WHITE CHICKEN CHILI RECIPE WITH SOUR CREAM RECIPES

SOUTHWEST WHITE CHICKEN CHILI RECIPE | ALLRECIPES

Southwest White Chicken Chili Recipe | Allrecipes image

Got 30 minutes and a craving for good chili? Then get out your saucepan, because this chicken chili really satisfies.

Provided by Campbell's Kitchen

Categories Campbell's Kitchen

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 7 -1/2 cups

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
4 (4 ounce) skinless, boneless chicken breast halves, cut into cubes
4 teaspoons chili powder
2 teaspoons ground cumin
1 large onion, chopped
1 medium green pepper, chopped
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
¾ cup water
1 ½ cups frozen whole kernel corn
2 (15 ounce) cans white kidney beans (cannellini), rinsed and drained
2 tablespoons shredded Cheddar cheese

Steps:

Heat the oil in a 4-quart saucepan over medium-high heat. Add the chicken, chili powder, cumin, onion and pepper and cook until the chicken is cooked through and the vegetables are tender, stirring often.
Stir the soup, water, corn and beans in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes, stirring occasionally. Sprinkle with the cheese.

Nutrition Facts : Calories 322.8 calories, CarbohydrateContent 36.6 g, CholesterolContent 46 mg, FatContent 9.4 g, FiberContent 8.6 g, ProteinContent 24 g, SaturatedFatContent 2.5 g, SodiumContent 719 mg, SugarContent 3.5 g

WHITE CHICKEN CHILI RECIPE: HOW TO MAKE IT

White Chicken Chili Recipe: How to Make It 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

Ingredients

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

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