White Bean Chicken Chili Southwestern Style~ Healthy Zone~
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Hello my beautiful anti aging friends...let the fall cooking begin!! My FAN must remain on when I am cooking...my stovetop requires it to keep us safe from fumes....PLEASE refrain from complaining about it...all items are listed below for you...
I use Wegman's, Trader Joe's and Whole Foods Brands...My spices are all Frontier Organic.
I am not Vegan, I eat cheese.....this can be made vegetarian by loading up on veggies and vegetable broth. I eat whatever foods I like, I do not follow any diets except Intermittent Fasting.
You will need:
2 tablespoons of Avocado Oil ( plus a bit more for chicken layer)
2 pounds organic chicken breast
1 large onion diced ( find a BIG Onion )
5 cloves of garlic minced
1 bottle of your favorite beer...hearty or pale ales are nice for this
32 ounces of organic chicken broth ( low sodium)
1 teaspoon of salt
2 tablespoons of cumin ( all my tablespoons are generous)
1 tablespoon of fennel seed ( I love fennel, helps with hot flashes)
1 tablespoon of oregano
2 heaping teaspoons of chili powder
3 1/2 Tablespoons of Flour ( or arrowroot for thickening )
2 ( 15 ounce cans ) Cannellini beans ( Northern or Navy work)
1-2 Cups of Trader Joe's Roasted Corn
1/2 cup of Fire Roasted Poblano Peppers ( wegmans)
Monterey Jack Cheese, Fresh diced Avocado, Sour Cream for topping ( Optional)
Pepper to taste
Saute Onion and garlic in Avocado Oil ( 5-7 minutes )
Add a bit more oil- add chicken breast, salt and seasonings
Cook for about 7-10 minutes
Add flour, cook for a few minutes to remove raw flour taste
Add Beans, poblano peppers, corn ...Add Chicken broth, slowly add in beer ( I open my beer in advance so it doesn't foam up to much.
Bring to a boil...reduce heat to a simmer for one hour...stirring frequently.
Ladle over brown rice, quinoa or grits ....or serve alone with a crusty piece of whole grain bread. Top with any toppings you like. A garnish of chopped green onion is also nice over this...
YOU can also add greens like spinach , chard or kale to this chili..
ENJOY!!
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Easy | 1 Pot Recipe | Southwest White Chicken Chili | Family of 9
EASY RECIPE
Southwest White Chicken Chili
Feeding My Family of 9
What you will need:
Ground Cumin 4 tsp
Chili Powder 8 tsp
1 Large Onion
1 Large Green Pepper
1 Large Red Pepper
2 Boneless Skinless Chicken Breasts
4 Cans Cannellini Beans
4 Cans Cream of Chicken
2 Cups of water
2 Cups of Corn
Toppings:
Cheese
Onions
Tortillas
Chips
Sour Cream
Cilantro
Jalapeno
Avocado
Hope you enjoy!
Southwest Chicken Chili
Get the recipe here:
I don’t know that there’s ever really a time that chili does not sound good. It’s a meal that always satisfies and luckily it comes in so many different iterations! Take this Southwest Chicken Chili. It tastes like chili – it’s thick and hearty with a deep, rich background of tomato and chili flavor – and yet it’s a far cry from your basic beef chili. Maybe that’s thanks to the hint of sweetness from the corn, or the lighter bite of shredded chicken, but what I know for sure is that that southwest flavor is a welcome addition to your chili routine.
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Thursday's soup, Southwest creamy white Chili
Southwest creamy white Chili
2 Chicken breast, about 1.5 lbs., cut into 1/2 inch cubes
1 large onion
1.5 tsp. garlic powder
1 Tbl. oil
2 (15.5 oz. cans white beans,) rinsed and drained
4 cups chicken broth
2 (4 oz. cans) chopped green chile's
1/2 tsp salt
1 tsp ground cumin
1 tsp. dried oregano
1 tsp. green chile powder (you might try red)
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1/2 cup heavy whipping cream
Garnish, Tortilla chips, cheddar cheese, sliced jalapeno peppers (all Optional)
1. in large pot saute the chicken a minute or two, add the onions and saute till translucent, add garlic and cook till the chicken is no longer pink. Add the beans, broth, chile's and seasonings. Bring to a boil, reduce heat to a simmer, and simmer for about 30 minutes.
