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Spicy Chicken White Chili

Spicy Chicken White Chili


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1

medium white onion, diced

1

serrano pepper, diced with seeds

3

large garlic cloves, crushed

2

cans (15 oz) white beans, rinsed and drained

3

medium poblano peppers, roasted, peeled, seeded, and roughly chopped

4

cups cooked and shredded chicken from a whole rotisserie chicken

1

cup corn kernels, fresh or frozen

1/4

cup fresh cilantro, stems and leaves, finely chopped

Sour cream and lime wedges, to taste

Hide Images

  • 1

    Heat the oil in a large, heavy pot over medium heat. Add the onion, serrano pepper and garlic. Sauté until soft, about 5 minutes. Add half of the beans to the pan and mash into the onion mixture until well combined. Add the salt, oregano, cumin, and roasted poblano peppers and sauté together, for 2 additional minutes.

  • 2

    Stir in the chicken stock and bring to a simmer. Add the shredded chicken, corn, and remaining beans. Return to a simmer, cover, and cook until warmed through, about 15 minutes.

  • 3

    Off heat, add the cilantro and adjust the seasonings. Serve with a sprinkle of lime, dollop of sour cream and tortilla chips.

Expert Tips

  • Look for peppers that are dark and firm with no soft spots. Place the poblano pepper underneath a broiler, turning frequently, until it is blistered on all sides, about 5-7 minutes. Remove from the broiler and wrap in a clean dish towel until cool. Peel the skin away, stem and seed. Proceed with the recipe as directed
  • For a thicker stew, simmer uncovered for 5 additional minutes.

No nutrition information available for this recipe

More About This Recipe

  • When you are hurriedly shopping for dinner, it’s tempting to just chuck away everything you’ve gathered in your cart and pick up a rotisserie chicken from the deli counter instead. Perfectly seasoned and evenly browned, they radiate the warm kitchen aromas and hours of careful roasting most of us just can’t manage on a weeknight. In this spicy white chili, shredded rotisserie chicken is added to a stew thickened with creamy white beans while roasted poblano and serrano peppers turn up the heat. Finished with a dollop of cream and topped with tortilla chips, it makes a last-minute meal something to look forward to.

Ingredients

  • 35 oz Boneless, Skinless, Chicken Breast
  • 1 tsp Black Pepper
  • ½ tsp Garlic Powder
  • 1 tbsp Extra Virgin Olive Oil
  • 200 g Yellow Onion diced (about 1 large onion)
  • 90 g Jalapenos diced (about 3 peppers)
  • 20 g Fresh Garlic diced ( 3-5 cloves)
  • 265 g Sweet Corn canned, drained and rinsed
  • 300 g Cannelli Beans, White Kidney Beans canned, drained and rinsed
  • 2 tsp Reduced Sodium Chicken Base
  • 5 cups Water
  • 100 g Cream Cheese (about ½ cup)
  • 6 oz Non-Fat Greek Yogurt (about ¾ cup)
  • 2 tbsp All Purpose Flour
  • ½ tsp Salt
  • 1 tsp Coriander
  • ¼ tsp Cayenne Pepper
  • ¼ tsp Paprika

Instructions

Macro Nutrition

Are you meal prepping? Do you count your macros or calories? Check out my notes below on how you can incorporate this spicy white chicken chili into your meal prep. Also how you can easily adjust protein, carbs, and fats to meet your macro requirements.

NOTES FOR MEAL PREP:

This spicy white chicken chili is a wonderful recipe for meal prepping. You can store each serving in the fridge for up to 1 week and eat it as it fits your meal plan. For reheating simply microwave for 1 – 2 minutes, stirring halfway thru.

This is also a great freezer friendly meal prep. You can store this chili in the freezer for up to 3 months. To defrost remove from the freezer, then place in the fridge for 8 – 12 hours. You can then reheat it in the microwave for 2-3 minutes, stirring halfway thru.

NOTES FOR COUNTING MACROS:

For this spicy white chicken chili you can adjust the macros in so many different ways. For example you could choose to adjust the main ingredients, or you can add some topping! Because who doesn’t love toppings on their chili!

PROTEIN:

The majority of the protein in this recipe comes from the chicken and the yogurt. You can easily adjust either of these ingredients without changing the flavor of this recipe too much.

  • For every 1 ounce of chicken you can increase or decrease the protein macro by 8.8 grams.
  • Similarly for every 1 ounce of yogurt you can increase or decrease the protein macro by 3 grams.
  • In additional you could choose to top this chili with some shredded cheese. Depending on the type of cheese you choose to use will determine the additional amount of protein.

So go ahead, add as much or as little protein as you would like to this recipe.

CARBOHYDRATE:

There are a few ingredients in this spicy white chicken chili contributing to the carbohydrates, the corn and beans. Either of these ingredients can be easily adjusted to increase or decrease the carb macro.

