Best White Mexican Chili Recipes
MEXICAN 'WHITE' CHICKEN CHILI
I found this recipe on another recipe site and added my own twist to it. It came out pretty tasty! Let me know how it comes out.
Provided by flume027
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over medium-low heat.
- Slowly cook and stir the onion until tender.
- Mix in the garlic, green chili peppers, oregano, cumin, and cayenne.
- Continue to cook and stir the mixture until tender, about 3 minutes.
- Mix in the chicken broth, chicken, beans, corn, and tomatoes.
- Bring to a boil then reduce heat and let simmer 20 minutes.
- Sprinkle cheese on each serving and enjoy!
MEXICAN WHITE CHILI
White chili may be a little different from what you're used to, but it's sure to warm you up on a chilly night. Cilantro and cumin give this chili an authentic Mexican flavor. -Shari Meissner, Chester, Montana
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer., Transfer to a 3-qt. slow cooker. Stir in chicken, beans, broth, chilies and dry seasonings., Cook, covered, on low 6-8 hours or until heated through. Stir in cilantro. If desired, serve with corn chips, cheese and sour cream.
Nutrition Facts :
MEXICAN WHITE CHILI WITH CHICKEN
This is one of my favorite dishes! the original recipe calls for cooked chicken breasts, but I just purchase a store-bought cooked chicken and take the meat off of it, use as much chicken as desired. You can adjust the chili powder and cumin to taste, and use really whatever beans you desire, I like canellini beans also.
Provided by Kittencalrecipezazz
Categories Poultry
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a skillet cook the onion and garlic in 2-3 tablespoons butter until softened (about 4 minutes).
- To make the roux: in a heavy-bottomed pot melt 6 tablespoons butter over medium heat and whisk in the flour, cook whisking for 3 minutes.
- Stir in the onion/garlic mixture and carefully whisk in the half and half cream, whisking constantly; bring to a simmer, whisking until the mixture has thickened; simmer for 5 minutes (you must whisk constantly while adding in the cream or you will have lumps!).
- Stir in Tabasco, chili powder, cumin, salt and pepper; mix to combine.
- Add in beans, chilies, corn, chopped cooked chicken and Monterey Jack cheese; cook the mixture over medium-low heat (about 20 minutes.
- Remove from heat and stir in the sour cream.
- Transfer to serving bowls dollup with sour cream and drizzle with salsa if desired.
Nutrition Facts : Calories 1445.6, Fat 96.1, SaturatedFat 47.2, Cholesterol 336.3, Sodium 1401.1, Carbohydrate 75.2, Fiber 18.3, Sugar 7.9, Protein 75
WHITE MEXICAN CHILI
Steps:
- Saute onion and celery in oil until tender. Stir in remaining ingredients, except cheese and parsley. Stir well and cook covered 15-20 minutes or until heated through. Stir occasionally. Serve in bowls and top with cheese and fresh parsley on top.
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