Best Americas Test Kitchen White Chicken Chili Recipes
WHITE CHICKEN CHILI
From America's Test Kitchen. A very thick, filling chili. If you like yours more soup-like, I would suggest adding a little more chicken broth. We like our soups thick, so this was perfect for our tastes. Adjust the heat in this dish by adding the minced ribs and seeds from the jalapeño at the end of cooking time. If Anaheim chiles cannot be found, add an additional poblano and jalapeño to the chili. This dish can also be successfully made by substituting chicken thighs for the chicken breasts. If using thighs, increase the cooking time to about 40 minutes. Serve chili with sour cream, tortilla chips, and lime wedges.
Provided by Beth A.
Categories Chicken Breast
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Season chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using tongs, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.
- While chicken is browning, remove and discard ribs and seeds from 2 jalapeños; mince flesh.
- In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through.
- Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).
- Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.
- Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds.
- Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat.
- Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if using thighs) on instant-read thermometer, 15 to 20 minutes (40 minutes if using thighs).
- Using tongs, transfer chicken to large plate.
- Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
- Mince remaining jalapeño, reserving and mincing ribs and seeds (see note above), and set aside.
- When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño (with seeds if desired) into chili and return to simmer.
- Adjust seasonings with salt and pepper and serve.
Nutrition Facts : Calories 670.4, Fat 25, SaturatedFat 6.7, Cholesterol 145.3, Sodium 195.9, Carbohydrate 47.3, Fiber 10.7, Sugar 5.2, Protein 65
WHITE CHILI WITH A KICK
Store-bought rotisserie chicken makes this spicy chili easy, but you could also cook your own. We like it with various combinations of sour cream, green onions, cheese and salsa on top. -Emmajean Anderson, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, saute onion in butter. Stir in flour until blended; cook and stir until golden brown, about 3 minutes. Gradually add broth and cream. Bring to a boil; cook and stir until thickened, about 2 minutes., Add the chicken, beans, corn, chiles, cumin, chili powder, salt, pepper and pepper sauce; heat through. Stir in cheese until melted. , If desired, garnish each serving with salsa and green onions.
Nutrition Facts : Calories 424 calories, Fat 21g fat (11g saturated fat), Cholesterol 113mg cholesterol, Sodium 896mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 5g fiber), Protein 31g protein.
AMERICA'S TEST KITCHEN WHITE CHICKEN CHILI
If you love spicy food--this is for you. If not, you may want to decrease the heat to your liking. Flavorful and warming. Recipe courtesy of America's Test Kitchen.
Provided by AmyZoe
Categories Chicken Breast
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Season chicken liberally with salt and pepper.
- Heat oil in a large Dutch oven over medium-high heat until just smoking.
- Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using thongs, turn chicken and brown lightly on other side, about 2 minutes.
- While chicken is browning, remove and discard ribs and seeds for 2 jalapenos and mince flesh.
- In food processor, process half of poblano chilies, Anaheim chilies, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through.
- Transfer mixture to medium bowl. Repeat with remaining poblano chilies, Anaheim chilies, and onions and combine with first batch (do not wash food processor blade or workbowl).
- Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium.
- Add minced poblanos, chili-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt.
- Cover and cook, stirring occasionally until vegetables soften, about 10 minutes.
- Remove pot from heat.
- Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl.
- Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds.
- Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat.
- Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if substituting thighs) on instant-read thermometer, 15 to 20 minutes.
- Using tongs, transfer chicken to large plate.
- Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
- Mince remaining jalapeno, reserving and mincing ribs and seeds and set aside.
- When cool enough to handle, shred chicken into bite-sized pieces, discarding bones.
- Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeno (with seeds if desired) into chili and return to simmer.
- Adjust seasonings with salt and pepper to serve.
