Time 30m Yield 6 servings. Number Of Ingredients 9 Steps:
In a large saucepan, cook chicken and onion over medium-high heat until chicken is no longer pink, 6-8 minutes, breaking up chicken into crumbles., Pour 1 can of beans in a small bowl; mash slightly. Stir mashed beans, remaining can of beans, chiles, seasonings and broth into chicken mixture; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, 12-15 minutes. Serve with toppings as desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Time 35m Yield 8 Number Of Ingredients 12 Steps:
Preheat a deep skillet over medium heat. Add olive oil, then onion, poblano pepper, and garlic. Saute until onion is translucent, about 5 minutes. Add chicken broth, shredded chicken, navy beans, corn, cumin, chili powder, pepper, and salt; bring to a boil. Reduce heat and simmer for 10 minutes.
Time 55m Yield 4 Number Of Ingredients 13 Steps:
Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until the chicken is browned completely, 3 to 5 minutes per side. Remove the chicken to a cutting board, cut into 1-inch pieces, and return to the Dutch oven; add chicken broth, cannellini, green chilies, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 45 minutes. Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese. Season with salt to serve.
Time 1h10m Yield 6 to 8 servings Number Of Ingredients 18 Steps:
Heat the oil in a large Dutch oven or pot over medium heat. Add the onion, garlic, both jalapenos, the poblano, cumin, coriander, oregano and allspice. Cook, stirring occasionally, until the vegetables are softened and the spices are toasted, about 7 minutes. Add the chicken, 1 teaspoon salt and a few grinds of pepper. Cook, stirring and breaking up the meat with a wooden spoon, until it starts browning, about 5 minutes. Add the beans, canned chiles, broth and 1 1/4 cups water; bring to a boil. Add the torn tortillas to the pot; reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 40 minutes. Remove the halved jalapeno from the chili and stir in all but a few tablespoons of the cilantro; season with 1/2 teaspoon salt and a few grinds of pepper. Serve with assorted toppings, the reserved cilantro, lime wedges and more tortillas.
Time 8h13m Yield 10 Number Of Ingredients 9 Steps:
Layer chicken, great Northern beans, and corn into a slow cooker. Mix chicken broth, chicken soup, green chile peppers, and taco seasoning together in a bowl; pour over chicken mixture. Cover and cook on Low until chicken is no longer pink in the center, 8 to 10 hours. Stir in sour cream and pepper Jack cheese; cover and cook until cheese is melted, 3 to 5 minutes.
Time 45m Yield 10 Number Of Ingredients 5 Steps:
Bring chicken broth to a boil in a large pot. Add chicken, cover, and lower heat; simmer until chicken is no longer pink in the center and the juices run clear, 8 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and shred or cut into small pieces. Return chicken to the pot. Stir in onion and seasoning mix. Add beans and cook until heated through, about 15 minutes.
Time 2h40m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
Drain and rinse the beans. Drain the chicken. Dump the first seven ingredients into a crockpot. Set to High and cook for two hours, stirring occasionally. Add masa and stir - turn off crock and let set for five minutes. Stir again and salt to taste. Stir in cheese. I like to serve in bowls topped with fresh diced onion, crushed tortilla chips, jalapeños, and some hot sauce.
Yield 24 Number Of Ingredients 12 Steps:
Combine great Northern beans, pinto beans, corn, onions, chicken broth, rotisserie chicken, green chile peppers, hot pepper sauce, oregano, cumin, garlic powder, salt, and pepper in a slow cooker. Cook on Low until flavors combine, about 8 hours.
Time 55m Yield 4 servings Number Of Ingredients 17 Steps:
Add 1 can of Great Northern beans to a medium bowl. Mash with a potato masher or fork until chunky. Add the olive oil to a large pot or Dutch oven over medium-high heat. Once the oil begins to shimmer, add the chicken and season with 1 teaspoon of salt. Cook, stirring occasionally, until the chicken is cooked through and browned on all sides, about 10 minutes. Add the onion and cook, stirring often, until softened and golden brown, 3-4 minutes. Add the garlic, green chiles, cumin, oregano, cayenne, chili powder, and black pepper and stir until the chicken is coated and the spices are aromatic, about 1 minute. Add the mashed beans and chicken stock and stir to combine. Bring the soup to a low boil, then reduce the heat to low, cover, and simmer for 15 minutes. Add the remaining can of whole beans, corn, and remaining 2 teaspoons of salt. Cover and continue to simmer for 10 minutes, until warmed through. Ladle the chili into bowls and top with shredded cheddar cheese, cilantro, and sour cream. Enjoy!
Time 55m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
in a heavy saucepan, open all cans and mix together. Add onion and white chicken chili mix to taste. Stir well. Simmer for 45 minutes, stirring frequently. Sprinkle cheese on the top when serving.
