Good white chicken chili recipe?

Good white chicken chili recipe. Kind of like one that you can get in restaurants. Asked by booknerdgirl 57 months ago Similar questions: white chicken chili recipe Food & Drink > Cooking.

Similar questions: white chicken chili recipe.

Chilli recipe. Spicy! 4 medium sized jalapeno peppers1 habanero pepper1 green bell pepper3 stalks celery1 onion1 large can of hunts stewed tomatoes (32oz I think?

Whatever the big one is)1 can pinto beans (16oz)1.5 lbs chicken.1 tablespoon chilli powder1 teaspoon cayanne peppersalt and pepper to tasteCut up jalapenos, bell pepper, celery, onion, and chicken into reasonable size chunks. Cut the habanero into smaller pieces so it's easier to spread around. Brown the chicken.

Add veggies+peppers in, brown them too. Open up the tomatoes and cut them up into smaller chunks. Put everything into large pot, stir, bring to boil.

Cover and let it simmer for about 30 minutes. Remove from heat, let it cool for 5 minutes. Serve in a bowl with rice and cheddar cheese Sources: personal concoction .

Here's one that is creamy and one for the slow cooker White Chicken Chili Stovetop 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. Slow Cooker White Chicken Chili INGREDIENTS: 6 chicken thighs, skin and excess fat removed 1 cup chopped onion 2 cloves garlic, finely chopped 1 1/2 cups chicken broth 1 teaspoon ground cumin 1 teaspoon dried leaf oregano 1/2 teaspoon salt 1/4 teaspoon Tabasco sauce 2 cans (about 15 ounces each) great northern beans, drained, rinsed 1 can (12 to 15 oz.

) corn, drained 2 Tbsp. Chopped fresh cilantro, optional PREPARATION: Mix onion, garlic, chicken broth, cumin, oregano, salt and Tabasco in 3 1/2 to 6-quart crockpot. Add chicken thighs.

Cover and cook on LOW for 4 1/2 to 5 1/2 hours, or until chicken is tender. Remove chicken; remove meat from bones and chop or shred chicken. Discard bones and return chicken to crockpot.

Stir in beans, corn, and cilantro, if using. Cover and cook on low 30 minutes or until thoroughly heated. Serves 8.

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White Chicken Chili - TO DIE FOR! Ingredients: 2 lbs dried Great Northern Beans 1 1/2 c diced onion 2 tsp cumin 1 1/2 tsp salt 2 chicken or vegie bouillon cubes 1/2 tsp cayenne Pepper (optional) 2 cloves garlic minced 4 qts chicken broth 8 chicken breasts 1 can Rotel tomatoes 1 can diced tomatoes 1 can green chilies, chopped 1 to 2 c half and half 1/4 to 1/2 c corn starch grated sharp cheese chopped green onions sour cream Directions: Wash/sort beans. Soak overnight or boil 2 minutes and soak 1 hour.In soup pot boil chicken, onion, garlic, seasonings, and bouillon in 4 1/2 qts water to make chicken broth.

Remove chicken when tender, cool and chop. Set aside. Taste broth to make sure it has enough salt.

Adjust as needed. Place Rotel, tomatoes,, chilies and beans in chicken broth and simmer until beans are tender. Add chicken back to bean soup mixture.

Thicken soup with corn starch dissolved in half and half. Add several tbsps of hot broth to cornstarch mixture before pour all of half and half mixture into soup. Stir and simmer but do not boil again from this point on.

The milk will curdle if you do. Top with grated cheese, sour cream, green onions and Texas Pete! Number Of Servings: 10 to 12 Preparation Time: 1 hour Personal Notes: The secret to this is making sure your broth is good.

You may use canned chicken broth inplace of water to enhance the flavor. Sources: http://www.familycookbookproject.com/view_recipesite.asp?rid=446494&uid=5298&sid=11881 .

Great white chicken chili recipe This is absolutely fabulous. It's from a recipe I found on Allrecipes. I'll note my changes below.It's always a big hit with whomever I make it for!

