About White Chili Chicken Recipe
Source (google.com.pk)
Ingredients
Original recipe makes 10 servingsChange Servings
1 1/2 cups dried navy beans
2 tablespoons all-purpose flour
1 1/2 teaspoons garlic powder
1 1/4 teaspoons ground cumin
3/4 teaspoon dried oregano
3/4 teaspoon medium grind black pepper
1 1/2 pounds boneless, skinless chicken breast, cut in bite-sized pieces
1 tablespoon Mazola® Corn Oil
2 stalks celery, diced
1 carrot, diced
1 cup diced onion
4 ounces sliced mushrooms
1 (14 ounce) can reduced sodium chicken broth
1 cup salsa verde, divided
1 1/2 cups water
1 (5.3 ounce) can evaporated milk
1 cup shredded Monterey Jack cheese
1 tablespoon chopped fresh cilantro, or to taste
Sliced jalapenos and chopped cilantro (optional)
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PREP
30 mins
COOK
6 hrs
READY IN
6 hrs 30 mins Directions
Soak beans in four cups of water overnight.
Combine flour, garlic, cumin, oregano and black pepper in a large resealable plastic bag; set aside. Toss chicken with flour mixture to completely coat.
Heat oil in large nonstick skillet over medium high heat; add chicken to skillet. Saute chicken until lightly browned about 6 to 8 minutes.
Remove any floating beans; drain water and place beans in slow cooker. Add vegetables, chicken broth, 1/2 cup salsa verde and water to the slow cooker.
Place chicken in slow cooker; stir to combine ingredients.
Cook on HIGH for 4 to 6 hours or LOW for 7 to 9 hours or until beans are tender. Stir in remaining salsa verde, evaporated milk, cheese and cilantro. Serve with sliced jalapenos and additional cilantro, if desired.
Ingredients Edit and Save
Original recipe makes 4 servingsChange Servings
1 teaspoon vegetable oil
2 boneless, skinless chicken breast halves
1 teaspoon vegetable oil
1 large onion, diced
salt and freshly ground black pepper to taste
4 cloves garlic, chopped
1 tablespoon ancho chile powder
1 teaspoon ground cumin
1 teaspoon all-purpose flour
1/2 teaspoon chipotle pepper powder
1/4 teaspoon dried oregano
1 teaspoon fine cornmeal
2 cups chicken broth, divided
2 (15 ounce) cans white beans, drained
1 cup chicken broth
1/4 teaspoon white sugar, or to taste
1 pinch cayenne pepper, or to taste
1/3 cup chopped green onions
1/3 cup sour cream
1/3 cup chopped fresh cilantro
Check All Add to Shopping List
PREP
20 mins
COOK
30 mins
READY IN
50 mins Directions
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.
Ingredients Edit and Save
Original recipe makes 4 servingsChange Servings
1 teaspoon vegetable oil
2 boneless, skinless chicken breast halves
1 teaspoon vegetable oil
1 large onion, diced
salt and freshly ground black pepper to taste
4 cloves garlic, chopped
1 tablespoon ancho chile powder
1 teaspoon ground cumin
1 teaspoon all-purpose flour
1/2 teaspoon chipotle pepper powder
1/4 teaspoon dried oregano
1 teaspoon fine cornmeal
2 cups chicken broth, divided
2 (15 ounce) cans white beans, drained
1 cup chicken broth
1/4 teaspoon white sugar, or to taste
1 pinch cayenne pepper, or to taste
1/3 cup chopped green onions
1/3 cup sour cream
1/3 cup chopped fresh cilantro
Check All Add to Shopping List
PREP
20 mins
COOK
30 mins
READY IN
50 mins Directions
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.
Ingredients
Original recipe makes 10 servingsChange Servings
1 1/2 cups dried navy beans
2 tablespoons all-purpose flour
1 1/2 teaspoons garlic powder
1 1/4 teaspoons ground cumin
3/4 teaspoon dried oregano
3/4 teaspoon medium grind black pepper
1 1/2 pounds boneless, skinless chicken breast, cut in bite-sized pieces
1 tablespoon Mazola® Corn Oil
2 stalks celery, diced
1 carrot, diced
1 cup diced onion
4 ounces sliced mushrooms
1 (14 ounce) can reduced sodium chicken broth
1 cup salsa verde, divided
1 1/2 cups water
1 (5.3 ounce) can evaporated milk
1 cup shredded Monterey Jack cheese
1 tablespoon chopped fresh cilantro, or to taste
Sliced jalapenos and chopped cilantro (optional)
Check All Add to Shopping List
PREP
30 mins
COOK
6 hrs
READY IN
6 hrs 30 mins Directions
Soak beans in four cups of water overnight.
Combine flour, garlic, cumin, oregano and black pepper in a large resealable plastic bag; set aside. Toss chicken with flour mixture to completely coat.
Heat oil in large nonstick skillet over medium high heat; add chicken to skillet. Saute chicken until lightly browned about 6 to 8 minutes.
