Best White Chicken Chili Stew Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WHITE CHICKEN CHILI STEW



White Chicken Chili Stew image

Provided by Food Network Kitchen

Time 47m

Yield 4 to 6 servings

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
1 bunch scallions, white and green parts, sliced (about 3/4 cup)
3 cloves garlic, chopped
1/2 to 1 jalapeno, stemmed, seeded and chopped
1 tablespoon chili powder
Kosher salt
6 cups low-sodium chicken broth
1 18 -ounce bag frozen yucca, thawed, or 2 medium baking
potatoes, peeled and cut into medium chunks
1 cup corn kernels, fresh or frozen and thawed
2 carrots, cut on bias into 1-inch pieces (about 1 cup)
1 to 2 chipotles in adobo sauce, sliced
1/2 rotisserie chicken, skinned and shredded into large pieces
1 19 -ounce can white beans, drained and rinsed
1/2 cup packed fresh cilantro, chopped

Steps:

  • Heat the oil in a large pot over medium-high heat. Add the scallions, garlic, jalapeno, chili powder and 2 teaspoons salt and cook until soft, about 2 minutes. Add the chicken broth, yucca, corn, carrots and chipotles and bring to a boil. Cover, reduce to a simmer and cook until the yucca is tender, about 15 minutes. Stir to break up the yucca and thicken the broth slightly.
  • Add the chicken and beans and cook, stirring occasionally, to heat and thicken, about 10 minutes. Stir in the cilantro before serving.

WHITE CHICKEN GREEN CHILI STEW



White Chicken Green Chili Stew image

The bright, tasty flavor of real chilies and veggies. Tamed heat level makes it the favorite chili recipe for everyone!

Provided by Marty Hufnagel @hereim

Categories     Chili

Number Of Ingredients 16

1 medium chicken breasts, boneless and skinless
1 large white meat sweet potato, diced
1-2 tablespoon(s) olive oil, extra virgin
1 large white onion, diced
4 clove(s) garlic, minced
2 teaspoon(s) salt
1 tablespoon(s) ground cumin
1 teaspoon(s) coriander
4 cup(s) chicken broth
1 small can(s) diced green chilies
1/4 cup(s) tamed jalpeno peppers
1 can(s) organic butternut squash (trader joe's)
3 tablespoon(s) thick canned coconut milk, unsweetened
3 tablespoon(s) arrowroot powder
3 - 4 pinch(es) green onions & cilantro for garnish
USE WHICHEVER CHICKEN READILY AVAILABLE. FRESH, CANNED OR ROTISSERIE

Steps:

  • If using fresh chicken-Place a large pot over med.-high heat. Saute' the chicken (pounded flat) in half the olive oil, on both sides for 5 minutes. Add more oil and onions and garlic. Saute' 5 minutes, then add salt and spices and diced sweet potatoes. Saute' until the chicken is cooked through. Remove chicken and shred. Return to pot. Proceed to instructions in number 3
  • If using canned or rotisserie chicken: Saute' veggies and seasonings, add shredded chicken. Proceed to instructions in number 3.
  • Continue cooking on medium heat. Add the broth, chilies, squash and hardened top of the UN-shaken can of coconut milk. Whisk in the arrowroot powder and bring to a boil. Lower heat and simmer 20 minutes. Top each bowl with green onions and cilantro. Serve with Tamed Savory Biscuits (recipe on Just a Pinch)

Related Topics