Best Bob Talberts White Chili Recipes

BOB TALBERT'S WHITE CHILI

Bob Talbert's White Chili image

Bob Talbert was a columnist for the Detroit Free Press for 31 years. He created this recipe and included it in one of his columns. It was so good that a friend asked his permission to add it to his restaurant's menu. I've seen a couple of recipes here that look like his but don't include the same seasoning amounts that I got from his recipe. The 2 teaspoons of ground cumin and 1/4 teaspoon of cayenne are supposed to be "heaping". It is possible that the version of his recipe I cut out of the newspaper was a later one that he'd improved upon. Personal note: I never bake or microwave the chicken breasts. Poaching them in simmering water works much better. I also use "Better Than Bouillon" for the chicken broth (never buy chicken base that lists salt as the first ingredient). I wanted to post the recipe exactly as Bob Talbert wrote it so I included his baking instruction. You can really speed up the process by cutting the raw chicken into bite-sized cubes and adding along with the chicken broth.

Provided by Redox

Categories Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
2 cups white onions, finely chopped
2 tablespoons garlic, minced
1 1/4 lbs chicken breasts, skinned and boned
1 quart chicken broth
4 ounces chopped green chilies, undrained
2 teaspoons ground cumin, heaping
2 teaspoons oregano
1/4 teaspoon ground cayenne pepper, heaping
2 dashes Tabasco sauce

Steps:

Bake chicken breasts at 350 degrees for 1/2 hour, or microwave them per.
your unit's instructions.
When ready to use, chop the breasts into bite-sized cubes. Saute the onions.
and garlic in one Tbs of olive oil in a 5 quart pot until you can see.
through the onions and the garlic smells great.
At this point stir in a 4 oz can of chopped green chilis with liquid into.
the onions and garlic. Add the beans, broth and chicken to the onions and.
garlic. Add the cumin, oregano, cayenne, and hot sauce.
Heat until it starts to bubble (10 to 15 minutes) and serve with cornbread.
or garlic bread. Makes 6 servings.
recipe.

CREAMY WHITE CHILI

Creamy White Chili image

I got the best white chili recipe from my sister-in-law, who made a big batch and served a crowd one night. It was a hit. It's easy and quick, which is helpful since I'm a college student. In all my years of 4-H cooking, I've never had another dish get so many compliments. -Laura Brewer, Lafayette, Indiana

Provided by Taste of Home

Categories Dinner Lunch

Time 50m

Yield 7 servings.

Number Of Ingredients 17

Ingredients

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1-1/2 teaspoons garlic powder
1 tablespoon canola oil
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chiles
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup heavy whipping cream
Tortilla chips, optional
Shredded cheddar cheese, optional
Sliced seeded jalapeno pepper, optional

Steps:

In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Remove from the heat; stir in sour cream and cream. If desired, top with tortilla chips, cheese and jalapenos.

Nutrition Facts : Calories 334 calories, Fat 16g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 1045mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 7g fiber), Protein 22g protein.

BOB TALBERT'S WHITE CHILI

Bob Talbert's White Chili image

Number Of Ingredients 9

Ingredients

1 1/2 pounds boneless, skinless chicken breasts, washed and patted dry
2 (14-ounce) cans chicken broth
1 (48-ounce) jar great northern beans, with liquid
1 large onion, chopped
2 teaspoons minced fresh garlic
1 (3-ounce) can chopped green chili, with liquid
2 teaspoons cumin
1 teaspoon oregano
Garnish with green chopped onion tops, shredded cheese or tortilla chips (optional)

Steps:

Bake chicken breasts at 350 for 30 minutes. Cut in pieces. In a large pot, pour small amount of broth. Add onion and garlic and simmer until onion is wilted and hot. Add the chilies, stir, then add broth and beans with liquid. Mix in the cumin and oregano. Bring to a boil and add chicken pieces. Cover and simmer for at least 30 minutes.

Nutrition Facts : Nutritional Facts Serves

BOB'S WHITE CHILI

Bob's White Chili image

Make and share this Bob's White Chili recipe from Food.com.

Provided by Lennie

Categories One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs boneless skinless chicken breasts
4 cups chicken broth
1 (48 ounce) jar great northern beans, drained
1 large onion, chopped
3 cloves garlic, minced
1 (3 ounce) can chopped green chilies
2 teaspoons ground cumin
1 teaspoon ground oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 bunch green onion, thinly sliced (for garnish)

Steps:

Preheat oven to 325F; place chicken breasts on greased baking sheet and bake for 20 minutes.
Alternatively, saute chicken breasts on stovetop in a nonstick frying pan until almost cooked through; remove from heat and set aside.
In a large pot, pour in 1 cup of chicken broth and add onion and garlic; bring to a simmer and cook until onion starts to soften.
Add the chilies, stir, then add remaining broth and beans.
Stir in the spices.
Bring to a boil and add chicken pieces, cut into cubes.
Cover and simmer for at least 30 minutes-- longer is better.
Taste and add more salt if necessary.
Serve in prewarmed bowls, garnished with sliced raw green onion.