WHITE HOMINY RECIPES RECIPES

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WHITE CHICKEN CHILI RECIPE - BETTYCROCKER.COM



White Chicken Chili Recipe - BettyCrocker.com image

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

1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 lb boneless skinless chicken breasts, cut into bite-size pieces
3 cans (14 oz each) chicken broth
2 cans (15 oz each) cannellini beans, drained
2 cans (4.5 oz each) Old El Paso™ chopped green chiles, drained
1 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
Dash ground red pepper (cayenne), if desired
1 1/2 cups shredded Monterey Jack cheese (6 oz)
Chopped fresh cilantro, if desired

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



Chicken Posole Verde Soup Recipe | Allrecipes image

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

4 large skinless, boneless chicken breasts
1 tablespoon cumin
1 teaspoon ground black pepper
1 teaspoon adobo seasoning
½ lime, juiced
6 tomatillos, husked and chopped, or to taste
3 serrano chiles, stemmed, or to taste
1 onion, chopped
3 garlic cloves, peeled, or to taste
1 bunch cilantro
1 tablespoon kosher salt
1 (32 fluid ounce) container chicken stock
1 (15.5 ounce) can white hominy, drained

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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