Best Chris White Chicken Chili Recipes

CHRIS'S WHITE CHICKEN CHILI

CHRIS'S WHITE CHICKEN CHILI image

Categories Soup/Stew Chicken Stew Dinner

Yield 8 bowls

Number Of Ingredients 13

Ingredients

1 lb dried white beans, or 3 cans precooked great northern beans
4-5 cloves of garlic, minced
8 mixed chilis (hot or mild to taste)
1/3 cup of flour
1-2 medium/large onions
3-4 cups of chicken broth
1-3 cups of half and half
4 cups shredded chicken (about 5-6 thighs)
1 Tbsp chili powder
1 TTabasco (optional)
2 Tbsp salt
1/2 tsp white pepper or 1/2 Tbsp black pepper
cheese/sour cream/cilantro to top bowls

Steps:

- if necessary, prepare dried beans by soaking them overnight - either a large pot or a deep lipped pan, saute SOME, NOT ALL onions and garlic until soft. Stew whole pieces of chicken (skin on and bone in) in chicken broth with SOME, NOT ALL, diced peppers and spices. Make sure chicken is covered by broth to cook. Cook chicken for 45-60 minutes, then remove chicken from pot, remove skin from chicken and shred chicken off the bone with a fork in each hand. Reserve broth mix for later. - In an empty pot, melt butter, add remaining onions and garlic and saute until tender (15 min). Add flour and stir for ~5 min. Gradually whisk in reserved broth, as well as half + half and remaining broth until desired thickness and texture is reached. Add beans, remaining chilis, shredded chicken and spices and heat together for AT LEAST 30 minutes. Add cilantro before reheating or serving chili, add cheese and sour cream to individual bowls to taste.

CHRIS' WHITE CHICKEN CHILI

Chris' White Chicken Chili image

Provided by My Food and Family

Categories Soup Recipes

Time 3h30m

Number Of Ingredients 14

Ingredients

4 boneless skinless chicken breasts
1 Tbsp vegetable oil or olive oil
1 small onion, chopped
4 cloves (2 Tbsp.) crushed garlic
3 cans great northern white beans
3 cans chicken broth
3 cans Ro*Tel tomatoes (with or without peppers)
3 Tbsp chopped fresh basil (1 Tbsp. dried basil)
1 Tbsp oregano
1 tsp cayenne pepper
1 tsp salt
1 tsp ground black pepper
1 cup sour cream
4 cups shredded Monterey Jack cheese (1 lb. or 16 oz.)

Steps:

Brown chicken breasts using oil in soup pot or large skillet. Shred the chicken and set aside (do not rinse pot or pan). Use same pot or skillet and sauté chopped onion and garlic for 4-5 minutes.
In large pot, add great northern white beans, chicken broth, Ro*Tel, basil, oregano, cayenne pepper, salt, black pepper, sautéed onions and garlic, and shredded chicken. Bring to a boil, than turn heat to low and simmer for 2 ½ to 3 hours stirring occasionally.
A half-hour before serving, stir in sour cream and Monterey Jack cheese (continue to simmer stirring occasionally). Chili will be rather thick, and is great with a spoon (even fork) or as a dip. Serve with tortillas or tortilla chips.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g