White Chicken Chili

White Chicken Chili is loaded with beans, chicken, green chilies and the most luscious creamy broth. A twist on a classic that’s perfect for a cold day. Serve it up with corn bread and a salad and your set for a satisfying comfort meal.

When someone says they’re having Chili they think of recipes like The Best Chili Ever or Instant Pot Chili, but this Chicken White Chili is going to surprise and wow your friends and family.

White Chicken Chili Recipe

There’s nothing better than a bowl of hearty soup on a cold day. This white chicken chili is loaded with flavor and texture, and it’s ready in just 30 minutes! Serve this white chili with a variety of toppings or a side of cornbread for a meal the whole family is sure to love.

It’s such a different kind of chili and perfect for those who aren’t fond of beef or can’t tolerate the acid of tomatoes, but love that chili flavor. The creamy broth is deceptively spicy and mild at the same time. It’s a satisfying Mexican zesty soup that will warm you from the inside out.

White Bean Chicken Chili Ingredients

Nothing super fancy here combine for a fantastic flavor!

• Olive Oil: To sauté the chicken onion and garlic
• Onion: Chop the onion
• Garlic: Minced garlic is best for flavor distribution
• Chicken: You can use skinless boneless chicken breasts or thighs
• Cumin: Classic Mexican seasoning
• Coriander: Adds a wonderful flavor
• Salt and Pepper: add more or less to taste
• Chicken Broth: Can substitute vegetable broth
• Green chilies: Canned chopped green chilies drained
• White Beans: White beans are often called Great Northern beans
• Sour Cream: This adds a deep richness and creaminess

Making Easy White Chicken Chili

Super easy for such a marvelous soup!

1. Sauté: Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3-4 minutes until translucent.
2. Add: Put the chicken in the pot along with the cumin, coriander, salt and pepper.
3. Cook:, stirring occasionally, until chicken is cooked through, approximately 5 minutes.
4. Add: the chicken broth, green chiles and beans to the pot; bring to a simmer.
5. Cook: for 10 minutes. Remove the pot from the heat and whisk in the sour cream.
6. Serve: immediately with toppings of your choice.

Tips and Variations for the Best Chili

• Dice: Keep your chicken the same bite sized pieces to cook evenly.
• To Drain or not to Drain: This recipe calls to drain your green chilies but I often don’t. I like the extra kick of spice it adds to the broth. There isn’t that much to drain off either, so it’s easier to just dump it all in.
• Heat: If you really want to spice it up you can use medium or hot chilies or even canned diced jalapenos
• Toppings: Cheese, sour cream, avocado, cilantro, tomatoes, corn and tortilla strips are all favorite toppings.
• Beans: I like to use the smaller great northern beans but you can also use white kidney or cannellini beans if you prefer.
• Slow Cooker: To use a slow cooker, add everything to the slow cooker except the sour cream and cook on high for 4-6 or low 8-10. When done turn it off and add the sour cream, let it sit for about 10 min till heated through.
• Instant Pot: Cook in the instant pot add everything but the sour cream and beans. Cook on manual for 20 min. Natural release for 10 min. Remove the chicken and shred. Return to the pot and add beans and sour cream. Allow to heat through for about 15 min and serve.

Storing Leftovers

• Fridge: The soup keeps fantastically in the fridge for up to 5 days.
• Freeze: You can freeze this soup. Cook as recipe instructs except do not add the sour cream. Freeze for up to 2 months. Thaw overnight in the fridge. Heat on the stove top on medium till hot. Add the sour cream, stir till heated and serve.

More Chili Recipes to Love

• Chili Lime Chicken Wings
• Slow Cooker Chicken Taco Chili
• Slow Cooker Cream Cheese Chicken Chili
• Grilled Sweet Chili Lime Chicken
• Chili Dogs

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White Chicken Chili

This easy white chicken chili is loaded with beans, chicken and green chiles, all in the most delicious creamy broth. A dinner option that's perfect for a cold day!

Course Dinner

Cuisine American

Keyword chicken chili, creamy white chicken chili, white chicken chili

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 People

Calories 306kcal

Author Alyssa Rivers

Ingredients

• 1 tablespoon olive oil
• 1 onion finely chopped
• 2 teaspoons minced garlic
• 2 cups chicken, cooked rotisserie works great
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 cups chicken broth
• 1 4 ounce can green chiles drained
• 2 15 ounce cans white beans such as great northern beans drained and rinsed
• 1 cup sour cream
• Assorted toppings such as cheese tortilla strips, chopped cilantro and avocado.

