White Chicken Chili Recipes That Really Tastes So Delicious

My friend brought these white chicken chili chicken recipes to my attention and I’m glad she did. This is a delicious meal and so visually stunning.

I was pleasantly surprised by the ease of preparation and I couldn’t believe how much this recipe yields. We were really impressed with the final result, the taste was truly splendid, and it’s such an enjoyable meal.

White chicken chili recipe #1:

Ingredients:

3 med. onions, chopped (I used half an onion)

2 garlic cloves, minced

1 T olive or vegetable oil

4 cups cooked chicken or turkey

2 cans (15 oz each) white kidney or cannelloni beans, rinsed & drained

1 can (15oz) garbanzo beans or chickpeas, rinsed & drained

2 cups chicken broth (I used more)

1 can (4 oz) chopped green chilies

2 teaspoons ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 cup minced fresh cilantro or parsley

Cooking Instructions:

1. In a skillet, sauté the onions and garlic in oil until tender. Transfer to a slow cooker. Add the chicken, beans, broth, green chilies, cumin, oregano, salt and cayenne; stir well. Cover and cook on low for 6-7 hours or until bubbly.
   


2. Stir in cilantro. Serve over corn chips; top with cheese and sour cream. Yield: 8 servings (2 quarts)
   

Notes:

I used great northern beans, pintos, and leftover black eye peas from last night, also didn’t have any cilantro in the house. It’s better with cilantro, but it was yummy this way, too. I used a bit more broth because it looked too thick.

I got other white chicken chili recipe from my best friend. My family love this recipe.

White chicken chili recipe #2:

Ingredients:

3 1/2 c. water

1 tsp. cumin seeds

1 1/2 lb. boneless, skinned chicken breasts

1 tbsp. vegetable oil

1 lg. onion, chopped (1 c.)

3 cloves garlic, finely chopped

1 1/2 c. frozen white corn kernels, thawed

1 can (15 1/2 oz.) Great Northern beans, undrained

3 cans (4 oz. each) chopped green chilies, undrained

3 tbsp. lime juice

2 tsp. ground cumin

1/2 tsp. ground coriander

1/2 tsp. ground white pepper

1/3 c. reduced-fat sour cream

2 tbsp. cilantro, fresh, chopped

Cooking Instructions:

1. Combine the water and cumin seeds in a large saucepan. Bring to boiling. Add chicken. Lower the heat; cover the saucepan and simmer 20 minutes or until chicken is fork-tender. Drain. Cut chicken into 3/4 inch cubes.
   


2. In the same saucepan, heat oil over medium heat. Add the onion; sauté 5 minutes. Add garlic; sauté 1 minute. Stir in the corn, beans, chilies, lime juice, cumin, coriander and white pepper. Bring to boiling. Add the chicken. Lower heat. Cook just until heated through. Remove the saucepan from the heat. Stir in sour cream and cilantro.

White Chicken Chili Recipes That Really Tastes So Delicious