White Chicken Food

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FAST WHITE CHICKEN CHILI



Fast White Chicken Chili image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 18

1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons dried oregano
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
4 skinless, boneless chicken breasts (1 1/2 to 2 pounds total)
3 cups low-sodium chicken broth
1/2 cup heavy cream
2 tablespoons masa harina
Two 15-ounce cans cannellini beans, drained and rinsed
Two 4-ounce cans chopped green chiles, drained
One 10-ounce bag frozen corn
2 cups grated Monterey Jack cheese
1 avocado, diced
4 to 6 lime wedges

Steps:

  • Mix the coriander, cumin, oregano, paprika, red pepper flakes, salt and pepper together in a small bowl.
  • Add olive oil to a pressure cooker set to saute and add the chicken. Sprinkle the spice mix over the chicken and toss. Cook until the chicken has started to sear on the outside, then add the broth.
  • Place the lid on the pressure cooker, set the valve to sealing, and cook on manual for 6 minutes. Release the steam using the quick-release cycle. Remove the chicken to a board and shred with two forks.
  • Put the heavy cream and masa harina in a small bowl and mix until smooth with a whisk or fork.
  • Switch the pressure cooker to saute and return the chicken to the pressure cooker along with the masa and heavy cream mixture, cannellini beans, green chiles and corn. Let cook, stirring occasionally, until the chili has thickened and the corn is warmed through, about 10 minutes.
  • Ladle the chili into 6 bowls. Top with cheese and avocado. Serve with lime wedges.

BBQ CHICKEN FRIED STEAK WITH WHITE GRAVY



BBQ Chicken Fried Steak with White Gravy image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 13

1 1/2 cups plus 3 tablespoons all-purpose flour
Kosher salt and freshly cracked black pepper
3 large eggs, beaten
1/2 cup rice flour
1 tablespoon instant coffee or espresso powder
1/2 cup crushed BBQ chips
Olive oil, for cooking
1 pound cube steak
4 tablespoons unsalted butter
2 1/2 cups whole milk
1/2 cup buttermilk
1/2 cup finely chopped fresh parsley
1/4 cup finely chopped fresh chives

Steps:

  • Set up your grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • Set up a breading station for the cube steak. Add 1/2 cup flour to a dish, then season with salt and pepper and set aside. Add the beaten eggs to a separate dish, then season with salt and pepper and set aside. Mix together the rice flour, instant coffee, crushed BBQ chips and 1 cup flour in a third dish and season with salt and pepper; set aside.
  • Place a large cast-iron skillet over the direct-heat side of the grill. Add enough olive oil to come 1 inch up the side of the skillet. Preheat the oil to 350 degrees F.
  • Dredge each piece of cube steak in the flour, egg and then flour/chips mixture, shaking off any excess in between. Add the steaks to the oil in batches and cook until golden brown and crisp, 2 to 3 minutes per side. Remove to a cooling rack and set aside. Pour out the leftover oil from the skillet and discard it. Be careful to keep all the brown bits on the bottom of the skillet-they have all the flavor! Place the skillet back on the grill over direct heat and add the butter. Cook until melted, then whisk in the remaining 3 tablespoons flour, creating a roux that looks like wet sand. Cook the roux, whisking, until golden brown, about 4 minutes. Whisk in the milk a third at a time, continuing to whisk so no lumps form. Whisk in the buttermilk and season with salt and pepper. Cook, whisking, until luscious and thick, 5 to 7 minutes. Stir in the parsley and chives. Move to the indirect side to keep warm.
  • To serve: Place a piece of chicken fried steak on a plate. Spoon the gravy over the top.

WHITE CHICKEN ENCHILADAS



White Chicken Enchiladas image

Make and share this White Chicken Enchiladas recipe from Food.com.

Provided by shappell

Categories     Mexican

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

10 soft taco-size flour tortillas
2 cups cooked shredded chicken
2 cups shredded monterey jack cheese
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4 ounce) can diced green chilies

Steps:

  • Preheat oven to 350 degrees. Grease a 9x13 pan.
  • Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
  • In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
  • Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
  • Pour over enchiladas and top with remaining cheese.
  • Bake 22 min and then under high broil for 3 min to brown the cheese.
  • *side note - the sauce doesn't freeze very well, so if you're making them ahead of time. Just make and freeze the Enchiladas. Make the sauce the day of.

Nutrition Facts : Calories 452.6, Fat 29.1, SaturatedFat 16.3, Cholesterol 68.7, Sodium 1073.6, Carbohydrate 31.3, Fiber 1.9, Sugar 3.3, Protein 16.4

WHITE CHICKEN CHILI



White Chicken Chili image

Whether you call this dish a chili or hearty chicken and bean stew, it's definitely a winner. The first time I made it for my kids, they asked me so many times what it was called, but by the end of the meal they cared much more about getting second helpings than remembering the name! If you have time be sure to double the recipe and store in the fridge or freezer, because, like most soups and stews, the leftovers are amazing.

