Best Green And White Lightning Chunky Chicken Chili Recipes

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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

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 CHILI



Chunky Chicken Chili image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 45m

Yield 2 quarts

Number Of Ingredients 19

1 stick butter, divided
2 pounds boneless, skinless chicken breasts, cubed into 1/2-inch pieces
1/4 cup all-purpose flour
1 large onion, chopped
1/4 cup red pepper, diced
1/4 cup green pepper, diced
2 cups chicken stock
1 cup heavy cream
2 tablespoons chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 tablespoon cracked black pepper
1 tablespoon kosher salt
2 (14.5-ounce) cans cannellini beans, drained
2 (4-ounce) cans mild green chiles
1/2 cup sour cream
1 1/2 cups grated Cheddar, for garnish
3 tablespoons chopped parsley leaves, for garnish

Steps:

  • In a large Dutch oven, melt 4 tablespoons butter over medium-high heat. Brown the chicken pieces until nicely colored and cooked through. Remove chicken to a large bowl and set aside.
  • Using the same Dutch oven, stir in the flour. This will create a roux. Stir in the onions and peppers. Add the chicken stock to deglaze the pan and stir in the heavy cream. Lower heat and cook until the mixture thickens, about 5 minutes. Once the sauce has thickened, add the chili powder, coriander, cumin, cayenne, black pepper and the salt. Stir and cook for a few minutes. Add the cannellini beans, chiles and the chicken and simmer for another 6 to 8 minutes. At the very end, mix in the sour cream. Transfer to a serving bowl and garnish with Cheddar and parsley.

WHITE LIGHTNING CHICKEN CHILI



White Lightning Chicken Chili image

This a recipe from the Southern Living Rotisserie Chicken Cookbook and came in a insert from the Cook Book of the Month Club. The hardest thing to do is shred the chicken.

Provided by mandabears

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 onion, sweet, diced
2 garlic cloves, minced
2 tablespoons olive oil
4 cups chicken, cooked and shredded
2 (14 ounce) cans chicken broth
2 (4 1/2 ounce) cans chopped green chilies
1 1/4 ounces white chicken chili seasoning mix
3 (16 ounce) cans navy beans
sour cream
salsa
avocado, diced
monterrey cheese, shredded
cilantro leaf, chopped

Steps:

  • Saute onion and garlic in hot oil in large Dutch oven over medium high heat for 5 minutes or until onion is tender.
  • Stir in chicken, chicken broth, green chilies and seasoning mix with 2 cans beans.
  • Coarsely mash remaining can of beans and add to chicken mixture.
  • Bring to boil, stirring often.
  • Cover and reduce heat to medium low and simmer, stirring occasionally for 10 minutes.

Nutrition Facts : Calories 609.1, Fat 10.2, SaturatedFat 1.6, Sodium 1465.6, Carbohydrate 98.6, Fiber 37.2, Sugar 6.3, Protein 34

WHITE LIGHTNING CHILI



White Lightning Chili image

This recipe's from my distant cousin. She made this during our family reunion. This is a tweaked version that has some meaty pinto beans and some chipotle chili powder running through it to give it some nice smokiness. Don't worry about the amount of spices. It may seem like a lot, but in the end, it's really not. Preparation time does not include the time you cook the chicken.

Provided by staticat09

Categories     Chicken

Time 25m

Yield 8 serving(s)

Number Of Ingredients 16

1 tablespoon extra virgin olive oil (about 1 turn of the pan)
1/2 sweet onion, chopped
2 garlic cloves, minced (through the garlic press or through your knife)
1 pinch kosher salt
fresh cracked pepper
4 cups reduced-sodium chicken broth
2 (16 ounce) cans navy beans, rinsed and drained
1 (16 ounce) can pinto beans, rinsed and drained
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 teaspoon dried oregano
1 teaspoon ground cumin
1/8 teaspoon dried chipotle powder
2 cups chicken, cooked and chopped
1 (4 1/2 ounce) can chilies, undrained
monterey jack cheese, Sour Cream, Tortilla chips, and fresh Cilantro, for garnish

Steps:

  • Heat the oil in the pan over medium heat.
  • Add the onion and saute 5-6 minutes.
  • While sauteeing, add a pinch of kosher salt and a little fresh cracked pepper (just to give the onions a little chance.).
  • Add the garlic and saute 1 minute.
  • Add chicken broth, the navy beans, the pepper, the oregano, the cumin, and the chipotle chili powder.
  • Mash the can of pinto beans with a potato masher.
  • Stir into the soup.
  • Stir in chicken and chilis.
  • Simmer 5 minutes or until thoroughly heated.
  • Garnish, and serve.

Nutrition Facts : Calories 285.4, Fat 3.6, SaturatedFat 0.6, Sodium 325.9, Carbohydrate 48.5, Fiber 17.4, Sugar 1.9, Protein 17.3

GREEN AND WHITE LIGHTNING CHUNKY CHICKEN CHILI



Green and White Lightning Chunky Chicken Chili image

Yield 4 servings

Number Of Ingredients 16

2 tablespoons vegetable or canola oil (2 turns of the pan)
6 6-ounce boneless, skinless chicken breasts, cut into bite-size pieces
Salt and freshly ground black pepper
1 medium yellow onion, thinly sliced
5 garlic cloves, finely chopped
1 jalapeño pepper, seeded and finely chopped
2 tablespoons ground cumin (2 palmfuls)
1 tablespoon ground coriander (a palmful)
1 cup mild or hot tomatillo salsa (green salsa on Mexican Foods aisle)
4 cups chicken stock or broth
1 can (15-ounces) cannellini or Great Northern beans
1 handful fresh cilantro, roughly chopped
1 handful fresh flat-leaf parsley, roughly chopped
Juice of 1 lime
Shredded Monterey Jack or Pepper Jack cheese, for garnish
1 individual lunch-box-size bag of corn chips, optional and not that dangerous

Steps:

  • Heat a medium soup pot over medium-high heat with the vegetable oil. Add the chicken to the hot oil and season liberally with salt and pepper. Cook for 2 to 3 minutes, stirring frequently. Add the onion, garlic, jalapeño, cumin, and coriander and cook for 3 to 4 minutes, continuing to stir. Add the tomatillo salsa and the chicken stock. Bring the chili up to a simmer. Add half of the beans. With a fork thoroughly mash the other half of the beans, then add to the chili.This method will help to thicken the chili. Simmer the chili for 10 minutes. Remove the chili from the heat and add the cilantro, parsley, and lime juice.
  • Serve each bowl of chili with a little shredded Monterey Jack cheese on top. Oh, and go ahead, have a chip or two! I crush up a small bag and stir them right in!

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