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here's a great sounding white chile. it won some big competion.
WHITE LIGHTNING CHICKEN CHILI
Printed from COOKS.COM
4 boneless skinless chicken breasts, cubed
2 cans great northern beans, rinsed
1 whole white onion, diced
1 cup frozen white corn
1 yellow bell pepper, diced
1 ½ cups fresh mushrooms, sliced
1 bulb fresh garlic, minced
6 habanera peppers
½ cup white wine
1 can chicken broth
2 tsp. cumin powder
1 tsp. coriander powder
1 tbsp. ground white pepper
3 tbsp. olive oil
1 lime, squeezed for juice
½ cup sour cream
½ cup shredded pepper jack cheese
Heat olive oil in large sauté pan to medium-high heat, and add garlic, onions, and chicken. Sauté for 10-15 minutes or until chicken is no longer pink.
In a large Dutch oven add chicken broth, cumin, coriander, ground white pepper, lime juice, habanera peppers (if mild chili is preferred, use fewer hot peppers, as desired - the quantity given is very hot!), and bring to a boil. Reduce heat to medium, cover with lid, and let simmer for 10-15 minutes. Add the chicken, garlic, and onion mixture, plus the corn, beans, yellow bell pepper, mushrooms, and white wine.
Cover and let simmer for approximately 30-35 minutes.
When finished, remove from heat and stir in the sour cream. Garnish with the shredded pepper jack cheese, and serve with crusty garlic bread
Submitted by: Angie Miller
WHITE LIGHTNING CHICKEN CHILI
Printed from COOKS.COM
4 boneless skinless chicken breasts, cubed
2 cans great northern beans, rinsed
1 whole white onion, diced
1 cup frozen white corn
1 yellow bell pepper, diced
1 ½ cups fresh mushrooms, sliced
1 bulb fresh garlic, minced
6 habanera peppers
½ cup white wine
1 can chicken broth
2 tsp. cumin powder
1 tsp. coriander powder
1 tbsp. ground white pepper
3 tbsp. olive oil
1 lime, squeezed for juice
½ cup sour cream
½ cup shredded pepper jack cheese
Heat olive oil in large sauté pan to medium-high heat, and add garlic, onions, and chicken. Sauté for 10-15 minutes or until chicken is no longer pink.
In a large Dutch oven add chicken broth, cumin, coriander, ground white pepper, lime juice, habanera peppers (if mild chili is preferred, use fewer hot peppers, as desired - the quantity given is very hot!), and bring to a boil. Reduce heat to medium, cover with lid, and let simmer for 10-15 minutes. Add the chicken, garlic, and onion mixture, plus the corn, beans, yellow bell pepper, mushrooms, and white wine.
Cover and let simmer for approximately 30-35 minutes.
When finished, remove from heat and stir in the sour cream. Garnish with the shredded pepper jack cheese, and serve with crusty garlic bread
Submitted by: Angie Miller
Rec: Turkey or Chicken Chili
Turkey or Chicken Chili
2 tbsp vegetable oil
1/2 cup chopped onion
1 tbsp minced garlic
1-1/2 tsp ground cumin
1/2 tsp cumin seed, bruised
1 lb. ground white meat turkey (or 1 lb. chicken breasts, cut up in small chunks)
1/2 cup cooked/cooled white rice
1 15-oz. can garbanzo beans, drained/rinsed
1-1/2 tsp minced jalapeno
1 medium tomato, chopped
4 cups chicken broth
3/4 tsp marjoram
1/2 tsp savory
salt and black pepper to taste
1/3 cup lightly packed cilantro, chopped
Optional: 1-1/2 cups shredded cheddar or Monterey jack cheese
Heat oil in large heavy skillet over low heat. Saute onion and garlic about 4 minutes, add cumins and cook about 1 minute. Add ground turkey (or chicken) increasing heat to medium and cook, stirring, until turkey is no longer pink. Add remaining ingredients except cilantro and cheese and bring to a boil. Reduce heat to low, cover and simmer about 20 minutes, stirring occasionally. Remove cover, stir in cilantro and simmer another 5 minutes. Add more salt and pepper, if desired. Serve chili topped with shredded cheese, if desired or serve with quesadillas (recipe follows).
