WHITE CHICKEN CHILI RECIPE - BETTYCROCKER.COM
Skip your standard recipe, white chili is totally worth your while. Made with chicken, white beans and broth, this version is amenable to whatever heat level (or lack thereof) that you desire, and it’s plenty hearty, though its consistency is less chunky than red chile. What really defines this recipe is its brighter, fresher flavor, which is due to the use of broth, a garnish of cilantro and inclusion of green chiles. Contrary to what you might imagine, green chiles are not hot. They’re just delicious. So if you’ve got a package of chicken on hand, why not give this a try?
Provided by Betty Crocker Kitchens
Total Time 30 minutes
Prep Time 30 minutes
Yield 9
Number Of Ingredients 12
Steps:
- In 4-quart saucepan or Dutch oven, heat oil over medium-high heat until hot. Add onion, garlic and chicken; cook and stir until chicken is no longer pink.
- Stir in remaining ingredients except cheese and cilantro. Heat to boiling. Reduce heat to low; simmer 10 to 15 minutes to blend flavors, stirring occasionally.
- To serve, spoon chili into soup bowls. Top each serving with cheese and cilantro.
Nutrition Facts : Calories 290 , CarbohydrateContent 24 g, CholesterolContent 45 mg, FatContent 1 1/2 , FiberContent 6 g, ProteinContent 27 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving (1 Cup), SodiumContent 1410 mg, SugarContent 2 g, TransFatContent 0 g
CHICKEN POSOLE VERDE SOUP RECIPE | ALLRECIPES
One of my favorite casual restaurants in Las Vegas is Chino Latino in the Cosmopolitan Hotel. They have the best Chicken Posole Verde that I tried to duplicate at home. Serve garnished with cilantro, avocado, and lime wedges.
Provided by Valerie
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Total Time 5 hours 10 minutes
Prep Time 10 minutes
Cook Time 5 hours 0 minutes
Yield 8 servings
Number Of Ingredients 13
Steps:
- Place chicken breasts in a slow cooker; cook on Low until no longer pink in the center and the juices run clear, about 4 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Shred chicken in a large pot; add cumin, black pepper, adobo seasoning, and lime juice and mix well.
- Place tomatillos and serrano peppers in a clear microwave-safe bag. Seal bag and pierce a few times with a knife to vent. Microwave until soft, 4 to 5 minutes.
- Put softened tomatillos, serrano peppers, onion, garlic, cilantro, and salt in a blender and blend until salsa verde is smooth.
- Mix chicken stock and hominy with shredded chicken in the large pot. Add half of the salsa verde to the shredded chicken.
- Simmer over medium heat until flavors are well-mixed, about 30 minutes.
Nutrition Facts : Calories 179.3 calories, CarbohydrateContent 12.4 g, CholesterolContent 58.9 mg, FatContent 3.4 g, FiberContent 2.4 g, ProteinContent 23.9 g, SaturatedFatContent 0.8 g, SodiumContent 1230.4 mg, SugarContent 2.6 g
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