Instructions

• Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3-4 minutes until translucent.
• Add the chicken to the pot along with the cumin, coriander, salt and pepper.
• Add the chicken broth, green chiles and beans to the pot; bring to a simmer.
• Cook for 10 minutes. Remove the pot from the heat and whisk in the sour cream.
• Serve immediately with toppings of your choice.

Notes

Updated on November 3, 2020

Originally Posted on December 9, 2017

Nutrition

Calories: 306kcal | Carbohydrates: 8g | Protein: 27g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 102mg | Sodium: 1762mg | Potassium: 782mg | Fiber: 1g | Sugar: 3g | Vitamin A: 435IU | Vitamin C: 32.5mg | Calcium: 113mg | Iron: 2.1mg

 

 

 

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Crispy Parmesan Air Fryer Chicken Tenders

Crispy Parmesan Air Fryer Chicken Tenders are crispy golden outside and tender juicy inside with hint of garlic and tons of flavor. They are perfect for a quick dinner, lunch or even snack.

These are so easy, and so good, you’re family is going to love these! Serve these scrumptious tenders with a Caesar Salad, Honey Lime Poppy Seed Fruit Salad, and Homemade Air Fryer French Fries for a well rounded satisfying dinner.

Air Fryer Chicken Tenders

Air Fryer Parmesan Chicken Tenders are one of the best ways to cook chicken. It’s juicy, tasty, crunchy and healthy. It’s the best of all things! The other winner about this dish is it’s super fast. I love things that are quick and heathy.

These are so good you will reach for them over and over. Serve these tasty vittles with your favorite dipping sauce. I’ve given you some inspiration below. Try something new, try two or three, or just experiment. They’re so easy and so good, you’ll make them again and again.

Chicken Tender In an Air Fryer

• Chicken Tenders: Boneless and Skinless for less work.
• White Flour: White flour will adhere best to the chicken
• Salt and Pepper: Add to taste
• Olive oil or Butter: Either one will produce a nice crisp and wonderful flavor
• Garlic: Use fresh garlic for the best zing.
• Basil: Dried basil will add flavor without burning the fresh basil
• Paprika: Creates flavor and a bit of color
• Panko: Panko creates a great crunch, but you can use bread crumbs too.
• Parmesan Cheese: Finely fresh for the best seasoning

How Long to Cook Chicken Tenders in an Air Fryer

1. Trim: If there is any excess fat on the tenders, trim it.
2. Bowls: Set out 3 bowls. In the first one fill with the flour and salt and pepper. Second bowl fill with either the olive oil or butter and garlic. In the third bowl place the basil, paprika, panko and parmesan cheese. Stir all of the bowls to mix.
3. Coat: Dip the chicken first in the flour mixture, then the garlic butter, then the panko mixture. Make sure to evenly and thoroughly coat each piece.
4. Air Fry: Place the tenders in the air fryer and cook 400 for 9 min. Flip and cook for another 8-9 min or till the internal temp is 165 degrees F.

Tips and Tricks for the Best Chicken Tenders

• Panko: You really want to use panko breadcrumbs instead of regular breadcrumbs. They are lighter and airier and because of that will absorb less oil and end up crispier. Breadcrumbs will work but they’ll be heavier.
• Shake: A fun way to involve your kids in the baking is to put the panko and seasoning in a large ziploc bag. Place the chicken tenders in and let the kids shake it up.
• Spices: You can definitely mix this up and add in different spices to your panko mixture. Italian, Mexican, Cajun, or whatever you want to mix up the spices.
• Dry: Pat the Chicken dry before you dredge it. It’ll help all the goodness stick together.
• Press: To help your coating stick press the crumbs on to the chicken strips.
• Crowding: You don’t want to overcrowd the air fryer. They shouldn’t touch to allow for maximum air flow and they’ll cook nice and even.
• Do not overcook the tenders. Otherwise, they become dry.
• Over Cooking:  This is a no no. Use a meat thermometer and test them before you think they are done to make sure you don’t over cook them. You are looking for a temp of 165 degrees.

Storing and Reheating

• Fridge: Store leftover tenders in an airtight container or large resealable bag in the fridge for 3-4 days.
• Freeze: Freeze these after they have cooled completely. To keep from sticking line them on a baking sheet for 2 hours then transfer for them to a freezer safe bag or container. Freeze for up to 3 months.
• Reheat: To keep them crispy reheat in the air fryer. Heat at 375 for 5-10 minutes, flipping half way through, till hot.

