Everyone wants this white chicken chili recipe
Here is my favorite insta pot white chicken chili recipe .
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Recipe of the Day | White Chicken Chili
Shared by Author and TV Chef Christy Rost
White Chicken Chili
Ingredients:
Chicken
3 boneless, skinless, chicken breast halves (about 1 ½ pounds)
3 whole peppercorns
1 bay leaf
1 medium onion, coarsely chopped
1 large carrot, rinsed, peeled and sliced
Water to cover
In a large stockpot, combine chicken, peppercorns, bay leaf, onion, carrots, and water. Cover and bring the mixture to a low boil over medium-high heat. Reduce the heat to medium-low and simmer 25 to 30 minutes until the chicken is tender. Remove the chicken, cool, and shred into bite-size pieces with your fingers. Reserve the broth.
Chili
1 tablespoon olive oil
½ cup sweet onion, peeled and chopped
2 15-ounce cans Great Northern beans - do not drain
1 4-ounce can diced green chiles – do not drain
2 teaspoons cumin
½ teaspoon kosher salt
¼ teaspoon red pepper flakes
1/8 teaspoon white pepper
½ green bell pepper, rinsed, seeded and chopped
1 cup reserved chicken broth
Drain all but one cup of the chicken broth and save it for another use. In a large pot over medium heat, add olive oil and swirl to coat the bottom of the pan. Add onion and sauté 2 to 3 minutes until it softens. Stir in the beans, green chiles, cumin, salt, red pepper flakes, and white pepper. Bring it to a boil, then cover and reduce the heat to medium-low. Simmer 10 to 15 minutes to allow the flavors to meld.
Stir in shredded chicken, bell pepper, and enough of the reserved broth to thin the chili to the desired consistency. Cover and cook 10 to 15 minutes more, stirring occasionally.
Yield: 4 servings
-Christy Rost
Christyrost.com
World's GREATEST Chili Recipe - SO EASY!!
Here is a simple recipe for Chili will keep you coming back for more. There is nothing like homemade chili. After this you will be a chili master.
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Easy White Chicken Chili Recipe
I love the combination of all these delicious flavors. This one pot meal is so comforting for the soul. It’s everything I love on a cold winter day. I hope you give it a try.
???????????? WHITE CHICKEN CHILI
1 tablespoon olive oil
1 lb. boneless skinless chicken breast, cut into bite size pieces
½ cup onion, chopped
2 cloves garlic, chopped
1 ½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
3 cups chicken stock
2 (15 oz) cans cannellini beans, drained
1 (4 oz) can diced green chiles
1 cup frozen corn
4 oz. cream cheese, cubed
¼ cup cilantro, chopped
¼ teaspoon salt
➡️ Better Than Bouillon chicken base
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Creamy White Bean Chicken Chili ❤ (recipe in description)
Ingredients:
• 6 C Rotisserie Chicken
• 4 pieces of bacon, chopped
• ½ large red onion, diced
• 2-3 garlic cloves, minced
• 1 can Northern beans, Southern style
• 1 can Navy Beans, flavored with slab bacon
• 1 can Butter Beans, Southern style
• 1-3 jalapenos, diced
• 1 C cilantro, chopped
• 1 T Cumin (Comino)
• 1 T Chicken Bouillon
• Salt & Pepper to taste
• 1 C Sour cream
• 1 C Heavy Whipping Cream
Directions:
1. In a large pot, brown bacon until crispy
2. Add purple onion to bacon and sauté for 4-5 minutes
3. Add garlic to bacon & onion and sauté until lightly browned
4. Add chicken and beans to pot
5. Cover with water and stir
6. Add cilantro, comino, jalapenos, salt and pepper, and chicken bouillon
7. Bring to a boil, cover, reduce to low-med heat, simmer for 45 minutes
8. Add sour cream and heavy whipping cream & stir
9. Simmer uncovered for 15 minutes
10. Add 1-2 T of cornstarch mixed with water (to thicken), if needed
Top with shredded cheese, sour cream, cilantro, jalapeno and bacon
Black & White Chicken Chili (Tyson Feature Recipe)- Cooking Today with Chef Brooks
Tyson Foods Feature Recipe of the Month:
Black & White Chicken Chili
Garlic Toast
Black & White Chicken Chili
Ingredients
8 Fresh Boneless Skinless Chicken Breasts with Rib Meat or 8 Boneless Skinless Chicken Thighs
1 large onion, chopped
14 -1/2 oz. chicken broth
2 jalapeno peppers; fresh, seeded & finely chopped
1 tablespoon garlic, chopped
2 cans Great Northern beans, 15 oz./each, undrained
2 cans black beans, 15 oz./each, drained
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
Make
•Cut chicken into half-inch cubes.
•Spray large, deep pot or saucepan with nonstick cooking spray. Heat over medium-high.
•Add chicken; cook 2 minutes, stirring frequently.
•Add in onion, chilies and garlic. Cook 5 minutes longer, stirring occasionally. Then add remaining ingredients.
•Bring pot to a boil then reduce heat; simmer uncovered for about 20-30 minutes or until chicken is done (internal temp 170⁰F). Serve.
Serving suggestion: Top individual servings of chili with sour cream. Serve with mixed green salad and hot tortillas or tortilla chips. Refrigerate leftovers or freeze in tightly sealed nonmetallic container or freezer bag.
Garlic Toast
Ingredients
1 cup four cheese blend
1/4 cup Parmesan shredded cheese
1 baguette loaf
Olive oil for drizzle
1 tablespoon Tone's Granulated Garlic
Make
•Preheat oven to 350⁰F.
• Line a half sheet pan with a sheet of parchment paper and set aside.
•Cut the baguette into half inch slices on a bias. Lay the slices out on the sheet pan. Drizzle each piece with olive oil.
•Place the four cheese blend on each piece and then top with Parmesan cheese and sprinkle Tone's granulated garlic on top of each.
•Bake for 4-5 minutes until golden and serve with chili.
Chef Steven Brooks cooks up some new recipes on his new show Cooking Today weekdays at 12:30 on KNWA. Made with So Much Love! Served up by Tyson and Tones