Anyone have a WHITE chicken chili recipe???????
Here is a great recipe from America's Test Kitchen: www.americastestkitchen.com/recipe.asp
White Chicken Chili
from the Episode: White Chicken Chili Supper
Adjust the heat in this dish by adding the minced ribs and seeds from the jalapeño as directed in step 6. If Anaheim chiles cannot be found, add an additional poblano and jalapeño to the chili. This dish can also be successfully made by substituting chicken thighs for the chicken breasts. If using thighs, increase the cooking time in step 4 to about 40 minutes. Serve chili with sour cream, tortilla chips, and lime wedges.
Serves 6 to 8
1. Season chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using tongs, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.
2. While chicken is browning, remove and discard ribs and seeds from 2 jalapeños; mince flesh. In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).
3. Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.
4. Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if using thighs) on instant-read thermometer, 15 to 20 minutes (40 minutes if using thighs).
5. Using tongs, transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
6. Mince remaining jalapeño, reserving and mincing ribs and seeds (see note above), and set aside. When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño (with seeds if desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve.
Per Serving:
Cal 370; Fat 6 g; Sat fat 1 g; Chol 115 mg; Carb 25 g; Protein 52 g; Fiber 7 g; Sodium 710 mg
Makes alot, my wife and I just freeze it for later servings.
Hope you enjoy
Jim
White Chicken Chili
from the Episode: White Chicken Chili Supper
Adjust the heat in this dish by adding the minced ribs and seeds from the jalapeño as directed in step 6. If Anaheim chiles cannot be found, add an additional poblano and jalapeño to the chili. This dish can also be successfully made by substituting chicken thighs for the chicken breasts. If using thighs, increase the cooking time in step 4 to about 40 minutes. Serve chili with sour cream, tortilla chips, and lime wedges.
Serves 6 to 8
| 3 | pounds bone-in, skin-on chicken breast halves , trimmed of excess fat and skin |
| Table salt and ground black pepper | |
| 1 | tablespoon vegetable oil |
| 3 | medium jalapeño chiles |
| 3 | poblano chiles (medium), stemmed, seeded, and cut into large pieces |
| 3 | Anaheim chile peppers (medium), stemmed, seeded, and cut into large pieces |
| 2 | medium onions , cut into large pieces (2 cups) |
| 6 | medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons) |
| 1 | tablespoon ground cumin |
| 1 1/2 | teaspoons ground coriander |
| 2 | (14.5-ounce) cans cannellini beans , drained and rinsed |
| 3 | cups low-sodium chicken broth |
| 3 | tablespoons fresh lime juice (from 2 to 3 limes) |
| 1/4 | cup minced fresh cilantro leaves |
| 4 | scallions , white and light green parts sliced thin |
1. Season chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using tongs, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.
2. While chicken is browning, remove and discard ribs and seeds from 2 jalapeños; mince flesh. In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).
3. Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.
4. Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if using thighs) on instant-read thermometer, 15 to 20 minutes (40 minutes if using thighs).
5. Using tongs, transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
6. Mince remaining jalapeño, reserving and mincing ribs and seeds (see note above), and set aside. When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño (with seeds if desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve.
Per Serving:
Cal 370; Fat 6 g; Sat fat 1 g; Chol 115 mg; Carb 25 g; Protein 52 g; Fiber 7 g; Sodium 710 mg
Makes alot, my wife and I just freeze it for later servings.
Hope you enjoy
Jim
1 lb ground turkey or chicken (use 93% lean - you shouldn't have any or much liquid to drain off; 97% lean is too tasteless), "browned" in pot. Add one medium chopped onion and saute until soft. Add McCormick's White Chicken Chili packet, 1-2 cloves garlic (I use a garlic press), 2-3 tsp oregano, 1 tsp dried basil, and1 tsp thyme, salt, pepper. Stir a minute to let the seasonings "marry". Add 1 can (14 oz?) of white beans undraiined (I use Northern or Cannellini) and 1 large can (28 oz) dice tomatoes undrained (I try to use the tomatoes flavored with garlic and basil) ; stir together with a couple splashes of Tabasco is you want more kick. Simmer about 30 minutes.
This White Bean Chicken Chili is THE BEST and it's fairly simple to make:
But I do suggest to use less red pepper if you don't like a really spicy recipe, because this is spicy!
*1 large onion
*1/4 cup of butter
*4 chicken bouillon cubes
*1 tsp dried basil leaf
*2 tbsp red pepper ( I use one)
*4 cups cooked chicken (or more)**I use canned chicken cuz it's just easier
*2 tbsp cilantro
*1 tsp chili powder
*4 cans of Great Northern white beans
(for large group use 8 cans, but keep other ingredients the same)
Melt butter and saute' onions, Put all ingredients in a large crock pot and cook all day on low!
Best served with tortilla chips, sour cream, and topped with cheese!!
But I do suggest to use less red pepper if you don't like a really spicy recipe, because this is spicy!
*1 large onion
*1/4 cup of butter
*4 chicken bouillon cubes
*1 tsp dried basil leaf
*2 tbsp red pepper ( I use one)
*4 cups cooked chicken (or more)**I use canned chicken cuz it's just easier
*2 tbsp cilantro
*1 tsp chili powder
*4 cans of Great Northern white beans
(for large group use 8 cans, but keep other ingredients the same)
Melt butter and saute' onions, Put all ingredients in a large crock pot and cook all day on low!
Best served with tortilla chips, sour cream, and topped with cheese!!
White Chicken Chili
5 cans of White Kidney Beans (Canelli Beans *sp*)
1 can of spicy stewed tomatoes
1 can of diced green chilies
1 pkg of McCormick White Chili seasoning
1 pkg of Perdue Already Cooked Chicken Strips
Simmer everything together for 20-30 minutes until it's hot & bubbly.
I top mine with raw onions, Lowfat Sour Cream, jalapenos and shredded cheddar cheese.
This makes 5 big bowls of chili... so in my estimate... it serves 5 - 10 people! Hahaha.
This is delicious! If you decide to crockpot it, add an extra can of tomatoes so the beans don't burn.
Ren
5 cans of White Kidney Beans (Canelli Beans *sp*)
1 can of spicy stewed tomatoes
1 can of diced green chilies
1 pkg of McCormick White Chili seasoning
1 pkg of Perdue Already Cooked Chicken Strips
Simmer everything together for 20-30 minutes until it's hot & bubbly.
I top mine with raw onions, Lowfat Sour Cream, jalapenos and shredded cheddar cheese.
This makes 5 big bowls of chili... so in my estimate... it serves 5 - 10 people! Hahaha.
This is delicious! If you decide to crockpot it, add an extra can of tomatoes so the beans don't burn.
Ren
"The difference between try and triumph is just a little umph!"
this one's easy and yummy...combine in a large crockpot and let it go on low at least 4-5 hours.
48 oz. jar great northern beans
24 oz. jar chunky salsa
2 T. cumin
3 cups chicken broth
1 lb. monterey jack cheese, shredded
1 lb. cut up cooked chicken breast.
The other night we had this and crunched up spicy blue tortilla chips in it. YUM
48 oz. jar great northern beans
24 oz. jar chunky salsa
2 T. cumin
3 cups chicken broth
1 lb. monterey jack cheese, shredded
1 lb. cut up cooked chicken breast.
The other night we had this and crunched up spicy blue tortilla chips in it. YUM
"It's not what you are, but what you don't become that hurts."
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