WHITE CHICKEN CHILI-BEST EVER
My mother gave me this recipe. It makes a great lunch or dinner. Full of flavor and simple to make. I haven't had anything better even in a restaurant. I usually make a double batch and freeze leftovers or share it with my neighbors.
Provided by Chef Luciano
Categories Chicken Breast
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, saute onions about 5 minutes in olive oil.
- Add garlic, chilies, broth and beans. Stir.
- Add chicken, stir in remaining spices and hot sauce.
- Heat to a boil and simmer 1 hour before serving.
- Can be made on the stove or in a crockpot.
Nutrition Facts : Calories 410, Fat 5.2, SaturatedFat 1.3, Cholesterol 72.6, Sodium 793.8, Carbohydrate 46.6, Fiber 14, Sugar 3.9, Protein 44.5
BEST WHITE CHICKEN CHILI
Change things up this winter by making chili with chicken instead of beef. For a milder version, you can substitute a green bell pepper for the jalapenos. Garnish with cheese and cilantro if desired.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a large soup pot over medium-high heat. Add chicken and cook until no longer pink, about 4 minutes. Add onion and jalapeno peppers; cook until onion is translucent, about 4 minutes. Stir in flour until incorporated.
- Add navy beans, enchilada sauce, chicken broth, oregano, chili powder, and cumin. Bring to a boil. Reduce heat and simmer until flavors combine, about 25 minutes.
Nutrition Facts : Calories 390.2 calories, Carbohydrate 49.3 g, Cholesterol 48.6 mg, Fat 7.9 g, Fiber 12.2 g, Protein 31.9 g, SaturatedFat 2.6 g, Sodium 1178.1 mg, Sugar 1.8 g
CHICKEN CHILI
Get yourself through the week with Ina Garten's Chicken Chili recipe from Barefoot Contessa on Food Network; it's low in calories but high in flavor.
Provided by Ina Garten
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
- Preheat the oven to 350 degrees F.
- Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.
AWARD-WINNING WHITE CHICKEN CHILI
This chili is a family favorite! It has won several chili competitions and is a definite crowd-pleaser!
Provided by Rjcunigan
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 8h13m
Yield 10
Number Of Ingredients 9
Steps:
- Layer chicken, great Northern beans, and corn into a slow cooker.
- Mix chicken broth, chicken soup, green chile peppers, and taco seasoning together in a bowl; pour over chicken mixture.
- Cover and cook on Low until chicken is no longer pink in the center, 8 to 10 hours. Stir in sour cream and pepper Jack cheese; cover and cook until cheese is melted, 3 to 5 minutes.
Nutrition Facts : Calories 179 calories, Carbohydrate 12.5 g, Cholesterol 44.8 mg, Fat 7.7 g, Fiber 0.9 g, Protein 14.6 g, SaturatedFat 3.5 g, Sodium 932.7 mg, Sugar 1.3 g
AWARD WINNING WHITE CHICKEN CHILI
If you like a thick white chili with a bit of "afterburn", then try this. I started out with a few other recipes, and have tweaked this to our family's taste. I submitted this recipe for a chili cookoff at work and came in 3rd place! (the other 2 winners were traditional red chili with beef).
Provided by Valkey
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a stock pot, add diced onion and olive oil. Saute until clear.
- Add seasoning packet and all other "dry" ingredients.
- Continue to saute dry ingredients for a few minutes, stirring often.
- Whisk in the water and lime juice (if using)and heat to boiling.
- Add Chicken, beans, rotel, diced chili's, cheese dip, 1/2 and 1/2 and the sour cream.
- Stir thoroughly and reduce heat to a simmer.
- Let simmer for ~30 minutes and enjoy
- It's even better the next day.
Nutrition Facts : Calories 324.7, Fat 14.4, SaturatedFat 7.3, Cholesterol 33.3, Sodium 701.5, Carbohydrate 38.3, Fiber 7.8, Sugar 3.4, Protein 13
CROCK-POT® CHICKEN CHILI
Made a chicken chili recipe, and it was bland. So I took the ingredients and added my own flair. My family loves it when it gets cold out, because they know this will be on the menu. It's very flavorful. Serve with tortilla chips and sliced avocado for something different. Serve with sour cream and cheese.
