Best 9 White Bean Chicken Breast Chili Recipes

WHITE BEAN CHICKEN CHILI

Steps:

• 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.

WHITE BEAN CHICKEN BREAST CHILI

Steps:

• Heat 1 teaspoon vegetable oil in a large, deep skillet over medium-high heat. Add chicken breasts and cook until browned, about 4 minutes. Reduce heat to medium, flip breasts, cover the pan, and cook until browned on the other side, about 5 minutes. Remove to a plate and allow to cool before chopping into cubes.
• Return skillet to medium heat, add 1 teaspoon vegetable oil, onion, salt, and black pepper. Cook and stir until onion turns translucent, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
• Stir ancho chili powder, cumin, flour, chipotle pepper powder, and oregano into the onion mixture; cook and stir for 2 to 3 minutes. Add 1 cup of the chicken broth and stir, scraping up any brown bits off the bottom of the pan. Stir in cornmeal and bring to a simmer.
• Stir in beans and 1 more cup chicken broth. Cut cooled chicken breasts into cubes, add to the chili and bring to a simmer. Add remaining cup of chicken broth, season with salt, black pepper, sugar, and cayenne pepper to taste; cook until heated through. Serve garnished with green onions, sour cream, and cilantro.

WHITE BEAN CHICKEN CHILI

Steps:

• Toss chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned. Transfer to a 3-qt. slow cooker., In same skillet, heat remaining oil over medium heat; saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Add to slow cooker., In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and the remaining whole beans and broth into chicken mixture., Cook, covered, on low until chicken is tender, 3-3-1/2 hours. Stir before serving. Sprinkle with cheese; add toppings if desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

WHITE BEAN AND CHICKEN CHILI

Steps:

• In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
• Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.

CHICKEN AND WHITE BEAN CHILI

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and garlic; sauté until vegetables begin to soften, about 5 minutes. Add chicken; sprinkle with salt and pepper. Sauté until chicken is no longer pink outside, about 5 minutes. Mix in chili powder, tomato paste, cumin, and oregano. Add beans, 1 cup reserved bean juices, and canned tomatoes. Simmer until chicken is cooked through and chili is thickened, about 25 minutes. If chili is too thick, add more bean juices by tablespoonfuls to thin. Season chili to taste with salt and pepper. Mix in cilantro and serve.

WHITE BEAN CHICKEN CHILI

Steps:

• In a large saucepan over medium heat combine the oil, onions and celery.
• Cook, stirring for 5 minutes.
• Push onions and celery to the sides, turn the heat up to medium high and add the chicken.
• Cook, stirring constantly for 5 minutes.
• Add the garlic, jalapenos, chili powder, cumin, oregano, salt and cayenne.
• Cook, stirring for 2 minutes.
• Stir in stock and bring to a boil.
• Reduce heat to medium low and simmer for 15 minutes.
• Stir in beans and cook for 5 minutes, stirring gently.
• Remove from heat and stir in cilantro.
• Ladle into bowls and top with cheese.

WHITE BEAN CHICKEN CHILI

Steps:

• Clean and wash chicken breasts. Season with Paprika, Sazon & Abodo. Let sit for 20 minutes while you prepare everything else.
• In a soup pot, heat olive oil over medium heat.
• Cook Chicken Breasts thoroughly, approximately 6-8 minutes on each side. Don't let them get too brown, you'll be shredding them later! Once cooked, remove from pot and set aside to cool.
• In the same pot, still over medium heat, add Cooking Wine to deglaze the pot. Add Onion, Garlic and Ginger, saute until the Onions are translucent.'.
• Add Cumin, Oregano, and Cayenne Pepper to the mix and saute for about 3-5 minutes, until fragrant.
• Add Chopped Green Chillies & Jalapenos, with juice (if using) and saute for another 3-5 minutes, 2 minutes if not using Jalapenos.
• Add Beans, 3 Cups of Hot Water and the Boullion Cubes, increase heat, bring to a boil and then reduce to a simmer for 45 minutes.
• While that's simmering, shred the Chicken Breasts.
• After 45 minutes, add shredded chicken to the mixture along with the remaining 1 cup of water. Let simmer for 30 minutes.
• Season with salt & pepper, if needed.
• Serve chili in desired serving ware & top with a dallop of fat-free sour cream and cheese.

CHICKEN AND NORTHERN BEANS WHITE CHILI

Steps:

• Melt butter in 4-quart Dutch oven over medium heat. Cook onion and garlic in butter, stirring occasionally until onion is tender.
• Stir in remaining ingredients except tomato and tortilla chips. Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally. Serve with tomato and tortilla chips.

WHITE CHICKEN CHILI

Steps:

• In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne; bring to a boil., Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender., Top each serving with cheese and, if desired, jalapeno pepper.Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.