OUR FAVORITE WHITE CHICKEN CHILI - INSPIREDTASTE.NET
White chicken chili is pure comfort food. The base is perfectly spiced, creamy, and filled with tender shredded chicken, white beans, green chilies, and corn. We do not use dairy to make this chili and don’t think it needs it as it just muddies the flavor. We also find that leaving out the dairy makes this white chicken chili a bit healthier. It is best left for serving. You can always add a handful of shredded cheese and sour cream to your bowl, as we did in our photos.
Provided by Adam and Joanne Gallagher
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Heat the butter or oil in a large pot (like a Dutch oven). Stir in the onions and cook until softened, about 5 minutes.
- Stir in the garlic, ground cumin, onion powder, oregano, salt, and cayenne pepper. After one minute, pour in the chicken stock and diced green chilies with their juices.
- Bring the broth to a simmer, then submerge the chicken into it. Adjust the heat so that the broth is gently simmering around the chicken. Partially cover the pot with its lid and cook until the chicken is cooked through and tender; 25 to 30 minutes.
- Transfer the chicken to a clean work surface and allow it to cool enough so that you can shred it. Use two forks to shred the chicken into smaller pieces.
- Adjust the broth to a low simmer and stir in the beans. Use a measuring cup or jug to steal about one cup of beans and broth from the pot, and then pour it into a blender. Blend into a smooth puree.
- Pour the blended beans back into the pot. Add the shredded chicken and corn, then stir everything together and allow it to reheat.
- Mix the tablespoon of masa with three tablespoons of water into a smooth paste, and then stir into the chili. If you are using corn tortillas instead of masa paste, tear the tortillas into small pieces and then stir into the chili. After a minute or so, the tortillas will disintegrate into the chili.
- Taste the chili and then adjust with salt, pepper, or cayenne pepper.
- Take the chili off the heat, and then serve with fresh lime, cilantro, and any other chili toppings you love.
Nutrition Facts : ServingSize 1/4 of the pot (4 servings total), Calories 316 Calories, FatContent 10.2g, SaturatedFatContent 4.5g, CholesterolContent 59mg, SodiumContent 710.7mg, CarbohydrateContent 38.9g, FiberContent 9.8g, SugarContent 7.8g, ProteinContent 19.9g
CREAMY WHITE CHILI RECIPE: HOW TO MAKE IT - TASTE OF HOME
Years ago, as a time-starved college student, I got this wonderful recipe from my sister-in-law. She had made a big batch and served it to a crowd one night. It was a hit—and easy and quick. In all my years of cooking, I’ve never had another dish get so many compliments. —Laura Brewer, Lafayette, Indiana
Provided by Taste of Home
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 7 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Remove from the heat; stir in sour cream and heavy cream. If desired, top with tortilla chips, cheese and jalapenos.
Nutrition Facts : Calories 334 calories, FatContent 16g fat (8g saturated fat), CholesterolContent 81mg cholesterol, SodiumContent 1045mg sodium, CarbohydrateContent 24g carbohydrate (3g sugars, FiberContent 7g fiber), ProteinContent 22g protein.
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SLOW COOKER WHITE CHICKEN CHILI RECIPE - NYT COOKING
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Reviews 5
Total Time 6 hours
Cuisine american
Calories 370 per serving
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