Easy White Chicken Chili Recipe 4 Ingredients Food

WHITE CHICKEN CHILI

Steps:

• Heat the oil in a large Dutch oven or pot over medium heat. Add the onion, garlic, both jalapenos, the poblano, cumin, coriander, oregano and allspice. Cook, stirring occasionally, until the vegetables are softened and the spices are toasted, about 7 minutes. Add the chicken, 1 teaspoon salt and a few grinds of pepper. Cook, stirring and breaking up the meat with a wooden spoon, until it starts browning, about 5 minutes.
• Add the beans, canned chiles, broth and 1 1/4 cups water; bring to a boil. Add the torn tortillas to the pot; reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 40 minutes.
• Remove the halved jalapeno from the chili and stir in all but a few tablespoons of the cilantro; season with 1/2 teaspoon salt and a few grinds of pepper. Serve with assorted toppings, the reserved cilantro, lime wedges and more tortillas.

CREAMY WHITE CHICKEN CHILI

Steps:

• In 4-quart saucepan, mix chicken broth, beans, chicken, chiles, cumin and pepper over medium heat.
• Heat to boiling, reduce heat; simmer uncovered 10 minutes, stirring occasionally. Gradually add cheese; stirring until melted. Remove from heat, stir in sour cream.

EASY WHITE CHICKEN CHILI

Steps:

• Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until the chicken is browned completely, 3 to 5 minutes per side.
• Remove the chicken to a cutting board, cut into 1-inch pieces, and return to the Dutch oven; add chicken broth, cannellini, green chilies, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 45 minutes.
• Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese. Season with salt to serve.

EASY WHITE CHICKEN CHILI

Steps:

• In a large saucepan, cook chicken and onion over medium-high heat until chicken is no longer pink, 6-8 minutes, breaking up chicken into crumbles., Pour 1 can of beans in a small bowl; mash slightly. Stir mashed beans, remaining can of beans, chiles, seasonings and broth into chicken mixture; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, 12-15 minutes. Serve with toppings as desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

WHITE CHICKEN CHILI

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.

EASY WHITE CHICKEN CHILI

Steps:

• 1. Place chicken in a large pot ( about 1 pound ) and heat to a boil. Reduce heat to a medium and continue boiling for 45 minutes or until chicken is cooked through. Shred chicken.
• 2. Clean out the same pot. Add shredded chicken, broth, green chilies, cumin, garlic powder, oregano and pepper. Simmer on low/medium heat for 30 minutes.
• 3. Right before serving stir in sour cream and cheese until well blended.

5-INGREDIENT WHITE CHICKEN CHILI

Steps:

• Heat a large stockpot or Dutch oven over medium heat. Stir in chicken broth, chicken, beans, salsa verde and cumin; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until heated through, about 5 minutes. Serve immediately, garnished with cilantro, if desired.

SLOW COOKER WHITE CHICKEN CHILI

Steps:

• Place chicken breasts in the slow cooker and top with 2 cans of beans (reserve 1 for lateand remaining chili ingredients.
• Stir to combine and cook on low for 6-8 hours.
• When finished cooking, remove chicken breasts and shred, then add back to the chili.
• Remove 1 cup of broth from the chili and place in a blender with the remaining can of beans.
• Add shredded chicken and bean slurry to chili and cook on high 15 minutes.
• Serve with your favorite toppings.

EASY GROUND CHICKEN CHILI

Steps:

• In 4- or 5-quart saucepan or Dutch oven, cook ground chicken, onion and garlic over medium heat 5 to 7 minutes, stirring constantly, until chicken is no longer pink.
• Stir in all remaining ingredients, except cheese. Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until zucchini is tender.
• Remove from heat; stir in cheese until melted.

EASY WHITE CHICKEN CHILI RECIPE (STOVETOP OR CROCKPOT)

Steps:

• Saute onions in olive oil until soft. Add in garlic for one minute and then add in all spices.
• In a separate bowl, mash 1 cup of beans with a potato masher until soft, we will use this to thicken the soup.
• Add broth, mashed and regular beans, green chiles, fire roasted tomatoes, and corn into pot. Then add in the chicken breasts and cook at medium-high heat.
• Once it comes to a boil, reduce heat to simmer and cook 15-20 minutes until chicken is cooked through, this will vary depending on the size of the chicken breasts.
• Once chicken is cooked, turn off heat and take out the breasts. When chicken is cool enough to handle, shred with two forks.
• Add the chicken back in, along with the juice of one lime and the Greek yogurt.
• Stir all together and serve with extra toppings such as cilantro, Greek yogurt, cheese, tortilla strips, and jalapenos.

EASY WHITE CHICKEN CHILI

Steps:

• in a heavy saucepan, open all cans and mix together. Add onion and white chicken chili mix to taste. Stir well.
• Simmer for 45 minutes, stirring frequently.
• Sprinkle cheese on the top when serving.

4-INGREDIENT CHICKEN CHILI

Steps:

• Put the ingredients in a slow cooker. Cook on high for 2 hours and low for 2 hours. Stir every 1/2 hour.
• Serve with tortilla chips and enjoy!

WHITE CHICKEN CHILI

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.

SIMPLE WHITE CHICKEN CHILI

Steps:

• Preheat a deep skillet over medium heat. Add olive oil, then onion, poblano pepper, and garlic. Saute until onion is translucent, about 5 minutes. Add chicken broth, shredded chicken, navy beans, corn, cumin, chili powder, pepper, and salt; bring to a boil.
• Reduce heat and simmer for 10 minutes.

EASY WHITE CHICKEN CHILI (STOVETOP RECIPE)

Steps:

• Heat a 6 quart enamel coated dutch oven pot over medium heat and add 1 Tbsp olive oil. Add onion and sauté 5 minutes until softened.
• Add chicken broth, drained white beans, drained corn, Rotel tomatoes with juice. Season with chili powder, cumin, 1 tsp salt and ranch packet. Stir to combine.
• Add 2 chicken breasts and submerge in liquid. Bring to a boil then reduce heat and simmer partially covered for 20-25 minutes or until chicken is tender and easy to shred.
• Remove chicken to a bowl and shred with forks into bite-sized pieces.
• Add diced cream cheese, lime juice and stir to combine. Continue simmering for 5 minutes or until cream cheese is incorporated. Add more lime juice to taste, and season with another 1/2 tsp salt or add salt to taste. Simmer another 3 minutes or until chili reaches your desired thickness. It will thicken more as it cools.

EASY WHITE CHICKEN CHILI RECIPE - (4.7/5)

Steps:

• 1. Cut chicken breast into strips and cook in oil in a skillet over medium heat , add onions for last 3 minutes. 2. In large sauce pan, stir in hominy, beans, chicken broth, lime juice, cilantro, cumin, and pepper. Add chicken and onions. Cover and bring to boiling over high heat, stirring occasionally. Remove over high heat; cool slightly. Remove from heat; cool slightly. Top with cheese and salsa.