Tasty and flavorable, this hearty recipe for white chicken chili will have them coming back for seconds. Serve with various toppings: avocado slices, cheese, sour cream, lime, cilantro and tortilla chips.
- 2 tablespoons vegetable oil
- 1 pound cooked chicken meat, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz.) can chicken broth
- 1 (18.75 oz.) can tomatillos, drained and chopped
- 1 (16 oz.) can diced tomatoes
- 1 (7 oz.) can diced green chilies
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground coriander seed
- 1/4 teaspoon ground cumin
- 1 (15 oz.) can white beans
- 2 ears fresh corn
- Salt and pepper to taste
- 1 lime, sliced
- In a large pan, heat vegetable oil and cook the onion and garlic until soft.
- Stir in the tomatillos, tomatoes, chilies and spices. Bring to a boil; simmer for 10 minutes.
- Add in the corn, chicken and the beans. Simmer for another 5 minutes. Season to taste with salt and pepper.
=> White Chicken Chili Recipe: Hot ‘n Spicy White Chicken Chili
Not for the faint of heart, this chili is smoking with flavor. If you enjoy spicy chili but don’t want to set fire to your mouth, you can reduce or eliminate the jalapeno peppers.
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, crushed
- 1 (4 oz.) can diced jalapeno peppers
- 1 (4 oz.) can chopped green chile peppers
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- 2 (14.5 oz.) cans chicken broth
- 3 cups cooked chicken breast, chopped
- 3 (15 oz.) cans white beans
- 1 cup Monterey Jack cheese, shredded
- In a large saucepan, heat the oil over medium-low heat. Add in the onion and cook until tender.
- Stir in the garlic, jalapeno peppers, chile peppers, cumin, oregano and cayenne. Cook for 3 minutes, or until peppers are tender.
- Add in the chicken broth, chicken and beans. Simmer for 15 minutes; stirring occasionally.
- Remove pan from heat and slowly stir in the cheese until it’s melted.
=> Turkey Chili Recipe: Five Star Turkey Chili Recipe
Got some ground turkey in the fridge? Whip up this delicious chili for a healthy change of pace.
- 1 1/2 pounds ground lean turkey
- 2 medium onions, chopped
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 1 (28 oz.) can diced tomatoes, undrained
- 3 cups beef broth
- 1 (8 oz.) can tomato sauce
- 1 tablespoon chili powder
- 1 tablespoon baking cocoa
- 2 bay leaves
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3 (15 oz.) cans white kidney or cannelloni beans, rinsed and drained
- In a Dutch oven or kettle, cook the turkey and onions over medium heat until the meat is no longer a pink color; drain.
- Add in the oregano and cumin, cook and stir for 1 minute. Stir in the tomatoes, beef broth, tomato sauce, chili powder, cocoa, bay leaves, salt and cinnamon; bring to a boil.
- Reduce heat and cover. Let simmer for 45 minutes.
- Stir in the beans and heat chili thoroughly. Discard the bay leaves before serving.
=> Pork Chili Recipe: Green Enchilada Pork Chili
A savory green chili starring that other white meat – pork.
- 4 tablespoons olive oil, divided
- 1 pound ground pork
- 2 fresh jalapeno peppers, stems removed
- 1 tablespoon butter
- 1 medium white onion, diced
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon ground black pepper
- 3 cloves garlic, minced
- 1/2 cup all purpose flour
- 1 (28 oz.) can green enchilada sauce
- 1 (7 oz.) can green salsa
- 1 quart water
- 1/2 bunch fresh cilantro, chopped
- 1/2 lime, juiced
- In a 4-quart pot, heat up 2 tablespoons of the olive oil over medium heat. Add in the jalapeno peppers and sauté them for 1 minute. Add in the pork; cook until brown. Remove pork and jalapenos from the pot and set aside.
- In the same pot, add the remaining 2 tablespoons olive oil, the butter and onion. Cook for 2 minutes, until onion begins to get soft.
- Stir in the salt, cumin, paprika, cayenne and black pepper. Cook until onion is nice and tender. Stir in the garlic and cook for 1 minute.
- Reduce heat to low. Sprinkle the flour over the onion and garlic. Cook for 3 minutes; stirring constantly.
- Slowly pour in the enchilada sauce, whisking constantly to keep lumps from forming. Stir in the green salsa and the water.
- Add the cooked pork and jalapenos to the pot. Increase the heat to medium and slowly bring the soup to a boil; reduce heat and simmer for 30 minutes.
- Remove from heat and stir in the chopped cilantro and the lime juice before serving.