Ruby Tuesday's White Chicken Chili
6 cups chicken stock
1 lb. bag great northern beans (soaked in water overnight)
2 medium onions, chopped
6 cups diced cooked chicken
2 jalapeno peppers, seeded & diced
2 diced chili peppers
1 1/2 teaspoons oregano
2 teaspoons cumin
1/4 teaspoon cayenne pepper
2 garlic cloves, minced
1 cup salsa
1 tablespoon vegetable oil
salt to taste
Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring frequently. Add chicken and salsa. Sauté pepper, spices, and the remaining onions and garlic in the oil and add to the chili. Simmer for one more hour. Garnish with sour cream or Monterey Jack cheese.
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Crockpot White Chicken Chili (Core)
1.5 lbs skinless chicken thighs
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 can (14 oz) chicken broth
1 tsp ground cumin
1 tsp oregano
1/2 tsp salt
1/4 tsp red pepper sauce
Place above ingredients in crockpot for 4-5 hours on low, or until chicken is done. Remove chicken, shred chicken and remove and discard bones. Return chicken to crockpot.
Add:
2 cans (15 to 16 ounces each) great northern beans, rinsed and drained
1 can (15 ounces) white shoepeg corn, drained
3 tblsp. lime juice
2 tblsp. chopped fresh cilantro
Cover and cook on low for 15 to 20 minutes, or until beans and corn are hot.
Calories: 265, Fat 5g, Cholesterol: 30mg, Sodium: 530mg, Carbohydrate: 39g, Fiber: 8g, Protein: 24g
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Quick Chicken and Barley Chili (Core)
1 (14.5 oz) can diced tomatoes
1 (16 oz) jar salsa or tomato sauce
1 (14.5 oz) can fat-free chicken broth
1 c quick-cooking barley
3 c water
1 TBS chili powder
1 tsp cumin
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can whole kernel corn or corn with peppers, undrained
3 c (about 1.5 lbs) cooked chicken breasts, cut into bite-sized pieces
FF or soy cheddar shreds (optional)
FF sour cream (optional)
In a 6-qt saucepan, combine the first seven ingredients (through cumin). Over high heat, bring to a boil; cover and reduce heat to low. Simmer for 10 minutes, stirring occasionally.
Add beans, corn, and chicken; increase heat to high until chili comes to a boil. Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender.
If, upon standing, the chili becomes too thick, add more chicken broth or water until chili is desired consistency. If desired, top with shredded cheese and sour cream.
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White Chili
4 c chicken breasts, cooked
4 (15 oz) cans reduced-sodium fat free chicken broth (about 6 cups)
4 (15 oz) cans Great Northern beans
1 (7 oz) can chopped green chiles
1 t ground oregano
1 t ground cumin
1 t ground black pepper
Dump everything in a big pot on the stove or a crockpot. Simmer on low - the longer the better. You can serve with sour cream, cheese, black olives, green onions, and/or tortilla chips. It's delish, and gets better the longer the flavors blend. It also freezes well.
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White Chicken Chili
Yield: 1 cup servings; 2 points per serving
1 ½ lbs chicken breast (cooked and shredded)
2, 14 ounce cans chicken broth
4 cans (16 ounce) white beans (great northern) w/liquid
2 cups chopped onion
2 Tablespoons minced garlic
1 4 ounce can chopped green chiles
2 teaspoons ground cumin
2 teaspoons oregano (or cilantro)
¼ teaspoon ground red pepper
2 dashes Tabasco sauce
Saute onion and garlic in 1 T olive oil. Add all ingredients and simmer for at least 10 minutes. I like to simmer for an hour. Great with cornbread!
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White Chicken Chili 2
6 Points per serving
2# boneless, skinless chicken breast, cut into chunks
2# boneless, skinless chicken thighs, cut into chunks & any fat trimmed off
2 large onions, chopped
3 bell peppers, chopped (optional)
3 small cans diced chili peppers (optional)
3 bags great northern beans, soaked overnight and drained
4 containers fat free low sodium chicken broth
cumin - to taste, at least 2 tablespoons
salt and pepper to taste
In the biggest soup pot you can find saute the onion and bell peppers in non-stick spray. Cook until the onions are translucent. Add the chicken chunks and brown a little bit. Add the canned chilis and the cumin and salt and pepper. Stir to combine. Add the beans and the broth.
Simmer on a low flame pretty much as long as you can - I do on a very low flame all day until the beans break down and it gets nice and thick.
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Winter Busting White Chili
Yield: 6-8 servings
16 oz dry navy of Great Northern beans
5 cups water
49 oz chicken broth
1 C chopped onion
1 C chopped celery
1½ tsp ground cumin
1 tsp dried oregano, crushed
¼ tsp Tabasco sauce
2 to 3 cloves garlic, minced
2 C cubed cooked chicken or turkey
1 4 oz can diced green chile peppers, drained
Rinse beans & combine with water in 4 qt Dutch oven. Bring to boiling; reduce heat & simmer 2 minutes. Remove from heat, cover & let stand 1 hour.
Drain & rinse beans. Return beans to Dutch oven. Add broth, onion, celery, cumin, oregano, Tabasco, ad garlic. Bring to boiling; reduce heat, cover & simmer for 2 hours or until beans are tender. Stir in chicken & chile peppers & heat through.
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Crockpot White Chicken Chili 2
1.5 lb boneless, skinless chicken thighs or breasts
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 can (14 oz) chicken broth
1 tsp ground cumin
1 tsp oregano
1/2 tsp salt
1/4 tsp red pepper sauce, such as Tabasco
2 cans (15 to 16 ounces each) great northern beans, rinsed and drained
1 can (15 ounces) white shoepeg corn, drained
3 TBS lime juice
2 TBS chopped fresh cilantro
Place the first eight ingredients (through red pepper sauce) in crockpot for 4-5 hours on low, or until chicken is done. Remove and shred chicken. Return chicken to crockpot. Add remaining ingredients to crockpot; cover and cook on low for 15 to 20 minutes, or until beans and corn are hot.
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Buffalo Chicken Chili (Core)
1 TBS extra-virgin olive oil (EVOO)
2 lb all-white meat ground chicken breast
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 large cloves garlic, chopped
1 TBS smoked paprika (you can substitute with chipotles or chipotle chili powder)
1 bay leaf
Salt and freshly ground black pepper
2 c chicken stock or chicken broth
1/4-1/2 c hot sauce, depending on how hot you like it
1 (28 oz) can crushed tomatoes
FF blue cheese salad dressing, for topping
Place a large pot over medium-high heat; add 1 turn of the pan of EVOO, about 1 tablespoon. Once the pot is hot, add the ground chicken. Brown it, using the back of a wooden spoon to break it up in to small pieces, about 5-6 minutes.
Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper. Cook, stirring frequently, for about 3-4 minutes.
Add the chicken stock and scrape up any brown bits on the bottom of the pot. Add the hot sauce, and crushed tomatoes, and bring up to a bubble. Simmer for 8-10 minutes to let the flavors come together.
Top each serving with a dollop of FF blue cheese dressing.
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