  • Corn is the best ingredient to adjust as it has very little impact on the other macros. For every 100 grams of corn there are 18.7 grams of carbs. If you love corn and want more carbs, increasing the corn is the way to go!
  • For every 100 grams of bean you can increase or decrease the carb macro by 7.5 grams. However, you will want to keep in mind that beans also contain protein, so while you will be making adjustments to the carbs, you will also make adjustments to the protein. There is 4 grams of protein per every 100 grams of beans.
  • The carbohydrate topping: Feel free to get creative, add some diced onions, diced peppers, or maybe even a few fritos. Fritos are typically my go to when I have room for additional carbs and fat in my macros. Your topping choice will determine the change in carbs.

This spicy white chicken chili has very little fat per serving. There honestly is not a great way to decrease the fat in this recipe by making changes to the ingredients. Although, you can easily increase the fat macro by adding avocado as a topping!

What chili is complete without a little avocado? For every 35 grams (about 1/4 avocado) you increase the fats by 7.3 grams.

Tip about avocado and meal prep:

  • You can pre-cut your avocado: Toss your avocado chunks with a little lime juice, then portion into zip lock bags. Suck all the air out of the zip lock bag and store in the fridge. Typically my pre-cut avocados will last 2-3 days before starting to brown if I get all the air out.

When making adjustments to the macros you will want to keep in mind the number of servings you are making.


🧾 Ingredients and Tools

Here are the ingredients and tools you will need to make this recipe:

Ingredients

Full ingredient amounts are listed in the recipe below 🙂

  • Oregano
  • Onion powder
  • Cumin
  • Garlic powder
  • Chili powder (red)
  • Green chili powder - I bought my green chili powder on a trip to New Mexico but you can find it at your local grocery store or on Amazon. If you can't find it, no worries, just omit.
  • KosherSalt
  • Pepper
  • Cayenne pepper
  • Sugar or a sugar substitute - you can easily use a sugar substitute (like granulated monk fruit or stevia) as long as it has a 1:1 ratio and you use the same equivalent as the recipe calls for.
  • Thickener - use cornstarch or xanthan gum (xanthan gum is a common thickener use in low carb and keto diets)

Tools


How to Make Easy Spicy White Chicken Chili

This recipe takes less than 30 minutes to prepare from start to finish, especially if you use precooked chicken (breast or thigh meat) or store-bought rotisserie chicken.

And, if you really need to get food on the table fast, this is a great time to let your food processor handle the hard work. Simply toss the rough cut vegetables as outlined in the recipe card below into the food processor, cover, and give it a few pulses–that’s it!

Then, you’ll place the chicken, chopped vegetables and spices into a Dutch oven or a large stock pot.

For the liquid base, you can use either chicken stock or chicken broth–your choice.

Finally, it’s just a matter of simmering all of the ingredients until cooked through, approximately 20 minutes before you have a meal that’s packed with a spicy twist that’s both delicious and satisfying. Enjoy!

One thing to note: if you don’t change the serving size, you’ll have enough chili for at least 12 servings–perfect for a crowd or potluck dinner.

Or you can easily freeze the leftovers for another time when you need a meal lickety-split. Just store your Spicy White Chicken Chili in a tightly lidded container in your freezer up to one year.

For more delicious soup and stew recipes, be sure to check out Wisconsin Homemaker’s Recipe Section, as well as these family favorites:


Mom’s White Chicken Chili

My mom’s White Chicken Chili recipe is easy, creamy, and spicy. It can be made in the slow cooker or on the stove. I make my mom’s White Chicken Chili recipe every year for our Halloween Trunk or Treat. It’s always the first pot of chili to go.

WHITE CHICKEN CHILI

There are so many recipes for White Chicken Chili out there. I’ve tried them all but no recipe has ever been better than my mom’s version.

This recipe is from my cookbook and is the most used recipe (along with these Jelly Roll pancakes) in my book which is proven by the stained, spattered page.

To be honest, the traditional Homestyle Chili in my cookbook is also one of my absolute favorites too. Amazon has said they are restocking my cookbook for months but still haven’t. Sorry! I will bug them some more.

When I was writing my cookbook I remember calling my mom and trying to get her to nail down her recipe to actual instructions. She started off by saying, “Twelve cans of white beans. Great northern, cannelini or whatever white bean you like.”

Twelve cans. How do you fit that in a crockpot? How many people does that feed?

I’m not sure if I ever got an answer. What I do know is that my mom is always feeding an army. Don’t worry. We scaled down this White Chicken Chili recipe to feed a crowd but not a stadium full of people.

I’m making this for our church Trunk or Treat this weekend and do every year. It’s just so hearty, creamy, and spicy all in one.

CAN THIS WHITE CHICKEN CHILI BE MADE ON THE STOVE TOP?

