SLOW COOKER WHITE CHICKEN CHILI RECIPE - NYT COOKING
This tangy, mildly spicy white-bean chili is as warming and comforting as a traditional chili, but in a lighter, brighter form. Plenty of green chiles — fresh and canned — provide kick while creamy white beans mellow it all out. To decrease the heat level, remove and discard the seeds from the jalapeño before you mince it. A large handful of chopped cilantro added at the end brings freshness, but if you don’t care for cilantro, pass it at the table along with the other toppings or omit it entirely. Continuing the spirit of customizing your chili, you can make this in the slow cooker or on the stovetop. Use 3 cups chicken stock in the slow cooker and 4 cups on the stovetop, where liquid is more likely to evaporate.
Provided by Sarah DiGregorio
Total Time 6 hours
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- In a large Dutch oven, melt the butter over medium heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Add the chopped green chiles, cumin, onion powder, oregano and cayenne and stir until fragrant, 1 to 2 minutes.
- Transfer the mixture into a 5- to 8-quart slow cooker. Generously season the chicken thighs with salt and add them to the pot. Stir in 3 cups chicken stock and the beans. Cover and cook on low until the chicken is tender, 4 to 6 hours.
- Shred the chicken using two forks. (You can do this directly in the pot, or remove the chicken to a bowl, shred it, then return it to the pot.) Stir in the frozen corn, cover and cook until warmed through, about 10 minutes. Stir in the cilantro, if using, and lime juice. Season to taste with salt. Serve in bowls and pass the toppings at the table.
Nutrition Facts : @context http//schema.org, Calories 370, UnsaturatedFatContent 5 grams, CarbohydrateContent 35 grams, FatContent 11 grams, FiberContent 7 grams, ProteinContent 34 grams, SaturatedFatContent 4 grams, SodiumContent 935 milligrams, SugarContent 4 grams, TransFatContent 0 grams
VEGETARIAN WHITE BEAN SOUP RECIPE: HOW TO MAKE IT
The home economists in our Test Kitchen simmered up this fresh-tasting meatless soup. Hearty with two kinds of beans, it makes a satisfying entree. Round out the meal with Walnut Zucchini Muffins or warm dinner rolls.
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute the zucchini, onion, celery and carrot in oil over medium heat until crisp-tender, 5-7 minutes. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 5 minutes. If desired, garnish with fresh oregano.
Nutrition Facts : Calories 117 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 555mg sodium, CarbohydrateContent 17g carbohydrate (3g sugars, FiberContent 5g fiber), ProteinContent 5g protein. Diabetic Exchanges 1 starch
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VEGETARIAN WHITE BEAN SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.4
Total Time 30 minutes
Category Lunch
Calories 117 calories per serving
- In a large saucepan, saute the zucchini, onion, celery and carrot in oil over medium heat until crisp-tender, 5-7 minutes. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 5 minutes. If desired, garnish with fresh oregano.
OUR FAVORITE WHITE CHICKEN CHILI - INSPIREDTASTE.NET
From inspiredtaste.net
Reviews 5.0
Total Time 45 minutes
Cuisine Tex-Mex, Mexican
Calories 316 per serving
- Take the chili off the heat, and then serve with fresh lime, cilantro, and any other chili toppings you love.
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