Time 35m Yield 9 servings (2-1/4 quarts). Number Of Ingredients 16 Steps:
In a Dutch oven, saute onion in butter. Stir in flour until blended; cook and stir until golden brown, about 3 minutes. Gradually add broth and cream. Bring to a boil; cook and stir until thickened, about 2 minutes., Add the chicken, beans, corn, chiles, cumin, chili powder, salt, pepper and pepper sauce; heat through. Stir in cheese until melted. , If desired, garnish each serving with salsa and green onions.
Time 45m Yield 8 Number Of Ingredients 7 Steps:
Stir crumbles, 1 can great Northern beans, vegetable broth, salsa, and corn together in a large pot over low heat. Puree remaining can great Northern beans in a blender until smooth; stir with the mixture in the pot. Bring the mixture to a simmer and cook for 30 minutes. Stir jalapeno pepper Cheddar cheese and Cheddar cheese into the chili; cook, stirring frequently, until the cheese is melted, 5 to 10 minutes more.
Time 1h15m Yield 6 servings Number Of Ingredients 18 Steps:
Make the roasted garlic: Toss the 12 cloves garlic with the olive oil and 1 teaspoon water in a microwave-safe bowl. Cover, leaving a vent, and microwave until soft, about 90 seconds. Let cool, covered. Prepare the chili: Preheat the broiler. Cook the shallots in the olive oil in a large saucepan over medium-low heat until caramelized, about 20 minutes. Meanwhile, place the chiles on a foil-lined broiler pan and broil until charred on all sides, turning, about 8 minutes. Transfer to a bowl, cover with plastic wrap and let cool. Peel the peppers with your fingers or a paring knife. Stem, seed and chop. Add the minced garlic to the shallots and cook until fragrant, about 2 minutes. Add the flour and cook, stirring, until toasted, about 3 minutes. Increase the heat to high and add the wine; simmer 2 minutes, scraping up any browned bits from the pan. Add the roasted chiles, 6 cups broth, the chicken, chili powder, cayenne, beans, and salt and black pepper to taste. Return to a simmer. Meanwhile, squeeze the soft pulp from the roasted garlic into a blender or food processor. Add the remaining 1 cup broth and process until smooth. Add to the chili and simmer until thickened, about 30 minutes, adding the spinach during the last 5 minutes. Add the paprika and cream and season with salt and pepper. Garnish with the cheese.
Time 2h15m Yield 6-8 serving(s) Number Of Ingredients 8 Steps:
Heat oil in a large skillet over medium-high heat. Add chicken; cook and stir 5 minute or until golden. Transfer chicken to crock pot. Combine with all other ingredients and stir until well-mixed. Cook on high until it begins to bubble. Turn to low and cook for as long as you’d like - the longer it cooks, the more the flavors meld.
Time 35m Yield 4 Number Of Ingredients 13 Steps:
Heat oil in a large saucepan over medium-high heat. Cook chicken and onion in oil 4 to 5 minutes, or until onion is tender. Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat, and simmer for 15 minutes. Stir in the beans, and simmer for 5 more minutes, or until chicken is no longer pink and juices run clear. Garnish with green onion and shredded cheese.
Time 10m Yield 8 servings (2 quarts). Number Of Ingredients 9 Steps:
In a large saucepan, combine the first 6 ingredients. Bring to a boil over medium-high heat; remove from the heat. Add cheese and cilantro; stir until cheese is melted. If desired, serve with additional sour cream and cilantro.
Time 30m Yield 6 serving(s) Number Of Ingredients 12 Steps:
Cube the chicken breast halves. Heat the olive oil and saute chicken until golden. Add the onions and garlic, saute until tender. Add the spices and cook for 30 seconds. Add beans, broth and chilies. Simmer for 15 minutes. Reduce heat and stir in cheese. Stir until melted and well blended. Season to taste. Serve with sour cream, crackers and/or bread.
Time 5m Yield 2 Number Of Ingredients 5 Steps:
Heat chili as directed on pouch; divide between 2 bowls. Meanwhile, in small bowl, mix sour cream, Sriracha sauce and lime juice. Drizzle over chili. Top with crushed tortilla chips.
More about “white chili with a kick recipes”
Time 30m Yield 2 servings Number Of Ingredients 19 Steps:
For the spice mix: Combine the cumin, chili powder, salt, pepper and oregano in a small bowl. Set aside. For the chili: Heat a medium pot or Dutch oven over high heat for 1 to 2 minutes. Add the oil. Add the chicken breast. Sear on all sides until browned but not cooked through, about 3 minutes. Remove from the pot with a slotted spoon and set aside. Add the bacon to the same pot and cook, stirring, until rendered and lightly browned, 2 to 3 minutes. Add the onions and garlic and reduce the heat to medium. Cook, stirring, until the onions are translucent, 1 to 2 minutes. Add the spice mix and stir until fragrant, about 30 seconds. Stir in the flour until it’s mixed and forms a roux, about 1 minute. Whisk in the chicken broth, whisking until no lumps remain. Raise the heat to high and stir in the beans, roasted chiles, sugar and the cooked chicken. Bring to a boil, reduce the heat until the mixture simmers. Simmer, stirring occasionally, until the chili is thick enough to coat the back of a spoon and the chicken is cooked through, 10 to 15 minutes. Stir in the sour cream. Taste and adjust the seasonings. Ladle into the sourdough bowls if using. Serve garnished with scallions.
