Best White Chicken Chili Recipes

EASY WHITE CHICKEN CHILI

Steps:

• Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until the chicken is browned completely, 3 to 5 minutes per side.
• Remove the chicken to a cutting board, cut into 1-inch pieces, and return to the Dutch oven; add chicken broth, cannellini, green chilies, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 45 minutes.
• Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese. Season with salt to serve.

AWARD-WINNING WHITE CHICKEN CHILI

Steps:

• Layer chicken, great Northern beans, and corn into a slow cooker.
• Mix chicken broth, chicken soup, green chile peppers, and taco seasoning together in a bowl; pour over chicken mixture.
• Cover and cook on Low until chicken is no longer pink in the center, 8 to 10 hours. Stir in sour cream and pepper Jack cheese; cover and cook until cheese is melted, 3 to 5 minutes.

WHITE CHICKEN CHILI

Steps:

• In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne; bring to a boil., Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender., Top each serving with cheese and, if desired, jalapeno pepper.Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

EASY SLOW COOKER WHITE CHICKEN CHILI

Steps:

• Combine great Northern beans, pinto beans, corn, onions, chicken broth, rotisserie chicken, green chile peppers, hot pepper sauce, oregano, cumin, garlic powder, salt, and pepper in a slow cooker.
• Cook on Low until flavors combine, about 8 hours.

EASY WHITE CHICKEN CHILI

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.

WHITE BEAN CHICKEN CHILI

Steps:

• Toss chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned. Transfer to a 3-qt. slow cooker., In same skillet, heat remaining oil over medium heat; saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Add to slow cooker., In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and the remaining whole beans and broth into chicken mixture., Cook, covered, on low until chicken is tender, 3-3-1/2 hours. Stir before serving. Sprinkle with cheese; add toppings if desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

SLOW-COOKER WHITE CHICKEN CHILI

Steps:

• Add the chicken breasts to a slow cooker. In a bowl, mix the cumin, coriander, oregano, paprika, red pepper flakes and some salt and pepper, then sprinkle over the chicken. Add the beans, celery, garlic, canned chiles, onions, bell peppers and jalapeno. Pour in the chicken broth, put the lid on and cook on low until the beans are cooked, the vegetables are soft and the flavors are combined, about 7 1/2 hours.
• Mix the milk with the masa and add to the slow cooker. Add the frozen corn straight from the freezer and continue to cook until the sauce has thickened, another 30 minutes.
• Remove the chicken to a board and shred using 2 forks. Return to the slow cooker, then add the lime juice, sprinkle over the Monterey Jack cheese and stir to melt.
• To serve: Ladle the chili into bowls and garnish with a dollop of sour cream, extra cheese and cilantro. Roll up warm corn tortillas and serve on the side of the bowl.

CROCK POT WHITE CHICKEN CHILI

Steps:

• Place chicken in a 4 quart slow cooker.
• Top with beans and corn.
• In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot.
• Cover and cook on low for 8 to 10 hours.
• Before serving, stir gently to break up chicken, then stir in the sour cream.
• Serve topped with green onions and jack cheese, if desired.

WHITE BEAN AND CHICKEN CHILI

Steps:

• In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
• Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.

WHITE CHICKEN CHILI

Steps:

• Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
• Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
• After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.

SLOW COOKER WHITE CHICKEN CHILI

Steps:

• In a large Dutch oven, melt the butter over medium heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Add the chopped green chiles, cumin, onion powder, oregano and cayenne and stir until fragrant, 1 to 2 minutes.
• Transfer the mixture into a 5- to 8-quart slow cooker. Generously season the chicken thighs with salt and add them to the pot. Stir in 3 cups chicken stock and the beans. Cover and cook on low until the chicken is tender, 4 to 6 hours.
• Shred the chicken using two forks. (You can do this directly in the pot, or remove the chicken to a bowl, shred it, then return it to the pot.) Stir in the frozen corn, cover and cook until warmed through, about 10 minutes. Stir in the cilantro, if using, and lime juice. Season to taste with salt. Serve in bowls and pass the toppings at the table.