Remove any floating beans; drain water and place beans in slow cooker. Add vegetables, chicken broth, 1/2 cup salsa verde and water to the slow cooker.
Place chicken in slow cooker; stir to combine ingredients.
Cook on HIGH for 4 to 6 hours or LOW for 7 to 9 hours or until beans are tender. Stir in remaining salsa verde, evaporated milk, cheese and cilantro. Serve with sliced jalapenos and additional cilantro, if desired.
Ingredients Edit and Save
Original recipe makes 4 servingsChange Servings
1 teaspoon vegetable oil
2 boneless, skinless chicken breast halves
1 teaspoon vegetable oil
1 large onion, diced
salt and freshly ground black pepper to taste
4 cloves garlic, chopped
1 tablespoon ancho chile powder
1 teaspoon ground cumin
1 teaspoon all-purpose flour
1/2 teaspoon chipotle pepper powder
1/4 teaspoon dried oregano
1 teaspoon fine cornmeal
2 cups chicken broth, divided
2 (15 ounce) cans white beans, drained
1 cup chicken broth
1/4 teaspoon white sugar, or to taste
1 pinch cayenne pepper, or to taste
1/3 cup chopped green onions
1/3 cup sour cream
1/3 cup chopped fresh cilantro
Check All Add to Shopping List
PREP
20 mins
COOK
30 mins
READY IN
50 mins Directions
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.
Ingredients Edit and Save
Original recipe makes 4 servingsChange Servings
1 teaspoon vegetable oil
2 boneless, skinless chicken breast halves
1 teaspoon vegetable oil
1 large onion, diced
salt and freshly ground black pepper to taste
4 cloves garlic, chopped
1 tablespoon ancho chile powder
1 teaspoon ground cumin
1 teaspoon all-purpose flour
1/2 teaspoon chipotle pepper powder
1/4 teaspoon dried oregano
1 teaspoon fine cornmeal
2 cups chicken broth, divided
2 (15 ounce) cans white beans, drained
1 cup chicken broth
1/4 teaspoon white sugar, or to taste
1 pinch cayenne pepper, or to taste
1/3 cup chopped green onions
1/3 cup sour cream
1/3 cup chopped fresh cilantro
Check All Add to Shopping List
PREP
20 mins
COOK
30 mins
READY IN
50 mins Directions
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 Chili Chicken Recipe Chili Recipe Crock Pot Easy Beef with Beans Vegetarian Photos Pics Images
White Chili Chicken Recipe Chili Recipe Crock Pot Easy Beef with Beans Vegetarian Photos Pics Images
White Chili Chicken Recipe Chili Recipe Crock Pot Easy Beef with Beans Vegetarian Photos Pics Images
White Chili Chicken Recipe Chili Recipe Crock Pot Easy Beef with Beans Vegetarian Photos Pics Images
White Chili Chicken Recipe Chili Recipe Crock Pot Easy Beef with Beans Vegetarian Photos Pics Images
White Chili Chicken Recipe Chili Recipe Crock Pot Easy Beef with Beans Vegetarian Photos Pics Images
White Chili Chicken Recipe Chili Recipe Crock Pot Easy Beef with Beans Vegetarian Photos Pics Images
White Chili Chicken Recipe Chili Recipe Crock Pot Easy Beef with Beans Vegetarian Photos Pics Images
White Chili Chicken Recipe Chili Recipe Crock Pot Easy Beef with Beans Vegetarian Photos Pics Images
White Chili Chicken Recipe Chili Recipe Crock Pot Easy Beef with Beans Vegetarian Photos Pics Images
White Chili Chicken Recipe Chili Recipe Crock Pot Easy Beef with Beans Vegetarian Photos Pics Images
White Chili Chicken Recipe Chili Recipe Crock Pot Easy Beef with Beans Vegetarian Photos Pics Images
White Chili Chicken Recipe Chili Recipe Crock Pot Easy Beef with Beans Vegetarian Photos Pics Images
White Chili Chicken Recipe Chili Recipe Crock Pot Easy Beef with Beans Vegetarian Photos Pics Images
White Chili Chicken Recipe Chili Recipe Crock Pot Easy Beef with Beans Vegetarian Photos Pics Images
White Chili Chicken Recipe Chili Recipe Crock Pot Easy Beef with Beans Vegetarian Photos Pics Images
White Chili Chicken Recipe Chili Recipe Crock Pot Easy Beef with Beans Vegetarian Photos Pics Images
White Chili Chicken Recipe Chili Recipe Crock Pot Easy Beef with Beans Vegetarian Photos Pics Images
White Chili Chicken Recipe Chili Recipe Crock Pot Easy Beef with Beans Vegetarian Photos Pics Images
White Chili Chicken Recipe Chili Recipe Crock Pot Easy Beef with Beans Vegetarian Photos Pics Images
White Chili Chicken Recipe Chili Recipe Crock Pot Easy Beef with Beans Vegetarian Photos Pics Images
White Chili Chicken Recipe Chili Recipe Crock Pot Easy Beef with Beans Vegetarian Photos Pics Images
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