Best 4 White Chicken Chili With Cilantro Cornbread Recipes

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Indulge in the comforting flavors of White Chicken Chili, a hearty and flavorful dish that promises a delightful culinary experience. This classic comfort food is elevated with the addition of tender chicken, a medley of beans, and a blend of spices that create a symphony of flavors. Served alongside fluffy Cilantro Cornbread, this chili and cornbread duo is a match made in heaven. The cornbread, infused with the vibrant flavors of cilantro, adds a touch of freshness and a delightful contrast to the chili's warmth. These recipes offer a complete meal that is perfect for a cozy night in or a casual gathering with loved ones.

Here are our top 4 tried and tested recipes!

HEALTHY WHITE CHICKEN CHILI



Healthy White Chicken Chili image

Healthy white chicken chili that's nice and creamy, yet there's no cream! Made with green chile, chicken, corn and blended chickpeas to make it thick and creamy. This easy white chicken chili recipe can even be made in the slow cooker and is bound to become a new family favorite. Serve with avocado, tortilla chips and cilantro.

Provided by Monique Volz of AmbitiousKitchen.com

Categories     Dairy Free     Dinner     Gluten Free     Lunch     Meal Prep     Nut Free     One Pan     Soup

Time 40m

Number Of Ingredients 20

½ tablespoon olive oil
1 medium white onion, chopped
1 can mild green chiles (or sub 2 seeded and diced jalapenos)
1 tablespoon ground cumin
2 teaspoons chili powder
¼ teaspoon coriander
1/4 teaspoon dried oregano
4 cups low sodium chicken broth
2 (15 ounce) cans chickpeas, rinsed and drained
¾ teaspoon salt, plus more to taste
Freshly ground black pepper
1 1/2 pounds boneless skinless chicken thighs (or chicken breast)
½ cup frozen corn
1 medium lime, juiced
1/3 cup fresh, chopped cilantro
For garnish:
Tortilla strips or chips
Extra cilantro
Avocado slices
Extra lime wedge

Steps:

  • Add olive oil to a large dutch oven or large pot and place over medium high heat. Add onion and green chiles and cook until softened, about 3-4 minutes.
  • Next stir in cumin, chili powder, coriander and dried oregano; allow the spices to cook for 30 seconds, then add in chicken broth, 1 can of drained chickpeas (about 1 1/2 cups chickpeas), uncooked chicken breast and salt and pepper. Simmer on medium low heat for 20-30 minutes.
  • After 20 minutes, remove the chicken with a slotted spoon and shred with two forks. Next add in fresh lime juice and cilantro.
  • Finally, add the remaining can of rinsed and drained chickpeas (1 1/2 cups chickpeas) and ½ cup water (or broth) to a blender. Blend until somewhat smooth, adding a little more water if necessary.
  • Pour blended chickpeas into soup pot and then stir in the corn. Allow soup to cook and simmer for 5-10 more minutes. Serve with tortilla chips, an extra lime wedge and avocado if you'd like. Serves 4. Enjoy!

Nutrition Facts : ServingSize 1 serving (based on 4), Calories 495 kcal, Carbohydrate 42 g, Protein 45.7 g, Fat 17.8 g, SaturatedFat 3.3 g, Fiber 8.4 g, Sugar 8.8 g

WHITE CHICKEN CHILI WITH CILANTRO CORNBREAD



White Chicken Chili with Cilantro Cornbread image

They will never know this is a healthy recipe because it tastes so rich and hearty!

Provided by Laurie Lufkin

Categories     Chili

Time 2h

Number Of Ingredients 32

2 c sweet onion, diced
4 clove garlic, minced
1/4 c olive oil
2 c diced green pepper and green pepper
5 lb skinless/boneless chicken breasts and thighs
1/4 c all purpose flour
1 tsp chili powder
4 tsp cumin
2 tsp ground oregano
4 can(s) 15 oz cannellini beans (do not drain)
9 c chicken stock, light
2 can(s) (4.25 oz) diced green chiles
1 can(s) (15 oz) navy beans
2 c fresh corn kernels (use frozen if unavailable)
2 c shredded montery jack cheese
1/2 c chopped fresh cilantro
to taste salt and pepper
FOR THE CILANTRO CORNBREAD
1 1/3 c all purpose flour
1 1/3 c yellow cornmeal
2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
2 Tbsp dried cilantro
1 tsp ground corriander
1/2 c salted butter, melted
1 1/3 c buttermilk
2 large eggs, at room temperture, lightly beaten
FOR THE GREEN CHILE SOUR CREAM
1 8 oz container sour cream
1 can(s) (4.25 oz) diced green chiles, do not drain
1 lime juiced

Steps:

