Chicken Recipes

White Chicken Chili ~ Recipe

I am a fan of stubborn pepper. This is my favorite meal during the fall and winter seasons, and the best excuse for inhaling stuffed cheddar and fritos. In terms of hot pepper, no difference … a traditional recipe of minced beef, hot pepper sauce and even hot chicken. As long as it’s thick, worm, and a little hot, I’ll take it all out.

White Pepper Flavored Chicken, Made With Heart Grains, Soft Chicken And Rich Creamy Soup. It is an excellent alternative to traditional chili and can serve you a very satisfying dinner! If you’re lucky, the next day lunch will also be leftovers!

My Favorite White Chicken Chili Recipe

We all made classic peppers with beef, beans, tomatoes and traditional spicy spices, but have you tried white chicken?

Want to see how to make this chili recipe? Watch the video!

Even if it gets hot outside, this is the recipe that you want to prepare all year round. It might be different from your expectation with the label “hot pepper” in the title, but it’s very tasty!

You will love the taste of this hot pepper, and the way the chicken nuggets are combined with this creamy soup together. Its taste is quite different from the classic pepper, but it is welcome. Everyone loves this soup!

When pouring the layer, the effect will be better. Who doesn’t like fresh avocado slices, crunchy tortilla chips, delicious cheese and fresh coriander? Bring that layer!

What Ingredients go into White Chicken Chili?

  • Chicken – the best chicken from the grill, but the remaining cooked chicken will do the trick.
  • Garlic and onions – these aromatics add a lot of flavor here. Use fresh minced garlic.
  • Chicken soup – for more flavor, try eating soup with homemade soup.
  • Green Pepper – Unless you like heating, be sure to buy moderate hot peppers.
  • Cumin, Paprika, Oregano, And Coriander – Perfectly Blends Spices Here.
  • Cannellini Beans – high-quality northern beans will also work well.
  • Frozen corn – can also be canned corn, I never care about taste.
  • Neuchatel cheese – cream cheese is also effective. I usually use Philadelphia, but this store is closed.
  • Lime – make sure to use fresh lime, not bottled items.
  • Coriander Feel free to add more flavors.
  • Necessary Extras – I love to add avocado, tortilla and cheese.
Related Post :  Queso Chicken ~ Recipe

How do You Make the Best White Chicken Chili?

  • Heat olive oil over medium heat in a 6 liter Dutch oven.
  • Add onions and saute for 4 minutes.
  • Add garlic and saute for another 30 seconds.
  • Add chicken broth, green pepper, cumin, paprika, oregano, coriander and red pepper, and leave the salt and pepper.
  • Bring to a boil, then reduce heat to medium-low, and simmer for 15 minutes.
  • Strain and rinse the beans with a fine strainer or colander, then measure 1 cup.
  • Put the whole beans aside, pour 1 cup of beans with 1/4 cup of soup in the food processor, and make the puree until almost smooth.
  • Add the Neuchatel cheese with corn and mashed beans to the soup and saute well. Cook slowly for 5-10 minutes.
  • Pour chicken, fresh lemon juice and coriander. If necessary, it can be served with monterey jack cheese, more coriander, avocado slices and tortilla.

White Chicken Chili

The Trick For A Creamy White Bean Chicken Chili

You will notice that there is a step in the recipe that directs you to treat some Cannellini pills with some soup. I saw her once when horses made soup on the food web. If I remember correctly, I added some beans to make the soup creamy.

I think this idea could make chicken white pepper more creamy, so I decided to use this method, I like it (if you don’t have a food processor, or just don’t want to clean a food processor, then yes, you can put all the beans all together).

Can I Make White Chicken Chili in a Crockpot?

Yes, this white chicken pepper can also be made from clay pot. For this:

  • Use 1 lb of raw chicken breasts and add broth, spices and hot pepper to start with.
  • Chop the onions or saute them with garlic before adding them to the pot, so they don’t get crunchy.
  • Cook 3 hours high or low 5-6 hours (or until the chicken is tender), then take out the chicken, add the light diluted cheese and cook it until it melts.
  • Add tofu, beans, corn, shredded chicken, lime and coriander, and stir. Hot through.

It’s a Top Rated Recipe!

I first shared this information in May 2013, and since then it has become my favorite reader! Please try it yourself and rate the recipe below, and I’d like to hear your feedback!

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Now Made with Rotisserie Chicken for an Easier Option

Please note that when I first shared this dish, I used chicken breast, but after years of perfecting the recipe, I found that grilled chicken or leftover chicken (both added) are better here to choose. It is easier, has more flavor, and chicken breasts will not eventually dry out.

Ingredients

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

Instructions

  • Heat olive oil over medium heat in a 6 liter Dutch oven. Add onions and saute for 4 minutes. Add garlic and saute for another 30 seconds.
  • Add chicken broth, green pepper, cumin, paprika, oregano, coriander and red pepper, and leave the salt and pepper. Bring to a boil, then reduce heat to medium-low, and simmer for 15 minutes.
  • Strain and rinse the beans with a fine strainer or colander, then measure 1 cup. Put all the beans aside, pour 1 cup of beans with 1/4 cup of soup in the food processor, and make the puree until it’s almost smooth **.
  • Add the Neuchatel cheese with corn and mashed beans to the soup and saute well. Cook slowly for 5-10 minutes.
  • Pour chicken, fresh lemon juice and coriander. If necessary, it can be served with monterey jack cheese, more coriander, avocado slices and tortilla.

 

Print

White Chicken Chili


  • Author: Atllasik
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x

Scale

Ingredients

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

Instructions

  • Heat olive oil over medium heat in a 6 liter Dutch oven. Add onions and saute for 4 minutes. Add garlic and saute for another 30 seconds.
  • Add chicken broth, green pepper, cumin, paprika, oregano, coriander and red pepper, and leave the salt and pepper. Bring to a boil, then reduce heat to medium-low, and simmer for 15 minutes.
  • Strain and rinse the beans with a fine strainer or colander, then measure 1 cup. Put all the beans aside, pour 1 cup of beans with 1/4 cup of soup in the food processor, and make the puree until it’s almost smooth **.
  • Add the Neuchatel cheese with corn and mashed beans to the soup and saute well. Cook slowly for 5-10 minutes.
  • Pour chicken, fresh lemon juice and coriander. If necessary, it can be served with monterey jack cheese, more coriander, avocado slices and tortilla.

Notes

* The recipe has been updated to use pre-cooked chicken pieces (raw chicken previously used for this recipe and cooking at the beginning). The best taste of chicken in the grill, this way you will not end up with excessively cooked chicken breasts.
** If you do not have a food processor, you can skip the mashed step and the soup will not be as rich as the cream.

  • Cuisine: AMERICAN

Nutrition

  • Calories: 383
  • Sugar: 5g
  • Sodium: 525mg
  • Fat: 14g
  • Saturated Fat: 6g
  • Carbohydrates: 35g
  • Fiber: 8g
  • Protein: 33g
  • Cholesterol: 77mg

Keywords: WHITE CHICKEN CHILI

 

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