White Lily White Chicken Chili 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:

• Combine chicken stock, chicken, beans, corn, chiles, chili seasoning mix, chicken bouillon, onion powder, and pepper in a pot; bring to boil.
• Reduce heat and let simmer for at least 1 hour. Add sour cream in the last 15 minutes and stir to combine. Garnish with cilantro.

Steps:

• In large saucepan, cook onion in oil over medium-high heat for 5 to 7 minutes or until tender.
• Add chicken and cook until no longer pink.
• Add chicken broth, green chilies, and cumin; heat to a boil.
• In a 2-cup glass measure, dissolve gravy mix in water.
• Stir into boiling soup; stir until thickened.
• Cover and reduce heat.
• Simmer for 10 minutes to allow flavors to blend.
• Stir in beans and cilantro; heat through.
• Serve with White Lily Peppered Sour Cream Biscuits.

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:

• In a stock pot, add diced onion and olive oil. Saute until clear.
• Add seasoning packet and all other "dry" ingredients.
• Continue to saute dry ingredients for a few minutes, stirring often.
• Whisk in the water and lime juice (if using)and heat to boiling.
• Add Chicken, beans, rotel, diced chili's, cheese dip, 1/2 and 1/2 and the sour cream.
• Stir thoroughly and reduce heat to a simmer.
• Let simmer for ~30 minutes and enjoy
• It's even better the next day.

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.

Steps:

• Heat oil in large heavy pot to med/high.
• Add onions & saute until translucent, about 10 minutes.
• Add garlic, chiles, chicken, cumin, oregano, and hot pepper.
• Saute 2 minutes.
• Add beans and chicken broth.
• Bring to a boil, reduce heat and simmer 2 hours or more.
• Add 1 cup of grated cheese.
• Stir until thick and melted.
• Season with salt & pepper. Serve with remaining cheese and sour cream.