Creamy White Chicken Chili
Best Chicken Chili Ever, Smoked chicken chili, this will sure warm you up on those cold winter days. We thank you for watching our videos. Be sure and like and comment. We thank you so much for watching. #comfortfood #bestchickenchili Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter:
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Easy White Chicken Chili
This White Chicken Chili is the perfect medley of hearty beans and chicken, with just a little bit of heat. It’s super easy to make and ready in just 30 minutes!
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✅Ingredients
WHITE CHICKEN CHILI:
• 3 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts cubed
• 1 white onion, diced
• 4 ribs celery, diced
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 4 cups chicken broth
• 3 (14.5 ounce) cans white cannellini beans, drained
• 1 cup frozen corn
• 1 (4.5 ounce) can green chiles
• 8 ounces cream cheese, cubed
• 1/4 cup freshly chopped cilantro
SUGGESTED TOPPINGS:
• sliced jalapeno
• sliced avocado
• shredded cheese
• sour cream
• lime Juice
✅Instructions
00:02:21 - Quick recap White Chicken Chili recipe
1️⃣ 00:00:08 - Pour olive oil into a large pot over medium high heat. Add in chicken and cook until browned, about 5 minutes.
2️⃣ 00:00:29 - Add in onion, celery, and bell pepper and saute 5 to 7 minutes, until soft.
3️⃣ 00:00:56 - Stir in garlic, cumin, chili powder, and cayenne pepper. Cook 1 minute.
4️⃣ 00:01:14 - Pour in chicken broth, white beans, corn, and green chilis and bring to a simmer. Simmer 10 minutes.
5️⃣ 00:01:40 - Stir in cream cheese until melted. Stir in cilantro and serve hot, plain or with desired toppings.
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The CREAMIEST White Chicken Chili
Watch for a Christmas Menu Plan! Easy Breakfast, Lunch, Dinner, and Dessert
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Looking for the perfect soup to warm you up? Look no further!
My husband will only eat soup if it's hearty enough to be a meal and this White Chicken Chili fits the bill! It's loaded with flavor and is so simple to throw together (especially once you see the short cut I included in the video!). And... did we mention it is the CREAMIEST chili I've made?
This chili is one of the recipes that is included in our Weekly Healthy Menu Plan - be sure to check it out and get dinner recipes emailed to you each week:
Printable recipe here:
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Laura Vitale Makes The Best White Chicken Chili
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Slow-Cooker Chunky Chicken Chili Pt.1
My Second Time Throwing Down In The Kitchen!!
Recipe
What You Need
1
can (15 oz.) dark red kidney beans, rinsed
1
can (15 oz.) light red kidney beans, rinsed
1-1/2
cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa
1
can (16 oz.) no-salt-added tomato sauce
2
Tbsp. chili powder
1-1/2
lb. boneless skinless chicken thighs, cut into bite-size pieces
1
onion, chopped
1
cup frozen corn
1
cup KRAFT Mexican Style Finely Shredded Four Cheese
Make It
COMBINE beans, salsa, tomato sauce and chili powder in slow cooker. Top with chicken, onions and corn. (Do not stir.) Cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 4 to 5 hours).
STIR before serving. Ladle into bowls. top with cheese.
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.
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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