Quick and easy recipes for White Chili?!
Answers: Anyone have one. Please keep it simple I am not that great of a cook :)
WHITE CHILI
"This is one of my favorite recipes because the chili simmers all day in a slow cooker, " says Lana Rutledge of Shepherdsville, KY.
"When your hungry clan calls for dinner, you can ladle up steaming bowlsful in a hurry." Lana's recipe was published in Taste of Home's Down-Home Diabetic Cooking, ?1995 by Reiman Publications, L.P.
2 medium onions, chopped
4 garlic cloves, minced
2 quarts water
3 pounds chicken breasts, skin removed
1 pound dry navy beans
2 cans (4-ounces each) chopped green chilies
1 Tbsp ground cumin
2 tsp dried oregano
1/2 to 1 tsp cayenne pepper
1/2 tsp ground cloves
2 low-sodium chicken bouillon cubes
Dried chives and crushed red pepper flakes, optional
Place onions and garlic in the bottom of a slow cooker. Add the next nine ingredients; do not stir.
Cook on HIGH for 8 to 10 hours. Uncover and stir (meat should fall off the bones). Remove bones. Stir to break up the meat. Spoon into bowls; sprinkle with chives and red pepper flakes, if desired. Yield: 12 Servings.
Per (1-Cup) Serving: 294 Cal; 4 g Total Fat; 28 g Carb; 73 mg Cholesterol; 239 mg Sodium; 37 g Protein. Exchanges: 4 Lean Meat; 2 Starch; 1 Fat.
Bush Beans website.
All canned recipies and they are GOOOOOD!
INGREDIENTS
1 tablespoon olive oil
4 skinless, boneless chicken breast halves - cubed
1 onion, chopped
1 1/4 cups chicken broth
1 (4 ounce) can diced green chiles
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried cilantro
1/8 teaspoon cayenne pepper
1 (15 ounce) can cannellini beans, drained and rinsed
2 green onions, chopped
2 ounces shredded Monterey Jack cheese
DIRECTIONS
Heat oil in a large saucepan over medium-high heat. Cook chicken and onion in oil 4 to 5 minutes, or until onion is tender.
Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat, and simmer for 15 minutes.
Stir in the beans, and simmer for 5 more minutes, or until chicken is no longer pink and juices run clear. Garnish with green onion and shredded cheese.
I love the All Recipes site. I used this recipe and it was really good!
http://allrecipes.com/Recipe/White-Chili...
It's pretty easy, but there are a lot of steps.
This is a mixture that I keep in the cabinet because we make a lot of Mexican food. 1/4 c. each salt, pepper, cumin, chili powder, cayenne, salt, and pepper.
1. Season your chicken breast (generally I use 2) well with the seasoning mix. You almost want it to be like a rub. Sautee this in a frying pan about 8 minutes per side. Let them get nice and golden brown.
2. Remove the chicken and let it cool. Once it is cool, dice it up into small pieces.
3. In the same pan add 1 small diced onion, 1/2 finely diced green pepper, 2 - 3 cloves of garlic and 2 - 3 diced chipotle peppers. Season with about 2 tbsp of the seasoning mix.
4. Add about 1 c. of chicken stock or water, 2 cans of white beans well drained and rinsed and the chicken that you diced. Let this simmer for 15 minutes. Taste for seasoning. You might need to add more of it. At this point is should seem slightly underseasoned, it will continue to cook down and the flavors will condense. You will need another 10 - 15 minutes.
WHITE LIGHTNING CHICKEN CHILI:
4 boneless skinless chicken breasts, cubed
2 cans great northern beans, rinsed
1 whole white onion, diced
1 cup frozen white corn
1 yellow bell pepper, diced
1 ? cups fresh mushrooms, sliced
1 bulb fresh garlic, minced
6 habanera peppers
? cup white wine
1 can chicken broth
2 tsp. cumin powder
1 tsp. coriander powder
1 tbsp. ground white pepper
3 tbsp. olive oil
1 lime, squeezed for juice
? cup sour cream
? cup shredded pepper jack cheese
Heat olive oil in large sauté pan to medium-high heat, and add garlic, onions, and chicken. Sauté for 10-15 minutes or until chicken is no longer pink.
In a large Dutch oven add chicken broth, cumin, coriander, ground white pepper, lime juice, habanera peppers (if mild chili is preferred, use fewer hot peppers, as desired - the quantity given is very hot!), and bring to a boil. Reduce heat to medium, cover with lid, and let simmer for 10-15 minutes. Add the chicken, garlic, and onion mixture, plus the corn, beans, yellow bell pepper, mushrooms, and white wine.
Cover and let simmer for approximately 30-35 minutes.
When finished, remove from heat and stir in the sour cream. Garnish with the shredded pepper jack cheese, and serve with crusty garlic bread
Here is a recipe that you can try just off the top of my head. I have not done this before but give it a whirl and let me know if it works
1 can cream of chicken soup
1 can cream of clery soup
1 can northern beans drained
1 can chicken stock
1 onion diced
1 can diced green chiles 4 oz
diced cooked or raw chicken meat
add chicken and onions to the stock boil till the onions are translucent. Add the soups and beans. season with 2 Tb cumin, a can of chiles 1 tb garlic 1 ts white pepper, and 2 ts cilantro. simmer 20 minutes and serve.
simple and effective.
This takes about 30 minutes.
White Chili
1 tablespoon olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 (4 ounce) cans chopped mild green chilies
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano, crumbled
1/4 teaspoon cayenne pepper
3 (16 ounce) cans great northern beans, undrained
6 cups chicken stock or canned chicken broth
4 cups chopped cooked chicken, to taste
3 cups grated monterey jack cheese (about 12 oz.)
--Heat oil in large pot over medium high heat. Add onions and saute until translucent, about 10 minutes. Stir in garlic, then chilies, cumin, oregano, and cayenne and saute 2 minutes. Add undrained beans and stock and bring to a boil.
Reduce heat and add chicken and cheese to chili and stir until cheese melts. Season to taste with salt and pepper and ladle into bowls.
*To freeze, pour soup into a rigid container or a freezer bag. To reheat, thaw in fridge or put directly into pot and gently thaw over mild heat stirring occasionally until heated through.*
Enjoy!
This is as simple as it gets, hope you enjoy!
CHICKEN CHILI
9 broiler fryer chicken thighs, skinned, boned & cut into 1" cubes
1/4 c. corn other vegetable oil
2 lg. onions, chopped
3 sm. green peppers, seeded & chopped
2 cloves garlic, finely chopped
1 tbsp. chili powder
1 1/2 tsp. ground cumin
1 1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. ground black pepper
1 (28 oz.) can peeled tomatoes, with liquid
1/4 c. shredded extra sharp cheddar cheese
Hot cooked red or kidney beans
Hot rice
In a large skillet, in hot oil over medium high heat, saute chicken until browned on all sides. Add onion, peppers, garlic, chili powder, cumin, oregano, salt and black pepper. Stir to blend ingredients. Add tomatoes. Cover and simmer on low heat about 45 minutes, or until chicken is tender. Uncover and simmer until most of liquid is evaporated and mixture is thick. Spoon into serving dish and top with grated cheese. Serve in bowls over hot, cooked red beans and rice.