Dipping Sauce Recipes

These will go with any sauce you desire, but try a homemade sauce for good measure!

• Easy Homemade BBQ Sauce
• Tzatziki Sauce
• Homemade Cheese Sauce
• Authentic Yum Yum Sauce
• Famous Fry Sauce

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Crispy Parmesan Air Fryer Chicken Tenders

Crispy Parmesan Air Fryer Chicken Tenders are crispy golden outside and tender juicy inside with hint of garlic and tons of flavor. They are perfect for a quick dinner, lunch or even snack.

Course Dinner

Cuisine American

Keyword air fryer chicken tenders, chicken tenders

Prep Time 5 minutes

Cook Time 18 minutes

Total Time 23 minutes

Servings 4 People

Calories 284kcal

Author Alyssa Rivers

Ingredients

• 1 1/4 pounds chicken tenders boneless skinless
• 1/2 cup white flour
• Salt and Pepper
• 6 tablespoons olive oil or melted butter
• 3 teaspoons minced garlic
• 1 teaspoon dried basil
• 1/4 teaspoon paprika
• 1 cup Panko
• 2/3 cup Parmesan cheese freshly grated

Instructions

• Trim the fat from the tenders. Set out three bowls. Fill one with the white flour, about 1/4 teaspoon pepper, & about 1/2 teaspoon salt. Stir. Fill the next bowl with the olive oil or butter and minced garlic. Stir. Place the basil, paprika, Panko, and parmesan cheese in the last. Stir.
• Place the tenders in the flour mixture, then the garlic oil, then the panko mixture making sure to evenly and thoroughly coat each piece.
• Place the tenders in the basket of the air fryer.
• Cook at 400 degrees for 9 minutes and then flip the tenders and cook for another 8-9 minutes or until the internal temperature of the chicken reaches 165 degrees F.
• Remove and enjoy immediately with the dipping sauce!

Nutrition

Calories: 284kcal | Carbohydrates: 24g | Protein: 34g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 91mg | Sodium: 275mg | Potassium: 586mg | Fiber: 1g | Sugar: 1g | Vitamin A: 104IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 2mg

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Pecan Tassies

A little like mini pecan pies, these Pecan Tassies are easier to make and every bit as delicious. The flaky cream cheese crust with maple and pecan filling is a perfect combination for the holidays and totally addictive.

From these Butter Pecan Cookies to these Best Ever Pecan Pie Bars and One Hour Caramel Pecan Sticky Buns, pecans are a definitely favourite around these parts.

Pecan Tassies Recipe

There are so many things that make pecan tassies so special and also unique. You’ll notice the crust has no sugar in it, but with the sweet filling, it’s a perfect balanced mouthful.

• The crust is incredibly light and flaky and uses a combination of butter, cream cheese flour and ground pecans.
• Toasted pecans give a more intense nutty flavour whilst also providing extra crunch.
• Maple syrup adds a very distinct flavour and sweetness.

Ingredients in Best Pecan Tassies

Obvious things like flour and sugar are definitely in there but, as I mentioned above, there are a few ingredients that make pecan tassies truly unique and should not be substituted.

• Pecans: while other nuts can be used, they wouldn’t be pecan tassies without them and pecans have a slight bitterness that works perfectly with the brown sugar and maple syrup.
• Cream Cheese: this is used in the crust for the texture. You won’t really notice a different flavour but the it adds fat and softness without adding extra liquid. This keeps the dough pliable and helps it get nice and crispy.
• Maple Syrup: This is a must-have ingredient and gives an amazing flavour plus a little sweetness too.

How to Make Pecan Tassies Cookies

What I really love about this pecan tassies recipe is it’s simplicity. The dough is made in a few minutes in a food processor and the filling just beaten together. They really are just so incredibly easy to make!

The Crust

1. Grind the nuts: In a food processor, just pulsing until they are in quite small pieces and there are no big chunks left (image 1).
2. Add the rest: of the ingredients to the food processor and blend until it’s starts clumping together (image 2).
3. Rest: you’ll pull the dough together (image 3) then chill it for 45 minutes to 1 hour
4. Press into tin: You can just cut the dough up into 24 even pieces and press them into mini muffin tin holes but my preference is to roll the dough out first, use a cookie cutter to cut circles and they tend to be a little neater.

