CHICKEN AND WHITE BEANS RECIPE RECIPES

Name: White Chicken Chili
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 10 servings (2-1/2 quarts)
Cuisine: North America, Mexican
Ingredients: 1 pound boneless skinless chicken breasts, chopped; 1 medium onion, chopped; 1 tablespoon olive oil; 2 garlic cloves, minced; 2 cans (14 ounces each) chicken broth; 1 can (4 ounces) chopped green chiles; 2 teaspoons ground cumin; 2 teaspoons dried oregano; 1-1/2 teaspoons cayenne pepper; 3 cans (14-1/2 ounces each) great northern beans, drained, divided; 1 cup shredded Monterey Jack cheese; Sliced jalapeno pepper, optional

WHITE CHICKEN CHILI RECIPE: HOW TO MAKE IT

White Chicken Chili Recipe: How to Make It image

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

Categories Dinner Lunch

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 10 servings (2-1/2 quarts)

Number Of Ingredients 12

Ingredients

1 pound boneless skinless chicken breasts, chopped
1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
2 cans (14 ounces each) chicken broth
1 can (4 ounces) chopped green chiles
2 teaspoons ground cumin
2 teaspoons dried oregano
1-1/2 teaspoons cayenne pepper
3 cans (14-1/2 ounces each) great northern beans, drained, divided
1 cup shredded Monterey Jack cheese
Sliced jalapeno pepper, optional

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.

Nutrition Facts : Calories 219 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 37mg cholesterol, SodiumContent 644mg sodium, CarbohydrateContent 21g carbohydrate (1g sugars, FiberContent 7g fiber), ProteinContent 19g protein. Diabetic Exchanges 2 lean meat

WHITE BEAN AND CHICKEN CHILI RECIPE | GIADA DE LAURENTIIS ...

White Bean and Chicken Chili Recipe | Giada De Laurentiis ... image

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

Total Time 1 hours 23 minutes

Prep Time 8 minutes

Cook Time 1 hours 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 pounds ground chicken
1 teaspoon salt, plus more for seasoning
2 tablespoons ground cumin
1 tablespoon fennel seeds
1 tablespoon dried oregano
2 teaspoons chili powder
3 tablespoons flour
2 (15-ounce cans) cannellini or other white beans, rinsed and drained
1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
11/2 cups frozen corn, thawed
4 cups low-sodium chicken stock
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper for seasoning
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley

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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