Quesadillas
The way I like to make my quesadillas...
Place a nonstick skillet over medium to medium-high heat. Put one flour tortilla in dry skillet (don't add any oil or fat), sprinkle a thin layer of shredded or sliced cheddar cheese* (I like sharp best) over surface of tortilla (the amount can vary depending on size of tortilla and how much cheese you like in your quesadilla). Put one more tortilla on top of the cheese. After about a minute, check the bottom of the tortilla to see if it's starting to brown here and there. Gently flip the quesadilla with a spatula and cook on the other side until tortilla is lightly browned and cheese is melted (it's okay if cheese oozes out a little and browns in the skillet -- the browned cheesy edges taste great). Remove quesadilla from skillet to a serving plate. Cut into wedges and serve. OR, before cutting into wedges, here's another favorite variation...After removing quesadilla from skillet to plate, gently pull back top tortilla and quickly insert thinly sliced tomatoes over the melted cheese and some fresh alfalfa sprouts and optional thinly sliced fresh jalapenos. Replace top tortilla and cut into wedges. Yummy.
Optional sides are guacamole and/or salsa to spoon on top of the quesadilla wedges as
they're eaten.
Turkey or Chicken Chili
2 tbsp vegetable oil
1/2 cup chopped onion
1 tbsp minced garlic
1-1/2 tsp ground cumin
1/2 tsp cumin seed, bruised
1 lb. ground white meat turkey (or 1 lb. chicken breasts, cut up in small chunks)
1/2 cup cooked/cooled white rice
1 15-oz. can garbanzo beans, drained/rinsed
1-1/2 tsp minced jalapeno
1 medium tomato, chopped
4 cups chicken broth
3/4 tsp marjoram
1/2 tsp savory
salt and black pepper to taste
1/3 cup lightly packed cilantro, chopped
Optional: 1-1/2 cups shredded cheddar or Monterey jack cheese
Heat oil in large heavy skillet over low heat. Saute onion and garlic about 4 minutes, add cumins and cook about 1 minute. Add ground turkey (or chicken) increasing heat to medium and cook, stirring, until turkey is no longer pink. Add remaining ingredients except cilantro and cheese and bring to a boil. Reduce heat to low, cover and simmer about 20 minutes, stirring occasionally. Remove cover, stir in cilantro and simmer another 5 minutes. Add more salt and pepper, if desired. Serve chili topped with shredded cheese, if desired or serve with quesadillas (recipe follows).
Quesadillas
The way I like to make my quesadillas...
Place a nonstick skillet over medium to medium-high heat. Put one flour tortilla in dry skillet (don't add any oil or fat), sprinkle a thin layer of shredded or sliced cheddar cheese* (I like sharp best) over surface of tortilla (the amount can vary depending on size of tortilla and how much cheese you like in your quesadilla). Put one more tortilla on top of the cheese. After about a minute, check the bottom of the tortilla to see if it's starting to brown here and there. Gently flip the quesadilla with a spatula and cook on the other side until tortilla is lightly browned and cheese is melted (it's okay if cheese oozes out a little and browns in the skillet -- the browned cheesy edges taste great). Remove quesadilla from skillet to a serving plate. Cut into wedges and serve. OR, before cutting into wedges, here's another favorite variation...After removing quesadilla from skillet to plate, gently pull back top tortilla and quickly insert thinly sliced tomatoes over the melted cheese and some fresh alfalfa sprouts and optional thinly sliced fresh jalapenos. Replace top tortilla and cut into wedges. Yummy.
Optional sides are guacamole and/or salsa to spoon on top of the quesadilla wedges as
they're eaten.
