Best 6 Chili Blanco Recipes

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Chili blanco, also known as white chili, is a unique and flavorful dish that offers a lighter and more delicate alternative to traditional red chili. It derives its distinct character from the use of white beans and a creamy broth made with ingredients like chicken or vegetable stock, milk or cream, and a variety of spices. Unlike its red counterpart, chili blanco often features a base of roasted Anaheim or poblano peppers, which add a milder, smoky heat. While sharing some elements with red chili, such as beans, tomatoes, and spices, chili blanco stands out as a delectable variation that delights with its creamy texture and distinctive flavor profile.

Let's cook with our recipes!

CHILI BLANCO



Chili Blanco image

Warm up with a delicious white chili recipe from the Betty Crocker team chili cook off.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 5

Number Of Ingredients 13

1 tablespoon olive or vegetable oil
2 medium onions, coarsely chopped (1 cup)
4 cloves garlic, finely chopped
3 teaspoons ground cumin
1/2 to 1 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 lb boneless skinless chicken thighs or breasts, cut into 1/2-inch pieces
1 can (15 to 16 oz) great northern beans, drained, rinsed
1 can (15 oz) Progresso™ cannellini beans, drained, rinsed
2 cans (4.5 oz each) Old El Paso™ chopped green chiles
2 cups Progresso™ chicken broth (from 32-oz carton)
1 cup shredded Monterey Jack cheese (4 oz)
2 tablespoons chopped fresh cilantro

Steps:

  • In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions and garlic in oil 4 to 5 minutes, stirring frequently, until onions are softened.
  • Stir in cumin, salt, red pepper and chicken. Cook 6 to 7 minutes, stirring occasionally, until chicken is lightly browned.
  • Stir in beans, chiles and broth. Heat to boiling; reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until chicken is no longer pink in center. Add cheese; stir until melted. Stir in cilantro.

Nutrition Facts : Calories 600, Carbohydrate 37 g, Cholesterol 130 mg, Fat 1/2, Fiber 8 g, Protein 57 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 4 g, TransFat 0 g

CHILI BLANCO



Chili Blanco image

Make and share this Chili Blanco recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 onion, chopped
3 garlic cloves, minced
diced jalapeno pepper
1 (4 ounce) can chopped green chili peppers, drained
2 teaspoons ground cumin
1 teaspoon oregano
1 teaspoon ground cayenne pepper
2 (10 1/2 ounce) cans chicken broth
3 cups chopped cooked chicken
3 (15 ounce) cans white beans, drained (I use Great Northern)
1 cup shredded monterey jack cheese

Steps:

  • Heat oil in large saucepan over medium-high heat.
  • Add onion and cook until tender.
  • Mix in garlic, jalapeño, green chile peppers, cumin, oregano, and cayenne.
  • Continue to cook and stir until mixture is tender.
  • Mix in chicken broth, chicken and white beans.
  • Simmer 15-20 minutes, stirring occasionally.
  • Remove from heat, stir in cheese until melted.
  • Serve warm with tortilla chips and salad.
  • **We put tortilla chips in bottom of serving bowl, add the chili.
  • Good eating!

CHILI BLANCO BY IDAHOAN®



Chili Blanco by Idahoan® image

A great hearty option for a hungry appetite, our Chili Blanco recipe blends together a great potato soup recipe with green chilies, white beans, chicken and cheese. Experiment with garnishes to make this recipe your own.

Provided by Idahoan

Categories     Trusted Brands: Recipes and Tips     Idahoan®

Yield 6

Number Of Ingredients 7

2 (4 ounce) packages Idahoan® Scalloped Homestyle Casserole
2 (32 ounce) containers reduced sodium chicken broth
1 shredded rotisserie chicken*
2 (4 ounce) cans diced green chilies
1 (15 ounce) can white beans, rinsed
shredded Jack cheese
¼ teaspoon Cilantro, lime wedges, chopped scallions for garnish

Steps:

  • Heat chicken broth to a low boil.
  • Remove product from packages of Idahoan Scalloped Homestyle Casseroles and place in a gallon-sized storage bag. Use a rolling pin to crunch up the pieces.
  • Add potato pieces and scalloped cheese blend to chicken broth and cook until tender.
  • Reduce to a simmer and add chicken, diced green chilies and beans.
  • Simmer for 30 minutes.
  • Add cheese just before serving or place in the bottom of soup bowl and ladle chili over the top.
  • Add garnishes such as fresh chopped cilantro, lime wedge, or chopped scallions if desired.

Nutrition Facts : Calories 192.9 calories, Carbohydrate 25.4 g, Cholesterol 19.3 mg, Fat 2.2 g, Fiber 4.6 g, Protein 11.8 g, SaturatedFat 0.4 g, Sodium 2131.8 mg, Sugar 2.9 g

CHICKEN CHILI BLANCO



Chicken Chili Blanco image

Make and share this Chicken Chili Blanco recipe from Food.com.