Provided by Starr
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 6h10m
Yield 5
Number Of Ingredients 10
Steps:
- Mix green salsa, diced tomatoes with green chile peppers, white beans, chicken broth, corn, onion, oregano, cumin, salt, and black pepper together in a slow cooker. Lay chicken breasts atop the mixture.
- Cook on Low until the chicken shreds easily with 2 forks, 6 to 8 hours.
- Remove chicken to a cutting board and shred completely; return to chili in slow cooker and stir.
Nutrition Facts : Calories 385.6 calories, Carbohydrate 62.9 g, Cholesterol 36.9 mg, Fat 2.9 g, Fiber 11 g, Protein 28.8 g, SaturatedFat 0.7 g, Sodium 1338.2 mg, Sugar 7.3 g
THE BEST CHILI
There are a thousand ways to make chili, but this is the quintessential, totally classic version. We used ground beef, kidney beans and the perfect blend of spices. You can slather it on hot dogs and burgers or serve it as a dip, but it can surely stand on its own. Chances are, you have everything you need right in your pantry. Top it with your favorite garnishes and serve with plenty of tortilla chips.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
- Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
- Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
- Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
- Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
- Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
- Top with sour cream, Cheddar and scallions. Serve with tortilla chips.
AWARD WINNING CHILI
My husband and I created this recipe together. He won a chili cook-off with this recipe at work. We always use venison, but you can use ground beef or turkey.
Provided by KelBel
Categories Black Beans
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a medium Dutch oven over medium-high heat add the olive oil. Add the ground meat and cook, breaking up into pieces, until browned. Add the onions, bell pepper and jalapeno and cook until softened. Drain excess grease.
- Add the tomatoes, tomato sauce, cumin, chili powder, salt, cayenne, paprika and 1 cup water. Mix to combine.
- Add the kidney beans and black beans, mix and bring to a simmer. Cover and cook for 1-2 hours.
- Serve with desired toppings.
CONTEST-WINNING CHICKEN CHILI
My aunt gave me the recipe for this this, practically instant chili. It's a great way to use leftover chicken or turkey. Try sprinkling some crunchy corn chips on top for fun!
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the beans, picante sauce, chicken and cumin. Bring to a boil. Reduce heat; cover and simmer for 20 minutes to allow flavors to blend. Sprinkle with cheese.
Nutrition Facts : Calories 261 calories, Fat 7g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 573mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 4g fiber), Protein 30g protein.
CROCK POT CHICKEN CHILI
Crock Pot Chicken Chili recipe is filled with cream cheese, corn, black beans, seasonings, and of course chicken!
Provided by Shauna
Categories Dinner
Time 7h15m
Number Of Ingredients 16
Steps:
- In your crock pot combine your black beans, corn, rotel tomatoes, ranch mix, cumin, chipotle chili powder, onion powder, ground red pepper, minced garlic, ground black pepper, garlic powder & chicken stock.
- In a large skillet heat your butter and add chopped onion. Cook over medium heat until onions are translucent and tender.
- Add your onions to the crock pot and mix well.
- Cut your chicken breasts in half and add to the mixture.
- Spoon the cream cheese over the top of the chicken mixture and cover with a lid. Cook on low heat 5-7 hours, or until your chicken breasts shred easily with a fork.
- When chicken is done, remove from the crock pot and shred with 2 forks. Return to the chili mixture and stir well until all cream cheese lumps have dissolved.
- Serve with bread and enjoy!
Nutrition Facts : ServingSize 1 cup, Calories 92 kcal, Carbohydrate 5 g, Protein 10 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 31 mg, Sodium 155 mg, Fiber 1 g, Sugar 2 g
AWARD WINNING TEXAS CHILI
This is some of the best chili in the world! I developed this chili recipe while cooking on the CASI chili circuit and won numerous awards with it! If you can not find the Sazon Goya just omit it. I do not add any "Floaters" (Beans, Onions, Peppers,...) but you may if you would like to. The recipe is cooked by using dumps...this is important not to overpower one spice over the other. I usually premix each dump during preparation and put in bowls or plastic storage bags and label accordingly. Enjoy!