Rec: White Chili Surprise
White Chili Surprise
3 limes (including zest)
1/2 cup tequila
Red pepper flakes
1 lb great northern beans (3 16-oz cans will work ok if you don't want to use dry beans)
2 lbs boneless skinless chicken breast
2 large onions chopped
5 cloves of garlic chopped
1 tablespoon olive oil
2 (4 oz) cans of green chiles
1 tablespoon plus 1 teaspoon cumin
2 teaspoons cayenne pepper divided
1/4 teaspoon ground cloves
6 cups defatted chicken stock (canned will work all right)
3 cups grated Monterey Jack cheese
Sour cream
Chopped fresh green onions
If using dry beans, pick over the beans and rinse them. Cover beans with water by at least 3 inches and soak the beans for 24 hours. Change the water 1 time about 12 hours after the soaking process starts.
Remove fat and tendons from the chicken and place the chicken breast in a container that can be covered. Zest 1 of the limes and sprinkle the lime zest over the chicken breast. Using a lemon reamer, juice all 3 limes and pour the juice over the chicken breast. Pour the tequila over the chicken and add 1 teaspoon cumin and 1 teaspoon cayenne pepper. Sprinkle red pepper flakes over the chicken and marinate for 3 hours.
Heat olive oil in stock pot and add onion and saute for about 10 minutes until translucent. Add the garlic, green chilis, cumin, cayene pepper, and cloves and saute for 10 minutes.
Add beans and chicken stock and bring to a boil. Reduce the heat and simmer until the beans are tender, about 2 hours. (If using canned beans, complete step 5 below and then add the cooked chicken and reduce simmering time.)
Heat grill after the chili has simmered for about 2 hours. Grill the chicken breast for 5 minutes and pour remaining marinade over the chicken breast on the grill. Turn the chicken breast and grill the second side for 4 minutes. Remove the chicken breast from the grill and cut into small cubes.
Add the cubed chicken and 1 cup of cheese to the chili and stir until the cheese melts.
Ladle into bowls and serve with remaining cheese, chopped green onions, and sour cream. Salt to taste.
Source: foodtv.com
Pat's notes: Very tasty. Go easy on the cloves.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_16934,00.html
White Chili Surprise
3 limes (including zest)
1/2 cup tequila
Red pepper flakes
1 lb great northern beans (3 16-oz cans will work ok if you don't want to use dry beans)
2 lbs boneless skinless chicken breast
2 large onions chopped
5 cloves of garlic chopped
1 tablespoon olive oil
2 (4 oz) cans of green chiles
1 tablespoon plus 1 teaspoon cumin
2 teaspoons cayenne pepper divided
1/4 teaspoon ground cloves
6 cups defatted chicken stock (canned will work all right)
3 cups grated Monterey Jack cheese
Sour cream
Chopped fresh green onions
If using dry beans, pick over the beans and rinse them. Cover beans with water by at least 3 inches and soak the beans for 24 hours. Change the water 1 time about 12 hours after the soaking process starts.
Remove fat and tendons from the chicken and place the chicken breast in a container that can be covered. Zest 1 of the limes and sprinkle the lime zest over the chicken breast. Using a lemon reamer, juice all 3 limes and pour the juice over the chicken breast. Pour the tequila over the chicken and add 1 teaspoon cumin and 1 teaspoon cayenne pepper. Sprinkle red pepper flakes over the chicken and marinate for 3 hours.
Heat olive oil in stock pot and add onion and saute for about 10 minutes until translucent. Add the garlic, green chilis, cumin, cayene pepper, and cloves and saute for 10 minutes.
Add beans and chicken stock and bring to a boil. Reduce the heat and simmer until the beans are tender, about 2 hours. (If using canned beans, complete step 5 below and then add the cooked chicken and reduce simmering time.)
Heat grill after the chili has simmered for about 2 hours. Grill the chicken breast for 5 minutes and pour remaining marinade over the chicken breast on the grill. Turn the chicken breast and grill the second side for 4 minutes. Remove the chicken breast from the grill and cut into small cubes.
