Best Black And White Chicken Chili Recipes

Black and White Bean Chicken Chili image

Provided by Pam-I-Am

Categories Chicken

Time 50m

Yield 6 1 1/3 cup servings

Number Of Ingredients 15

2 tablespoons oil
1 cup onion, chopped
1 garlic clove, minced
1/3 cup flour
1 tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
2 cups milk
1 cup chicken broth
2 cups white shoepeg corn, frozen
1 (15 ounce) can white beans, rinsed
1 (15 ounce) can black beans, rinsed
2 cups cooked chicken, cubed
1 (4 ounce) can green chilies, undrained
1/4 cup fresh cilantro, chopped

Steps:

Heat oil in dutch oven or large saucepan over medium-high heat. Add onions and garlic; cook until onions are tender.
(Have chicken broth ready) Stir in flour, chili powder, cumin and salt. Note: If you use a bullion cube to make the chicken broth, you might want to reduce or leave out the salt.
Gradually stir in chicken broth until thickened. Add 2 cups of milk and continue stirring.
Add remaining ingredients except cilantro; stir to combine. Bring to a low boil, but watch for scorching of milk.
Reduce heat; simmer 15 minutes. Stir in chopped cilantro.
Garnish with crushed taco chips, sour cream, fresh cilantro and hot sauce if you like.

Nutrition Facts : Calories 470.6, Fat 12.5, SaturatedFat 3.7, Cholesterol 46.4, Sodium 425.5, Carbohydrate 64.5, Fiber 11.9, Sugar 2.5, Protein 29.8

Black and White Chicken Chili image

Provided by Doreen Fish @dfish

Categories Chicken

Number Of Ingredients 13

1 1/2 pound(s) boneless, skinless chicken breast
- salt & pepper
2 tablespoon(s) olive oil
1 medium onion, minced
4 clove(s) garlic, minced
1 1/2 teaspoon(s) ground cumin
1 1/2 teaspoon(s) dried oregano
4 cup(s) chicken broth
1 can(s) 15 oz cannellini beans, drained and rinsed
1 can(s) 15 oz black beans, drained and rinsed
1 1/2 cup(s) frozen corn
1/4 cup(s) chopped fresh cilantro
1 can(s) 8 oz chopped green chilis

Steps:

Heat 1 tablespoon of the olive oil in a dutch oven over medium -high heat until just smoking. Season chicken with salt and pepper. Add chicken to pot and cook until golden brown. on both sides.. Transfer to a plate. Heat the remaining 1 tablespoon of oil in the pot over medium heat until shimmering. Add the onion and 1/2 tsp salt and cook, stirring occasionally until softened 5- 7 minutes. Stir in garlic, cumin, oregano and 1/2 tsp pepper and cook until fragrant. about 30 seconds. Stir in broth scraping up any brown bits with a wooden spoon.
Return the chicken along with any juices to the pot. Bring to a simmer and cook until chicken is cooked through, approx 10 - 15 minutes. Transfer the chicken to a plate.When chicken is cool enough to handle shred the meat into bite size pieces and return to the pot.. Add the beans, corn and chilis. Return to a simmer , cover and cook stirring occasionally until thickened about 15 mins. remove from heat stir in cilantro, season with salt & pepper and serve.