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White chicken chili may not be what you expect if you love chili. The color and texture may seem out of the ordinary but you will love the flavors. The first time I tried or even heard of white chicken chili was at a local restaurant. I was unsure of what it would taste like and I even got a few raised eyebrows from family members when it was placed in front of me.

Since that first discovery, I have been making my own versions of white chicken chili at home and I even get requests for it especially during the cold months. The second recipe is a healthy version I found online and I made some minor adjustments to fit our tastes. Since I enjoy using my crock-pot, both of my versions are quick and simple to put together.

SPICY WHITE CHICKEN CHILI Recipe #1 (serves 8)
1 Tbsp olive oil
1 medium onion, diced
3 garlic cloves, finely diced
3 cups fat-free chicken broth
3 cans cannellini beans, drained and rinsed (can be substituted with white navy beans or great northern)
3 cups cooked chicken breast, diced or shredded (can be substituted with rotisserie chicken)
1 can diced green chiles 4oz
1/4 tsp cayenne pepper
2 tsp cumin
Salt and pepper to taste
Sliced green onions and cheese for topping (optional)

*Heat oil in a small skillet. Add onion and garlic and saut until soft. In a food processor, place one cup of the chicken broth and one can of the beans and blend until smooth. Place all the ingredients including garlic, onion and bean puree in the crock-pot and cook on low 2-4 hours, stirring occasionally.

WHITE CHICKEN CHILI Recipe #2 (serves 6)
1 lb chicken breast, cooked and shredded
3 can white beans, drained and rinsed
1 can 14 oz can diced tomatoes
4 cups chicken broth
1 medium onion, chopped
1/2 medium green pepper, chopped
1 medium red pepper, chopped
2 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
Cayenne pepper, to taste
Salt and pepper to taste

*Place the chicken, beans, tomatoes and chicken broth in the crock-pot.

*Place olive oil in a small skillet. Add the onions, peppers and garlic and saute until the vegetables are soft.

*Add the onion and pepper mix to the crock-pot. Stir in the chili powder, cumin, oregano, cayenne pepper, salt and pepper. Heat on low, 2 hours, stirring occasionally.

If you prefer the stop-top method, The Mayo Clinic website has a nutritious version that is similar to mine that is quick and nutritious.

Mayo Clinic White Chicken Chili Recipe
1 can (10 ounces) white chunk chicken
3 cups cooked white beans
1 can (14.5 ounces) low-sodium diced tomatoes
4 cups low-sodium chicken broth
1 medium onion, chopped
1/2 medium green pepper, chopped
1 medium red pepper, chopped
2 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
Cayenne pepper, to taste
6 tablespoons shredded reduced-fat Monterey Jack cheese
2 tablespoons chopped fresh cilantro
6 ounces baked tortilla chips (about 65 chips)

In a large soup pot, add the chicken, beans, tomatoes and chicken broth. Cover and simmer over medium heat.

Meanwhile, spray a nonstick frying pan with cooking spray. Add the onions, peppers and garlic and saute until the vegetables are soft, 3 to 5 minutes.

Add the onion and pepper mixture to the soup pot. Stir in the chili powder, cumin, oregano and, as desired, cayenne pepper. Simmer for about 10 minutes, or until all the vegetables are soft.

Pour into bowls. Sprinkle each serving with 1 tablespoon cheese and 1 teaspoon cilantro. Serve with baked chips on the side (about 10 chips with each serving of chili).

Source:
http://www.mayoc linic.com/health/healthy-recip es/NU00579

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