Prepare to tantalize your taste buds with an exquisite culinary experience as we embark on a journey to uncover the ultimate recipe for gourmet white chicken chili. This delectable dish combines the rich flavors of succulent chicken, creamy broth, and an array of zesty spices, resulting in a symphony of flavors that will leave you craving for more. Whether you prefer a mild and comforting chili or a bold and spicy variation, this article will guide you through the art of crafting the perfect gourmet white chicken chili that will impress even the most discerning palate.
Check out the recipes below so you can choose the best recipe for yourself!
WHITE CHICKEN CHILI
This White Chicken Chili is hearty, warming, creamy and perfectly comforting. It's a great alternative to traditional beef chili and makes a simple, yet completely delicious dinner! Makes about 8 cups.
Provided by Jaclyn
Categories Main Course
Time 50m
Number Of Ingredients 18
Steps:
- Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.
- Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.
- Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth**.
- Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.
- Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.
Nutrition Facts : Calories 383 kcal, Carbohydrate 35 g, Protein 33 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 77 mg, Sodium 525 mg, Fiber 8 g, Sugar 5 g, ServingSize 1 serving
WHITE CHICKEN CHILI
Made with a rotisserie chicken, this hearty white chicken chili is a one-pot meal that you can have on the table in under an hour.
Categories Dinner
Time 55m
Yield 4-6
Number Of Ingredients 19
Steps:
- In a food processor, blend ½ of the beans (1 can) with 1 cup of the chicken broth. Set aside both the puréed beans and the remaining whole beans.
- Add the oil to a large pot or Dutch oven and heat it over medium-high heat. Add the onion, jalapeño pepper and poblano peppers and cook, stirring frequently, until soft, 4 to 5 minutes. Add the garlic and cook for one minute more. Add the cumin, coriander and ancho chili powder and continue to cook, stirring frequently, for one minute more to toast the spices. Add the chicken broth, puréed beans and ½ teaspoon of salt; bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes.
- Stir in the shredded rotisserie chicken, reserved whole beans, corn, and lime juice; bring back to a simmer and cook until everything is heated through, about 5 minutes. Taste and adjust seasoning with more salt and lime juice, if necessary. Stir in the cilantro. (Note that the broth will be somewhat soupy -- that's how it is supposed to be. It thickens the longer it sits; see note below.) Ladle the chili into bowls and serve with sour cream, crushed tortilla chips, and lime wedges.
- Note: The seeds and ribs in the peppers hold all of the heat. I don't use them to keep the chili mild and family-friendly, but if you like a spicy chili, save them and stir some in at the end. (If you do touch the seeds, be sure to wash your hands well and avoid touching your eyes.)
- Note: The chili thickens as it sits. If you make it ahead of time, you will probably need to add more broth or water to thin it out.
- Note: Nutrition info does not include optional toppings.
- Freezer-Friendly Instructions: The chili can be frozen for up to 3 months. Reheat it on the stovetop over medium-low heat until hot. (The chili will thicken up some when frozen, so you'll likely need to add some broth when reheating.)
Nutrition Facts : ServingSize about 2 cups, Calories 465, Fat 20 g, Carbohydrate 40 g, Protein 32 g, SaturatedFat 5 g, Sugar 3 g, Fiber 8 g, Sodium 913 mg, Cholesterol 70 mg
WHITE CHICKEN CHILI
Whether you call this dish a chili or hearty chicken and bean stew, it's definitely a winner. The first time I made it for my kids, they asked me so many times what it was called, but by the end of the meal they cared much more about getting second helpings than remembering the name! If you have time be sure to double the recipe and store in the fridge or freezer, because, like most soups and stews, the leftovers are amazing.
Provided by Lisa Leake
Categories HarperCollins Chicken Chili Soup/Stew Cumin Jalapeño Bean Garlic Winter Dinner Quick & Easy Wheat/Gluten-Free Kid-Friendly Small Plates
Yield Serves 4
Number Of Ingredients 15
Steps:
- In a medium soup pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring, until the onion has softened, 2 to 3 minutes.
- Add the chicken and cook, stirring occasionally, until it is lightly browned on the outside and no longer pink on the inside (add more olive oil if the pot starts to dry out), 4 to 5 minutes.
- Toss the minced garlic and spices into the pot and turn a few times to coat the chicken evenly. Add the corn, beans, and chicken broth and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.
