WHITE CHICKEN CHILI SIDES RECIPES
WHITE CHICKEN CHILI RECIPE: HOW TO MAKE IT
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
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 10 servings (2-1/2 quarts)
Number Of Ingredients 12
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.
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
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
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