WHITE CHICKEN CHILI RECIPE WITH SALSA RECIPES

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WHITE CHICKEN CHILI RECIPE: HOW TO MAKE IT - TASTE OF HOME



White Chicken Chili Recipe: How to Make It - Taste of Home image

Folks will enjoy a change from traditional chili when they dip their spoons into this flavorful blend of tender chicken, white beans and just enough zip. This is our favorite white chicken chili recipe. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 10 servings (2-1/2 quarts)

Number Of Ingredients 12

1 pound boneless skinless chicken breasts, chopped
1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
2 cans (14 ounces each) chicken broth
1 can (4 ounces) chopped green chiles
2 teaspoons ground cumin
2 teaspoons dried oregano
1-1/2 teaspoons cayenne pepper
3 cans (14-1/2 ounces each) great northern beans, drained, divided
1 cup shredded Monterey Jack cheese
Sliced jalapeno pepper, optional

Steps:

  • In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne; bring to a boil., Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender., Top each serving with cheese and, if desired, jalapeno pepper.
    Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

Nutrition Facts : Calories 219 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 37mg cholesterol, SodiumContent 644mg sodium, CarbohydrateContent 21g carbohydrate (1g sugars, FiberContent 7g fiber), ProteinContent 19g protein. Diabetic Exchanges 2 lean meat

WHITE CHICKEN CHILI WITH SALSA VERDE | RECIPES | WW USA



White chicken chili with salsa verde | Recipes | WW USA image

Fresh poblano and serrano chiles are to thank for this chili's vibrant, warming flavor. It's the perfect dish to serve on a chilly winter night when you need a hearty bowl of chicken, veggies, and beans. The chili also comes together in just one pot for added convenience and super-easy cleanup. As well as the chiles, chicken, and beans, it features a medley of onions, garlic, chili powder, cumin, coriander, oregano, salsa verde, lime juice, and fresh cilantro. You can freeze any leftovers in 1-cup containers for easy, portion-controlled lunches for another time. Leftovers make a great filling for soft tacos or burritos.

Provided by WEIGHTWATCHERS.COM

Categories     

Total Time 65 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 10 servings

Number Of Ingredients 16

1 Tbsp Olive oil
1 large Uncooked onion(s) chopped
4 medium Poblano chile seeded, diced
2 item(s) Serrano chile(s) seeded, minced
1 Tbsp Minced garlic
1 Tbsp Chili powder
2 tsp Kosher salt or to taste
1.5 tsp Ground cumin
1 tsp Ground coriander
1 tsp Dried oregano
3 cup(s) Reduced-sodium chicken broth
2 pound(s) Uncooked boneless skinless chicken breast(s)
45 oz Canned cannellini beans rinsed and drained
0.333 cup(s) Salsa verde
2 Tbsp Fresh lime juice
0.333 cup(s) Cilantro minced, fresh

Steps:

  • Heat oil in a large soup pot over medium heat. Add onion and peppers; sauté, stirring often, until softened, about 5 to 10 minutes. Add garlic, chili powder, salt, cumin, coriander and oregano; stir and cook, 1 minute.
  • Add broth, chicken and beans; increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, covered, until chicken is cooked through, about 15 to 20 minutes. Remove chicken to a plate; let rest 5 minutes and then shred with two forks.
  • Return shredded chicken to pot and stir in salsa verde, lime juice and cilantro; heat through. Yields about 1 cup per serving.

Nutrition Facts : Calories 90 kcal

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