Creole White Chili Recipes

Steps:

• In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Remove from the heat; stir in sour cream and cream. If desired, top with tortilla chips, cheese and jalapenos.

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside.
• At the same time, heat a large pot over medium-high heat. Cook and stir ground beef, onion, and bell pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Add diced tomatoes, tomato sauce, taco seasoning, chile peppers, chili powder, garlic powder, and cayenne pepper; bring to a boil. Reduce heat and let simmer for 20 minutes.
• Add beans and corn, and simmer for 10 minutes longer. Add cooked rice and serve.

Steps:

• Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for 10 minutes, or until onions are tender. Add the chicken, chicken broth, green chile peppers, cumin, oregano and cayenne pepper and bring to a boil.
• Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly. Pour into individual bowls and top with the cheese.

Steps:

• Mix spices (except blackening seasoning) together to make spice blend.
• Heat oil in large saucepan over medium-high heat.
• Render sausage in oil for 5-7 minutes.
• Add onions; cook another 4-5 minutes.
• Stir in broth, green chilies and spice blend; simmer 15 minutes.
• In a small pan melt butter for sauté. Heavily coat shrimp with blackening seasoning and sauté in melted butter 2-3 minutes on each side.
• Stir in beans and shrimp, reserving a few shrimp for garnish. Simmer 5 minutes.
• Top with onions.
• Garnish with Monterey Jack cheese and two blackened shrimp.

Steps:

• In a large skillet, cook beef (& sausage if added) until no longer pink; drain off fat.
• In a slow cooker stir together meat with all listed ingredients.
• Cover and cook on low heat for 7 to 8 hours.

Steps:

• Heat olive oil in a large saucepan over medium heat; cook and stir chicken, onion, and garlic into the hot oil until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes.
• Mix Great Northern beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper into chicken mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.
• Remove chili from heat; stir in sour cream and whipping cream until incorporated.

Steps:

• Heat oil in large saucepan over medium-high heat. Add ground chicken, sausage and 1 teaspoon chili powder; cook 5 to 7 minutes or until chicken is no longer pink. Remove meat mixture from saucepan; set aside.
• Add onion, pepper and garlic; cook 5 minutes or until tender, stirring occasionally. Add cumin, paprika, salt and remaining 1 teaspoon chili powder; cook 1 to 2 minutes more or until spices are fragrant.
• Return cooked meat mixture to saucepan; stir in crushed tomatoes, beans and undrained tomatoes. Bring to a boil. Reduce heat and simmer 10 minutes or until mixture is hot. Top each serving with sour cream and parsley, if desired.