The Filing

1. Toast the pecans: This is optional but intensifies the pecan flavour. Just scatter them on a baking tray and bake for 7-8 minutes at 350F.
2. Mix the filling: Whisk together the remaining ingredients until well combined. Just a hand whisk for 30 seconds or so.
3. Assemble: Chop the toasted pecans up roughly, then divide them equally among the 24 tart cases, top them with the filling (image 4) , then bake.

Tips and Variations for Mini Pecan Tassies

• The dough: The dough is quite soft, so don’t play with it too much or the heat from your hands will melt it. Also, don’t skip the chilling time it helps the dough relax and also more easy to work with.
• Storage: store pecan tassies in an airtight container, in a cool spot for up to 5 days.

Even More Pecan Recipes

• Pecan Cinnamon Rolls with Coffee Icing
• Pecan Butterscotch Fudge (Penuche Fudge)
• Amazing Pecan Pie Cobbler
• Pumpkin Pecan Pie Bars
• Turtle Pecan Bars

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Pecan Tassies

A little like mini pecan pies, these Pecan Tassies are much easier to make and every bit as delicious. The flaky cream cheese crust with maple and pecan filling is so easy to make too.

Course Dessert

Cuisine American

Keyword pecan tassies, pecan tassies recipe

Prep Time 15 minutes

Cook Time 25 minutes

Chilling time 1 hour

Total Time 40 minutes

Servings 24 Mini Pies

Calories 121kcal

Author Marie Roffey

Ingredients

FOR THE CRUST

• ⅓ cup pecans
• 4 ounce 1 stick unsalted butter, cold
• 4 ounce cream cheese cold
• 1 cup flour

FOR THE FILLING

• ½ cup toasted pecans, roughly chopped
• 1 large egg
• ½ cup light brown sugar
• 3 tablespoons maple syrup
• 2 teaspoons vanilla extract
• ¼ teaspoon salt

Instructions

• To toast the pecans (optional but recommended), scatter them on a baking tray and bake for 7-8 minutes at 350F / 180C / 160C fan forced.

FOR THE CRUST

• Place the ⅓ cup pecans into a food processor and pulse until very small pieces.
• Add the flour, butter and cream cheese. Process on low just until it starts clumping. This will happen very quickly, so don't over-process.
• Tip the dough out onto a sheet of baking paper, pull it into a disk with your hands then chill for 1 hour.
• Preheat the oven to 350F / 180C / 160C fan forced.
• Grease a 24 hole mini muffin tin well with baking spray (or grease with butter, then dust well with flour).
• Roll the dough out between two sheets of baking paper until very thin.
• Use a cookie cutter, to cut out small circles just slightly larger than the muffin holes, then press them into the holes up the sides so they reach the top.
• Place the tray in the freezer for 10 minutes.

FILLING AND ASSEMBLY

• In a small bowl, whisk together the egg, brown sugar, maple syrup, vanilla and salt until well combined and looking a little frothy on top.
• Divide the chopped pecans evenly among the tart cases then top each with roughly 1 ½teaspoons of the filling mixture, or until evenly divided.
• Bake 22-25 minutes until golden and puffed.

Nutrition

Serving: 28g | Calories: 121kcal

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Baked Sweet and Sour Chicken

Baked Sweet and Sour Chicken is 1000x better than any takeout! It’s crispy on the outside, tender juicy on the inside and exploding with flavor. There is a reason why this is our favorite recipe on the blog!

This meal is going to blow your family away! We love to complete this meal with this dishes like Homemade Egg Rolls, Cream Cheese Wontons or Easy Fried Rice.

Sweet and Sour Chicken

I am going to keep this as short and simple as possible…you NEED to make this Sweet and Sour Chicken recipe. This recipe is number one for a reason, it’s absolutely incredible. We have yet to find any takeout restaurant beat this recipe.

The secret to the breading is the cornstarch, it makes such a huge difference and the flavor of the sauce is unbeatable. It will thicken as it cooks, coating the chicken perfectly. It’s also easy enough that you just might have to add this to your menu every week, it’s just that good! Easy take out at home!

Chinese Sweet and Sour Chicken Ingredients

Amazing restaurant quality sweet and sour chicken that you can make from home!

