TEQUILA WHITE CHICKEN CHILI
I made this for our Halloween party and everyone commented on how great the chicken in it was. The secret is marinating it in tequilla and grilling it. My teenaged son and his friend enjoyed it (another surprised look from the friend when he said "it was good." It makes a lot of marinade, so I used the rest for fajitas!
Provided by Roxygirl in Colorado
Categories < 60 Mins
Time 1h
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Zest 1 of the limes and sprinkle the lime zest over the chicken breast.
- Squeeze all 3 limes, and pour the juice over the chicken breasts.
- Pour the tequila over the chicken and.
- Sprinkle red pepper flakes over the chicken and marinate for 3 hours.
- Grill the chicken breast for 5 minutes and pour remaining marinade over the chicken breast on the grill.
- Turn the chicken breast and grill the second side for 4 minutes.
- Remove the chicken breast from the grill and cut into small cubes.
- Heat olive oil in stock pot and add onion and saute for about 10 minutes until translucent.
- Add the garlic, green chilis, cumin, cayene pepper, and cloves and saute for 10 minutes.
- Add beans, chicken,and chicken stock, and bring to a boil.
- Reduce the heat and simmer for 30 minutes.
- Ladle into bowls and serve with cheese, chopped green onions, avocado, and sour cream.
AWARD-WINNING WHITE CHICKEN CHILI
This chili is a family favorite! It has won several chili competitions and is a definite crowd-pleaser!
Provided by Rjcunigan
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 8h13m
Yield 10
Number Of Ingredients 9
Steps:
- Layer chicken, great Northern beans, and corn into a slow cooker.
- Mix chicken broth, chicken soup, green chile peppers, and taco seasoning together in a bowl; pour over chicken mixture.
- Cover and cook on Low until chicken is no longer pink in the center, 8 to 10 hours. Stir in sour cream and pepper Jack cheese; cover and cook until cheese is melted, 3 to 5 minutes.
Nutrition Facts : Calories 179 calories, Carbohydrate 12.5 g, Cholesterol 44.8 mg, Fat 7.7 g, Fiber 0.9 g, Protein 14.6 g, SaturatedFat 3.5 g, Sodium 932.7 mg, Sugar 1.3 g
EASY WHITE CHICKEN CHILI
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
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
CREAMY WHITE CHILI
I got the best white chili recipe from my sister-in-law, who made a big batch and served a crowd one night. It was a hit. It's easy and quick, which is helpful since I'm a college student. In all my years of 4-H cooking, I've never had another dish get so many compliments. -Laura Brewer, Lafayette, Indiana
Provided by Taste of Home
Time 50m
Yield 7 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 334 calories, Fat 16g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 1045mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 7g fiber), Protein 22g protein.
WHITE CHILI SURPRISE
Flavorful and tasty, this is not your typical red chili.
Provided by Food Network
Categories main-dish
Number Of Ingredients 16
Steps:
- If using dry beans, pick over the beans and rinse them. Cover beans with water by at least 3 inches and soak the beans for 24 hours. Change the water 1 time about 12 hours after the soaking process starts.
- Remove fat and tendons from the chicken and place the chicken breast in a container that can be covered. Zest 1 of the limes and sprinkle the lime zest over the chicken breast. Using a lemon reamer, juice all 3 limes and pour the juice over the chicken breast. Pour the tequila over the chicken and add 1 teaspoon cumin and 1 teaspoon cayenne pepper. Sprinkle red pepper flakes over the chicken and marinate for 3 hours.
- Heat olive oil in stock pot and add onion and saute for about 10 minutes until translucent. Add the garlic, green chilis, cumin, cayene pepper, and cloves and saute for 10 minutes.
- Add beans and chicken stock and bring to a boil. Reduce the heat and simmer until the beans are tender, about 2 hours. (If using canned beans, complete step 5 below and then add the cooked chicken and reduce simmering time.)
- Heat grill after the chili has simmered for about 2 hours. Grill the chicken breast for 5 minutes and pour remaining marinade over the chicken breast on the grill. Turn the chicken breast and grill the second side for 4 minutes. Remove the chicken breast from the grill and cut into small cubes.
- Add the cubed chicken and 1 cup of cheese to the chili and stir until the cheese melts.