  • 1. For the chili: In a large Dutch oven or pot over medium heat, sauté onion and garlic in olive oil until translucent, about 10-15 minutes, stirring occasionally. Add diced peppers and continue to cook until peppers are soft, about 10 more minutes. Add chili powder, cumin and oregano to pot and stir to combine.
  • 2. In a medium bowl, toss chicken with flour and salt and pepper. Add to vegetables and cook 10 minutes, stirring frequently and scraping browned bits from the bottom of the pan until chicken is cooked.
  • 3. In the bowl of a food processor or in a blender, puree cannellini beans and one cup chicken broth until smooth. Add to the chicken and vegetable mixture, along with remaining chicken broth. Stir to combine. Add corn and navy beans and simmer for about an hour. Mixture will thicken. Before serving, stir in Monterey jack cheese and chopped cilantro. Serve with cornbread and chile sour cream
  • 4. For the cornbread: Preheat oven to 350 degrees. Butter a 9 x 9 baking dish and set aside. In a medium bowl whisk together dry in ingredients and spices. Add ½ cup butter, buttermilk and eggs and stir till combined. Bake in preheated oven 30-35 minutes until tester in the center comes out clean.
  • 5. For the Green Chile sour cream: Combine all ingredients in a medium bowl. Refrigerate until ready to use

CORN BREAD-TOPPED CHICKEN CHILI



Corn Bread-Topped Chicken Chili image

After seeing a recipe for a slow cooker chicken potpie, I knew I had to try it. I loved the idea of a no-fuss chicken casserole, but wanted a Southwestern taste. I added peppers, spices and a crust that is more like a corn bread topping.-Nicole Filizetti, Grand Marais, Michigan

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 6 servings.

Number Of Ingredients 19

1 can (16 ounces) kidney beans, rinsed and drained
2 cans (2-1/4 ounces each) sliced ripe black olives, drained
1 cup frozen whole kernel corn, thawed and drained
1 cup tomato juice
1 can (4 ounces) chopped green chilies, drained
2 tablespoons minced fresh cilantro
1 tablespoon chili powder
1/2 teaspoon ground chipotle pepper
1 small onion, finely chopped
1 small sweet red pepper, chopped
2 tablespoons canola oil, divided
2 garlic cloves, minced
1-1/4 pounds boneless skinless chicken breasts, cubed
2 tablespoons cornstarch
1/2 teaspoon salt, divided
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup 2% milk

Steps:

  • In a 4-qt. slow cooker, combine the first eight ingredients. In a large skillet, saute onion and red pepper in 1 tablespoon oil until tender. Add garlic; cook 1 minute longer. Transfer to slow cooker. In a small bowl, toss chicken with cornstarch and 1/4 teaspoon salt; stir into bean mixture. Cover and cook on low for 3-4 hours or until chicken is tender., In a small bowl, combine the cornmeal, baking powder, baking soda and remaining salt. Stir in milk and remaining oil. Drop by tablespoonfuls over chicken mixture. Cover and cook 1 hour longer or until a toothpick inserted in center of topping comes out clean.

Nutrition Facts :

PRESSURE-COOKER CHICKEN AND BACON WHITE CHILI



Pressure-Cooker Chicken and Bacon White Chili image

I made a twist on my favorite white chicken chili and used my pressure cooker, which made it very quick and easy. I like to serve it with avocado, cilantro and onions. -Teri Lee Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 16 servings (4 quarts)

Number Of Ingredients 16

1/2 pound bacon strips, coarsely chopped
6 boneless skinless chicken thighs
1 package (20 ounces) frozen corn
2 cans (15 ounces each) cannellini beans, rinsed and drained
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (10 ounces each) diced tomatoes and green chiles
1 can (4 ounces) chopped green chiles
1 cup reduced-sodium chicken broth
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon minced garlic
1 envelope (1 ounce) ranch salad dressing mix
12 ounces cream cheese
2 cups shredded cheddar cheese
Optional: Cubed avocado and sliced jalapeno

Steps:

  • Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook bacon until crisp, 5-6 minutes; remove bacon and reserve. Brown chicken in bacon drippings in batches until lightly browned, 5-6 minutes. Return bacon to pan; top with corn and next 11 ingredients in the order listed. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Stir in shredded cheese until melted. If desired, serve with avocado and jalapeno.

Nutrition Facts : Calories 387 calories, Fat 21g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 1033mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 6g fiber), Protein 20g protein.

Tips:

  • For a smoky flavor, roast the poblano peppers over an open flame before peeling and dicing them.
  • If you don't have a Dutch oven, you can make this chili in a large pot over medium heat.
  • To make the chili ahead of time, cook it according to the recipe and then let it cool completely. Store the chili in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
  • When you're ready to serve the chili, reheat it over medium heat until warmed through.
  • Serve the chili with your favorite toppings, such as sour cream, avocado, shredded cheese, and cilantro.

Conclusion:

This white chicken chili is a hearty and flavorful dish that's perfect for a cold winter day. The combination of chicken, poblano peppers, corn, and beans makes for a delicious and satisfying meal. The cilantro cornbread is the perfect accompaniment to the chili, adding a touch of sweetness and a bit of crunch. Whether you're serving it for a casual get-together or a special occasion, this white chicken chili is sure to be a hit.

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