Chriss White Chicken Chili Recipes

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.

Steps:

• In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne; bring to a boil., Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender., Top each serving with cheese and, if desired, jalapeno pepper.Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

Steps:

• Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
• Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

Steps:

• Brown chicken breasts using oil in soup pot or large skillet. Shred the chicken and set aside (do not rinse pot or pan). Use same pot or skillet and sauté chopped onion and garlic for 4-5 minutes.
• In large pot, add great northern white beans, chicken broth, Ro*Tel, basil, oregano, cayenne pepper, salt, black pepper, sautéed onions and garlic, and shredded chicken. Bring to a boil, than turn heat to low and simmer for 2 ½ to 3 hours stirring occasionally.
• A half-hour before serving, stir in sour cream and Monterey Jack cheese (continue to simmer stirring occasionally). Chili will be rather thick, and is great with a spoon (even fork) or as a dip. Serve with tortillas or tortilla chips.

Steps:

• Heat oil in large heavy pot to med/high.
• Add onions & saute until translucent, about 10 minutes.
• Add garlic, chiles, chicken, cumin, oregano, and hot pepper.
• Saute 2 minutes.
• Add beans and chicken broth.
• Bring to a boil, reduce heat and simmer 2 hours or more.
• Add 1 cup of grated cheese.
• Stir until thick and melted.
• Season with salt & pepper. Serve with remaining cheese and sour cream.

Steps:

• - if necessary, prepare dried beans by soaking them overnight - either a large pot or a deep lipped pan, saute SOME, NOT ALL onions and garlic until soft. Stew whole pieces of chicken (skin on and bone in) in chicken broth with SOME, NOT ALL, diced peppers and spices. Make sure chicken is covered by broth to cook. Cook chicken for 45-60 minutes, then remove chicken from pot, remove skin from chicken and shred chicken off the bone with a fork in each hand. Reserve broth mix for later. - In an empty pot, melt butter, add remaining onions and garlic and saute until tender (15 min). Add flour and stir for ~5 min. Gradually whisk in reserved broth, as well as half + half and remaining broth until desired thickness and texture is reached. Add beans, remaining chilis, shredded chicken and spices and heat together for AT LEAST 30 minutes. Add cilantro before reheating or serving chili, add cheese and sour cream to individual bowls to taste.