RACHEL RAY WHITE CHICKEN CHILI RECIPES
WHITE CHICKEN CHILI | RECIPE - RACHAEL RAY SHOW
This simple and delicious chili recipe is the perfect game-day party food.
Provided by Mandi Forester
Number Of Ingredients 17
Steps:
- Place all ingredients except the corn chips in a crockpot
- Cook on high until the cheese is melted
- Chili may also be cooked on the stovetop over medium-high heat until cheese is melted
- When the chili is ready, add the crushed corn chips, if using, and simmer for 10 minutes to thicken
- Garnish with more chips, cheese and/or sour cream and serve
CHEESY WHITE CHICKEN CHILI RECIPE | RECIPE - RACHAEL RAY SHOW
Rach's easy, cheesy white chicken chili uses rotisserie chicken as a shortcut.
Provided by Rachael Ray
Number Of Ingredients 28
Steps:
- Heat olive oil in Dutch oven or soup pot over medium-high heat, add onions and season with salt and pepper, soften a few minutes and add garlic, cumin, oregano, cayenne, green chilies, beans, chicken, and broth
- Bring soup to low boil and stir in handfuls of cheese to melt into soup, remove from heat and add sour cream or crema and softened cream cheese, adjust salt and pepper
- Serve chili topped with cilantro, chips, scallions, jalapeño peppers and a wedge of lime
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Reviews 4.5
Total Time 30 minutes
Calories 544.3 per serving
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Reviews 4.5
Total Time 30 minutes
Calories 544.3 per serving
- When the chili is ready, add the crushed corn chips, if using, and simmer for 10 minutes to thicken. Garnish with more chips, cheese and/or sour cream and serve.
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BLACK & WHITE CHICKEN CHILI | RACHAEL RAY IN SEASON
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- 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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BUFFALO CHICKEN CHILI RECIPE | RACHAEL RAY
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- Place a large pot over medium-high heat with the EVOO, 2 turns of the pan. Add the ground chicken and break it up, lightly browning it for 5 minutes.Add the carrots, onion, celery, garlic, paprika and bay leaf and season with salt and pepper. Cook, stirring frequently, for about 7-8 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot.Add the hot sauce, tomato sauce and the stewed, fire-roasted or crushed tomatoes to the chili and bring up to a bubble. Simmer for 8-10 minutes more to let the flavors come together.While the chili is simmering, pre-heat the broiler.Spread the chips out on a cookie sheet. Top with the crumbled blue cheese and transfer to the oven to melt the cheese, 2-3 minutes. Remove from the oven and sprinkle with the chopped parsley.Top each serving of Buffalo Chicken Chili with a few blue cheese chips.This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.
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RACHAEL'S MEAN GREEN PULLED CHICKEN CHILI RECIPE | RACHAEL RAY
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- Heat broiler to high or, if you have a gas stove, turn on a burner to medium-high. Char poblano peppers all over, then place in bowl and cover to cool. Peel and seed, then chop peppers.Meanwhile, remove skin from chicken. Pull meat into bite-sized pieces and discard bones.In a Dutch oven or large deep skillet, heat olive oil, 2 turns of the pan, add onion, garlic and jalapeño or serrano peppers, and season with salt and pepper. Stir 4-5 minutes to soften, then add cumin and coriander, and stir a minute more. Add stock, tomatillos, beans and chicken and bring to bubble. Lower heat and simmer a few minutes. Add the honey, juice of 1 lime, cilantro or parsley, and chopped poblano peppers to the chili and adjust salt and pepper. Serve chili in shallow bowls with toppings of choice.
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CREAMY CHICKEN-APPLE CHILI | RACHAEL RAY IN SEASON
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Total Time 35 minutes
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MAC AND CHEDDAR CHEESE WITH CHICKEN AND BROCCOLI RECIPE | RACHAEL RAY | FOOD NETWORK
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Reviews 3.8
Total Time 35 minutes
Category main-dish
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Total Time 35 minutes
Category main-dish
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- In a large saucepan, bring the chicken stock and ancho chili peppers to a boil. Lower the heat and simmer until the peppers are softened, about 10 minutes. Using a food processor, puree the peppers and stock. While the chili peppers are working, in a large Dutch oven or soup pot, heat the oil over medium-high heat, until smoking. Add the bacon and cook until crisp, 2-3 minutes. Add the chicken and cook over high heat, breaking it up with a spoon, until browned, about 8 minutes. Lower the heat, add the yellow onion and garlic and cook until softened, about 5 minutes; season with pepper. Stir in the tomato paste for 1 minute. Pour the ancho stock into the chili. Stir in the tomatoes, cocoa powser, paprika, coriander and cinnamon and simmer for a few minutes; season with salt if necessary. Serve in bowls and top with the cheese, sour cream, red onion and cilantro.
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