Tasty and flavorful, this hearty white chicken chili recipe will sauté them for seconds. Serve with various toppings: avocado slices, cheese, sour cream, lime, cilantro and tortilla chips.
- 2 tablespoons of vegetable oil
- 1 pound of cooked chicken meat, diced
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 can (14.5 oz) chicken broth
- 1 can (18.75 oz) tomatillos, drained and chopped
- 1 16 oz can diced tomatoes
- 1 7 oz can diced green peppers
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground coriander seeds
- 1/4 teaspoon ground cumin
- 1 can (15 oz) white beans
- 2 ears of fresh corn
- Salt and pepper to taste
- 1 lime, sliced
- In a large skillet, heat the vegetable oil and cook the onion and garlic until tender.
- Stir in the tomatillos, tomatoes, peppers and spices. Bring to a boil; simmer 10 minutes.
- Add the corn, chicken and beans. Simmer for another 5 minutes. Season to taste with salt and pepper.
=> White chicken chili recipe: Hot and spicy white chicken chili
Not for the faint of heart, this chili smokes with flavor. If you like spicy chili peppers but don’t want to set your mouth on fire, you can reduce or eliminate jalapeno peppers.
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 3 garlic cloves, crushed
- 1 4 oz can diced jalapeño peppers
- 1 4 oz can chopped green peppers
- 2 teaspoons of ground cumin
- 1 teaspoon of dried oregano
- 1 teaspoon of cayenne pepper
- 2 cans (14.5 oz.) Chicken broth
- 3 cups chopped cooked chicken breast
- 3 cans (15 oz.) White beans
- 1 cup grated Monterey Jack cheese
- In a large saucepan, heat the oil over medium-low heat. Add the onion and cook until tender.
- Stir in the garlic, jalapeño peppers, chili peppers, cumin, oregano and cayenne pepper. Cook for 3 minutes or until the peppers are tender.
- Add the chicken broth, chicken and beans. Simmer for 15 minutes; stirring occasionally.
- Remove the pan from the heat and slowly stir in the cheese until 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 lean ground turkey
- 2 medium onions, chopped
- 1 1/2 teaspoons of dried oregano
- 1 1/2 teaspoons of ground cumin
- 1 can (28 oz) diced tomatoes, undrained
- 3 cups of beef broth
- 1 can (8 oz) tomato sauce
- 1 tablespoon of chili powder
- 1 tablespoon of cocoa to cook
- 2 bay leaves
- 1 teaspoon of salt
- 1/4 teaspoon ground cinnamon
- 3 (15 oz) cans white beans or cannelloni, rinsed and drained
- In a Dutch oven or kettle, cook turkey and onions over medium heat until meat is no longer pink; drain.
- Add 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.
- Lower the heat and cover. Simmer 45 minutes.
- Stir in the beans and heat the chili thoroughly. Discard bay leaves before serving.
=> Pork chili recipe: green chili with pork enchilada
A savory green chili featuring that other white meat – pork.
- 4 tablespoons olive oil, divided
- 1 pound of ground pork
- 2 fresh jalapeños, stems removed
- 1 tablespoon of butter
- 1 medium white onion, diced
- 1 teaspoon of 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 garlic cloves, chopped
- 1/2 cup all-purpose flour
- 1 can (28 oz) green enchilada sauce
- 1 7 oz can green salsa
- 1 liter of water
- 1/2 bunch of fresh cilantro, chopped
- 1/2 lime, juice
- In a 4 quart saucepan, heat 2 tablespoons of olive oil over medium heat. Add the jalapeno peppers and sauté for 1 minute. Add the pork; cook until browned. Remove the pork and jalapenos from the pot and set aside.
- In the same pot, add the remaining 2 tablespoons of olive oil, butter and onion. Cook, 2 minutes, until the onion begins to soften.
- Stir in the salt, cumin, paprika, cayenne pepper and black pepper. Cook until the onion is nice and tender. Stir in the garlic and cook for 1 minute.
- Reduce the 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 prevent lumps from forming. Stir in the green salsa and water.
- Add the cooked pork and jalapenos to the pot. Increase the heat to medium and slowly bring the soup to a boil; lower the heat and simmer for 30 minutes.
- Remove from the heat and stir in the chopped cilantro and lime juice before serving.