Michelle's Blonde Chicken Chili INGREDIENTS 1 tablespoon vegetable oil 3 pounds skinless, boneless chicken breast meat - cubed 1 cup chopped onion 2 cups chicken broth 2 (4 ounce) cans chopped green chile peppers 5 (14.5 ounce) cans great Northern beans, undrained 1 tablespoon garlic powder 1 tablespoon ground cumin 1 tablespoon dried oregano 2 teaspoons chopped fresh cilantro 1 teaspoon crushed red pepper DIRECTIONS In a large skillet over medium-high heat, place the vegetable oil and chicken. Cook the chicken, stirring occasionally, until all pieces are evenly brown. Stir in the onions.

Cook until translucent. Drain mixture and set aside.In a large saucepan over medium heat, bring the chicken broth and green chile peppers to a boil. Stir in 3 cans great northern beans, garlic powder, cumin, oregano, cilantro and crushed red pepper.

Stir in the chicken and onion mixture, and reduce heat. Simmer 30 minutes or longer, adding additional beans from the remaining cans for a thicker consistency as desired. ****My notes: Instead of cooking the chicken in the pan, I boil it and then shred it.

Shredded chicken (in my opinion) is so much yummier than cubed. Also, instead of Great Northern Beans, I use a combination of dark and light red kidney beans and black beans (all drained and rinsed). I usually half the recipe, and add spices to taste rather than precisely.

You can also make this in the slow cooker if you so desire. Enjoy! Sources: http://allrecipes.com/Recipe/Michelles-Blonde-Chicken-Chili/Detail.aspx .

Cha Cha's White Chicken Chili Original recipe yield: 4 servings PREP TIME 10 Min COOK TIME 20 Min READY IN 30 Min INGREDIENTS 1 tablespoon vegetable oil 1 onion, chopped 3 cloves garlic, crushed 1 (4 ounce) can diced jalapeno peppers 1 (4 ounce) can chopped green chile peppers 2 teaspoons ground cumin 1 teaspoon dried oregano 1 teaspoon ground cayenne pepper 2 (14.5 ounce) cans chicken broth 3 cups chopped cooked chicken breast 3 (15 ounce) cans white beans 1 cup shredded Monterey Jack cheese DIRECTIONS Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne.

Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.

Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

NUTRITION INFORMATION Servings Per Recipe: 4 Amount Per Serving Calories: 706 Total Fat: 18.2g Cholesterol: 97mg Sodium: 1902mg Total Carbs: 77g Dietary Fiber: 17.1g Protein: 60g Sources: http://allrecipes.com/Default.aspx LostInNW's Recommendations Chili-Lover's Cook Book: Chili Recipes and Recipes With Chiles (Cookbooks and Restaurant Guides) Amazon List Price: $6.95 Used from: $0.79 Average Customer Rating: 3.5 out of 5 (based on 2 reviews) The Ultimate Chili Book: A Connoisseur's Guide to Gourmet Recipes and the Perfect Four-Alarm Bowl Amazon List Price: $18.95 Used from: $8.89 .

Original recipe yield: 4 servings PREP TIME 10 Min COOK TIME 20 Min READY IN 30 Min INGREDIENTS 1 tablespoon vegetable oil 1 onion, chopped 3 cloves garlic, crushed 1 (4 ounce) can diced jalapeno peppers 1 (4 ounce) can chopped green chile peppers 2 teaspoons ground cumin 1 teaspoon dried oregano 1 teaspoon ground cayenne pepper 2 (14.5 ounce) cans chicken broth 3 cups chopped cooked chicken breast 3 (15 ounce) cans white beans 1 cup shredded Monterey Jack cheese DIRECTIONS Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne.

Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.

Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

NUTRITION INFORMATION Servings Per Recipe: 4 Amount Per Serving Calories: 706 Total Fat: 18.2g Cholesterol: 97mg Sodium: 1902mg Total Carbs: 77g Dietary Fiber: 17.1g Protein: 60g.

1 tablespoon vegetable oil 1 onion, chopped 3 cloves garlic, crushed 1 (4 ounce) can diced jalapeno peppers 1 (4 ounce) can chopped green chile peppers 2 teaspoons ground cumin 1 teaspoon dried oregano 1 teaspoon ground cayenne pepper 2 (14.5 ounce) cans chicken broth 3 cups chopped cooked chicken breast 3 (15 ounce) cans white beans 1 cup shredded Monterey Jack cheese.

" "I need a good chili recipe! " "Does anyone have a "copycat" recipe for the plain (non-chicken) chili served at Jason's Deli?" "A chicken salad recipe..." "Does anyone have a good recipe for a chicken stew?

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