Best Chicken Chili Blanco Recipes

CHICKEN CHILI BLANCO

Chicken Chili Blanco image

Make and share this Chicken Chili Blanco recipe from Food.com.

Provided by Jens Kitchen

Categories High Protein

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 lb chicken breast tenders or 1 lb chopped onion
2 chopped garlic cloves
30 ounces great dry northern white beans, drained
7 ounces mild diced green chilies
1/2-1 cup chicken broth
1 tablespoon diced and seeded jalapeno
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 1/2 cups shredded monterey jack cheese
1/2 cup creme fraiche or 1/2 cup Mexican crema

Steps:

Sauté chicken: heat vegetable oil in large pan over medium- high heat and add chicken tenders. Cook 5 to 6 minute turning as necessary. Remove chicken from pan and set aside, when cool shred into bite sized pieces.
Sauté onion and garlic: add the chopped onion and garlic to pan and cook stirring occasionally for 2 to 3 minute remove from pan and set aside.
Cook Chili: place the onions, garlic, beans, chilies, chicken broth, jalapenos, cumin and oregano in large pot. Bring to boil over medium heat, reduce heat to low. Cook stirring occasionally for 10 to 15 minute stir in chicken, jack cheese, and crème fraiche. Cook just until cheese is melted and chicken is warmed through. If the chili is too thick it can be thinned with more chicken broth.

CHILI BLANCO

Chili Blanco image

Warm up with a delicious white chili recipe from the Betty Crocker team chili cook off.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 5

Number Of Ingredients 13

Ingredients

1 tablespoon olive or vegetable oil
2 medium onions, coarsely chopped (1 cup)
4 cloves garlic, finely chopped
3 teaspoons ground cumin
1/2 to 1 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 lb boneless skinless chicken thighs or breasts, cut into 1/2-inch pieces
1 can (15 to 16 oz) great northern beans, drained, rinsed
1 can (15 oz) Progresso™ cannellini beans, drained, rinsed
2 cans (4.5 oz each) Old El Paso™ chopped green chiles
2 cups Progresso™ chicken broth (from 32-oz carton)
1 cup shredded Monterey Jack cheese (4 oz)
2 tablespoons chopped fresh cilantro

Steps:

In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions and garlic in oil 4 to 5 minutes, stirring frequently, until onions are softened.
Stir in cumin, salt, red pepper and chicken. Cook 6 to 7 minutes, stirring occasionally, until chicken is lightly browned.
Stir in beans, chiles and broth. Heat to boiling; reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until chicken is no longer pink in center. Add cheese; stir until melted. Stir in cilantro.

Nutrition Facts : Calories 600, Carbohydrate 37 g, Cholesterol 130 mg, Fat 1/2, Fiber 8 g, Protein 57 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 4 g, TransFat 0 g

30-MINUTE CHILI BLANCO

30-Minute Chili Blanco image

Dinner ready in 30 minutes! Enjoy this delicious chili blanco featuring with vegetables - a delicious meal!

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

1 cup chopped onions (2 medium)
2 cloves garlic, finely chopped
2 cans (15.5 oz each) great northern beans, drained, rinsed
1 can (11 oz) vacuum-packed white shoepeg corn, undrained
1 can (4.5 oz) chopped green chiles, undrained
1 extra-large vegetarian vegetable bouillon cube
2 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups water
1/4 cup chopped cilantro
1/2 cup shredded Monterey Jack cheese (2 oz), if desired
1/2 cup broken tortilla chips, if desired

Steps:

Spray 3-quart saucepan with cooking spray; heat over medium-high heat. Add onions and garlic; cook and stir 1 minute.
Stir in beans, corn, green chiles, bouillon cube, cumin, salt, pepper and water. Heat to boiling. Reduce heat to low; cover and simmer about 15 minutes to blend flavors, stirring occasionally.
Remove from heat. Stir in cilantro. To serve, place 2 tablespoons cheese in each individual soup bowl. Spoon chili over cheese. Top with tortilla chips if desired.

Nutrition Facts : Calories 370, Carbohydrate 67 g, Cholesterol 0 mg, Fiber 15 g, Protein 21 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 970 mg, Sugar 6 g, TransFat 0 g

GLUTEN-FREE CHILI BLANCO

Gluten-Free Chili Blanco image

Looking for a delicious dinner using a few pantry staples? Then check out this wonderful chicken and two bean chili - a tasty meal.

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon olive or vegetable oil
2 medium onions, coarsely chopped (1 cup)
4 cloves garlic, finely chopped
3 teaspoons ground cumin
1/8 teaspoon ground red pepper (cayenne)
1 1/2 lb boneless skinless chicken thighs or breasts, cut into 1/2-inch pieces
1 can (15 to 16 oz) great northern beans, drained, rinsed
1 can (15 oz) cannellini beans, drained, rinsed
2 cans (4.5 oz each) chopped green chiles
2 cups Progresso™ chicken broth (from 32-oz carton)
3/4 cup gluten-free shredded reduced-fat Monterey Jack cheese (3 oz)
2 tablespoons chopped fresh cilantro

Steps:

In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions and garlic in oil 4 to 5 minutes, stirring frequently, until onions are softened.
Stir in cumin, salt, red pepper and chicken. Cook 6 to 7 minutes, stirring occasionally, until chicken is lightly browned.
Stir in beans, chiles and broth. Heat to boiling; reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until chicken is no longer pink in center. Add cheese; stir until melted. Stir in cilantro.

Nutrition Facts : Calories 400, Carbohydrate 43 g, Cholesterol 60 mg, Fat 1, Fiber 9 g, Protein 37 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 4 g, TransFat 0 g