White Chicken Chili Chunky Chef Food

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WHITE CHICKEN CHILI



White Chicken Chili image

Made with a rotisserie chicken, this hearty white chicken chili is a one-pot meal that you can have on the table in under an hour.

Categories     Dinner

Time 55m

Yield 4-6

Number Of Ingredients 19

2 (14.5-ounce) cans white beans, rinsed and drained
4 cups low-sodium chicken broth, divided
2 tablespoons extra-virgin olive oil
1 large yellow onion, diced
1 jalapeño pepper, seeded and minced (see note)
2 medium poblano peppers, seeded and diced (see note)
4 garlic cloves, minced
1 tablespoon ground cumin
1½ teaspoons ground coriander
1 teaspoon ancho chili powder
Salt
1 rotisserie chicken, skin removed and shredded (about 4 cups)
¾ cup frozen corn
1 tablespoon fresh lime juice, from one lime, plus more to taste
¼ cup fresh chopped cilantro
Sour cream
Crushed tortilla chips
Shredded cheddar or Pepper Jack cheese
Lime wedges

Steps:

  • In a food processor, blend ½ of the beans (1 can) with 1 cup of the chicken broth. Set aside both the puréed beans and the remaining whole beans.
  • Add the oil to a large pot or Dutch oven and heat it over medium-high heat. Add the onion, jalapeño pepper and poblano peppers and cook, stirring frequently, until soft, 4 to 5 minutes. Add the garlic and cook for one minute more. Add the cumin, coriander and ancho chili powder and continue to cook, stirring frequently, for one minute more to toast the spices. Add the chicken broth, puréed beans and ½ teaspoon of salt; bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes.
  • Stir in the shredded rotisserie chicken, reserved whole beans, corn, and lime juice; bring back to a simmer and cook until everything is heated through, about 5 minutes. Taste and adjust seasoning with more salt and lime juice, if necessary. Stir in the cilantro. (Note that the broth will be somewhat soupy -- that's how it is supposed to be. It thickens the longer it sits; see note below.) Ladle the chili into bowls and serve with sour cream, crushed tortilla chips, and lime wedges.
  • Note: The seeds and ribs in the peppers hold all of the heat. I don't use them to keep the chili mild and family-friendly, but if you like a spicy chili, save them and stir some in at the end. (If you do touch the seeds, be sure to wash your hands well and avoid touching your eyes.)
  • Note: The chili thickens as it sits. If you make it ahead of time, you will probably need to add more broth or water to thin it out.
  • Note: Nutrition info does not include optional toppings.
  • Freezer-Friendly Instructions: The chili can be frozen for up to 3 months. Reheat it on the stovetop over medium-low heat until hot. (The chili will thicken up some when frozen, so you'll likely need to add some broth when reheating.)

Nutrition Facts : ServingSize about 2 cups, Calories 465, Fat 20 g, Carbohydrate 40 g, Protein 32 g, SaturatedFat 5 g, Sugar 3 g, Fiber 8 g, Sodium 913 mg, Cholesterol 70 mg

INSTANT POT CRACK CHICKEN CHILI



Instant Pot Crack Chicken Chili image

Made with shredded chicken, beans, cheese, ranch seasoning and plenty of spice, it's the perfect weeknight dinner recipe the whole family will LOVE!

Provided by The Chunky Chef

Categories     Main Course

Time 30m

Number Of Ingredients 26

1 1/2 lbs. boneless skinless chicken breasts (trimmed of excess fat)
15 oz can black beans (drained and rinsed well)
9 oz can whole kernel corn (drained)
15 oz can petite diced tomatoes (drained)
4 oz can diced green chiles (drained)
6 slices bacon (cooked and crumbled)
1 oz packet ranch seasoning (we like Hidden Valley)
1 Tbsp chili powder
1 tsp ancho chile powder
1 tsp ground cumin
1 tsp onion powder
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp garlic powder
2 cups chicken broth (reduced sodium is preferred)
8 oz package cream cheese (cubed and softened to room temperature)
2/3 cup shredded cheddar cheese
2 Tbsp cornstarch (optional - for a thicker chili)
2 Tbsp cold water (optional - for thicker chili)
additional cooked and crumbled bacon
additional shredded cheese
sliced green onions
minced fresh cilantro
slices of jalapeno
lightly crushed Fritos or tortilla chips
sour cream