• Chicken Breasts: Use boneless, skinless chicken breasts for easy prep.
• Salt and Pepper: To taste
• Cornstarch:Creates a superb crunch
• Eggs: Well beaten to help the coating stick.
• Canola Oil: Just enough to give the chicken a quick fry for crispness.
• Sugar: It wouldn’t be sweet without the sugar
• Ketchup: Classic ingredient in the sauce
• White Vinegar and Apple Cider Vinegar: I like the combination of both.
• Soy Sauce: Sweet and sour wouldn’t have that classic flavor without the soy sauce
• Garlic Salt: Adds the perfect punch of flavor.

How to Make Sweet and Sour Chicken

1. Prep: Preheat oven to 325 degrees. Cut your chicken breasts into bite sized pieces and season with salt and pepper.
2. Dip: In separate bowls, place the cornstarch and slightly beaten eggs. Dip the chicken FIRST in the cornstarch and then coat in the egg mixture.
3. Flash Fry: Heat canola oil in a large skillet over medium high heat and cook chicken until brown but not fully cooked throughout. Place the chicken in a 9×13 inch dish.
4. Sauce: In a medium sized mixing cowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce and garlic salt.
5. Bake: Pour over the chicken and bake for an hour. Stir every 15 minutes to coat them in the sauce.

Trust Me on these Tips

1. Method to the Madness: Make sure you first coat your chicken in the cornstarch and then the egg. This method makes the perfect breading for the chicken.
2. Fast: Do not cook the chicken all the way through before baking. You just want to get the chicken lightly brown on the outside, and then it bakes to perfection.
3. Low and Slow: Baking the chicken at a low temperature will not over cook the chicken. This helps to cook the chicken all the way through and thicken up the sauce.

Easy Sweet and Sour Chicken Tips

• Vinegar: You can use all Apple Cider Vinegar, but I wouldn’t use all White Vinegar, the flavor and zing will be different.
• Substitute: If you want a lighter vinegar flavor try Rice Vinegar, it’s still tangy but a little milder.
• Chicken: Cut the Chicken into even bite sized pieces so it’ll cook evenly. Using thighs might result in uneven cooking as light and dark meat cook differently.
• Pork: This recipe would also work perfectly with pork.
• Saucey:  If you like your dish saucey, double the sauce recipe and place half on the chicken and another half on the stove in a pot at a simmer for 8-10 min till thickened.
• Veggies: Feel free to add vegetables or even pineapple to the dish before baking.

Storing Leftovers

• Fridge: Place leftovers in an airtight container in the fridge for up to 3-4 days.
• Freezer: This can be frozen too. Just place in a freezer safe container or bag and freeze for up to 3 months.
• Reheat: Sweet and Sour Chicken is best reheated on the stove. Reheating it in the microwave can make the chicken rubbery and overcooked. Place leftovers in pan on the stove top and heat on medium heat, stirring often, till heated through.

More Amazingly Delicious Baked Chicken Dishes

• Baked Honey Sesame Chicken
• Firecracker Chicken
• Baked Orange Chicken
• Amazingly Easy Kung Pao Chicken
• Baked Sweet and Sour Chicken with peppers and pineapple

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Baked Sweet and Sour Chicken

Baked Sweet and Sour Chicken is 1000x better than any takeout! It's crispy on the outside, tender juicy on the inside and exploding with flavor. There is a reason why this is our favorite recipe on the blog! 

Course Main Course

Cuisine American, Asian American

Keyword baked sweet and sour chicken, sweet and sour chicken

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 6 people

Calories 553kcal

Author Alyssa Rivers

Equipment

• Utopia Kitchen Cooking Knives
• Fine dine Mixing Bowls

Ingredients

• 4 Chicken breasts boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 1/2 cup cornstarch
• 3 eggs beaten
• 1/4 cup canola oil
• 1 cup granulated sugar
• 4 tablespoons ketchup
• 1/4 cup white vinegar
• 1/4 cup apple cider vinegar
• 1 tablespoon low sodium soy sauce
• 1 teaspoon garlic salt

Instructions

• Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
• In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
• Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
• In a medium sized mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, and garlic salt. Pour over chicken and bake for 1 hour.
• I stirred the chicken every 15 minutes so that it coated them in the sauce.

Video

Notes

Updated on November 1, 2020 

Originally Posted on July 4, 2013

Nutrition

Calories: 553kcal | Carbohydrates: 66g | Protein: 35g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 178mg | Sodium: 777mg | Potassium: 627mg | Fiber: 1g | Sugar: 36g | Vitamin A: 215IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

 

 

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