White Chicken Chilli Recipes

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.

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 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:

• Heat the oil in a medium pot over medium heat. Add the garlic, jalapeno, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until softened, about 6 minutes. Add the ancho powder, coriander and cumin and cook, stirring, for 30 seconds. Add the chicken stock, increase the heat to medium-high and bring to a brisk simmer. Add the chicken breasts and simmer until the chicken is just cooked through, 15 to 20 minutes. Transfer the chicken to a plate to cool slightly.
• Meanwhile, add the beans and their liquid to the pot with the broth and simmer for 5 minutes. Transfer about half of the mixture to a blender and blend until smooth (be careful when blending hot liquids). Return the blended liquid to the pot and add the green chiles. Simmer for 5 to 10 minutes to blend the flavors.
• Meanwhile, shred the chicken. Add the chicken back to the chili and season with salt and pepper.
• Serve the chili with an assortment of toppings.

Steps:

• Mix the coriander, cumin, oregano, paprika, red pepper flakes, salt and pepper together in a small bowl.
• Add olive oil to a pressure cooker set to saute and add the chicken. Sprinkle the spice mix over the chicken and toss. Cook until the chicken has started to sear on the outside, then add the broth.
• Place the lid on the pressure cooker, set the valve to sealing, and cook on manual for 6 minutes. Release the steam using the quick-release cycle. Remove the chicken to a board and shred with two forks.
• Put the heavy cream and masa harina in a small bowl and mix until smooth with a whisk or fork.
• Switch the pressure cooker to saute and return the chicken to the pressure cooker along with the masa and heavy cream mixture, cannellini beans, green chiles and corn. Let cook, stirring occasionally, until the chili has thickened and the corn is warmed through, about 10 minutes.
• Ladle the chili into 6 bowls. Top with cheese and avocado. Serve with lime wedges.

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.

Steps:

• Heat oil in a large pot over medium-high heat. Saute onion and garlic in the hot oil until tender, about 5 minutes. Add cumin and continue cooking for 1 minute.
• Stir in chicken broth, scraping the bottom of pot with a wooden spoon. Add chicken, beans, chiles, oregano, salt, and cayenne to the pot and bring to a simmer. Continue simmering, stirring occasionally, about 15 minutes.

Steps:

• Preheat a deep skillet over medium heat. Add olive oil, then onion, poblano pepper, and garlic. Saute until onion is translucent, about 5 minutes. Add chicken broth, shredded chicken, navy beans, corn, cumin, chili powder, pepper, and salt; bring to a boil.
• Reduce heat and simmer for 10 minutes.

Steps:

• In a medium soup pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring, until the onion has softened, 2 to 3 minutes.
• Add the chicken and cook, stirring occasionally, until it is lightly browned on the outside and no longer pink on the inside (add more olive oil if the pot starts to dry out), 4 to 5 minutes.
• Toss the minced garlic and spices into the pot and turn a few times to coat the chicken evenly. Add the corn, beans, and chicken broth and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.
• Break up some of the beans with the back of a wooden spoon to help thicken the chili. Stir in the cream, garnish with the desired toppings, and serve!