- Ladle into bowls and serve with remaining cheese, chopped green onions, and sour cream. Salt to taste.
BEST WHITE CHICKEN CHILI
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
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
TEQUILA CHICKEN CHILI
DH and I made this chili from Normal Kolpas' "The Chili Cookbook" and really enjoyed it. We served it over basmati rice. While the recipe calls for masa harina, I really didnt think the chili needed thickening (it was plenty thick) and in the last chili recipe I included it in, I thought it detracted from the flavor a little bit. Therefore, I omitted it in this one.
Provided by Dr. Jenny
Categories One Dish Meal
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 25
Steps:
- In a large saucepan, heat oil over medium heat. Add garlic, onions, chile powder, cumin seeds, chile flakes, and coriander and saute 2 to 3 minutes.
- Add chicken, increase heat to high, and saute until no longer pink, 7 to 10 minutes, stirring to break meat into rough chunks.
- Stir in remaining ingredients except masa, rice, and garnishes.
- Bring to a boil, reduce heat slightly and simmer, stirring occasionally, until mixture is fairly thick, but still slightly liquid, about 1 1/4 hours.
- Sprinkle in masa, stir and simmer until thick, about 15 minutes more.
- Serve over steamed rice and garnish with cilantro sprigs and lime wedges.
CREAMY WHITE CHILI
This is the best chili recipe I have ever had! It is so delicious and everyone raves about how good it tastes. Don't count on leftovers!
Provided by JELZA
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 55m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 334.4 calories, Carbohydrate 29.7 g, Cholesterol 63.4 mg, Fat 15.1 g, Fiber 6.4 g, Protein 21.3 g, SaturatedFat 7.9 g, Sodium 887.7 mg, Sugar 2.4 g
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CREAMY WHITE CHICKEN CHILI | GIMME SOME OVEN
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4.9/5 (15)Total Time 35 minsServings 6-8
- Heat oil in a large stockpot over medium-high heat. Add onion and jalapeño, and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent. Add the garlic and sauté for an additional 1-2 minutes until fragrant. Stir in the flour until it is evenly combined and sauté for 1 more minute, stirring occasionally.
- Gradually add in the chicken broth, stirring until combined. Then stir in the cooked chicken, green chiles, white beans, corn (if using), and cumin. Continue cooking until the soup reaches a simmer, then reduce heat to medium-low and continue simmering for about 5 minutes. Stir in the warm milk until combined. Then give the soup a taste, and season generously with salt and pepper to taste.
WHITE CHICKEN CHILI - ONCE UPON A CHEF
From onceuponachef.com
Category DinnerCalories 465 per servingTotal Time 55 mins
- In a food processor, blend 1/2 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 1/2 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.)
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From moretimeatthetable.com
Estimated Reading Time 7 mins
- Melt the butter in the oil in a large dutch oven for 2 minutes over medium heat. Place onions, garlic, celery, and jalapenos in the food processor fitted with a steel blade; pulse until chopped coarsely. (Alternately chop by hand.) Add vegetables to the pot and season with one teaspoon EACH kosher salt, fresh ground pepper, dried oregano, ground cumin, and ground coriander. Stir and cook for about 5 minutes or until softening. Pour in tequila; simmer for a few more minutes until reduced by half. Add in the chicken and parsley along with the reserved 2 teaspoons each dried oregano, ground cumin, and ground coriander. Cook, stirring regularly, until chicken is done through and no pink remains—another 10-12 minutes.
- Add the drained chiles and pour in the broth and water. Cover and raise heat to boiling; add potatoes and reduce to a simmer for 15 minutes. Meanwhile, carefully add a cup or so of the drained beans along with a cup of the broth from the stew to the bowl of the food processor and pulse until puréed. (Or mash in a bowl by hand.) Stir mixture back into the stew along with the remainder of the beans and the corn, if using. Simmer another 10 minutes or until thickened a bit. Taste and adjust seasonings. Add a dash or two of hot sauce, if desired –or pass it at the table. Serve hot with desired garnishes.
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#60-minutes-or-less #time-to-make #course #preparation #occasion #bisques-cream-soups #main-dish #soups-stews #dinner-party #chili #dietary
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