Provided by Lisa Leake

Categories     HarperCollins     Chicken     Chili     Soup/Stew     Cumin     Jalapeño     Bean     Garlic     Winter     Dinner     Quick & Easy     Wheat/Gluten-Free     Kid-Friendly     Small Plates

Yield Serves 4

Number Of Ingredients 15

1 tablespoon olive oil
1/2 onion, diced
1/2 jalapeño, minced
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 garlic clove, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne pepper
1/2 cup frozen corn kernels (no need to thaw)
2 (15-ounce) cans white beans (such as Great Northern or cannellini), drained and rinsed
1 3/4 cups chicken broth, store bought or homemade
1/4 cup heavy cream
Optional toppings:
Chopped cilantro, sour cream, grated Monterey Jack cheese, diced avocado, and/or corn tortilla strips

Steps:

  • In a medium soup pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring, until the onion has softened, 2 to 3 minutes.
  • Add the chicken and cook, stirring occasionally, until it is lightly browned on the outside and no longer pink on the inside (add more olive oil if the pot starts to dry out), 4 to 5 minutes.
  • Toss the minced garlic and spices into the pot and turn a few times to coat the chicken evenly. Add the corn, beans, and chicken broth and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.
  • Break up some of the beans with the back of a wooden spoon to help thicken the chili. Stir in the cream, garnish with the desired toppings, and serve!

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

WHITE CHICKEN CHILI RECIPE



White Chicken Chili Recipe image

Get ready for cooler weather with a cozy White Chicken Chili Recipe from My Food and Family. Jalapeno peppers bring the heat and tie the zesty White Chicken Chili Recipe together. Try this recipe any weeknight for a new favorite.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 50m

Yield 6 servings, 1 cup each

Number Of Ingredients 12

1/3 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
1 onion, chopped
1 carrot, peeled, chopped
4 cloves garlic, minced
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1 jalapeño pepper, seeded, finely chopped
1 Tbsp. ground cumin
1/2 tsp. each ground coriander and oregano
1 can (15 oz.) cannellini beans, rinsed
1 can (15 oz.) fat-free reduced-sodium chicken broth
1 bottle (7.5 oz.) TACO BELL® Verde Salsa
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Heat dressing in Dutch oven on medium heat. Add onions, carrots and garlic; cook 5 min. or until crisp-tender, stirring frequently.
  • Add chicken and peppers; cook 7 to 8 min. or until lightly browned, stirring frequently. Add cumin, coriander and oregano; mix well.
  • Add beans, broth and salsa; mix well. Bring to boil, stirring occasionally. Simmer, partially covered, on medium-low heat 20 min., stirring occasionally.
  • Serve topped with sour cream.

Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 120 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g

EASY WHITE CHICKEN CHILI



Easy White Chicken Chili image

This is a recipe given to me by a good friend and co-worker. It has a wonderful flavor that I think anyone can appreciate, especially for a quick fix on a cold winter day! Serve with jasmine rice as side with chili or fresh French or Italian bread.

Provided by EPHESIS

Categories     Soups, Stews and Chili Recipes     Chili Recipes     White Chili Recipes

Time 55m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
3 skinless, boneless chicken breast halves
1 large onion, chopped
2 cloves garlic, minced
5 ¼ cups chicken broth
3 (15 ounce) cans cannellini (white kidney) beans, rinsed and drained
2 (4 ounce) cans chopped green chiles
1 tablespoon dried oregano
1 teaspoon ground cumin
2 pinches cayenne pepper, or to taste
¼ cup chopped fresh cilantro, or to taste
½ cup shredded Monterey Jack cheese, or to taste
salt to taste

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.

Nutrition Facts : Calories 466 calories, Carbohydrate 53 g, Cholesterol 63 mg, Fat 11.6 g, Fiber 14.2 g, Protein 34.7 g, SaturatedFat 3.7 g, Sodium 2725.7 mg, Sugar 4.8 g

WHITE CHICKEN CHILI



White Chicken Chili image

This is another family favorite. This uses bone in chicken thighs, but you can used boneless thighs if you want to. I like the flavor of the dark meat in this chilli, but you can use white meat if you want. From Betty Crocker.

Provided by MsSally

Categories     Easy

Time 5h5m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 lbs skinless chicken thighs
1 cup onion (chopped)
2 garlic cloves (crushed)
1 (14 ounce) can fat-free chicken broth
1 teaspoon cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon red pepper sauce
2 (15 ounce) cans great northern beans (rinsed and drained)
1 (15 ounce) can white shoepeg corn
3 tablespoons lime juice
2 tablespoons cilantro (chopped)

Steps:

  • Remove as much fat from chicken as possible. Place chicken in bottom of cockpot. Mix onion, garlic, broth, spices and red pepper sauce. Pour over chicken and cook on low 4 to 5 hours or till chicken is done.
  • Remove chicken and cool slightly. Strip chicken from bones with two forks and roughly chop.
  • Add back to broth mixture in crock pot and add remaining ingredients.
  • Cover and cook on low another 15 to 20 minutes.

Nutrition Facts : Calories 260.4, Fat 4.3, SaturatedFat 1, Cholesterol 70.7, Sodium 430, Carbohydrate 31.6, Fiber 7.5, Sugar 1.1, Protein 25.8

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