White Christmas Chicken Chili Recipes

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken and onions in batches; cook and stir 4-5 minutes or until chicken is no longer pink and onions are tender. Add garlic; cook 1 minute longer. Stir in beans, broth, green chiles, red peppers, seasonings and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until thickened., Remove from heat. Stir in sour cream and whipping cream. If desired, serve with toppings.

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:

• 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:

• Sauté onions in olive oil until softened, about 10 minutes. Add spices & sauté briefly.
• Add Rotel, beans, green chiles & chicken broth. Bring to a boil, then reduce heat to a simmer.
• Add shredded chicken and simmer uncovered for 30 minutes, stirring occasionally.
• Reduce heat to low and add sour cream & heavy cream. Be careful not to allow soup to boil again once they have been added.
• Serve with tortilla chips, diced avocado & a sprinkle of chopped fresh cilantro, if desired.