White Chicken Chili Recipes That really Tastes So delicious

My friend brought these white chicken chili chicken recipes to my concentration and I'm glad she did. This is a yummy meal and so visually stunning.

I was pleasantly surprised by the ease of establishment and I couldn't believe how much this method yields. We were actually impressed with the final result, the taste was truly splendid, and it's such an enjoyable meal.

Chicken Chili

White chicken chili method #1:

White Chicken Chili Recipes That really Tastes So delicious

Ingredients:

3 med. Onions, chopped (I used half an onion)

2 garlic cloves, minced

1 T olive or vegetable oil

4 cups cooked chicken or turkey

2 cans (15 oz each) white kidney or cannelloni beans, rinsed & drained

1 can (15oz) garbanzo beans or chickpeas, rinsed & drained

2 cups chicken broth (I used more)

1 can (4 oz) chopped green chilies

2 teaspoons ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 cup minced fresh cilantro or parsley

Cooking Instructions:

In a skillet, sauté the onions and garlic in oil until tender. Exchange to a slow cooker. Add the chicken, beans, broth, green chilies, cumin, oregano, salt and cayenne; stir well. Cover and cook on low for 6-7 hours or until bubbly. Stir in cilantro. Serve over corn chips; top with cheese and sour cream. Yield: 8 servings (2 quarts)

Notes:

I used great northern beans, pintos, and leftover black eye peas from last night, also didn't have any cilantro in the house. It's best with cilantro, but it was yummy this way, too. I used a bit more broth because it looked too thick.

I got other white chicken chili method from my best friend. My family love this recipe.

White chicken chili method #2:

Ingredients:

3 1/2 c. Water

1 tsp. Cumin seeds

1 1/2 lb. Boneless, skinned chicken breasts

1 tbsp. Vegetable oil

1 lg. Onion, chopped (1 c.)

3 cloves garlic, finely chopped

1 1/2 c. Icy white corn kernels, thawed

1 can (15 1/2 oz.) Great Northern beans, undrained

3 cans (4 oz. Each) chopped green chilies, undrained

3 tbsp. Lime juice

2 tsp. Ground cumin

1/2 tsp. Ground coriander

1/2 tsp. Ground white pepper

1/3 c. Reduced-fat sour cream

2 tbsp. Cilantro, fresh, chopped

Cooking Instructions:

Combine the water and cumin seeds in a large saucepan. Bring to boiling. Add chicken. Lower the heat; cover the saucepan and simmer 20 minutes or until chicken is fork-tender. Drain. Cut chicken into 3/4 inch cubes. In the same saucepan, heat oil over medium heat. Add the onion; sauté 5 minutes. Add garlic; sauté 1 minute. Stir in the corn, beans, chilies, lime juice, cumin, coriander and white pepper. Bring to boiling. Add the chicken. Lower heat. Cook just until heated through. Remove the saucepan from the heat. Stir in sour cream and cilantro.

White Chicken Chili Recipes That really Tastes So delicious

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White Chicken Chili Recipes That Really Tastes So Delicious

My friend brought these white chicken chili chicken recipes to my attention and I'm glad she did. This is a delicious meal and so visually stunning.

I was pleasantly surprised by the ease of preparation and I couldn't believe how much this recipe yields. We were really impressed with the final result, the taste was truly splendid, and it's such an enjoyable meal.

Chicken Chili

White chicken chili recipe #1:

Ingredients:

3 med. onions, chopped (I used half an onion)

2 garlic cloves, minced

1 T olive or vegetable oil

4 cups cooked chicken or turkey

2 cans (15 oz each) white kidney or cannelloni beans, rinsed & drained

1 can (15oz) garbanzo beans or chickpeas, rinsed & drained

2 cups chicken broth (I used more)

1 can (4 oz) chopped green chilies

2 teaspoons ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 cup minced fresh cilantro or parsley

Cooking Instructions:

In a skillet, sauté the onions and garlic in oil until tender. Transfer to a slow cooker. Add the chicken, beans, broth, green chilies, cumin, oregano, salt and cayenne; stir well. Cover and cook on low for 6-7 hours or until bubbly. Stir in cilantro. Serve over corn chips; top with cheese and sour cream. Yield: 8 servings (2 quarts)

Notes:

I used great northern beans, pintos, and leftover black eye peas from last night, also didn't have any cilantro in the house. It's better with cilantro, but it was yummy this way, too. I used a bit more broth because it looked too thick.

I got other white chicken chili recipe from my best friend. My family love this recipe.

White chicken chili recipe #2:

Ingredients:

3 1/2 c. water

1 tsp. cumin seeds

1 1/2 lb. boneless, skinned chicken breasts

1 tbsp. vegetable oil

1 lg. onion, chopped (1 c.)

3 cloves garlic, finely chopped

1 1/2 c. frozen white corn kernels, thawed

1 can (15 1/2 oz.) Great Northern beans, undrained

3 cans (4 oz. each) chopped green chilies, undrained

3 tbsp. lime juice

2 tsp. ground cumin

1/2 tsp. ground coriander

1/2 tsp. ground white pepper

1/3 c. reduced-fat sour cream

2 tbsp. cilantro, fresh, chopped

Cooking Instructions:

Combine the water and cumin seeds in a large saucepan. Bring to boiling. Add chicken. Lower the heat; cover the saucepan and simmer 20 minutes or until chicken is fork-tender. Drain. Cut chicken into 3/4 inch cubes. In the same saucepan, heat oil over medium heat. Add the onion; sauté 5 minutes. Add garlic; sauté 1 minute. Stir in the corn, beans, chilies, lime juice, cumin, coriander and white pepper. Bring to boiling. Add the chicken. Lower heat. Cook just until heated through. Remove the saucepan from the heat. Stir in sour cream and cilantro.

