WHITE CHICKEN CHILI GREAT NORTHERN BEANS RECIPES

Name: Amazing Crock Pot White Chili W/ Chicken
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 6-8 serving(s)
Ingredients: 3 (15 ounce) cans great northern beans, drained; 8 ounces chicken breasts, diced into bite size pieces; 1 cup onion, chopped; 1 small green pepper, chopped; 1 small red pepper, chopped; 2 jalapenos, diced (or (to taste); 3 garlic cloves, minced; 1 tablespoon ground cumin; 1 teaspoon salt; 1 tablespoon dried oregano; 3 1/2 cups chicken broth

AMAZING CROCK POT WHITE CHILI W/ CHICKEN RECIPE - FOOD.COM

Amazing Crock Pot White Chili W/ Chicken Recipe - Food.com image

This recipe is so easy to make and chock full of flavor. It can be made on the stove as well just as quick. It's great served with cornbread. Enjoy!

Total Time 4 hours 10 minutes

Prep Time 10 minutes

Cook Time 4 hours

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

3 (15 ounce) cans great northern beans, drained
8 ounces chicken breasts, diced into bite size pieces
1 cup onion, chopped
1 small green pepper, chopped
1 small red pepper, chopped
2 jalapenos, diced (or (to taste)
3 garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon salt
1 tablespoon dried oregano
3 1/2 cups chicken broth

Steps:

Combine all ingredients in crock pot.
Cover, cook on low 8 hours or on high 4 hours.
Ladle into bowls and serve!

Nutrition Facts : Calories 309.2, FatContent 5.4, SaturatedFatContent 1.5, CholesterolContent 24.2, SodiumContent 854.4, CarbohydrateContent 40.9, FiberContent 13, SugarContent 2.6, ProteinContent 25.5

SLOW COOKER WHITE CHICKEN CHILI RECIPE - NYT COOKING

Slow Cooker White Chicken Chili Recipe - NYT Cooking image

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

Ingredients

3 tablespoons unsalted butter
1 large yellow or red onion, finely chopped
Kosher salt
10 garlic cloves, finely chopped
1 jalapeño, minced
3 (4-ounce) cans chopped green chiles, hot, mild or a combination
2 teaspoons ground cumin
2 teaspoons onion powder
1 teaspoon dried oregano
1/2 teaspoon ground cayenne
2 pounds boneless, skinless chicken thighs
3 cups chicken stock
2 (14-ounce) cans great Northern beans, drained and rinsed
1 1/2 cups frozen corn
1 cup finely chopped fresh cilantro (about 1 small bunch), optional
1 lime, juiced (about 2 tablespoons)
Pickled jalapeño slices, sliced scallion, cubed avocado and sour cream, for serving

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

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