BLACK AND WHITE CHICKEN RECIPES

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BLACK AND WHITE BEAN CHICKEN CHILI RECIPE - FOOD.COM



Black and White Bean Chicken Chili Recipe - Food.com image

Make and share this Black and White Bean Chicken Chili recipe from Food.com.

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 6 1 1/3 cup servings

Number Of Ingredients 15

2 tablespoons oil
1 cup onion, chopped
1 garlic clove, minced
1/3 cup flour
1 tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
2 cups milk
1 cup chicken broth
2 cups white shoepeg corn, frozen
1 (15 ounce) can white beans, rinsed
1 (15 ounce) can black beans, rinsed
2 cups cooked chicken, cubed
1 (4 ounce) can green chilies, undrained
1/4 cup fresh cilantro, chopped

Steps:

  • Heat oil in dutch oven or large saucepan over medium-high heat. Add onions and garlic; cook until onions are tender.
  • (Have chicken broth ready) Stir in flour, chili powder, cumin and salt. Note: If you use a bullion cube to make the chicken broth, you might want to reduce or leave out the salt.
  • Gradually stir in chicken broth until thickened. Add 2 cups of milk and continue stirring.
  • Add remaining ingredients except cilantro; stir to combine. Bring to a low boil, but watch for scorching of milk.
  • Reduce heat; simmer 15 minutes. Stir in chopped cilantro.
  • Garnish with crushed taco chips, sour cream, fresh cilantro and hot sauce if you like.

Nutrition Facts : Calories 470.6, FatContent 12.5, SaturatedFatContent 3.7, CholesterolContent 46.4, SodiumContent 425.5, CarbohydrateContent 64.5, FiberContent 11.9, SugarContent 2.5, ProteinContent 29.8

BLACK & WHITE CHICKEN CHILI | RACHAEL RAY IN SEASON



Black & White Chicken Chili | Rachael Ray In Season image

Provided by Rachael Ray Every Day

Number Of Ingredients 6

2 14 ounce cans navy beans
1 14 ounce can black beans
2 16 ounce jars tomatillo salsa
1 pound boneless, skinless chicken breasts
Toppings: crumbled queso fresco or feta, chopped chives
Lime

Steps:

  • Drain and rinse the beans. In large saucepan, mix beans with salsa, chicken and 1/2 cup water. Bring to a simmer and cook, stirring often, about 8 minutes. Remove chicken; shred and stir into chili. Serve chili with toppings and lime wedges.

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