WHITE CHICKEN CHILI BEST RECIPES

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BEST SLOW-COOKER WHITE CHICKEN CHILI RECIPE - HOW TO …



Best Slow-Cooker White Chicken Chili Recipe - How to … image

This chicken chili is so easy—just throw everything in your slow cooker!

Provided by Ree Drummond

Categories     weeknight meals    dinner    main dish    poultry

Total Time 7 hours 50 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 4-6 servings

Number Of Ingredients 17

3 skinless, boneless chicken breasts (about 1 1/2 pounds)
1 tbsp. ground cumin
1 tbsp. ground coriander
2 tsp. dried oregano
1/2 tsp. paprika
1/2 tsp. crushed red pepper flakes
1 tsp. kosher salt
Black pepper, to taste
2 15-ounce cans cannellini beans, drained and rinsed
2 4-ounce cans chopped green chiles
2 garlic cloves, minced
2 c. low-sodium chicken broth
1/2 c. heavy cream
2 tbsp. masa harina
1 10-ounce bag frozen corn
Grated Monterey Jack cheese and chopped avocado, for topping
Lime wedges, for serving

Steps:

  • Put the chicken breasts in a 6- to 8-quart slow cooker. Mix the cumin, coriander, oregano, paprika, red pepper flakes, salt and a few grinds of pepper in a small bowl. Sprinkle the spices over the chicken.
  • Add the beans, green chiles, garlic and chicken broth to the slow cooker and stir it all around. Cover and cook on low until the chicken is cooked through and easy to shred, 7 to 8 hours.
  • Remove the chicken to a medium bowl and shred with two forks.
  • Combine the heavy cream and masa harina in a small bowl. Mix until smooth.
  • Return the chicken to the slow cooker along with the masa mixture and corn. Cover and cook until the chili is thickened and the corn is warmed through, about 30 minutes. Ladle the chili into bowls and top with cheese and avocado. Serve with lime wedges.

WHITE CHICKEN CHILI RECIPE | THE NEELYS | FOOD NETWORK



White Chicken Chili Recipe | The Neelys | Food Network image

For something different, cook up a pot of the Neelys' White Chicken Chili recipe, spiced with peppers and spritzed with fresh lime juice, from Food Network.

Provided by Patrick and Gina Neely : Food Network

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 4 to 6 servings

Number Of Ingredients 16

2 (14.5-ounce) cans white beans
1 tablespoon canola oil
1 medium jalapeno pepper, minced
2 medium poblano peppers, chopped
1 large onion, chopped
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon ancho chili powder
4 cups low-sodium chicken broth
2 limes, juiced, plus lime wedges, for serving
1 rotisserie chicken, skin removed and meat shredded
1/4 cup chopped cilantro leaves
Sour cream, for topping
Tortilla chips, coarsely crushed, for topping

Steps:

  • Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
  • Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
  • After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.

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For something different, cook up a pot of the Neelys' White Chicken Chili recipe, spiced with peppers and spritzed with fresh lime juice, from Food Network.
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