Best Dicks White Chili With Chicken And Broccoli Bean Soup Recipes

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DICK'S WHITE CHILI WITH CHICKEN AND BROCCOLI (BEAN SOUP)



Dick's White Chili With Chicken and Broccoli (Bean Soup) image

This delicious soup was "tweaked" by our friend Dick and delivered to us one night when I was recovering from a hospital stay along with some cornbread and a salad.

Provided by Donna Matthews

Categories     Chicken Breast

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 20

3 boneless skinless chicken breasts
1 medium onion, diced
2 teaspoons garlic, minced
2 (15 1/2 ounce) cans great northern beans, with liquid
1 (15 1/2 ounce) can black beans, with liquid
1 (4 ounce) can mild green chilies, without liquid (or jalapeno)
16 ounces frozen broccoli
2 tablespoons garlic oil
1 ounce butter
1/2 teaspoon cajun seasoning (or creole)
1 teaspoon salt
1 teaspoon oregano
1 teaspoon dried thyme
1/2 teaspoon black pepper
1 teaspoon basil
1 tablespoon Worcestershire sauce
12 ounces chicken broth
1 cup sour cream
1/2 cup fat-free half-and-half
1/2 cup Chardonnay wine (or other dry white wine)

Steps:

  • Season the chicken with Cajun seasoning.
  • Put oil and butter in a large skillet over medium heat.
  • Add the chicken and sauté 7 minutes per side.
  • Remove the chicken and cut into 1-inch cubes.
  • To the pan, add the diced onion and chopped garlic.
  • Sauté them until the onion is translucent and not browned.
  • Place the chicken in a large pot.
  • Add the white and black beans, chili, onions, garlic, seasoning, the chicken broth, Worcestershire sauce, and wine.
  • Stir well.
  • Cover and cook for 15 minutes (over medium heat) stirring occasionally.
  • Add the broccoli.
  • Bring back to a boil; then reduce heat and simmer 7-9 minutes, or until broccoli is tender crisp.
  • Remove from heat, stir in the sour cream and half and half.
  • Good with corn bread.

Nutrition Facts : Calories 340.2, Fat 11, SaturatedFat 5.8, Cholesterol 51.6, Sodium 757.9, Carbohydrate 35.9, Fiber 11.7, Sugar 4.1, Protein 24

WHITE CHICKEN CHILI FROM DRIED BEANS



White Chicken Chili from Dried Beans image

We love making white chicken chili from dried beans in the farmhouse. Hearty, cozy filling, and made with gut healthy homemade bone broth, this soup is a fall staple in our home.

Provided by Lisa

Categories     Soup

Time 4h20m

Number Of Ingredients 14

1 whole chicken
1.5 cups water
1 pound great northern beans
1/2 gallon bone broth
1 whole bulb garlic
3 large bell peppers, or 10 small sweet peppers, diced
2 cups sweet corn
2 onions, chopped
After beans cook all the way through, add anther quart of homemade bone broth
2 tablespoons salt
1 tsp cumin
freshly ground black pepper
juice from one fresh lime
1/2 cup chopped fresh cilantro

Steps:

  • Place a whole chicken in the Instant Pot with 1.5 cups filtered water on high pressure for 45 minutes. (You can also cook it in a Crock Pot on low for 8 hours or high for 4 hours.)
  • Meanwhile, get one pound of dried and rinsed great Northern beans going in a large stockpot with a half gallon of bone broth. Allow them to simmer for 2-3 hours, or until they are almost soft.
  • Pull the chicken out of the pressure cooker, or slow cooker, and pick all the meat from the bones. Roughly chop it.
  • Once the beans are almost done, but not mushy, add the chicken, diced peppers, minced garlic, chopped onion and sweet corn to the pot.
  • Add two tablespoons salt and freshly ground black pepper.
  • Allow it to simmer for another 30 minutes to an hour.
  • Once the soup is about 5-10 minutes out from being served, add the chopped fresh cilantro and lime juice.
  • Add more salt to taste. (We ended up using 3 tablespoons total).
  • Serve warm with a dollop of sour cream, shredded cheddar cheese and a big old slice of Cast Iron Einkorn Cornbread.

WHITE CHICKEN CHILI



White Chicken Chili image

This White Chicken Chili is hearty, warming, creamy and perfectly comforting. It's a great alternative to traditional beef chili and makes a simple, yet completely delicious dinner! Makes about 8 cups.

Provided by Jaclyn

Categories     Main Course

Time 50m

Number Of Ingredients 18

1 small yellow onion (, diced)
1 tbsp olive oil
2 cloves garlic (, finely minced)
2 (14.5 oz) cans low-sodium chicken broth
1 (7 oz) can diced green chilies
1 1/2 tsp cumin
1/2 tsp paprika
1/2 tsp dried oregano
1/2 tsp ground coriander
1/4 tsp cayenne pepper
salt and freshly ground black pepper (, to taste)
1 (8 oz) pkg Neufchatel cheese (aka light cream cheese), (cut into small cubes )
1 1/4 cup frozen or fresh corn
2 (15 oz) cans cannellini beans
2 1/2 cups shredded cooked rotisserie or left-over chicken*
1 Tbsp fresh lime juice
2 Tbsp chopped fresh cilantro, (plus more for serving)
Tortilla chips or strips, monterrey jack cheese, sliced avocado (for serving (optional))

Steps:

  • Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.
  • Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.
  • Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth**.
  • Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.
  • Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.

Nutrition Facts : Calories 383 kcal, Carbohydrate 35 g, Protein 33 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 77 mg, Sodium 525 mg, Fiber 8 g, Sugar 5 g, ServingSize 1 serving

EASY WHITE CHICKEN CHILI



Easy White Chicken Chili image

Chili is one of our best cold-weather strategies. We use chicken and white beans for a twist on the regular bowl of red. It's soothing comfort food. -Rachel Lewis, Danville, Virginia

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 pound lean ground chicken
1 medium onion, chopped
2 cans (15 ounces each) cannellini beans, rinsed and drained
1 can (4 ounces) chopped green chiles
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth
Optional toppings: Reduced-fat sour cream, shredded cheddar cheese and chopped fresh cilantro

Steps:

  • In a large saucepan, cook chicken and onion over medium-high heat until chicken is no longer pink, 6-8 minutes, breaking up chicken into crumbles., Pour 1 can of beans in a small bowl; mash slightly. Stir mashed beans, remaining can of beans, chiles, seasonings and broth into chicken mixture; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, 12-15 minutes. Serve with toppings as desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts : Calories 228 calories, Fat 5g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 504mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges

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