Provided by srooc1
Categories Meat
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Brown ground sirloin and drain.
- Add beef and chicken broth and tomato sauce to meat and bring to a boil.
- Add first spices 2 tsp granulated onion,1/2 tsp cayenne, 2 tsp Wylers beef granules, 1/4 tsp salt, 2 tsp Wylers chicken granules, 1 tbsp light chili powder, 2 tbsp dark chili powder.
- Cover and cook 1 hour.
- After 1 hour add:2 tsp ground cumin, 2 tsp granulated garlic, 2 tbsp dark chili powder, 1 tbsp light chili powder, 1 packet sazon goya (found on Mexican food aisle).
- Adjust liquid with remainder of chicken broth, if necessary.
- Cover and cook 30 minutes
- After 2nd spice dump and 30 minutes add:1 tbsp dark chili powder, 1 tsp ground cumin, 1/4 tsp granulated garlic, 1/4 tsp cayenne, 1/4 tsp brown sugar.
- Reduce heat to a slow boil.
- Cook 10 minutes.
- Adjust salt, cayenne, and light chili powder to taste.
AWARD WINNING CHILI RECIPE
Recipe Video Above. This Award Winning Chili Recipe won a cook-off! Perfect balance of flavor and incredibly delicious bite make this Chili the best comfort food for the colder weather.
Provided by Iryna
Categories Soup
Time 1h35m
Number Of Ingredients 22
Steps:
- In a large Dutch Oven heat 2 tablespoon of olive oil. Add onion, garlic and both types of peppers and cook over medium heat stirring occasionally for 10 minutes.
- In a medium sauté pan heat the remaining 2 tablespoons of olive oil and add ground turkey thighs and breast. Cook, stirring constantly and breaking up the big chunks with a fork until the liquid evaporates and meat is thoroughly cooked and slightly brown, about 7-10 minutes.
- Add cooked meat into a pot with an onion and pepper mixture.
- Pour in diced tomatoes and beans.
- Dilute tomato paste with 1 cup of chicken broth and add into a pot.
- Add chili powder, cayenne pepper, smoked paprika, oregano, cumin, brown sugar, cocoa powder, the remaining chicken broth and ½ teaspoon of salt.
- Give everything a good stir, cover with a lid and reduce the heat to low. If the soup becomes too thick, add ½ cup of chicken broth.
- Simmer for 1 hour.
- Adjust the seasoning and serve immediately with shredded Cheddar cheese and a dollop of sour cream.
Nutrition Facts : Calories 788 kcal, Carbohydrate 77.2 g, Protein 65.6 g, Fat 26.4 g, SaturatedFat 10.5 g, Cholesterol 118 mg, Sodium 1022 mg, Fiber 20 g, Sugar 10.6 g, ServingSize 1 serving
WHITE CHICKEN CHILI
This White Chicken Chili is hearty, warming, creamy and perfectly comforting. It's a great alternative to traditional beef chili and makes a simple, yet completely delicious dinner! Makes about 8 cups.
Provided by Jaclyn
Categories Main Course
Time 50m
Number Of Ingredients 18
Steps:
- Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.
- Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.
- Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth**.
- Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.
- Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.
Nutrition Facts : Calories 383 kcal, Carbohydrate 35 g, Protein 33 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 77 mg, Sodium 525 mg, Fiber 8 g, Sugar 5 g, ServingSize 1 serving
CROCKPOT AWARD WINNING CHILI | 23 INGREDIENTS
Crockpot Award Winning Chili recipe for sure, Simmer for 6 hours on low, will create a nice thick, and heart crock pot chili recipe that is great for all the fixings at your fixing bar, from sour cream, cilantro, cheddar cheese, onions and more this crockpot chili recipe will be a hit among your friends and family.
Provided by Shane Brunson
Categories Beef Recipes
Time 6h45m
Yield 10
Number Of Ingredients 23
Steps:
- Step 1 Start off by getting your veggies ready first. Roughly chop the green pepper, removing the seeds along with the celery.
- Step 2 Now seed a jalapeno, remember the seeds and membrane give the heat so remove more for lower heat less for higher heat chili. Now peel and dice the onion.