FAST WHITE CHICKEN CHILI

Steps:

• Mix the coriander, cumin, oregano, paprika, red pepper flakes, salt and pepper together in a small bowl.
• Add olive oil to a pressure cooker set to saute and add the chicken. Sprinkle the spice mix over the chicken and toss. Cook until the chicken has started to sear on the outside, then add the broth.
• Place the lid on the pressure cooker, set the valve to sealing, and cook on manual for 6 minutes. Release the steam using the quick-release cycle. Remove the chicken to a board and shred with two forks.
• Put the heavy cream and masa harina in a small bowl and mix until smooth with a whisk or fork.
• Switch the pressure cooker to saute and return the chicken to the pressure cooker along with the masa and heavy cream mixture, cannellini beans, green chiles and corn. Let cook, stirring occasionally, until the chili has thickened and the corn is warmed through, about 10 minutes.
• Ladle the chili into 6 bowls. Top with cheese and avocado. Serve with lime wedges.

SLOW COOKER WHITE CHICKEN CHILI

Steps:

• Spray inside of 4-quart slow cooker with cooking spray. Place 1 can of beans in slow cooker; mash with potato masher or spoon until smooth. Add second can of beans and all remaining ingredients to slow cooker; stir to combine.
• Cover; cook on LOW 8 hours or on HIGH 4 hours. Carefully separate chicken into bite-size pieces.

WHITE BEAN CHICKEN CHILI

Steps:

• Heat oil, and cook onion and garlic until soft.
• Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
• Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.

WHITE CHICKEN ENCHILADAS WITH GREEN CHILI & SOUR CREAM SAUCE RECIPE

Steps:

• Preheat oven to 350 degrees. Grease a 9 x 13 inch pan using non-stick cooking spray.
• Mix cooked chicken, chili powder (optional) and 1 cup of cheese together. Roll up in tortillas and place in pan.
• In a medium sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
• Stir in sour cream, chilies, cilantro, onion powder, and garlic powder, and pepper. Make sure that you don't bring this to a boil- you don't want to have curdled sour cream!
• Pour over enchiladas and top with remaining cheese.
• Bake 20-22 minutes and then place under high broil for 3 min to brown the cheese.

CHICKEN AND WHITE BEAN CHILI

Steps:

• Heat vegetable oil in a large pot over medium-high heat. Saute chicken, green bell pepper, and onion in hot oil until the chicken is browned and the vegetables are tender, 5 to 7 minutes. Stir jalapeno peppers and garlic into the chicken mixture; continue to cook until the garlic is fragrant, about 1 minute.
• Pour chicken broth over the chicken mixture. Stir salsa, chili powder, cumin, salt, black pepper, paprika, and cayenne pepper into the broth; bring to a boil, reduce heat to medium-low, and cook at a simmer until the chicken is tender and no longer pink in the center, about 20 minutes.
• Stir beans and cilantro into the chili, cook until the beans are hot and soft, about 10 minutes.

BEST WHITE CHICKEN CHILI

Steps:

• Heat oil in a large soup pot over medium-high heat. Add chicken and cook until no longer pink, about 4 minutes. Add onion and jalapeno peppers; cook until onion is translucent, about 4 minutes. Stir in flour until incorporated.
• Add navy beans, enchilada sauce, chicken broth, oregano, chili powder, and cumin. Bring to a boil. Reduce heat and simmer until flavors combine, about 25 minutes.

SOUTHWEST WHITE CHICKEN CHILI

Steps:

• Heat the oil in a 4-quart saucepan over medium-high heat. Add the chicken, chili powder, cumin, onion and pepper and cook until the chicken is cooked through and the vegetables are tender, stirring often.
• Stir the soup, water, corn and beans in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes, stirring occasionally. Sprinkle with the cheese.

WHITE CHICKEN CHILI

Steps:

• In a medium soup pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring, until the onion has softened, 2 to 3 minutes.
• Add the chicken and cook, stirring occasionally, until it is lightly browned on the outside and no longer pink on the inside (add more olive oil if the pot starts to dry out), 4 to 5 minutes.
• Toss the minced garlic and spices into the pot and turn a few times to coat the chicken evenly. Add the corn, beans, and chicken broth and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.
• Break up some of the beans with the back of a wooden spoon to help thicken the chili. Stir in the cream, garnish with the desired toppings, and serve!

CREAMY WHITE CHICKEN CHILI WITH SALSA VERDE

Steps:

• Shred chicken meat; set aside.
• Place cream cheese in a microwave-safe bowl. Microwave on high power until soft, about 20 seconds. Add half-and-half and stir until completely mixed; set aside.
• Heat oil in a large skillet over medium heat. Add bell peppers, jalapenos, and garlic; saute until soft, 5 to 7 minutes. Toss in chicken, dried shallots, cayenne pepper, salt, and black pepper. Add chicken, cream cheese mixture, chicken stock, salsa, cumin, and oregano; bring to a boil.
• Reduce heat and simmer for 1 to 2 hours.