Recipe for white chicken chili please?!
Recipe for white chicken chili please?
I need a good yet easy recipe for white chicken chili. My hubby wants me to make it but I don't have a recipe. Please send me one you've tried so I know it is easy and works! Thanks a bunch!
Answers: 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 ? 1 lb chicken, cut up into small chunks (I like to use boneless breasts for their "ease" and lower fat content)
? 1 cup chopped onion
? 1 can (or the equivalent) chicken broth
? 2 cloves of garlic, chopped finely
? 2 tsp Cumin seed (ground will not withstand long cooking as well)
? 1/2 tsp dried oregano leaves
? 3 -15oz cans white beans (great northern or cannellini), drained and rinsed
? 1 or 2 chopped red, green or yellow bell peppers, or combination
? jalapeno chili peppers, fresh, jarred or canned, optional or 'to taste' (depending on how much heat you like!)
PREPARATION:
In a 4 or 6 quart crockery cooker combine the chicken, onions, chicken broth, garlic, cumin and oregano.
Let cook awhile on low (approx. 3-5 hours, depending on your schedule)
Add drained beans.
Now here is the important part if you don't want mushy chili.. Add the bell peppers and jalapeno peppers (if using) no earlier than the last hour or hour and a half before serving.
Top each serving with shredded Monterey jack cheese and or broken tortilla chips if desired.
Chicken Chili shared by boathoff
This is sooo good!! WHITE CHICKEN CHILI
3 1/2 c. water
1 tsp. cumin seeds
1 1/2 lb. boneless, skinned chicken breasts
1 tbsp. vegetable oil
1 lg. onion, chopped (1 c.)
3 cloves garlic, finely chopped
1 1/2 c. frozen white corn kernels, thawed
1 can (15 1/2 oz.) Great Northern beans, undrained
3 cans (4 oz. each) chopped green chilies, undrained
3 tbsp. lime juice
2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground white pepper
1/3 c. reduced-fat sour cream
2 tbsp. cilantro, fresh, chopped
Combine the water and cumin seeds in a large saucepan. Bring to boiling. Add chicken. Lower the heat; cover the saucepan and simmer 20 minutes or until chicken is fork-tender. Drain. Cut chicken into 3/4 inch cubes.
In the same saucepan, heat oil over medium heat. Add the onion; saute 5 minutes. Add garlic; saute 1 minute. Stir in the corn, beans, chilies, lime juice, cumin, coriander and white pepper. Bring to boiling. Add the chicken. Lower heat. Cook just until heated through. Remove the saucepan from the heat. Stir in sour cream and cilantro. Try this:
Dean’s Chicken Chili
1 # dry navy or pea beans – soaked overnight, rinsed and drained several times
1 medium onion, diced fine
1 # boneless chicken breasts, boiled 20 minutes until cooked
2 14 ? ounce cans petite diced tomatoes, drained
2 cups chicken gravy (packets or canned)
? tsp cayenne
1 T parsley (dried)
Salt and Pepper to taste
In 5 quart Dutch oven, just cover beans with water, add the onion, bring to a boil, then cover and simmer for 90 minutes. Monitor and add water in small increments as necessary.
Meanwhile, shred the chicken between 2 forks.
After 90 minutes of simmering, test the beans and onion for tenderness, simmer a little longer if necessary. When the beans are tender, add the chicken, tomatoes, gravy and spices. Add 1 tsp sea salt, and a few grinds of pepper. Return to boil, stirring constantly. Cover, lower heat and simmer 20 minutes. Taste, and re-season if necessary. Easiest! Canned northern beans, chopped jalepenos, chicken broth, chicken, pepper, dab of lemon juice. Use all ingredients as per how thick or soupy you want it. If you want it thick , mash some beans, if you want it hot use more jalepenos. You can use canned chicken, add last. I make this all the time in the winter. I use the recipe on the back of the McCormick's White Chicken Chili Seasoning packet. I do use a large family size can of chicken when I do not have time to cook the chicken.