Chicken Chili?

Question

Looking for a good recipe. Not too spicy with a creamy (non tomato) sauce. Thanks!

Answer 1

Mexican Chicken Chili Soup:

5½ hours 30 min prep
4-6 servings

1 lb chicken breast fillets (4 fillets)
1 tablespoon olive oil
10 cups water
2 cups chicken stock
1/2 cup tomato sauce
1 potato, peeled & chopped
1 small onion, diced
1 cup frozen corn
1/2 carrot, sliced
1 stalk celery, diced
1 cup canned diced tomatoes
1 (15 ounce) can red kidney beans, plus liquid
1/4 cup diced canned pimientos
1 jalapeno, diced
1/4 cup chopped Italian parsley
1 clove garlic, minced
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon salt
1 dash cayenne pepper
1 dash basil
1 dash oregano
On the side
sour cream
1 pinch chopped Italian parsley

1. Sauté the chicken breasts in the olive oil in a large pot over medium/high heat.
2. Cook the chicken on both side until done-- about 7-10 minutes per side.
3. Cool the chicken until it can be handled.
4. Do not rinse the pot.
5. Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
6. Add the remaining ingredients to the pot and turn heat to high.
7. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours.
8. Stir mixture often so that many of the chicken pieces shred into much smaller bits.
9. Chili should reduce substantially to thicken and darken (less orange, more brown) when done.
10. Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.

Answer 2

It's called white chicken chili

1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
3 cups chopped cooked chicken breast
3 (15 ounce) cans white beans
1 cup shredded Monterey Jack cheese
DIRECTIONS
Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.


Or look in the grocery store with the gravy mixes in the packets....there is one there for white chilli

Answer 3

1 lb boneless skinless chicken tenderloins
1 medium onion chopped
1/2 cup chopped jalapeno peppers
1 small can green chiles chopped
1/2 red or green pepper chopped
1 tbsp of dried minced or chopped fresh garlic
1 tbsp of cumin
1 tbsp crushed red pepper flakes
1 can white beans undrained(Northern or Canelli)
1 packet McCormicks White Chicken Chili season
1 1/2 cups of water


Season chicken with cumin and crushed red pepper flakes. Dice up the chicken tenderloins and brown in vegetable oil about 5-7 minutes with chopped onion and green/red pepper in a pasta pot. Add can of beans, McCormicks seasoning, chopped jalapeno peppers, green chiles and water. Stir all ingredients and cover. Simmer on low about 15-20 minutes