Best Chunky Chicken White Chili Recipes

GREEN AND WHITE LIGHTNING CHUNKY CHICKEN CHILI

Green and White Lightning Chunky Chicken Chili image

Make and share this Green and White Lightning Chunky Chicken Chili recipe from Food.com.

Provided by ratherbeswimmin

Categories Chicken

Time 47m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons vegetable oil
6 (6 ounce) boneless skinless chicken breasts, cut into bite-size pieces
salt
fresh ground black pepper
1 medium yellow onion, thinly sliced
5 garlic cloves, minced
1 jalapeno pepper, seeded and finely chopped
2 tablespoons ground cumin
1 tablespoon ground coriander
1 cup tomatillo salsa (mild or hot)
4 cups chicken broth
1 (15 ounce) can cannellini beans or 1 (15 ounce) can great northern beans
2 -3 tablespoons chopped fresh cilantro
2 -3 tablespoons chopped fresh flat-leaf parsley
1 lime, juice of
shredded monterey jack cheese or shredded monterey jack pepper cheese
corn chips

Steps:

Heat a soup pot over med-high heat with the vegetable oil; add in the chicken to the hot oil; season with salt and pepper.
Cook 2-3 minutes, stirring often; add in onion, garlic, jalapeno, cumin, and coriander; cook 3-4 minutes, continuing to stir.
Add in the tomatillo salsa and chicken broth; bring to a simmer.
Add half of the beans; with a fork thoroughly mash the other half of the beans, then add to the chili.
Simmer for 10 minutes; remove chili from heat and add in cilantro, parsley, and lime juice.
Serve each bowl of chili with a little shredded cheese on top; crush up some chips and stir.

Nutrition Facts : Calories 582.8, Fat 13.3, SaturatedFat 2.3, Cholesterol 148, Sodium 1303.9, Carbohydrate 37.6, Fiber 8.8, Sugar 3.9, Protein 76

CHUNKY CHICKEN WHITE CHILI

Chunky Chicken White Chili image

I adapted this recipe from Rachael Ray's cookbook, "30 Minute Meals". Originally, it's not spicy enough for me and too runny to be chili, so I changed it a bit. Great for leftovers for lunch- the spicyness will mellow overnight.

Provided by HauteCook24

Categories Chicken Breast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon extra virgin olive oil
2 lbs boneless skinless chicken breasts, diced
1 large yellow skinned Spanish onion, chopped
1 -2 serrano pepper, pepper(s) seeded and minced
4 garlic cloves, minced
2 tablespoons ground cumin
5 dashes cayenne pepper sauce (i.e. Tabasco, Red Hot)
1/3 cup chopped fresh cilantro
1 (14 ounce) can fat-free low-sodium chicken broth
2 (15 ounce) cans white kidney beans, drained
coarse salt
shredded cheddar cheese, and crushed tortilla chips for topping

Steps:

Heat oil in pot over medium high heat.
Add chicken and cook for five minutes or until white; keep chicken moving.
Add minced onion & hot pepper(s), garlic, seasonings, and cilantro.
Reduce heat to medium and cook for five minutes to sweeten and soften onion.
Add the broth and beans; salt to taste.
Bring to a boil.
Reduce heat and simmer until ready to serve.
Top bowls of chili with shredded cheddar cheese and crushed tortilla chips.

Nutrition Facts : Calories 514.7, Fat 11.9, SaturatedFat 2.3, Cholesterol 145.3, Sodium 940.1, Carbohydrate 38, Fiber 12.4, Sugar 5.8, Protein 62.5

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