White Chicken Chili

[pureinsanity]

Woody's in eden prairie has amazing White Chicken Chili. Anyone have any good recipes for white chicken chili????

Woody's Award Winning

White Chicken Chili

Our signature blend of creamy chili with roasted chicken breast,

Great Northern beans, vegetables and spices

[croixflats]

Check out the soup thread many other great recipes there if your looking for another variety.

White chicken chili :

* 3 pounds bone-in, skin-on chicken breast halves , trimmed of excess fat and skin

* 1 tablespoon vegetable oil

* 3 medium jalapeño chiles

* 3 poblano chiles (medium), stemmed, seeded, and cut into large pieces

* 3 Anaheim chile peppers (medium), stemmed, seeded, and cut into large pieces

* 2 medium onions , cut into large pieces (2 cups)

* 6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)

* 1 tablespoon ground cumin

* 1 1/2 teaspoons ground coriander

* 2 (14.5-ounce) cans cannellini beans , drained and rinsed

* 3 cups low-sodium chicken broth

* 3 tablespoons fresh lime juice (from 2 to 3 limes)

* 1/4 cup minced fresh cilantro leaves

* 4 scallions , white and light green parts sliced thin

Instructions

* 1. Season chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using tongs, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.

* 2. While chicken is browning, remove and discard ribs and seeds from 2 jalapeños; mince flesh. In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).

* 3. Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.

* 4. Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if using thighs) on instant-read thermometer, 15 to 20 minutes (40 minutes if using thighs).

* 5. Using tongs, transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.

* 6. Mince remaining jalapeño, reserving and mincing ribs and seeds (see note above), and set aside. When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño (with seeds if desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve.

[dewey1]

TRY THIS ONE. REALLY SIMPLE

3C. COOKED CHICKEN

14 OZ CHICKEN BROTH

3 CANS GREAT NORTHERN BEANS UNCOOKED

8 OZ GREEN SALSA

8 OZ MOJACK CHEESE

1 CAN GREAN CHILIES

MIX HEAT AND EAT

[tunrevir]

Here is an easy and tasty way to make chicken chili.

1 can Rotel diced tomatoes with green chilis(dump can and juice into pot)

3-4 cans great northern beans(dump beans and juice into pot)

1 pint heavy whipping cream

1 can chicken broth

1/2 Table spoon cumin

3-5 boneless chicken breasts browned, chopped

3 Table spoons flour mixed with 3/4ths cup of water and stirred into mixture to thicken and smooth out the sauce(optional)

If you like it hot you can add cayunne or jalepenoes, hot chilis, ect.

In deer camp this year, I just brought 4 cans of chunk cooked chicken and tossed everything into a crock pot and thickened it just before we ate. Basically, it was open cans, combine, heat and eat

Tunrevir~