Steps:

  • Add chicken to bottom of Instant Pot. Top with black beans, corn, tomatoes, green chiles, bacon, Ranch seasoning, chili powder, chile powder, cumin, onion powder, salt, pepper, and garlic powder.
  • Pour in chicken broth. Don't stir.

Nutrition Facts : Calories 634 kcal, Carbohydrate 30 g, Protein 34 g, Fat 42 g, SaturatedFat 21 g, Cholesterol 169 mg, Sodium 1311 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving

WHITE CHICKEN CHILI



White Chicken Chili image

Three kinds of chile peppers, customizable to your heat level, plus toasted spices boost the flavor of this white chili thickened with corn tortillas.

Provided by Food Network Kitchen

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
1 onion, chopped
3 cloves garlic, chopped
2 jalapeno peppers (1 diced, 1 halved; remove seeds for less heat)
1 poblano chile pepper, seeded and chopped
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon ground allspice
2 pounds ground chicken
Kosher salt and freshly ground pepper
2 15-ounce cans white navy beans (do not drain)
1 4-ounce can chopped green chiles (do not drain)
2 cups low-sodium chicken broth
3 corn tortillas, torn, plus more for serving
1 bunch cilantro, leaves roughly chopped
Shredded cheddar cheese, sour cream and pickled jalapenos, for topping
Lime wedges, for serving

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.

CHICKEN CHILI



Chicken Chili image

Provided by Katie Lee Biegel

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 medium yellow onion, diced
1 pound ground chicken
1 packet taco seasoning
One 28-ounce can diced tomatoes
One 15.5-ounce jar medium tomato salsa
One 15-ounce can pinto beans, drained and rinsed
1 cup frozen corn
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Sour cream, shredded cheese, thinly sliced scallions and pickled jalapenos, for serving

Steps:

  • Heat the olive oil in a Dutch oven over medium heat. Add the onion and cook until tender and translucent, 5 to 6 minutes. Add the chicken and cook, using a wooden spoon to break it up as it browns, about 5 minutes. Mix in the taco seasoning and 1/4 cup water. Cook for 3 minutes. Add the tomatoes, salsa, beans, corn, salt and pepper. Bring to a simmer, reduce the heat to low, cover and cook until reduced slightly and heated through, about 20 minutes. Serve with sour cream, cheese, scallions and jalapenos.

WHITE CHICKEN CHILI



White Chicken Chili image

For something different, cook up a pot of the Neelys' White Chicken Chili recipe, spiced with peppers and spritzed with fresh lime juice, from Food Network.

Provided by Patrick and Gina Neely : Food Network

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 16

2 (14.5-ounce) cans white beans
1 tablespoon canola oil
1 medium jalapeno pepper, minced
2 medium poblano peppers, chopped
1 large onion, chopped
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon ancho chili powder
4 cups low-sodium chicken broth
2 limes, juiced, plus lime wedges, for serving
1 rotisserie chicken, skin removed and meat shredded
1/4 cup chopped cilantro leaves
Sour cream, for topping
Tortilla chips, coarsely crushed, for topping

Steps:

  • Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
  • Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
  • After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.

