Best 10 White Chicken Chili With Chickpeas And Chorizo Recipes

HEALTHY WHITE CHICKEN CHILI

Steps:

• Add olive oil to a large dutch oven or large pot and place over medium-high heat. Add the onion, green chiles and garlic season with salt and pepper and cook until softened, about 5 minutes.
• Add in the spices cumin, chili powder, and dried oregano; stir and allow the spices to cook for about a minute then pour in chicken broth. Bring to a boil and add in the raw chicken. Simmer until the chicken is fully cooked. Remove chicken and shred, set to the side.
• While the chicken is cooking remove the skin from the chickpeas. Place the drained chickpeas in a deep bowl, add enough water to cover the beans at least by 2 inches. Using your hands, gently rub the beans in between your palms. The skins will float to the top, pour off the skins and add more water, repeat until you no longer see any remaining skin. *Note: If you'd like to skip this step sub the chickpeas with Cannellini beans or Great Northern Beans.
• Add in half the beans to the chicken stock. Using your immersion blender puree the beans. The stock should thicken. Taste and add salt and pepper as needed. Add in the remaining whole beans, corn and the shredded chicken.
• Bring back to a boil then turn down to a simmer and cook for another 15 min or until the soup is heated through. Serve with tortilla chips, lime wedges, cotija and avocado if you'd like.

WHITE CHICKEN CHILI

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.)

CHICKEN AND CHORIZO CHILI

Steps:

• Heat olive oil in a Dutch oven or a large pot over medium-high heat; cook and stir chorizo in hot oil until heated through, about 2 minutes. Remove chorizo using a slotted spoon to a bowl. Add chicken; cook and stir until chicken is browned and crumbly, 5 to 6 minutes. Season with chili powder and cumin.
• Stir chorizo, onion, garlic, red bell pepper, black beans, and white beans into chicken; cook and stir until onion begin to soften, 5 to 6 minutes. Pour beer into chili; bring to a simmer. Add tomatoes, chicken stock, and tomato paste; simmer until heated through, about 5 minutes. Season with salt. Reduce heat to low and simmer until flavors blend, about 30 minutes.

WHITE CHICKEN CHILI

Steps:

• Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
• Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
• After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.

WHITE CHICKEN CHILI WITH CHICKPEAS AND CHORIZO

Steps:

• 1. Preheat slowcooker to medium high heat. Add 1 tbsp oil. Add chorizo in managable sized chunks and brown. Remove chorizo with slotted spoon and place on plate over paper towels to soak up excess oil 2. Add chicken breasts (chorizo should leave some oil in pan but if extra oil is needed add an extra .5 tablespoon or so) brown chicken breasts, remove and place in a pot of boiling water, reduce heat to medim/low and cook at low boil for 12 min. 3. Add remaining oil and once heated add onion and garlic over low heat saute until translucent and tender 4. Add chipotle and cumin and stir 5. When chicken is done cooking remove from pot and cool with cold water, shred chicken. 6. Return chorizo to pot, stir, add chicken and salsa 7. Add rinsed chickpeas, great northern beans, tomatoes, desired amount of broth, half of reserved cilantro (or parsley)cover and simmer 1 hour on low. 8. Add remaining cilantro and salt and pepper to taste Nutrition Info per serving (approximate): 248 calories; 34g. protein; 2g. fat; 0.5g. saturated fat; 22.4g. carbohydrates; 5g. fiber; 76mg. calcium; 118mg. sodium

CHUNKY CHICKEN AND CHORIZO CHILI

Steps:

• Heat a big, deep skillet over medium high heat with 1 tablespoon extra virgin olive oil. Add chorizo and render its fat, 2 minutes. Push the chorizo off to the sides of the pot and add chicken meat. Brown and crumble the chicken, 5 to 6 minutes. Season the chicken with chili powder and cumin while it cooks. Combine the onions, garlic, peppers and beans to meats and cook another 5 to 6 minutes. Stir the beer into the chili and reduce the liquid a minute then add the tomatoes and heat through. Season the chili with salt, to taste, and reduce heat to low.
• Bring 6 cups stock to a boil in a medium pot, stir in polenta and keep stirring until the polenta masses and thickens to a porridge, 2 to 3 minutes. Stir in butter, scallions and thyme and season with salt, to taste.
• Fill bowls half way with polenta and make a well in the center. Fill up bowls with chili and serve.

FLAVORFUL WHITE CHICKEN CHILI

Steps:

• In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 170°, 35-40 minutes. Remove chicken from broth; allow to cool., Remove meat from bones; discard bones. Cube chicken and return to pan. Mash half of the beans. Add all of the beans, corn and lime juice to chicken mixture. Return to a boil. Reduce heat; cover and simmer until flavors are blended, 15-20 minutes., Serve with sour cream, cheese and cilantro if desired.

SPANISH CHICKEN WITH CHORIZO AND CHICKPEAS

Steps:

• Purée the tomatoes and their juices, the vinegar, saffron, and 1/2 cup water in a blender or food processor. Season the chicken with 1 teaspoons salt and 1/2 teaspoons black pepper, dredge the chicken in the flour, and shake off any excess.
• Heat 1-1/2 Tbs. of the oil in a 12-inch skillet over medium-high heat until shimmering hot. Add the chicken and cook without touching until browned, 2 to 3 minutes. Flip and cook until the other sides brown, 2 minutes more. Transfer to a plate.
• Add the remaining 1 Tbs. oil to the pan and then add the chorizo and garlic. Cook, stirring often, until they start to brown, 1 to 2 minutes. Add the tomato purée, chickpeas, and thyme and bring to a boil. Add the chicken, nestling it into the sauce. Reduce the heat to a simmer, cover, and cook until the chicken is cooked through, about 10 minutes. Season to taste with salt and pepper. Remove the garlic cloves before serving, if you like.

SPICY WHITE CHILI WITH CHICKEN

Steps:

• Heat olive oil in a large saucepan over medium heat; cook and stir onion, jalapeno, and garlic until onion is tender, about 5 minutes. Add chicken broth, Great Northern beans, garbanzo beans, corn, green chiles, cilantro, lime juice, cumin, and black pepper; bring to a boil. Reduce heat to medium-low and stir chicken into broth. Cover and simmer chili for 45 minutes, stirring occasionally.
• Whisk cornstarch and water together in a bowl; stir into chili and bring to a boil. Cook and stir until chili is thickened, about 5 minutes.

CHUNKY CHICKEN AND CHORIZO CHILI

Steps:

• Heat a large, deep skillet over medium-high heat with 1 T olive oil.
• Add chorizo and render its fat, 2 minutes.
• Push the chorizo off to the sides of the skillet and add ground chicken. Brown and crumble the chicken, cooking 5-6 minutes. Season the chicken with chili powder and cumin while it cooks.
• Combine the onion, garlic, peppers and beans to meats and cook another 5-6 minutes.
• Stir the beer into the chili and reduce the liquid a minute then add the tomatoes and heat though. Season the chili with salt, to taste, and reduce heat to low.
• Bring 6 cups stock to a boil in a medium pot, stir in polenta and keep stirring until the polenta masses and thickens to a porridge, 2-3 minutes.
• Stir in butter, scallions and thyme and season with salt, to taste.
• Fill bowls halfway with polenta and make a well in the center. Fill up bowls with chili and serve.