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White Chicken Chili Recipe Easy Best - Today it gets American again on the blog. Many of you know that I have a penchant for American cuisine. Probably because there is often a lot of cheese and it is basically a mix of many influences such as Mexican or Italian. And then there's cheese on top of it – simplified, but quite true. That's why there is a separate category of American recipes on the blog.
White Chicken Chili met me on Pinterest and has been on my cooking list for a long time. And now it's finally time! After all, it's disgustingly cold outside – and what better fit into the plate or bowl than a hot, spicy and thus warm from the inside chilli?
Almost everyone loves and knows the classic Chili con Carne. By the way, my chili con carne after Jamie Oliver is my most successful recipe on the blog, that is, the most famous. Great - That's what I've DONE! Hello?!! 😉 But Jamie's recipe is a bang. And people love it.
Now it was time for a white chilli. A slender chilli because with chicken. Ääää... No. That's not right, calories are at the start of today's recipe, as is so often the case here on the Pommesbuden blog. Finally comes cheese, cream cheese, avocado and white beans. But there are also many very healthy ingredients in it. Tortilla chips lime, chilli, garlic and even avocados, which somehow make thick, but seemingly thick and at the same time healthy and fit. No matter. As always, we shouldn't think about the calories here, but about the happiness that will flow through you when you try this super tasty Tex-Mex-style White Chicken Chili.
White Chicken Chili
A popular recipe from American cuisine: White Chicken Chili - white chilli con carne with chicken, white beans and delicious Tex-Mex toppings.
Countries & Regions American
Preparation time 12 minutes
Preparation time 25 minutes
Working time 37 minutes
Servings 4 people
Ingredients
* 3 chicken breast fillets, cleaned and cut into fine strips
* 1 vegetable onion, peeled and finely diced
* 2 cloves garlic, peeled and finely chopped
* 1 green chilli, seeded and finely chopped 1 of the small very sharp, if more, who likes it really sharp
* 3/4 tsp paprika powder
* 1/2 tsp coriander
* 1/4 tsp cumin
* 1/2 tsp oregano
* 900 ml chicken broth
* 2 cans of white beans (400 ml cans), drained in a sieve and rinsed
* 1 can of corn (400 ml can), deposited in a sieve and rinsed
* 120 g cream cheese
* 2 limes
* 60 ml milk
* Salt & Pepper
* Olive oil
* Chili flakes
Toppings:
* Avocado, coarsely diced, drizzled with lime juice, lightly salted & peppered
* Tortilla Chips
* Cheddar, coarsely grated
* Sour cream
* Jalapenos from the glass
Instructions
1. Heat the olive oil in a large saucepan over a medium heat. Add the onion and chilli and add the glassy for about 2 minutes, stirring.
2. Add the meat and dried spices to the pan and fry until stirring for about 4 minutes.
3. Put half of the broth and half of the beans in the pot and the corn. Puree the other half of the broth with the other half of the beans in a jar with the puree stick. Add the mixture to the pot. Stir well and bring to the boil for a short time. Simmer the chilli over a light heat for 20 minutes.
4. Remove the chilli from the hob and stir in the cream cheese and milk. Now season the chilli with salt and pepper and the juice of two limes.
5. Serve white chicken chilli in bowls, sprinkle with chilli flakes and serve with the toppings. Enjoy your meal.
Recipe Notes
* I omitted the fresh coriander as a topping, although it certainly fits well with the dish. But not everyone likes that. You don't taste the dried coriander out - so it's best not to tell all coriander haters that it's in there.
* When you puree the beans, as described, your chilli becomes a little creamier. But it can also be done without pureing.
* In general, the consistency is more like a soup, so not as thick as you know from the classic red chilli con carne.
I wish you a lot of fun cooking! And at the Bachelor show. Yes, no one is looking, I weiiiiiheeiiiiß. I understood. Then have fun not watching and instead at the jungle camp
White Chicken Chili met me on Pinterest and has been on my cooking list for a long time. And now it's finally time! After all, it's disgustingly cold outside – and what better fit into the plate or bowl than a hot, spicy and thus warm from the inside chilli?
Almost everyone loves and knows the classic Chili con Carne. By the way, my chili con carne after Jamie Oliver is my most successful recipe on the blog, that is, the most famous. Great - That's what I've DONE! Hello?!! 😉 But Jamie's recipe is a bang. And people love it.
Now it was time for a white chilli. A slender chilli because with chicken. Ääää... No. That's not right, calories are at the start of today's recipe, as is so often the case here on the Pommesbuden blog. Finally comes cheese, cream cheese, avocado and white beans. But there are also many very healthy ingredients in it. Tortilla chips lime, chilli, garlic and even avocados, which somehow make thick, but seemingly thick and at the same time healthy and fit. No matter. As always, we shouldn't think about the calories here, but about the happiness that will flow through you when you try this super tasty Tex-Mex-style White Chicken Chili.
White Chicken Chili
A popular recipe from American cuisine: White Chicken Chili - white chilli con carne with chicken, white beans and delicious Tex-Mex toppings.
Countries & Regions American
Preparation time 12 minutes
Preparation time 25 minutes
Working time 37 minutes
Servings 4 people
Ingredients
* 3 chicken breast fillets, cleaned and cut into fine strips
* 1 vegetable onion, peeled and finely diced
* 2 cloves garlic, peeled and finely chopped
* 1 green chilli, seeded and finely chopped 1 of the small very sharp, if more, who likes it really sharp
* 3/4 tsp paprika powder
* 1/2 tsp coriander
* 1/4 tsp cumin
* 1/2 tsp oregano
* 900 ml chicken broth
* 2 cans of white beans (400 ml cans), drained in a sieve and rinsed
* 1 can of corn (400 ml can), deposited in a sieve and rinsed
* 120 g cream cheese
* 2 limes
* 60 ml milk
* Salt & Pepper
* Olive oil
* Chili flakes
Toppings:
* Avocado, coarsely diced, drizzled with lime juice, lightly salted & peppered
* Tortilla Chips
* Cheddar, coarsely grated
* Sour cream
* Jalapenos from the glass
Instructions
1. Heat the olive oil in a large saucepan over a medium heat. Add the onion and chilli and add the glassy for about 2 minutes, stirring.
2. Add the meat and dried spices to the pan and fry until stirring for about 4 minutes.
3. Put half of the broth and half of the beans in the pot and the corn. Puree the other half of the broth with the other half of the beans in a jar with the puree stick. Add the mixture to the pot. Stir well and bring to the boil for a short time. Simmer the chilli over a light heat for 20 minutes.
4. Remove the chilli from the hob and stir in the cream cheese and milk. Now season the chilli with salt and pepper and the juice of two limes.
5. Serve white chicken chilli in bowls, sprinkle with chilli flakes and serve with the toppings. Enjoy your meal.
Recipe Notes
* I omitted the fresh coriander as a topping, although it certainly fits well with the dish. But not everyone likes that. You don't taste the dried coriander out - so it's best not to tell all coriander haters that it's in there.
* When you puree the beans, as described, your chilli becomes a little creamier. But it can also be done without pureing.
* In general, the consistency is more like a soup, so not as thick as you know from the classic red chilli con carne.
I wish you a lot of fun cooking! And at the Bachelor show. Yes, no one is looking, I weiiiiiheeiiiiß. I understood. Then have fun not watching and instead at the jungle camp
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