SLOW COOKER WHITE CHICKEN CHILI
This tangy, mildly spicy white-bean chili is as warming and comforting as a traditional chili, but in a lighter, brighter form. Plenty of green chiles - fresh and canned - provide kick while creamy white beans mellow it all out. To decrease the heat level, remove and discard the seeds from the jalapeño before you mince it. A large handful of chopped cilantro added at the end brings freshness, but if you don't care for cilantro, pass it at the table along with the other toppings or omit it entirely. Continuing the spirit of customizing your chili, you can make this in the slow cooker or on the stovetop. Use 3 cups chicken stock in the slow cooker and 4 cups on the stovetop, where liquid is more likely to evaporate.
Provided by Sarah DiGregorio
Categories dinner, weekday, soups and stews, main course
Time 6h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- In a large Dutch oven, melt the butter over medium heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Add the chopped green chiles, cumin, onion powder, oregano and cayenne and stir until fragrant, 1 to 2 minutes.
- Transfer the mixture into a 5- to 8-quart slow cooker. Generously season the chicken thighs with salt and add them to the pot. Stir in 3 cups chicken stock and the beans. Cover and cook on low until the chicken is tender, 4 to 6 hours.
- Shred the chicken using two forks. (You can do this directly in the pot, or remove the chicken to a bowl, shred it, then return it to the pot.) Stir in the frozen corn, cover and cook until warmed through, about 10 minutes. Stir in the cilantro, if using, and lime juice. Season to taste with salt. Serve in bowls and pass the toppings at the table.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 11 grams, Fiber 7 grams, Protein 34 grams, SaturatedFat 4 grams, Sodium 935 milligrams, Sugar 4 grams, TransFat 0 grams
AMERICA'S TEST KITCHEN WHITE CHICKEN CHILI
If you love spicy food--this is for you. If not, you may want to decrease the heat to your liking. Flavorful and warming. Recipe courtesy of America's Test Kitchen.
Provided by AmyZoe
Categories Chicken Breast
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Season chicken liberally with salt and pepper.
- Heat oil in a large Dutch oven over medium-high heat until just smoking.
- Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using thongs, turn chicken and brown lightly on other side, about 2 minutes.
- While chicken is browning, remove and discard ribs and seeds for 2 jalapenos and mince flesh.
- In food processor, process half of poblano chilies, Anaheim chilies, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through.
- Transfer mixture to medium bowl. Repeat with remaining poblano chilies, Anaheim chilies, and onions and combine with first batch (do not wash food processor blade or workbowl).
- Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium.
- Add minced poblanos, chili-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt.
- Cover and cook, stirring occasionally until vegetables soften, about 10 minutes.
- Remove pot from heat.
- Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl.
- Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds.
- Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat.
- Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if substituting thighs) on instant-read thermometer, 15 to 20 minutes.
- Using tongs, transfer chicken to large plate.
- Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
- Mince remaining jalapeno, reserving and mincing ribs and seeds and set aside.
- When cool enough to handle, shred chicken into bite-sized pieces, discarding bones.
- Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeno (with seeds if desired) into chili and return to simmer.
- Adjust seasonings with salt and pepper to serve.
Nutrition Facts : Calories 594.2, Fat 25.3, SaturatedFat 6.8, Cholesterol 145.3, Sodium 593.8, Carbohydrate 32.5, Fiber 9.4, Sugar 7.2, Protein 58.9
COOK'S COUNTRY SLOW-COOKER WHITE CHICKEN CHILI
Wow. This is a delicious chili, and I must confess you could leave out the chicken and still love it. Or substitute four bone-in split chicken breasts in place of the chicken thighs. Hominy is the secret ingredient in this recipe. The folks at Cook's Country recommend serving with diced avocado and lime wedges. Recipe courtesy of Cook's Country November/December 2009.
Provided by AmyZoe
Categories Chicken
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Puree 1 can of beans, hominy, broth, and 3/4 tsp salt in blender until completely smooth.
- Pour into slow cooker.
- Brown chicken and pat dry with paper towels and season with salt and pepper.
- Heat oil in a large skillet over medium-high heat until just smoking.
- Cook thighs, skin-side down, until skin is well-browned and fat has rendered, about 5 minutes.
- Remove and discard skin, then add thighs to slow cooker.
- Pour off all about 2 tablespoons fat from skillet.
- Cook onions, chiles, and 1/2 tsp salt until golden brown, stirring occasionally, about 8 minutes.
- Add garlic, cumin, and coriander and cook until fragrant, about 30 seconds.
- Transfer half of onion mixture to slow cooker and reserve remaining mixture in refrigerator.
- Add remaining beans to slow cooker.
- Cover and cook on low until chicken is tender, about 4 hours.
- Transfer chicken to bowl.
- When cool enough to handle, discard bones and shred chicken into bite-sized pieces.
- Stir in cilantro, pickled jalapenos, shredded chicken, and reserved onion mixture into slow cooker and let warm. Serve.
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
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
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
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- Make your own chili powder. Store-bought chili powder is convenient, but making your own is an easy way to enhance chili—it’ll improve both the texture and flavor of the dish.
- Spice up the spices. When it comes to herbs and spices, it’s not just how much you add that matters; how you add them also affects the flavor of the dish.
- Prep vegetables properly. If you’re a Cook’s Illustrated regular, you’ve probably heard this one before. Cutting aromatics and other vegetables into even-sized pieces is one of the most basic ways to become a better cook.
- Give your beans a brine. We typically call for canned beans in our chili recipes, but if you’ve opted for dried beans, you should brine them first. This will tenderize the beans’ skin and allow them to soak up liquid without rupturing.
- Treat your meat right. Baking soda isn’t just useful for softening dried beans; it can also help make the meat in your chili juicier. In our Best Ground Beef Chili recipe, we call for tossing the beef with a mixture of water, salt, and baking soda and letting it sit for 20 minutes.
- Choose the right kind of chicken. When developing our recipe for White Chicken Chili, we found that ground chicken turned rubbery, not to mention it looked crumbly and somewhat unattractive in the dish.
- Go low and slow with ground beef. Ground beef might not seem like it needs much time to cook—many chili recipes call for 45 minutes or less—but you’ll get better results if you simmer it longer.
- See fat as flavor. When making chili from scratch, you might notice a bright orange slick of grease at the top of the pan, especially toward the end of cooking.
- Add a boost of umami to vegetarian chili. Meat-free chili is a good option whether you’re cooking for a vegetarian or are simply looking for a healthier option.
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