- Break up some of the beans with the back of a wooden spoon to help thicken the chili. Stir in the cream, garnish with the desired toppings, and serve!
WHITE CHICKEN CHILI RECIPE BY TASTY
This white chicken chili is perfect for a bowl of weeknight comfort. Half of the beans are mashed for extra creaminess (without cream!), but otherwise the stew is full of texture from cubed chicken, green chiles, corn, and Great Northern beans. Don't forget the toppings!
Provided by Betsy Carter
Categories Lunch
Time 55m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Add 1 can of Great Northern beans to a medium bowl. Mash with a potato masher or fork until chunky.
- Add the olive oil to a large pot or Dutch oven over medium-high heat. Once the oil begins to shimmer, add the chicken and season with 1 teaspoon of salt. Cook, stirring occasionally, until the chicken is cooked through and browned on all sides, about 10 minutes.
- Add the onion and cook, stirring often, until softened and golden brown, 3-4 minutes. Add the garlic, green chiles, cumin, oregano, cayenne, chili powder, and black pepper and stir until the chicken is coated and the spices are aromatic, about 1 minute.
- Add the mashed beans and chicken stock and stir to combine. Bring the soup to a low boil, then reduce the heat to low, cover, and simmer for 15 minutes.
- Add the remaining can of whole beans, corn, and remaining 2 teaspoons of salt. Cover and continue to simmer for 10 minutes, until warmed through.
- Ladle the chili into bowls and top with shredded cheddar cheese, cilantro, and sour cream.
- Enjoy!
WHITE CHICKEN CHILI
Folks will enjoy a change from traditional chili when they dip their spoons into this flavorful blend of tender chicken, white beans and just enough zip. This is our favorite white chicken chili recipe. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 40m
Yield 10 servings (2-1/2 quarts)
Number Of Ingredients 12
Steps:
- In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne; bring to a boil., Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender., Top each serving with cheese and, if desired, jalapeno pepper.Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
Nutrition Facts : Calories 219 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 644mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 7g fiber), Protein 19g protein. Diabetic Exchanges
AWARD-WINNING WHITE CHICKEN CHILI
This chili is a family favorite! It has won several chili competitions and is a definite crowd-pleaser!
Provided by Rjcunigan
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 8h13m
Yield 10
Number Of Ingredients 9
Steps:
- Layer chicken, great Northern beans, and corn into a slow cooker.
- Mix chicken broth, chicken soup, green chile peppers, and taco seasoning together in a bowl; pour over chicken mixture.
- Cover and cook on Low until chicken is no longer pink in the center, 8 to 10 hours. Stir in sour cream and pepper Jack cheese; cover and cook until cheese is melted, 3 to 5 minutes.
Nutrition Facts : Calories 179 calories, Carbohydrate 12.5 g, Cholesterol 44.8 mg, Fat 7.7 g, Fiber 0.9 g, Protein 14.6 g, SaturatedFat 3.5 g, Sodium 932.7 mg, Sugar 1.3 g
WHITE CHICKEN CHILI
An easy White Chicken Chili recipe
Categories Milk/Cream Bean Cheese Chicken Onion Pepper Winter Sour Cream Gourmet
Yield Serves 4 to 6
Number Of Ingredients 17
Steps:
- In a large kettle soak beans in cold water to cover by 2 inches overnight. Drain beans in a colander and return to kettle with cold water to cover by 2 inches. Cook beans at a bare simmer until tender, about 1 hour, and drain in colander.
- In a skillet cook onion in 2 tablespoons butter over moderate heat until softened.
- In a 6- to 8-quart heavy kettle melt remaining 6 tablespoons butter over moderately low heat and whisk in flour. Cook roux, whisking constantly, 3 minutes. Stir in onion and gradually add broth and half-and-half, whisking constantly. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. Stir in Tabasco, chili powder, cumin, salt, and white pepper. Add beans, chilies, chicken, and Monterey Jack and cook mixture over moderately low heat, stirring, 20 minutes. Stir sour cream into chili.
- Garnish chili with coriander and serve with salsa.
GOURMET WHITE CHICKEN CHILI
This is a wonderful chili recipe sure to please family or guests. I got this recipe from a friend who said this was truely the best white chili she had ever eaten.
Provided by elissa y.
Categories Beans
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Drain beans in a colander and rinse well.
- In a skillet cook onion in 2 tablespoons of butter over moderate heat until softened.