Add the cubed chicken and 1 cup of cheese to the chili and stir until the cheese melts.
Ladle into bowls and serve with remaining cheese, chopped green onions, and sour cream. Salt to taste.
Source: foodtv.com
Pat's notes: Very tasty. Go easy on the cloves.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_16934,00.html
Rec: Chicken Chili
Even though I don't have any notes on this recipe (not at all like me...lol) it's in my T&T file so I'm sure I made it. Wish I could remember it...lol.
Chicken Chili
Makes 8 - 10 servings
2 tbsp vegetable oil
1 pound cooked chicken, diced
1 small onion, chopped
2 cloves garlic, minced
3 14 oz. cans chicken broth (or 2 chicken and 1 beef)
1 12 oz. can tomatillos, drained and chopped*
1-1/2 14-1/2 oz. cans diced tomatoes
1 4 oz.can diced green chilies
1/2 tsp each dried oregano, ground coriander, ground cumin, chili powder, dried marjoram leaves and ground savory
1 15 oz. can white beans or garbanzo beans
1 14-oz. can corn
1/2 cup raw white rice*
salt and freshly ground black pepper
Optional toppings:
sliced limes
chopped cilantro
shredded jack or cheddar cheese
diced avocado
sour cream
tortilla chips
Heat oil, and cook onion and garlic until soft. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste. Serve with any or all of the optional toppings.
*Notes:
You can substitute additional diced tomatoes for the tomatillos. If you would like the soup to be spicier you can add another 4 oz. can diced green chilis.
Even though I don't have any notes on this recipe (not at all like me...lol) it's in my T&T file so I'm sure I made it. Wish I could remember it...lol.
Chicken Chili
Makes 8 - 10 servings
2 tbsp vegetable oil
1 pound cooked chicken, diced
1 small onion, chopped
2 cloves garlic, minced
3 14 oz. cans chicken broth (or 2 chicken and 1 beef)
1 12 oz. can tomatillos, drained and chopped*
1-1/2 14-1/2 oz. cans diced tomatoes
1 4 oz.can diced green chilies
1/2 tsp each dried oregano, ground coriander, ground cumin, chili powder, dried marjoram leaves and ground savory
1 15 oz. can white beans or garbanzo beans
1 14-oz. can corn
1/2 cup raw white rice*
salt and freshly ground black pepper
Optional toppings:
sliced limes
chopped cilantro
shredded jack or cheddar cheese
diced avocado
sour cream
tortilla chips
Heat oil, and cook onion and garlic until soft. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste. Serve with any or all of the optional toppings.
*Notes:
You can substitute additional diced tomatoes for the tomatillos. If you would like the soup to be spicier you can add another 4 oz. can diced green chilis.
dawn_mo
Well-known member
I have lost track of how many times I have made this. REC: White Bean Chili
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=19&msgid=19
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=19&msgid=19
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=19&msgid=19
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=19&msgid=19
Rec: White Bean and Chicken Chili
I've only made this once last winter, but it was really easy and quite tasty.
White Bean and Chicken Chili
Serves 4.
• 3 skinless, boneless chicken breast halves (about 1 lb. total)
• 1 tsp. olive oil
• 1 large onion (for about 1 c. chopped)
• 1 tbsp. bottled minced garlic
• 1 (15 oz. ) can Great Northern white beans
• 1 (19 oz. ) can cannellini beans
• 1 (41/2 oz.) can chopped green chiles
• 11/2 tsp. ground cumin
• 1 tsp. pepper, preferably white
•1/8tsp. cayenne pepper
• 1 (141/2oz.) can fat-free chicken broth
• 2 tbsp. cornstarch
• 2 tbsp. water
•1/2c. shredded Monterey Jack cheese, optional
•1/4c. reduced-fat sour cream, optional
Directions
If the chicken is frozen, run it under hot water so you can remove any packaging. Place the chicken on a microwave-safe plate and microwave 2 minutes, uncovered on high, to begin defrosting.