White Chicken Chili Recipes That Really Tastes So Delicious

To discover more information about other chicken recipes besides the white chicken chili recipe, please visit to 300 Chicken Recipes

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Best Chili Recipes - 12 Hot Chili Pepper Facts That Are Really Cool!

This article will look at 12 chili pepper facts that are of interest to people who like to cook chili. This article is for general information and only makes the reader more informed about the main component of the recipes they cook, the chili pepper.

1. Chili can kill bacteria in general and can also kill bacteria on other foods

2. The element known as capsaicin is what makes a chilie hot to the taste and in some cases the touch.

3. Capsaicin is also used in making pepper spray for civilian and law enforcement.

4. I bet you did not know that there are over 140 varieties of chilies out there did you? Guess what? They are grown in Mexico! 140 varieties in Mexico alone! Staggering!

5. If you have eaten a chili pepper that is too hot for you, do not intake water, instead try using milk or yogurt. Capsaicin does not mix with water as it is an oily element of the chilie.

6. In many instances ailments such as high blood pressure, high cholesterol, ulcers, colds, certain cancers, and pain management capsaicin has had a correlation with cures related to these ailments and more.

7. Chilies are chock full of vitamins A and C and have a thermogenic (fat burning) ability when used in fat fighting diets and has been used in many dietary supplements for general health and weight loss. Chili peppers can increase your metabolism.

8. Ok, all you Romeo's out there, here is one for you! Chilies have been known to have a somewhat aphrodisiac effect on people. Hot!

9. Certain hot sauces can supply a whole days supply of vitamin A in one teaspoon.

10. Here is one for you! Have you ever eaten a hot fruit? Have you ever heard of a hot fruit? You have now. Chili peppers are not a vegetable, they are a fruit and they are hot!

11. Chili peppers have been know to reduce the appetite for foods with lots of fat and has been known to curb cravings for sweets.

12. Chili peppers of members of a variety of fruits and vegetables known as "nightshades." Other nightshades include tomatoes, potatoes, and eggplants.

In this article we have looked at some really cool facts regarding the chili pepper. These facts will not necessarily help you make your best chili recipes, but is just good old fun information to know. If you enjoyed these facts and would like to how to make different kinds of chili recipes then please visit: http://www.bestchilirecipes.net.

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Chicken Tortilla Soup Recipe That's Really Incredible

My sister gave me this recipe for chicken tortilla soup with shredded after she served it at a special party at their house.

Ingredients of chicken tortilla soup recipe:

8 tablespoons Canola oil

5 10" to 12" corn tortillas

1 onion

6 garlic cloves

1 small bunch of cilantro

2 - 14.5 oz. cans of diced tomatoes

8 cups chicken stock

14 ounces of canned or frozen corn

3/4 - 1 1/2 Tablespoons ground cumin

1/2 - 1 Tablespoon chili powder

4 bay leaves

4 boneless, skinless chicken breast halves or try thighs

1/2 teaspoon cayenne pepper

Juice from 1 lime

Preparation of chicken tortilla soup recipe:

Dice the onion and mince the garlic.

Wash and towel try the cilantro, remove stems and chop.

Open your cans of tomatoes and have them at the ready. You don't have to measure out all the spices unless you like the way they have it all ready on the cooking shows.

Rinse the chicken under cold water and dry.

Methods of chicken tortilla soup recipe:

Make this all in one large soup pot or fry the tortilla strips in one and make the soup in another. I like to clean as few pots as possible especially when I'm working one handed. Cut up 2 of the tortillas into 1/4 inch strips and fry them in 3 tablespoons of Canola oil. You want them to be a golden brown but be careful not to burn them, they cook quickly. Depending on the size of your pot, you may have to cook several at time.

Remove the strips from pot and transfer to some paper towels to drain. Season with a little salt.

Heat the remaining oil over medium high heat and sauté the onions for a couple of minutes.

Add garlic and sauté for another minute or two. Tear the remaining 3 corn tortillas into bite size pieces and add to the pot.

Add the cilantro, stir, and cook for a minute more. Add the canned tomatoes with their juice and the chicken stock, cumin, chili powder, and bay leaves and bring to a boil.

Reduce heat to a simmer, add the corn, whole chicken breasts, and cayenne. Simmer the chicken breasts for 15 to 20 minutes until cooked throughout.

Remove the chicken breasts and put aside to cool. Turn off the soup at this point. Once the chicken breasts are cool, shred them with your hands and return to the pot.

Add your lime juice and taste for spiciness. If you like it hotter, add more of the spices. Reheat, and serve with the fried tortilla strips.

My sister usually serves this chicken tortilla soup with the fried tortillas, freshly diced avocado, grated cheddar cheese, and sour cream. The sour cream really helped mellow out some of the spices and gave the soup a wonderful creamy appearance. This soup is a meal.

To discover more information about other chicken recipes besides the chicken tortilla soup recipe, please visit to 300 Chicken Recipes

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