WHITE CHICKEN CHILI
Folks will enjoy a change from traditional chili when they dip their spoons into this flavorful blend of tender chicken, white beans and just enough zip. This is our favorite white chicken chili recipe. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 40m
Yield 10 servings (2-1/2 quarts)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 219 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 644mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 7g fiber), Protein 19g protein. Diabetic Exchanges
WHITE CHICKEN CHILI WITH RICE
Fresh veggies, roasted chicken, and creamy Knorr® rice make this a quick comfort food on a chilly day.
Provided by Peggianne
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 40m
Yield 14
Number Of Ingredients 8
Steps:
- Combine chicken, chicken broth, water, navy beans, chicken-flavored rice mix, broccoli, carrots, and red bell pepper in a large Dutch oven. Bring to a boil; reduce heat to low and simmer until broccoli and carrots are tender, about 15 minutes.
Nutrition Facts : Calories 224.8 calories, Carbohydrate 11.3 g, Cholesterol 55.7 mg, Fat 9.7 g, Fiber 2.4 g, Protein 22.2 g, SaturatedFat 2.7 g, Sodium 319.7 mg, Sugar 1.1 g
LEAN WHITE CHICKEN CHILI
I found this recipe in a prevention cookbook. This chili is good for when you want something different.
Provided by Shari2
Categories Chicken Breast
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in large skillet over medium-high heat.
- Add chicken and cook until no longer pink.
- Remove chicken and set aside.
- Add onion and garlic to skillet and cook until tender.
- Place chicken, onion, and garlic in crockpot.
- Add wine, beans, mustard powder, cumin, salt and pepper.
- Cook on low 5 to 6 hours.
- Place servings into bowl (If using tortilla chips put them in bowl first).
- Sprinkle with cheese and add sour cream.
Nutrition Facts : Calories 318.9, Fat 5.3, SaturatedFat 1.3, Cholesterol 38.3, Sodium 324, Carbohydrate 34.8, Fiber 10.7, Sugar 1.5, Protein 26.9
LEAN GREEN CHICKEN CHILI
A thick and rich stew that got all thumbs up from my diners! This is a Pampered Chef recipe that I've submitted as it appeared in my cookbook. For visual appeal, next time I'll use cannelini beans rather than pintos. I didn't even attempt to grate the tortillas, I just chopped them up finely; you need them small enough to dissolve & thicken the stew. The poblano peppers add lots of flavor but not much heat. The opportunity to adjust the heat level to your taste will be in your choice of salsa verde. I used a medium-heat salsa and it was just right for us. I also opted not to use the remaining tortillas for chips - I just warmed them & served on the side. Let your tastebuds guide you in your choices!
Provided by SusieQusie
Categories Lunch/Snacks
Time 50m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Cut 4 tortillas in half and stack them one on top of the other. Cut into 1/2-inch strips & toss with 1 teaspoon oil.
- Spread tortilla strips in a single layer in a baking pan. Bake 10-12 minutes or until crisp, stirring once. Remove from oven and set aside.
- Fold each of the remaining 4 tortillas into quarters & and coarsely grate using a box grater or your favorite method. Set aside. (Cook's note - I opted to just finely chop the tortillas rather than grating).
- Toss chicken pieces with cumin.
- Heat remaining 1 teaspoon of oil in a large soup pan, add chicken and cook 5 minutes. Remove chicken.
- Add poblano peppers, onion and garlic to pan. Cook and stir 3 minutes.
- Stir in chicken, broth, beans, salsa and grated tortillas.
- Bring to a boil then reduce heat to simmer, uncovered, 15 minutes.
- Stir in cilantro, ladle into soup bowls and top with baked tortilla strips.
Nutrition Facts : Calories 603.6, Fat 9.3, SaturatedFat 1.5, Cholesterol 72.6, Sodium 732.6, Carbohydrate 84, Fiber 22.4, Sugar 7, Protein 46.2
CHICKEN AND WHITE BEAN CHILI
A light, spicy soup that is great in any season. I hope you enjoy this recipe; my family sure does! For spicier tastes, add more cayenne or your favorite hot sauce. Serve with crackers, cheddar cheese, or sour cream.
Provided by XPRESV
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- Heat vegetable oil in a large pot over medium-high heat. Saute chicken, green bell pepper, and onion in hot oil until the chicken is browned and the vegetables are tender, 5 to 7 minutes. Stir jalapeno peppers and garlic into the chicken mixture; continue to cook until the garlic is fragrant, about 1 minute.
- Pour chicken broth over the chicken mixture. Stir salsa, chili powder, cumin, salt, black pepper, paprika, and cayenne pepper into the broth; bring to a boil, reduce heat to medium-low, and cook at a simmer until the chicken is tender and no longer pink in the center, about 20 minutes.
- Stir beans and cilantro into the chili, cook until the beans are hot and soft, about 10 minutes.
Nutrition Facts : Calories 297.9 calories, Carbohydrate 28.1 g, Cholesterol 61 mg, Fat 6.6 g, Fiber 6.6 g, Protein 31.4 g, SaturatedFat 1.3 g, Sodium 1001.4 mg, Sugar 2.6 g
SUPER EASY WHITE CHICKEN CHILI
Make and share this Super Easy White Chicken Chili recipe from Food.com.
Provided by Cybill
Categories Chicken
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Drain and rinse the beans. Drain the chicken.
- Dump the first seven ingredients into a crockpot. Set to High and cook for two hours, stirring occasionally.
- Add masa and stir - turn off crock and let set for five minutes.
- Stir again and salt to taste.
- Stir in cheese.
- I like to serve in bowls topped with fresh diced onion, crushed tortilla chips, jalapeños, and some hot sauce.
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.
Nutrition Facts : Calories 228 calories, Fat 5g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 504mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges
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WHITE CHICKEN CHILI - THE LEAN GREEN BEAN
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5/5 (3)Total Time 30 minsEstimated Reading Time 3 mins
- To make in the crockpot, add all ingredients, stir, cover and cook on low for 8 hours. Shred the chicken and serve with toppings
- To make in the Instant Pot: Quarter chicken breasts, add all ingredients to instant pot and cook on high for 10 minutes. Check to see if chicken shreds easily. If not, cook a few more minutes. You may want to start with only 2 cups of chicken broth. You can always add more if it’s too thick for your liking.
- To make it on the stove, in a large pot or dutch oven, dice chicken and saute onion, garlic and chicken until chicken is cooked through. Add remaining ingredients, bring to a boil, reduce heat and let simmer at least 10 minutes. Spoon into bowls, top as desired and serve warm.
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