- Step 3 In an iron pan on the stove you'll want to cook off the bacon, once done remove and drain on a paper towel. Now cook the veggies in the fat for about 5 mins or till soft and translucent. Drain as much of the left over fat off, now cook the ground beef in the same pan, use the back of a spatula to keep breaking the meat down while it fully cooks.
- Step 4 Measure and mix all the spices in a small bowl
- Step 5 Now it's time to put everything together in our slow cooker aka crockpot. Combine the beef consommé or beef stock with the tomato paste and stir together. Add the Worcestershire sauce along with your spices and blend all that together. Taste and adjust if needed. Add the tomatoes with the juice from the cans, add the beef and veggies, chop and add the bacon. Cover and cook on low for about 6 hours!
Nutrition Facts : Calories 415, Carbohydrate 38, Cholesterol 73, Fat 14, Fiber 11, Protein 32, SaturatedFat 5, ServingSize 5 oz, Sodium 595, Sugar 8
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5/5 (1)Servings 6Cuisine American, International, Mexican, Tex-MexCategory Entree
- Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked.
- While the chicken is cooking, cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent.
- While onions are cooking, use a pairing knife to pierce and slightly break open the tomatoes to release their water and seeds. Crush the tomatoes by hand, or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times), or simply chop well with a sharp knife. Set aside.
- To the onions, add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute.
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Ratings 31Calories 589 per servingCategory Main Dish
- In a large pot, add ground beef, onion, bell pepper, garlic and House Seasoning blend and cook over medium high heat until meat is no longer pink.
- Stir chili seasoning mix, brown sugar, chili in adobo and flour into meat mixture; Cook for 2 minutes.
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Reviews 8Category SoupServings 5Estimated Reading Time 4 mins
- Heat 1 tablespoon of oil over medium high heat in a large pot and add chicken and onions and cook until chicken is seared on all sides and onion is translucent for about seven minutes. Add garlic and cook for two more minutes.
- Open both cans of beans and dump the entire can into the pot. No need to drain. Add spices, chicken stock and green chilis and bring to a low boil. Dot not add cream or yogurt yet. Reduce heat and simmer for twenty minutes to let the flavors meld together. Taste to see how much salt to add. I leave this up to the individual. We do not add much salt to our dishes with tons of spices. We just love the flavor.
- Take the pot off the heat and let cool for about 2 minutes and stir in plain yogurt and cream. If you don't allow to cool for a bit, it will curdle the milk and yogurt. It is not pretty, but you can still eat it. Top with shredded cheese and a dollop of plain yogurt.
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- In a large saucepan, cover the beans with 2 inches of water and let soak overnight. Drain the beans, return them to the saucepan and add enough water to cover by 2 inches. Bring to a boil over moderate heat and simmer until tender, about 1 hour. Drain the beans.
- Meanwhile, put the chicken breasts in a saucepan and add the chicken stock; if necessary, add a little water to cover the chicken. Bring to a simmer and cook over low heat until the chicken is just opaque throughout, about 15 minutes. Transfer the breasts to a plate to cool, then shred. Boil the stock over high heat until reduced to 2 1/2 cups, about 4 minutes.
- Heat the oil in a large saucepan. Add the onions and cook over moderate heat, stirring, until translucent, about 4 minutes. Add the canned chiles, garlic, cumin and cayenne and cook, stirring, for 3 minutes. Add the beans, chicken, reduced stock and 4 cups of the cheese and simmer for 10 minutes. Season with salt.
- Ladle the chili into large bowls and top each serving with 1/4 cup of cheese and a generous sprinkling of the chopped jalapeños. Serve the sour cream and the remaining cheese and chiles on the side.
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5/5 Servings 4
- In a large nonreactive saucepan, heat the oil. Add the onion and garlic and cook over moderately low heat until barely tender. Add the chicken and cook over moderate heat until it is no longer pink, about 3 minutes. Stir in the chili powder, cumin and oregano. Add the stock, tomatoes with their juice and jalapeños. Season with salt and pepper. Cover, bring to a boil and simmer over low heat for 15 minutes.
- Stir in the beans and simmer, uncovered, over moderately low heat until the chili is thickened, about 15 minutes longer. Serve with the cilantro and pass lime wedges and hot sauce on the side.
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