2. Remove from heat, and stir in the sour cream and heavy cream. Garnish with desired toppings.
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Southwest White Chicken Chili - Lynn's Recipes
This is a very healthy, quick and easy recipe from Campbell's Soup. Good for a cold winter night!
1 tbsp. vegetable oil
4 skinless, boneless chicken breast halves, cut into cubes
4 tsp. chili powder
1 tsp. ground cumin
1 large onion, chopped
1 medium green pepper, chopped (about ¾ cup)
1 can Campbell's Condensed Cream of Chicken Soup
¾ cup water
2 cans (about 15 oz. each) white kidney beans (cannellini), rinsed and drained
2 tbsp. shredded Cheddar cheese
Heat oil in a soup pot over medium-high heat. Add chicken, chili powder, cumin, onion and pepper and cook until chicken is cooked through and vegetables are tender, stirring often.
Stir soup, water, corn and beans in soup pot and heat to a boil. Reduce heat to low. Cover and cook for 5 minutes, stirring occasionally. Sprinkle with cheese.
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How To Make SOUTHWEST CHICKEN CHILI - CHILI'S COPYCAT | Recipes.net
Perfect for chilly winter days or holiday gatherings, this chicken chili recipe will surely warm you up! Packed with chickens, beans, chiles, and tomatillos, this hearty and filling dish is a copycat version of Chili's famous southwest chicken chili! This recipe is also infused with a variety of spices to provide you with the much-needed kick of spice!
???? Check the full recipe on how to make Copycat Chili's Southwest Chicken Chili here:
Ingredients:
¼ cup olive oil
½ cup yellow onions, diced
1⅓ cups bell peppers of your choice, diced, preferably green
3 tbsp garlic, minced
4½ cup chicken broth
2 tsp lemon juice (or lime)
2 tbsp brown sugar
3 tbsp cornstarch
3 tbsp ground cumin
2½ tbsp chili powder
1¼ tbsp paprika, preferably smoked
1¼ tbsp dried basil
1 tsp curry powder
½ tsp dried oregano
⅔ cup beer of your choice
1 cup canned tomatillos, drained and crushed
4 oz canned green chiles, drained and diced
15 oz (1 can) white cannellini beans or navy beans, drained
15 oz (1 can) red kidney or black beans, drained
3 lb poached chicken breast, diced
2 tbsp chocolate sauce
Salt and ground black pepper to taste
To serve:
1 tbsp cheddar and monterey jack blend, grated
¼ cup sour cream
2 oz tortilla chips
¼ tsp cilantro, chopped
1 pinch chili flakes
⬇️ How to make Copycat Chili's Southwest Chicken Chili ⬇️
0:09 In a large bowl, combine chicken broth, lemon juice, sugar, and cornstarch. Mix until cornstarch has dissolved then set aside.
0:25 In a deep skillet or large pot, heat oil over medium heat.
0:29 Add the onions, bell peppers, and garlic. Saute until translucent.
0:42 Add the chili powder, cumin, paprika, dried basil, curry powder, and oregano. Roast briefly.
1:01 Deglaze with beer and reduce briefly.
1:13 Add tomatillos, diced green chiles, and the chicken broth mixture. Bring this to a boil.
1:33 Add the beans and chicken and simmer for roughly 10 minutes, or until the chili has thickened and reduced slightly, and the flavors intensify.
2:00 Once your chili has reduced, add the chocolate sauce and stir to combine.
2:09 Season with salt and pepper to taste. Adjust accordingly.
2:26 Garnish your chili with cilantro, cheese, sour cream and a pinch of chili flakes. Serve with tortilla chips on the side!
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