What is in White (chicken) Chili?

Answer 1

It's chili made with the white meat (breast) of the chicken.

Answer 2

The Best White Chicken Chili

2 1/2 cups water
1 teaspoon lemon pepper seasoning
1 teaspoon ground cumin
1 tablespoon olive oil
4 boneless skinless chicken breast halves, trimmed of all excess fat
1 clove garlic, finely chopped
1 cup chopped onions
2 (8 ounce) cans white shoepeg corn, drained
2 (4 ounce) cans chopped green chilies, undrained
1 teaspoon ground cumin
2-3 tablespoons lime juice
2 (14 ounce) cans great northern beans, undrained
shredded monterey jack cheese, to garnish
8 servings

1. In a 5-qt stockpot, combine water with the lemon pepper, 1 tsp ground cumin, and olive oil.
2. Bring to a boil.
3. Add the chicken breast halves and return to a low boil, then reduce the heat to low and simmer 20-30 minutes or until the chicken is fork tender and the juices are clear.
4. Remove the chicken from the broth and cut into bite-size pieces, then return it to the broth.
5. Add the garlic, onion, corn, green chiles, 1 tsp ground cumin, lime juice, and Great Northern beans to the broth.
6. Bring to a boil.
7. Simmer until thoroughly heated, about 45 minutes.
8. To serve, ladle into soup bowls and sprinkle cheese on top.
9. Refrigerate any leftovers; this chili is usually even better heated up the next day

Answer 3

I have an easy delicous recipe.

Boil a couple chicken breasts - after cooled shredd them, using a fork to do the job.

In a crock pot add the shredded chicken breasts, 1 large can chicken broth, 1 large jar Northern Beans (no draining), 1 jar Salsa (mild, med, hot, your choice) 1 bag shredded cheese (again your choice, I use Monterrey) 1 tub Sour Cream.

Cook on high for 3-4 hours or low 8-10 (depending on how long before guests arrive)

That is it and YUM-O! Easy and delicious!

Answer 4

Dee (see prior entry) has hit the nail on the head with a tasty version of a Chili favorite.
The key is the use of chicken breast meat, rather than beef.
Eat well !!

Answer 5

elements a million Med. onion, finely chopped 2 cloves Garlic, minced 3 tbsp Olive oil a million (4 oz.) can Chopped eco-friendly chilies, drained 3 tbsp Flour 2 tsp. floor cumin a million tsp White pepper 2 (15.8 oz.) cans Bush's tremendous Northern Beans (I also use success's beans) a million (14 oz.. ) can rooster broth* a million a million/2 c. Finely chopped rooster breast* Shredded Monterey Jack cheese (non-compulsory) bitter Cream (non-compulsory) Salsa (non-compulsory) training In tremendous skillet, practice dinner onion and garlic in oil for 4 minutes or until eventually clear. upload chilies, flour and cumin, and white pepper; practice dinner and stir for 2 minutes. upload beans and rooster broth; deliver to a boil. decrease warmth; simmer for 10 minutes or until eventually thickened. upload rooster; practice dinner until eventually warm. Garnish with cheese, bitter cream and salsa, if wanted. I frequently merely practice dinner an entire rooster in the crockpot, then use the broth and the right volume of rooster clean from the pot.

Answer 6

White Chili
From Cooking Light

Cannellini beans, tomatillos, and lime juice lend a refreshing spin to this red-meat-and-kidney bean classic. (From our September/October 1991 issue).

Cooking spray
1 tablespoon vegetable oil
1 pound skinned, boned chicken breast halves, chopped
1/2 cup chopped shallots
3 garlic cloves, minced
1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and coarsely chopped
1 (14 1/4-ounce) can fat-free chicken broth
1 (11-ounce) can tomatillos, drained and coarsely chopped
1 (4.5-ounce) can chopped green chiles, undrained
1/2 teaspoon dried oregano
1/2 teaspoon coriander seeds, crushed
1/4 teaspoon ground cumin
2 (16-ounce) cans cannellini beans or other white beans, drained
3 tablespoons lime juice
1/4 teaspoon pepper
9 tablespoons (about 4 ounces) shredded reduced-fat sharp cheddar cheese

Coat a large saucepan with cooking spray. Add oil; place over medium-high heat until hot. Add chicken; sauté 3 minutes or until done. Remove chicken from pan; set aside.

Add shallots and garlic to pan; sauté 2 minutes or until tender. Stir in tomatoes and next 6 ingredients (tomatoes through cumin). Bring to a boil; reduce heat, and simmer 20 minutes. Add chicken and beans; cook 5 minutes or until thoroughly heated. Stir in lime juice and pepper. Ladle into bowls: top with cheese.


Yield: 9 servings (serving size: 1 cup chili and 1 tablespoon cheese)

NUTRITION PER SERVING
CALORIES 247(23% from fat); FAT 6.2g (sat 2g,mono 1.7g,poly 1.7g); PROTEIN 23.3g; CHOLESTEROL 38mg; CALCIUM 171mg; SODIUM 593mg; FIBER 3.1g; IRON 2.6mg; CARBOHYDRATE 25.4g

Answer 7

It's chicken breast, cumin, white beans (navy), onions, chicken stock. It's pretty good.

Brown your onions in some butter, then add the chicken, beans, stock, cumin and some salt.

Answer 8

Chicken, and... wait for it... CHILI! You fuckstain.

- Regards,
Ward

Answer 9

mmm white chicken chili aahhhhhhhh

Answer 10

chicken