Best White Lightning Chicken Chili With Avocado Mango S Recipes

White Lightning Chicken Chili with Avocado-Mango S image

Provided by Lynette ! @breezermom

Categories Chili

Number Of Ingredients 20

CHILI:
1 large sweet onion, diced
2 clove(s) garlic, minced
2 tablespoon(s) olive oil
4 cup(s) cooked chicken, shredded
2 can(s) chicken broth, 14 1/2-oz each
2 can(s) green chiles, chopped, 4.5-oz each
1 package(s) white chicken chili seasoning mix, 1.25 oz
3 can(s) navy beans, 16-oz each
SALSA:
1 large avocado, peeled and cubed
1 cup(s) fresh mango, diced
1/3 cup(s) red onion, diced
2 tablespoon(s) fresh cilantro, chopped
2 tablespoon(s) fresh lime juice
GARNISHES:
- avocado-mango salsa
- sour cream
- monterey jack cheese, shredded
- fresh cilantro leaves

Steps:

For the chili: Saute onion and garlic in hot oil in a large Dutch oven over medium heat for 5 minutes or until the onion is tender.
Stir in the chicken, next 3 ingredients, and 2 cans navy beans Coarsely mash the remaining can of navy beans, and then stir into the chicken mixture. Bring to a boil, stirring often; cover, reduce heat to medium-low, and simmer, stirring occasionally, for 10 minutes. Serve with desired toppings.
For the Salsa: Stir together the avocado, mango, red onion, cilantro, and lime juice.

White Chicken Chili image

Provided by Patrick and Gina Neely : Food Network

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 16

2 (14.5-ounce) cans white beans
1 tablespoon canola oil
1 medium jalapeno pepper, minced
2 medium poblano peppers, chopped
1 large onion, chopped
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon ancho chili powder
4 cups low-sodium chicken broth
2 limes, juiced, plus lime wedges, for serving
1 rotisserie chicken, skin removed and meat shredded
1/4 cup chopped cilantro leaves
Sour cream, for topping
Tortilla chips, coarsely crushed, for topping

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.

White Lightning Chicken Chili image

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