- In a 6-8 quart heavy kettle melt remaining 6 tablespoons of butter over moderate low heat and whisk in flour. Cool roux, whisking constantly, 3 minutes. STir in onion and gradually add broth and half and half, whisking constantly. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. Stir in tabasco sauce, chili powder, cumin, salt, and white pepper. Add beans, chilies, chicken, and
- Garnish chili with coriander and serve with salsa.
Nutrition Facts : Calories 1251.1, Fat 74, SaturatedFat 40.2, Cholesterol 272.1, Sodium 1370.8, Carbohydrate 72.5, Fiber 15, Sugar 4, Protein 76.2
5-INGREDIENT WHITE CHICKEN CHILI
Quick and hearty 5-ingredient white chicken chili. Makes great leftovers.
Provided by Amanda Vickers
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 45m
Yield 10
Number Of Ingredients 5
Steps:
- Bring chicken broth to a boil in a large pot. Add chicken, cover, and lower heat; simmer until chicken is no longer pink in the center and the juices run clear, 8 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and shred or cut into small pieces.
- Return chicken to the pot. Stir in onion and seasoning mix. Add beans and cook until heated through, about 15 minutes.
Nutrition Facts : Calories 362.6 calories, Carbohydrate 47.9 g, Cholesterol 53.9 mg, Fat 3.5 g, Fiber 11 g, Protein 35.7 g, SaturatedFat 0.9 g, Sodium 815.4 mg, Sugar 1.5 g
AWARD WINNING WHITE CHICKEN CHILI
I was skeptical while I was making this whether it really was going to turn out, but it is phenomenal. I'm not hungry, and I want another bowl because it's damn delicious. I took the extra time to make the chicken first, and it was worth it. Recipe courtesy of Panning the Globe, adapted from Dean's Award Willing Chili Recipe.
Provided by AmyZoe
Categories Chicken
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350. Spread chicken out in a roasting pan,.
- Drizzle with tablespoon olive oil and season with 2 teaspoons chili powder, a tablespoon cumin, 1/2 teaspoon salt, and a pinch or two of cayenne. Roast for 30 minutes. Shred or cut into bite sized pieces. Set aside.
- In a large pot heat remaining 2 tablespoons olive oil. Saute onion and garlic over medium heat for 5 minutes or so, until tender.
- Add beans, shredded chicken, chilies, oregano,2 tablespoons chili powder (the author says her secret is to use a couple different kinds of chili powder), 2 tablespoons cumin, 1/2 teaspoon salt, and 1/4 teaspoon cayenne (or more).
- Add 4 cups chicken broth, reserving the rest for thinning the chili to your desired consistency. Stir to combine and simmer gently on low for 20 minutes. To keep the chicken tender, do not let the pot boil.
- Remove from the heat and let cool for 5 minutes or so before proceeding. With the pot still off the heat, stir 3 cups of cheese into the pot a cup at a time. Then stir in a cup of sour cream (for Dean's richer creamier version add all the cups of cheese and 2 cups of sour cream).
- Bring the pot back to a gentle simmer over low heat to keep the dairy products from separating (don't boil). Simmer the chili for 15 to 20 minutes, adjusting with additional chicken broth, if you like. For added texture, use a potato masher in the pot to mash half the chicken and beans. Then stir to combine with the rest.
- Serve chili in bowls with garnished on top or on the side.
Nutrition Facts : Calories 934.4, Fat 49.8, SaturatedFat 25.8, Cholesterol 221.1, Sodium 1110.1, Carbohydrate 49.2, Fiber 10.2, Sugar 7.3, Protein 74.4
Tips:
- Use a variety of beans. This will give your chili a more complex flavor and texture. Some good options include white beans, cannellini beans, and navy beans.
- Don't be afraid to experiment with different spices. Chili is a great dish to experiment with, so don't be afraid to add different spices to taste. Some good options include cumin, chili powder, and paprika.
- Use fresh ingredients whenever possible. This will give your chili the best flavor. If you can't find fresh ingredients, frozen or canned ingredients will also work.
- Simmer your chili for at least 30 minutes. This will allow the flavors to meld together and develop.
- Serve your chili with your favorite toppings. Some good options include cheese, sour cream, and avocado.
Conclusion:
White chicken chili is a delicious and satisfying soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a white chicken chili that your family and friends will love.
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