WHITE CHICKEN CHILI 5 INGREDIENT RECIPES

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EASY WHITE CHICKEN CHILI RECIPE | ALLRECIPES



Easy White Chicken Chili Recipe | Allrecipes image

This is a recipe given to me by a good friend and co-worker. It has a wonderful flavor that I think anyone can appreciate, especially for a quick fix on a cold winter day! Serve with jasmine rice as side with chili or fresh French or Italian bread.

Provided by EPHESIS

Categories     White Chili

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 13

1 tablespoon olive oil
3 skinless, boneless chicken breast halves
1 large onion, chopped
2 cloves garlic, minced
5 ¼ cups chicken broth
3 (15 ounce) cans cannellini (white kidney) beans, rinsed and drained
2 (4 ounce) cans chopped green chiles
1 tablespoon dried oregano
1 teaspoon ground cumin
2 pinches cayenne pepper, or to taste
¼ cup chopped fresh cilantro, or to taste
½ cup shredded Monterey Jack cheese, or to taste
salt to taste

Steps:

  • Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until the chicken is browned completely, 3 to 5 minutes per side.
  • Remove the chicken to a cutting board, cut into 1-inch pieces, and return to the Dutch oven; add chicken broth, cannellini, green chilies, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 45 minutes.
  • Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese. Season with salt to serve.

Nutrition Facts : Calories 466 calories, CarbohydrateContent 53 g, CholesterolContent 63 mg, FatContent 11.6 g, FiberContent 14.2 g, ProteinContent 34.7 g, SaturatedFatContent 3.7 g, SodiumContent 2725.7 mg, SugarContent 4.8 g

BEST WHITE CHICKEN CHILI RECIPE - HOW TO MAKE WHITE ...



Best White Chicken Chili Recipe - How to Make White ... image

White chicken chili is the creamiest, coziest version of chili. It's made with chicken, beans, peppers, corn, jalapeños, and all of your favorite taco seasonings.

Provided by Erin Merhar

Categories     comfort food    dinner    poultry    soup    stews

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 19

2 tbsp. olive oil
1 onion, chopped 
2 poblano peppers, chopped
1 jalapeño, chopped (seeds removed, if you don’t like it spicy!)
1 tbsp. ground cumin
1 tsp. ground coriander
1 tsp. chili powder
1/2 tsp. black pepper
2 tsp. dried oregano
4 c. chicken broth, divided
3 tbsp. cornmeal or masa harina
2 15 oz. cans white beans (such as cannellini or great northern beans), drained and rinsed
1 4 oz. can chopped green chilis
1 c. frozen corn
3 c. cooked chicken (from 1 rotisserie chicken)
1/2 c. heavy cream
2 tbsp. fresh lime juice
2 tbsp. chopped cilantro leaves, plus more for serving
Tortilla chips, shredded Monterey Jack cheese and/or sour cream, for serving

Steps:

  • Heat a large Dutch oven over medium-high heat. Add the olive oil, then onion and poblano pepper. Season with ½ teaspoon of salt and cook until slightly softened, stirring occasionally, about 5 minutes. Add the garlic and jalapeño and cook for 2 more minutes. Add the cumin, coriander, chili powder, black pepper, and oregano and cook 1 more minute, or until fragrant.
  • In a small measuring cup, whisk together ½ cup of chicken broth and the cornmeal or masa harina.
  • Add the remaining 3 ½ cups chicken broth, cornmeal mixture, white beans, canned green chilis, and frozen corn to the Dutch oven. Bring to a simmer and cook, stirring occasionally, for 10 minutes, over medium heat. Stir in the cooked chicken and cook for 5 more minutes. Stir in the heavy cream, lime juice and cilantro and remove from the heat. Season with the remaining ½ teaspoon of salt, plus more to taste.
  • Serve topped with additional cilantro, sour cream, tortilla chips and shredded cheese, if you like.

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