Meanwhile, heat the oil on medium in a 41/2-quart Dutch oven or soup pot. Peel and coarsely chop the onion, adding it to the pot as you chop. Stir occasionally to prevent sticking.
Cut the chicken (fresh or partially defrosted) into bite-size chunks, add them to the pot and stir occasionally. Add the garlic and continue to cook, stirring occasionally.
While the chicken cooks, rinse and drain both of the beans and drain the chiles. Add the chiles to the pot along with the cumin, white pepper and cayenne pepper. Raise the heat to high, and add the broth and drained beans. Cover the pot and bring the chili to a boil.
Combine the cornstarch and water in a small container that has a lid. Shake well to remove any lumps. When the chili boils, the chicken should be cooked through (even if you began with partially defrosted chicken). Add the cornstarch mixture a little at a time, stirring constantly. Continue to boil until the chili reaches the desired thickness. Remove from the heat and serve. Garnish with cheese and sour cream, if desired.
I've only made this once last winter, but it was really easy and quite tasty.
White Bean and Chicken Chili
Serves 4.
• 3 skinless, boneless chicken breast halves (about 1 lb. total)
• 1 tsp. olive oil
• 1 large onion (for about 1 c. chopped)
• 1 tbsp. bottled minced garlic
• 1 (15 oz. ) can Great Northern white beans
• 1 (19 oz. ) can cannellini beans
• 1 (41/2 oz.) can chopped green chiles
• 11/2 tsp. ground cumin
• 1 tsp. pepper, preferably white
•1/8tsp. cayenne pepper
• 1 (141/2oz.) can fat-free chicken broth
• 2 tbsp. cornstarch
• 2 tbsp. water
•1/2c. shredded Monterey Jack cheese, optional
•1/4c. reduced-fat sour cream, optional
Directions
If the chicken is frozen, run it under hot water so you can remove any packaging. Place the chicken on a microwave-safe plate and microwave 2 minutes, uncovered on high, to begin defrosting.
Meanwhile, heat the oil on medium in a 41/2-quart Dutch oven or soup pot. Peel and coarsely chop the onion, adding it to the pot as you chop. Stir occasionally to prevent sticking.
Cut the chicken (fresh or partially defrosted) into bite-size chunks, add them to the pot and stir occasionally. Add the garlic and continue to cook, stirring occasionally.
While the chicken cooks, rinse and drain both of the beans and drain the chiles. Add the chiles to the pot along with the cumin, white pepper and cayenne pepper. Raise the heat to high, and add the broth and drained beans. Cover the pot and bring the chili to a boil.
Combine the cornstarch and water in a small container that has a lid. Shake well to remove any lumps. When the chili boils, the chicken should be cooked through (even if you began with partially defrosted chicken). Add the cornstarch mixture a little at a time, stirring constantly. Continue to boil until the chili reaches the desired thickness. Remove from the heat and serve. Garnish with cheese and sour cream, if desired.
these look wonderful! Question...
I made a white chili that was ok, but seemed like it needed something (hence the request). At the end of the cooking time, you remove it from heat and stir in 2 cups of jack cheese. When I removed it from the heat, it seemed too thick, but when I stirred in the cheese it got too thin and watery -- the cheese just seemed to dissolve and become liquid rather than melting nicely and thickening. Anyone know what happened?!
Thanks everyone -- can't wait to try some of these recipes.
I made a white chili that was ok, but seemed like it needed something (hence the request). At the end of the cooking time, you remove it from heat and stir in 2 cups of jack cheese. When I removed it from the heat, it seemed too thick, but when I stirred in the cheese it got too thin and watery -- the cheese just seemed to dissolve and become liquid rather than melting nicely and thickening. Anyone know what happened?!
Thanks everyone -- can't wait to try some of these recipes.