Yes. Technically nothing in the chili needs to be cooked for 4-6 hours unless you are cooking chicken breasts in the chili instead of using rotisserie chicken. It just allows the flavors to blend. You can easily cook it all on the stove top for about 15-20 minutes.

CAN I COOK THE CHICKEN IN THE CHILI INSTEAD OF USING ROTISSERIE CHICKEN?

Yes. If using chicken breasts, add them to the bottom of the slow cooker and cover with remaining ingredients. Cook as directed then shred and return to the slow cooker.

CAN I USE A DIFFERENT KIND OF WHITE BEAN?

Yes. I like the texture of great Northern beans but cannellini or navy beans are also good in this chili.

HOW TO MAKE WHITE CHICKEN CHILI

In a 6-8 quart slow cooker, add the beans and chiles. (Note: If you are cooking chicken breasts in the chili instead of using rotisserie you add it here.)

In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until soft. Sprinkle the flour in the pot and continue to cook for 1-2 minutes. Slowly whisk in the chicken broth and cook until thickened. Pour liquid into the slow cooker and stir to combine.

Add the cumin and rotisserie chicken. Cook on low for 4-6 hours. (Note: If you are cooking chicken breasts in the chili instead of using rotisserie you remove the chicken and shred it here and return to the slow cooker.)

Before serving, stir in the cheese and sour cream. Add hot sauce if desired. Serve with tortilla chips.

To make on the stove top: Simmer for 20-30 minutes instead of the slow cooker.


Slow Cooker White Chicken Chili

Julia Gartland for The New York Times. Food Stylist: LIza Jernow.

This tangy, mildly spicy white-bean chili is as warming and comforting as a traditional chili, but in a lighter, brighter form. Plenty of green chiles — fresh and canned — provide kick while creamy white beans mellow it all out. To decrease the heat level, remove and discard the seeds from the jalapeño before you mince it. A large handful of chopped cilantro added at the end brings freshness, but if you don’t care for cilantro, pass it at the table along with the other toppings or omit it entirely. Continuing the spirit of customizing your chili, you can make this in the slow cooker or on the stovetop. Use 3 cups chicken stock in the slow cooker and 4 cups on the stovetop, where liquid is more likely to evaporate.


How to Make White Chicken Chili in Instant Pot

There is detailed recipe card below.

If you know me, you know I am obsessed with Instant Pot recipes. It just makes healthy dinner a reality and so much easier.

I do have an official Instant Pot white chicken chili recipe. However, here is a quick run down:

  • No saute: You don’t have to saute the veggies or spices. Food cooked under pressure comes out more flavorful.
  • Add and cook: Just throw everything in Instant Pot in the order listed in the recipe (please note only 1 cup broth). Pressure Cook on High for 20 minutes.
  • Quick release, shred and season:Quick Release the pressure. Shred chicken, maybe even right in the pot cause it’s stainless steel. Add cilantro, lime juice and yogurt.

Tip: Just like with a slow cooker, if you like to Keep Warm your chili I recommend to add yogurt in individual bowls to prevent it from scorching.


White Chicken Chili simmering in the crock pot waiting to be devoured!

Nutrition

View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 683

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.


What To Serve with White Chicken Chili

  1. We had the chili topped with cilantro and shredded white cheddar and giant hunks of cornbread.
  2. You could also top it with crispy tortilla strips like the ones I use in my Taco Salad.
  3. This is the cornbread recipe I use. If you&rsquore gluten-free you can use this gluten-free cornbread recipe instead.
  4. You could also make cheddar biscuits. These air-fryer biscuits I made for Cabot are awesome!!
  5. If you&rsquore serving this at a Chili Party, you&rsquoll want to serve some Coleslaw too, and definitely make a batch of guacamole!

Spicy White Chicken Chili

A smokey spice gives this creamy white chicken chili life and brings out the hint of lime juice. This is just the meal that you want on a cold winter day.

You might be wondering what the difference between chili and white chili is. First, white chili is white in color because it doesn’t have any tomatoes. Secondly, white chicken chili tends to have a soupier consistency than chili.

This Spicy White Chicken Chili is almost like a cross between a chili and a corn chowder. It’s equal parts creamy and spicy. The soup gets it’s creaminess from a combination of cream cheese and pureed beans. Adding pureed beans to a soup is one of my favorite ways to thicken soup while adding a creamy consistency.

I love to roast poblano peppers because it gives them a smokey flavor and it helps to bring out the spice. I added two chopped poblano peppers without seeds to my chili. It has a spice level of about a 7. It is the type of spice that lingers and builds with each bite.

There are a few ways that you can adjust the spice level of this chili. Adding an extra poblano pepper will add more heat. You could also add some jalapeños. Reducing the amount of cream cheese you add to the chili is another way of increasing the spice.

The total active preparation time for this recipe is only about 30 minutes, this recipe it makes enough to feed the entire family. Or if you are a household of two like us, it is enough to eat for dinner and to pack for lunch a couple of times.



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