CHUNKY CHICKEN CHILI



Chunky Chicken Chili image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 45m

Yield 2 quarts

Number Of Ingredients 19

1 stick butter, divided
2 pounds boneless, skinless chicken breasts, cubed into 1/2-inch pieces
1/4 cup all-purpose flour
1 large onion, chopped
1/4 cup red pepper, diced
1/4 cup green pepper, diced
2 cups chicken stock
1 cup heavy cream
2 tablespoons chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 tablespoon cracked black pepper
1 tablespoon kosher salt
2 (14.5-ounce) cans cannellini beans, drained
2 (4-ounce) cans mild green chiles
1/2 cup sour cream
1 1/2 cups grated Cheddar, for garnish
3 tablespoons chopped parsley leaves, for garnish

Steps:

  • In a large Dutch oven, melt 4 tablespoons butter over medium-high heat. Brown the chicken pieces until nicely colored and cooked through. Remove chicken to a large bowl and set aside.
  • Using the same Dutch oven, stir in the flour. This will create a roux. Stir in the onions and peppers. Add the chicken stock to deglaze the pan and stir in the heavy cream. Lower heat and cook until the mixture thickens, about 5 minutes. Once the sauce has thickened, add the chili powder, coriander, cumin, cayenne, black pepper and the salt. Stir and cook for a few minutes. Add the cannellini beans, chiles and the chicken and simmer for another 6 to 8 minutes. At the very end, mix in the sour cream. Transfer to a serving bowl and garnish with Cheddar and parsley.

AMERICA'S TEST KITCHEN WHITE CHICKEN CHILI



America's Test Kitchen White Chicken Chili image

If you love spicy food--this is for you. If not, you may want to decrease the heat to your liking. Flavorful and warming. Recipe courtesy of America's Test Kitchen.

Provided by AmyZoe

Categories     Chicken Breast

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 14

3 lbs chicken breasts (trimmed of excess fat and skin)
1 tablespoon vegetable oil
3 medium jalapeno chiles
3 poblano chiles (stemmed, seeded, and cut into large pieces)
3 anaheim chilies (stemmed, seeded, and cut into large pieces)
2 medium onions, cut into large pieces
6 garlic cloves (medium, minced or pressed through garlic press)
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
29 ounces cannellini beans, rinsed and drained
3 cups low sodium chicken broth
3 tablespoons fresh lime juice (about 2 to 3 limes)
1/4 cup cilantro leaf, minced
4 scallions, white and light green parts sliced thin

Steps:

  • Season chicken liberally with salt and pepper.
  • Heat oil in a large Dutch oven over medium-high heat until just smoking.
  • Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using thongs, turn chicken and brown lightly on other side, about 2 minutes.
  • While chicken is browning, remove and discard ribs and seeds for 2 jalapenos and mince flesh.
  • In food processor, process half of poblano chilies, Anaheim chilies, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through.
  • Transfer mixture to medium bowl. Repeat with remaining poblano chilies, Anaheim chilies, and onions and combine with first batch (do not wash food processor blade or workbowl).
  • Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium.
  • Add minced poblanos, chili-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt.
  • Cover and cook, stirring occasionally until vegetables soften, about 10 minutes.
  • Remove pot from heat.
  • Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl.
  • Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds.
  • Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat.
  • Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if substituting thighs) on instant-read thermometer, 15 to 20 minutes.
  • Using tongs, transfer chicken to large plate.
  • Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
  • Mince remaining jalapeno, reserving and mincing ribs and seeds and set aside.
  • When cool enough to handle, shred chicken into bite-sized pieces, discarding bones.
  • Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeno (with seeds if desired) into chili and return to simmer.
  • Adjust seasonings with salt and pepper to serve.

Nutrition Facts : Calories 594.2, Fat 25.3, SaturatedFat 6.8, Cholesterol 145.3, Sodium 593.8, Carbohydrate 32.5, Fiber 9.4, Sugar 7.2, Protein 58.9

BEST WHITE CHICKEN CHILI



Best White Chicken Chili image

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

1 tablespoon olive oil
1 pound chicken breast, cut into bite-sized pieces
1 medium onion, chopped
2 large jalapeno peppers, seeded and chopped
1 tablespoon all-purpose flour
3 (15 ounce) cans navy beans, drained
1 (10 ounce) can green enchilada sauce
1 cup chicken broth
1 teaspoon dried Mexican oregano
1 teaspoon chili powder
½ teaspoon ground cumin

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

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