Super Bowl Party Recipe: Chicken and White Bean Chili
Chicken and White Bean Chili is perfect for your Superbowl spread. So easy and cheap to make, and feeds a lot of people. Visit to get the ingredients and more info, and watch over 350 free video recipes. Thanks and enjoy!
White Chicken Chili Crockpot Recipe: White Bean Chicken Breast Chili In A Slow Cooker
How to make the best Crockpot white chicken chili recipe! Using chicken breast and white beans with some celery, onions, sour cream, jalapeño pepper, bell pepper and other spices, you will love the taste of this easy crockpot chili recipe! I topped my slow cooker white chicken chili with cilantro and cheese, but you can add your favorite ingredients. It isn't the prettiest dish, but it tastes delicious! A great fall recipe!
Full recipe here:
Check out my other no bean slow cooker chili recipe with ground beef: Easy Slow Cooker Chili Recipe: How To Make Chili In A Crock Pot:
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Bonafide White Chicken Chili Recipe
White Chicken Chili with Smoked Chicken
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Bonafide White Chicken Chili Recipe
WHAT MALCOM USED IN THIS RECIPE:
- Malcom's Bonafide Chili Seasoning
- Killer Hogs Hot Sauce
- Thermoworks DOT
To Smoke Chicken: Season whole chicken with 1 Tablespoon Bonafide Chili Seasoning and smoke until 165 degrees in breast. Shred chicken and reserve for later.
Ingredients
- 2 tablespoons butter
- 1 onion diced
- 1 poblano peppers chopped
- 1 jalapeño chopped
- 5-6 cloves garlic minced
- 2 4oz cans diced green chilies
- 32oz chicken broth
- 2 Tablespoons Malcom’s Bonafide Chili Seasoning
- 8oz cream cheese softened
- 2 cups Monterrey Jack Cheese shredded
- 1 can Cream of Chicken Soup
- 2 cans Bush’s White Chili Beans
- 1 cup Heavy Cream
- 1 teaspoon salt (optional)
- 1 teaspoon black pepper (optional)
- 2lb cooked chicken
Directions:
1. Sauté onion and peppers in butter over medium heat for 2-3 minutes. Add garlic and continue to sauté for 1-2 minutes.
2. Add broth, canned green chilies, and Malcom’s Bonafide Chili Seasoning. Bring to a simmer for 15-20 minutes.
3. Stir in cream of chicken soup, cream cheese, and jack cheese. Continue to simmer for stirring occasionally until cheese melts.
4. Once cheese has melted, add heavy cream and chili beans. Taste for seasoning and return to simmer. Add chicken and allow to heat through (10-15 minutes) before serving.
5. Garnish options: shredded cheddar, sour cream, avocado slices, cilantro, sliced jalapeño and hot sauce
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THE ONLY CHILI RECIPE YOU NEED THIS FALL! | EASY WHITE CHICKEN CHILI
So listen, we love a good beef chili, but this version is much lighter and a lot healthier as well. It's full of flavor and still packs the same punch as a good beef chili. Try it out!
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CROCKPOT: *If using a crockpot, add all of the ingredients into a slow cooker, and cook on low for 4 hours, or on high for 6 hours.
INSTAPOT: If using an Instapot, saute veggies the same in the bottom of your pot. Then, add all of the ingredients into the pot and cover. Cook on high pressure for 20 minutes. Vent, stir, and enjoy!
FULL LIST OF INGREDIENTS:
Serves: 4| Prep Time: 10 Mins | Cook Time: 20 Mins
- 1 Rotisserie Chicken ( I only used half of a large one.)
- 32oz Chicken Broth
- 3 to 4 Tbsp Mexican Crema (OR PREFERABLY 1/4 Cup Heavy Cream or 4oz Cream Cheese)
- 1 15oz Can White Kidney Beans
- 1 15oz Can of Northern Beans
- 4oz Can Diced Green Chiles
- 1 Yellow Bell Pepper, Diced
- 1/2 White Onion, Diced
- 1.5 Cups Frozen Fire Roasted Corn (Equivalent to 1 Can)
- 1 Jalapeno Pepper, Diced
- 1 Tsp Minced Garlic
- 1 Tsp Seasoned Salt
-1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 1 Tsp Ground Cumin
- 1 to 2 Tsp Chili Powder
- Salt and Black Pepper to Taste
- Cilantro, Lime, Cheese, Tajin for Garnish
Famous Homemade White Chicken Chili and Buttery Corn Bread recipe | Views on the road
Hello & Welcome❣️In today’s recipe we’ll be showing you how to make white chicken chili and crumbly buttery corn bread Thank you for joining us today! Lots of love Stephanie, and Cloud ????
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Ingredients
2 pounds of ground chicken
1 Tbsp of AP flour
1 1/2 Tbsp butter
1/2 cup of Cotija cheese
1/2 cup of heavy cream
3 roasted tomatillos
3 roasted Anaheim peppers or 2 small cans of green chili
1/2 white onion
1 can of white beans
1 bay leaf
1 tsp sugar
1 cup of water
1 1/2 Tbsp chicken bouillon
1 tsp black pepper
1/2 Tbsp Mexican oregano
1 Tbsp Maseca (instant corn masa)
1 tsp ground cumin
1/2 Tbsp garlic powder
Crumbly buttery corn bread
3 boxes of jiffy corn muffin mix
1 cup milk
3 Eggs
1 cup corn
1 1/2 stick of butter (1/2 stick of butter is for batter 1 stick is is for butter sugar)
2 green onions
1 cup sour cream
2 cup Mexican cheese blend
1 Tbsp garlic powder
1 Tbsp onion powder
2 small cans green chili
1 tbsp sugar
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Ina Garten's 5-Star Chicken Chili Recipe | Barefoot Contessa | Food Network
Warm up this winter with Ina's Chicken Chili!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chicken Chili
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 2 hr
Prep: 15 min
Cook: 1 hr 45 min
Yield: 6 servings
Ingredients
4 cups chopped yellow onions (3 onions)
1/8 cup good olive oil, plus extra for chicken
1/8 cup minced garlic (2 cloves)
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt, plus more for chicken
2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
1/4 cup minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper
For serving:
Chopped onions, corn chips, grated cheddar, sour cream
Directions
Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
Preheat the oven to 350 degrees F.
Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.
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Ina Garten's 5-Star Chicken Chili Recipe | Barefoot Contessa | Food Network