White Chicken Chili

 Skip your standard recipe, white chili is totally worth your while. Made with chicken, white beans and broth, this version is amenable to whatever heat level (or lack thereof) that you desire, and it’s plenty hearty, though its consistency is less chunky than red chile. What really defines this recipe is its brighter, fresher flavor, which is due to the use of broth, a garnish of cilantro and inclusion of green chiles. Contrary to what you might imagine, green chiles are not hot. They’re just delicious. So if you’ve got a package of chicken on hand, why not give this a try?



Ingredients

  • 1
    tablespoon vegetable oil
  • 1
    large onion, chopped (1 cup)
  • 2
    cloves garlic, finely chopped
  • 1
    lb boneless skinless chicken breasts, cut into bite-size pieces
  • 3
    cans (14 oz each) chicken broth
  • 2
    cans (15 oz each) cannellini beans, drained
  • 2
    cans (4.5 oz each) Old El Paso™ chopped green chiles, drained
  • 1
    teaspoon dried oregano leaves
  • 1/2
    teaspoon ground cumin
  • Dash ground red pepper (cayenne), if desired
  • 1 1/2
    cups shredded Monterey Jack cheese (6 oz)
  • Chopped fresh cilantro, if desired

Steps

1 In 4-quart saucepan or Dutch oven, heat oil over medium-high heat until hot. Add onion, garlic and chicken; cook and stir until chicken is no longer pink.

2 Stir in remaining ingredients except cheese and cilantro. Heat to boiling. Reduce heat to low; simmer 10 to 15 minutes to blend flavors, stirring occasionally.

3 To serve, spoon chili into soup bowls. Top each serving with cheese and cilantro.

Comments

Post a Comment

Popular posts from this blog

White Bean-Chicken Chili

Image
  Down-home chili can be ready in 25 minutes thanks to rotisserie chicken and canned goods. Ingredients 2 tablespoons butter or margarine 1 large onion, coarsely chopped (1 cup) 2 cloves garlic, finely chopped 3 cups cubed deli rotisserie chicken (from 2- to 2 1/2-lb chicken) 1/2 teaspoon ground cumin 2 cans (10 oz each) diced tomatoes with green chiles, undrained 1 can (15.5 oz) great northern beans, drained, rinsed Sour cream, if desired Chopped fresh cilantro, if desired Steps 1  In 4 1/2- to 5-quart Dutch oven, melt butter over medium-high heat. Cook onion and garlic in butter, stirring occasionally, until onion is tender. 2  Stir in remaining ingredients except sour cream and cilantro. Heat to boiling; reduce heat to low. Simmer uncovered 2 to 3 minutes, stirring occasionally, until hot. 3  Top each serving with sour cream; sprinkle with cilantro.
Read more

Slow-Cooker White Chicken Chili

Image
  This is the kind of dinner everyone wants to come home to! Chicken, corn and white beans floating in a rich and brothy base and flavored with green taco sauce. It’s a guaranteed hit and the best part about it is that your slow cooker can do the work. Take 15 minutes to toss the ingredients in the pot, and you can forget about dinner for the next six hours. So next time you know you’ve got a busy day, make chili the slow-cooker way!   Ingredients 2 lb boneless skinless chicken breasts, cut in half lengthwise then sliced crosswise 1 large onion, chopped (about 1 cup) 1 large red bell pepper, chopped (about 1 1/2 cups) 4 medium cloves garlic, finely chopped 1 can (15.25 oz) whole kernel corn, drained 1 can (15 to 16 oz) great northern beans, drained, rinsed 2 jars (8 oz each) green taco sauce 1/2 cup Progresso™ chicken broth (from 32-oz carton) 1/2 teaspoon salt Fresh cilantro, if desired Steps 1  Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix all ingre...
Read more

Slow-Cooker Spicy White Chicken Chili

Image
  Enjoy a chili without tomatoes that's a cousin to classic chili. Chicken and white beans make it "white chili," while cumin, pepper sauce and cilantro give it the zip. Ingredients 6 skinless chicken thighs (1 1/2 lb) 1 large onion, chopped (1 cup) 2 cloves garlic, finely chopped 1 3/4 cups Progresso™ chicken broth (from 32-oz carton) 1 teaspoon ground cumin 1 teaspoon dried oregano leaves 1/2 teaspoon salt 1/4 teaspoon red pepper sauce 2 cans (15 to 16 oz each) great northern beans, drained, rinsed 1 can (11 oz) white shoepeg corn, drained 3 tablespoons lime juice 2 tablespoons chopped fresh cilantro Steps 1  Remove excess fat from chicken. In 3 1/2- to 4-quart slow cooker, mix onion, garlic, broth, cumin, oregano, salt and pepper sauce. Add chicken. 2  Cover; cook on Low heat setting 4 to 5 hours. 3  Remove chicken from slow cooker. Use 2 forks to remove bones and shred chicken into pieces. Discard bones; return chicken to slow cooker. Stir in beans, corn, lime ju...
Read more