Provided by Jens Kitchen

Categories     High Protein

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
1 lb chicken breast tenders or 1 lb chopped onion
2 chopped garlic cloves
30 ounces great dry northern white beans, drained
7 ounces mild diced green chilies
1/2-1 cup chicken broth
1 tablespoon diced and seeded jalapeno
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 1/2 cups shredded monterey jack cheese
1/2 cup creme fraiche or 1/2 cup Mexican crema

Steps:

  • Sauté chicken: heat vegetable oil in large pan over medium- high heat and add chicken tenders. Cook 5 to 6 minute turning as necessary. Remove chicken from pan and set aside, when cool shred into bite sized pieces.
  • Sauté onion and garlic: add the chopped onion and garlic to pan and cook stirring occasionally for 2 to 3 minute remove from pan and set aside.
  • Cook Chili: place the onions, garlic, beans, chilies, chicken broth, jalapenos, cumin and oregano in large pot. Bring to boil over medium heat, reduce heat to low. Cook stirring occasionally for 10 to 15 minute stir in chicken, jack cheese, and crème fraiche. Cook just until cheese is melted and chicken is warmed through. If the chili is too thick it can be thinned with more chicken broth.

CHILI BLANCO



Chili Blanco image

This delicious white chili is a family favorite (including my extremely picky eaters!). Serve topped with additional sour cream, green onions, cilantro, and tomatoes if desired.

Provided by tonmeilleurami

Categories     Soups, Stews and Chili Recipes     Chili Recipes     White Chili Recipes

Time 50m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil, divided
1 pound skinless, boneless chicken breasts, diced
1 ½ cups chopped onion
2 teaspoons chopped garlic
1 (7 ounce) can diced green chiles
2 teaspoons ground cumin
½ teaspoon dried oregano leaves
2 (15 ounce) cans white beans, rinsed and drained
½ cup chicken broth
1 ½ cups shredded Monterey Jack cheese
½ cup sour cream

Steps:

  • Heat 2 teaspoons olive oil in a 4-quart pot over medium-high heat. Saute chicken until no longer pink in the center, 5 to 6 minutes. Remove from the pot.
  • Heat remaining 1 teaspoon oil in the same pot over medium-high heat. Saute onion and garlic for 3 minutes. Add chiles, cumin, and oregano; cook for 3 minutes more. Add chicken, white beans, and chicken broth. Bring to a boil. Reduce heat and simmer for 10 minutes. Add Monterey Jack cheese and sour cream; cook and stir until cheese melts, 3 to 5 minutes.

Nutrition Facts : Calories 433.2 calories, Carbohydrate 37.3 g, Cholesterol 73.1 mg, Fat 17.1 g, Fiber 8.1 g, Protein 33.5 g, SaturatedFat 8.8 g, Sodium 683.7 mg, Sugar 3.4 g

30-MINUTE CHILI BLANCO



30-Minute Chili Blanco image

Dinner ready in 30 minutes! Enjoy this delicious chili blanco featuring with vegetables - a delicious meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 13

1 cup chopped onions (2 medium)
2 cloves garlic, finely chopped
2 cans (15.5 oz each) great northern beans, drained, rinsed
1 can (11 oz) vacuum-packed white shoepeg corn, undrained
1 can (4.5 oz) chopped green chiles, undrained
1 extra-large vegetarian vegetable bouillon cube
2 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups water
1/4 cup chopped cilantro
1/2 cup shredded Monterey Jack cheese (2 oz), if desired
1/2 cup broken tortilla chips, if desired

Steps:

  • Spray 3-quart saucepan with cooking spray; heat over medium-high heat. Add onions and garlic; cook and stir 1 minute.
  • Stir in beans, corn, green chiles, bouillon cube, cumin, salt, pepper and water. Heat to boiling. Reduce heat to low; cover and simmer about 15 minutes to blend flavors, stirring occasionally.
  • Remove from heat. Stir in cilantro. To serve, place 2 tablespoons cheese in each individual soup bowl. Spoon chili over cheese. Top with tortilla chips if desired.

Nutrition Facts : Calories 370, Carbohydrate 67 g, Cholesterol 0 mg, Fiber 15 g, Protein 21 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 970 mg, Sugar 6 g, TransFat 0 g

Tips:

- Soaking dried chiles before cooking them enhances their flavor and makes them easier to digest. - For a smokier flavor, toast the chiles in a hot skillet before reconstituting them. - To remove the heat from the chiles, seed and vein them before cooking. - Use a variety of chiles to create a complex flavor profile. - Don't be afraid to experiment with different ingredients and flavors. - For a creamier chili blanco, use heavy cream or sour cream. - Serve chili blanco with your favorite toppings, such as cheese, sour cream, avocado, and cilantro. - Chili blanco can be made ahead of time and reheated when ready to serve.

Conclusion:

Chili blanco is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover chicken, pork, or turkey. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that will warm you up on a cold day. So next time you're looking for a hearty and flavorful soup, give chili blanco a try. You won't be disappointed!

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