Flavorful and flavorful, this hearty chicken white chili recipe will have them coming back for seconds. Serve with various toppings: avocado slices, cheese, sour cream, lime, cilantro, and tortilla chips.

• 2 tablespoons vegetable oil
• 1 pound cooked chicken meat, diced
• 1 chopped onion
• 2 garlic cloves, minced
• 1 can (14.5 oz.) chicken broth
• 1 can (18.75 oz.) tomatillos, drained and chopped
• 1 can (16 oz.) diced tomatoes
• 1 can (7 oz.) diced green chiles
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander seed
• 1/4 teaspoon ground cumin
• 1 can (15 oz.) navy beans
• 2 ears of fresh corn
• salt and pepper to taste
• 1 lime, sliced

Addresses

1. In a large skillet, heat the vegetable oil and cook the onion and garlic until soft.
2. Add tomatillos, tomatoes, chiles, and spices. Bring to a boil; simmer for 10 minutes.
3. Add corn, chicken, and beans. Cook over low heat for another 5 minutes. Season to taste with salt and pepper.

=> White Chicken Chili Recipe: Hot and Spicy White Chicken Chili

Not for the faint of heart, this chili is smoking with flavor. If you like chili peppers but don’t want to set your mouth on fire, you can reduce or eliminate the jalapeno peppers.

• 1 tablespoon vegetable oil
• 1 chopped onion
• 3 garlic cloves, crushed
• 1 can (4 oz.) diced jalapeno peppers
• 1 can (4 oz.) chopped green chiles
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon cayenne pepper
• 2 cans (14.5 oz.) chicken broth
• 3 cups cooked chicken breast, chopped
• 3 (15 oz.) cans navy beans
• 1 cup Monterey Jack cheese, grated

Addresses

1. In a large saucepan, heat the oil over medium-low heat. Add onion and cook until tender.
2. Add the garlic, jalapeno peppers, chiles, cumin, oregano, and cayenne. Cook for 3 minutes, or until peppers are tender.
3. Add chicken broth, chicken, and beans. Cook over low heat for 15 minutes; stirring occasionally.
4. Remove pan from heat and slowly add cheese until melted.

=> Turkey Chili Recipe: Five Star Turkey Chili Recipe

Do you have ground turkey in the fridge? Whip up this delicious chili for a healthy change of pace.

• 1 1/2 pounds lean ground turkey
• 2 medium onions, chopped
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 1 can (28 oz.) diced tomatoes, undrained
• 3 cups of beef broth
• 1 can (8 oz.) tomato sauce
• 1 tablespoon chili powder
• 1 tablespoon baking cocoa
• 2 bay leaves
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 3 (15 oz.) cans navy beans or cannelloni, rinsed and drained

Addresses

1. In a Dutch oven or kettle, cook turkey and onions over medium heat until meat is no longer pink; to drain.
2. Add oregano and cumin, cook and stir for 1 minute. Add tomatoes, beef broth, tomato sauce, chili powder, cocoa, bay leaves, salt, and cinnamon; bring to a boil.
3. Reduce heat and cover. Let simmer for 45 minutes.
4. Add the beans and heat the chile through. Discard the bay leaves before serving.

=> Pork Chili Recipe: Pork Chili with Green Enchilada

A tasty green chile starring that other white meat, pork.

• 4 tablespoons olive oil, divided
• 1 pound ground pork
• 2 fresh jalapeno peppers, stemmed
• 1 tablespoon butter
• 1 medium white onion, diced
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon ground black pepper
• 3 garlic cloves, minced
• 1/2 cup all-purpose flour
• 1 can (28 oz.) green enchilada sauce
• 1 can (7 oz.) salsa verde
• 1 liter of water
• 1/2 bunch of fresh coriander, chopped
• 1/2 lime, juiced

Addresses

1. In a 4-quart saucepan, heat 2 tablespoons of the olive oil over medium heat. Add the jalapeño peppers and sauté for 1 minute. Add pork; cook until browned. Remove the pork and jalapenos from the pot and set aside.
2. In the same pot, add the remaining 2 tablespoons of olive oil, butter, and onion. Cook for 2 minutes, until the onion begins to soften.
3. Add the salt, cumin, paprika, cayenne, and black pepper. Cook until the onion is nice and tender. Add the garlic and cook for 1 minute.
4. Reduce heat to low. Sprinkle the flour over the onion and garlic. Cook for 3 minutes; stirring constantly.
5. Slowly pour in the enchilada sauce, whisking constantly to prevent lumps from forming. Add the green sauce and water.
6. Add the cooked pork and jalapeños to the pot. Increase heat to medium and bring soup to a slow boil; reduce heat and simmer for 30 minutes.
7. Remove from heat and add the chopped cilantro and lemon juice before serving.