Nutrition Facts : Calories 594.2, Fat 25.3, SaturatedFat 6.8, Cholesterol 145.3, Sodium 593.8, Carbohydrate 32.5, Fiber 9.4, Sugar 7.2, Protein 58.9
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America's Test Kitchen White Chicken Chili Recipes
White chicken chili is a flavorful and creamy soup made with white beans, chicken, and various spices. America's Test Kitchen is a popular cooking show that features chefs and cooks who share their favorite recipes. The America's Test Kitchen white chicken chili recipe has gained a lot of popularity over the years due to its delicious flavor and easy preparation. The recipe uses simple ingredients, including chicken breasts, white beans, onion, garlic, jalapeno pepper, cumin, oregano, chicken broth, and sour cream.Preparation
To make the recipe, the chicken breasts are first cooked and shredded. The white beans, along with the onions, garlic, and jalapeno pepper, are then sautéed in a pot until they are translucent. Once the vegetables are soft, the cumin and oregano are added to the pot and toasted for a few minutes to bring out their flavors. Next, the chicken broth and chicken meat are added to the pot along with the vegetable mixture. The mixture is then cooked for about 15-20 minutes until the flavors have melded together. The final step is adding the sour cream to the pot and stirring it in until it has fully mixed with the soup.Flavor and Texture
The America's Test Kitchen white chicken chili recipe is known for its creamy and savory flavor. The combination of white beans, chicken, and spices creates a delicious broth that is perfect for a cold winter day. The texture of the soup is also perfect, providing a smooth and creamy mouthfeel from the sour cream. The cooked vegetables and chicken also add a nice balance of texture to the soup so that each bite has depth and flavor.Modifications
While the America's Test Kitchen white chicken chili recipe is perfect as is, there are a few modifications that can be made to cater to individual preferences. For example, some people prefer to add corn to their white chicken chili to add more sweetness to the dish. Others have added diced tomatoes to the broth to add an acidic tang. Some people also enjoy adding cheese to their white chicken chili for a creamier texture. Monterey Jack or pepper jack cheese are popular cheese choices that melt well into the soup and add extra flavor and texture.Serving Suggestions
The America's Test Kitchen white chicken chili recipe is perfect for a cozy night in or to serve during a dinner party. The soup pairs well with a slice of crusty bread or cornbread for dipping. If you're looking to make the dish more substantial, you can also serve the soup with rice, tortilla chips, or even with a side salad. The possibilities are endless, making the meal a flexible and delicious option for any occasion.In Conclusion
The America's Test Kitchen white chicken chili recipe is a classic and delicious soup that is perfect for any occasion. With simple ingredients, easy preparation, and endless variations, it's no wonder why this recipe has become a staple in many households.Chili is a dish that has been enjoyed by people for many years, and it comes in many different varieties. One of the most popular types of chili is white chicken chili, and the recipe from America’s Test Kitchen is considered to be one of the best. However, making white chicken chili can be a bit tricky if you don’t know what you are doing. This article will provide you with valuable tips to help you create the perfect America’s Test Kitchen white chicken chili recipe.
Tips for Preparing the Chicken
The first and most important step in making white chicken chili is to prepare the chicken correctly. You want to use boneless, skinless chicken breasts, and chop them into bite-sized pieces. Season the chopped chicken with salt and pepper, and then sauté in a large pot over medium-high heat until the chicken is cooked through. Be careful not to overcook the chicken, or it will become tough and rubbery.
Using a Meat Thermometer
To ensure that your chicken is cooked all the way through, it’s a good idea to use a meat thermometer. The internal temperature of the chicken should reach 165°F. You can also cut a piece of chicken in half to check if it’s cooked through, but this method is not as reliable as using a meat thermometer.
Cooking Chicken in Batches
If you are making a large batch of white chicken chili, be sure to cook the chicken in batches. If you overcrowd the pot, the chicken will steam instead of brown, and you won’t get the crispy exterior that you want. Cook the chicken in batches until it is all cooked through, and then set it aside.
Tips for Preparing the Vegetables
Once the chicken is cooked, the next step is to prepare the vegetables. You’ll need onions, garlic, jalapeños, and poblano peppers. Sauté the onions and garlic first, and then add in the chopped peppers. Cook until the vegetables are soft and fragrant.
Roasting the Peppers
For an extra smoky flavor, you can roast the jalapeños and poblano peppers before adding them to the pot. To roast the peppers, place them on a baking sheet and broil in the oven until the skin is charred. Let the peppers cool before peeling off the skin and chopping them into small pieces.
Cutting Vegetables into Even Sizes
It’s important to cut the vegetables into even sizes so that they cook evenly. The onions and garlic should be chopped into small pieces, and the peppers should be chopped into bite-sized pieces. This will ensure that each bite of white chicken chili has a nice mixture of chicken and vegetables.
Tips for Preparing the Broth
The broth is what gives white chicken chili its delicious flavor, so it’s important to prepare it correctly. In this recipe, the broth is made with chicken stock, green chilies, and cannellini beans.
Choosing the Right Chicken Stock
When choosing a chicken stock, be sure to choose one that is high quality. You want a stock that is rich and flavorful, and not too salty. If you are using a store-bought stock, be sure to taste it before adding it to your pot.
Rinsing and Draining Beans
Cannellini beans are an important ingredient in white chicken chili, and it’s important to rinse and drain them before adding them to the pot. This will remove any excess salt and starch, and ensure that the beans don’t become mushy.
Adding Green Chilies
The green chilies in this recipe add a nice mild spice and flavor to the broth. Be sure to choose canned green chilies that are mild, as you don’t want to overpower the other flavors in the chili.
Tips for Mixing the Ingredients Together
Once you have prepared all of the ingredients, it’s time to mix them together to create your white chicken chili. Add the chicken and vegetables back into the pot with the broth, and let everything simmer together for at least 30 minutes.
Simmering the Chili
The longer you simmer white chicken chili, the more flavorful it will be. Be sure to taste the chili every so often, and adjust the seasoning if necessary. If the chili is too thick, you can add more chicken stock to thin it out.
Adding Dairy Products
Some people like to add dairy products to their white chicken chili to make it creamier. You can stir in some sour cream, heavy cream, or grated cheese at the end of the cooking process. Be careful not to add too much dairy, as it can overpower the other flavors in the chili.
Conclusion
Making America’s Test Kitchen white chicken chili recipe is a bit tricky, but with these valuable tips, you can create the perfect bowl of chili. From preparing the chicken correctly to choosing the right chicken stock, each step is important in creating a flavorful and delicious chili. So the next time you are in the mood for white chicken chili, remember these tips and get cooking!