SIMPLE WHITE CHICKEN CHILI RECIPES RECIPES

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WHITE CHILI - THE PIONEER WOMAN – RECIPES, COUNTRY LIF…



White Chili - The Pioneer Woman – Recipes, Country Lif… image

I love white chili. And just like regular chili, there are as many incarnations as there are grains of sand in all the beaches of the world.

Provided by Ree Drummond

Categories     main dish    soup

Total Time 2 hours 25 minutes

Prep Time 25 minutes

Cook Time 2 hours

Yield 8 servings

Number Of Ingredients 20

1 whole Fryer Chicken, Cut Up (or 3 Cups Cooked Chicken)
1 whole Medium Onion, Diced
4 cloves Garlic, Minced
2 whole Cans Green Chilies, Chopped
1 lb. Dried Great Northern Beans, Rinsed
8 c. Chicken Broth
1 whole Jalapeno, Sliced
1 1/2 tbsp. Ground Cumin
1/2 tsp. Paprika
1/2 tsp. Cayenne Pepper
Salt To Taste
White Pepper, To Taste
1 c. Whole Milk
2 tbsp. Masa (corn Flour) OR Cornmeal
Grated Monterey Jack, To Taste
Sour Cream For Garnish
Cilantro For Garnish
Guacamole (optional)
Pico De Gallo (optional)
Corn Tortillas, Warmed

Steps:

  • Cover chicken and cook for 20 to 30 minutes or until done. Remove meat from bones. Set aside.In a dutch oven over medium-high heat, saute onions and garlic for 2 minutes. Add chopped green chilies, then rinsed beans. Pour chicken broth into the pan. Add sliced jalapenos. Season with salt, pepper, and cumin. Place lid on pot and reduce heat to low. Cook for 2 hours or until beans are done. Halfway through the cooking process, add 3 cups of cooked chicken.When beans are tender, mix milk with masa (or cornmeal) and pour into the chili. Cook for an additional ten minutes to thicken. Check seasoning and adjust, adding cayenne pepper and paprika if desired.Add some Monterey Jack cheese to the pot and stir to melt. Serve chili in a bowl. Garnish with cilantro, sour cream, extra cheese---even pico de gallo and guacamole, if you have some on hand. Roll up warm corn tortillas and serve on the side of the bowl.

EASY WHITE CHICKEN CHILI RECIPE: HOW TO MAKE IT



Easy White Chicken Chili Recipe: How to Make It image

Chili is one of our best cold-weather strategies. We use chicken and white beans for a twist on the regular bowl of red. It’s soothing comfort food. —Rachel Lewis, Danville, Virginia

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 9

1 pound lean ground chicken
1 medium onion, chopped
2 cans (15 ounces each) cannellini beans, rinsed and drained
1 can (4 ounces) chopped green chiles
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth
Optional toppings: Reduced-fat sour cream, shredded cheddar cheese and chopped fresh cilantro

Steps:

  • In a large saucepan, cook chicken and onion over medium-high heat until chicken is no longer pink, 6-8 minutes, breaking up chicken into crumbles., Pour 1 can of beans in a small bowl; mash slightly. Stir mashed beans, remaining can of beans, chiles, seasonings and broth into chicken mixture; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, 12-15 minutes. Serve with toppings as desired.
    Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts : Calories 228 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 54mg cholesterol, SodiumContent 504mg sodium, CarbohydrateContent 23g carbohydrate (1g sugars, FiberContent 6g fiber), ProteinContent 22g protein. Diabetic Exchanges 3 lean meat

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