN CHILI
This is a recipe given to me by a good friend and co-worker. It has a wonderful flavor that I think anyone can appreciate, especially for a quick fix on a cold winter day! Serve with jasmine rice as side with chili or fresh French or Italian bread.
Provided by EPHESIS
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until the chicken is browned completely, 3 to 5 minutes per side.
- Remove the chicken to a cutting board, cut into 1-inch pieces, and return to the Dutch oven; add chicken broth, cannellini, green chilies, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 45 minutes.
- Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese. Season with salt to serve.
Nutrition Facts : Calories 466 calories, Carbohydrate 53 g, Cholesterol 63 mg, Fat 11.6 g, Fiber 14.2 g, Protein 34.7 g, SaturatedFat 3.7 g, Sodium 2725.7 mg, Sugar 4.8 g
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- In a food processor, blend 1/2 of the beans (1 can) with 1 cup of the chicken broth. Set aside both the puréed beans and the remaining whole beans.
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