SOUTHWEST WHITE CHICKEN CHILI
Got 30 minutes and a craving for good chili? Then get out your saucepan, because this chicken chili really satisfies.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the chicken, chili powder, cumin, onion and pepper and cook until the chicken is cooked through and the vegetables are tender, stirring often.
- Stir the soup, water, corn and beans in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes, stirring occasionally. Sprinkle with the cheese.
Nutrition Facts : Calories 322.8 calories, Carbohydrate 36.6 g, Cholesterol 46 mg, Fat 9.4 g, Fiber 8.6 g, Protein 24 g, SaturatedFat 2.5 g, Sodium 719 mg, Sugar 3.5 g
WHITE BEAN CHICKEN CHILI
This recipe was passed down from a friend, and now it is one of our favorites! It's great to make whenever there is left over chicken or turkey around! We pray for colder weather in California just so we can make this soup! You can substitute additional diced tomatoes for the tomatillos. If you would like the soup to be spicier, you can add some red chili flakes or salsa. Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips.
Provided by Thea
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 35m
Yield 9
Number Of Ingredients 14
Steps:
- Heat oil, and cook onion and garlic until soft.
- Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
- Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
Nutrition Facts : Calories 219.8 calories, Carbohydrate 21.2 g, Cholesterol 39.8 mg, Fat 6.1 g, Fiber 6 g, Protein 20.1 g, SaturatedFat 1 g, Sodium 785.6 mg, Sugar 4.3 g
MIDWESTERN WHITE CHICKEN CHILI
This is my own incarnation of a recipe from the John Madden Cookbook. I just recently added corn and potatoes to it to try something different, and the experiment was a success! What makes it unique though is that it is a "white" chili, as opposed to the more common red chili that most people make.
Provided by Chef Curt
Categories Chicken Breast
Time 1h35m
Yield 20 serving(s)
Number Of Ingredients 18
Steps:
- Slice the chicken breasts into 1/2 inch cubes. In a large stew pot, heat a little bit of olive oil in the bottom of the pot and brown the chicken. While the chicken is browning, chop the onions, peppers, and celery. Remove chicken and set aside.
- Add the rest of the olive oil and the butter, and saute the onions, peppers, and celery for about 10 minutes. Add the garlic for the last 2 minutes, and then add the broth and water (I use the broth cans to measure the water), and add the chicken back into the pot.
- Now is the time to stir in the navy beans. Randall's brand in the big glass jar seems to taste the best and be the easiest for me. I've tried dried beans before too with good results - if you have the time to soak them the night before.
- This is about the time to add all the seasonings - salt, pepper, and cumin. Hickory salt is good in this, it gives the chili a little darker color and gives it a little bit of smoke flavor. Cumin is really the secret ingredient though. The cumin gives it the chili taste without using chili powder, and makes a yellow broth instead of a dark red one. My spice measurements are guesstimates though, as I always season until it tastes just right.
- While all this is coming to a boil, peel the potatoes, and cut them into small (3/8 inch) chunks. Add the corn and potatoes into the mix. I used frozen sweet corn that I had put up from my garden this summer and the results were delicious. I don't recommend canned corn, but I never have been a big fan of canned corn for some reason. Add a little more water if needed, if the chili looks too thick to cook for a while.
- Now just sit back, turn the heat down to medium and let it all simmer for about 45 minutes while stirring occasionally.
- Turn off the heat and let it cool for a few minutes. Now it's ready to serve. Top with the shredded cheese and your favorite hot sauce and you're good to go. This recipe is great for game day parties, and also re-heats well for the next day, as any true chili should.
Nutrition Facts : Calories 283.2, Fat 11.7, SaturatedFat 4.2, Cholesterol 39.4, Sodium 498.2, Carbohydrate 27.3, Fiber 6, Sugar 1.6, Protein 18
BEST MIDWEST CHILI YOU'LL EVER EAT * NO NOODLES OR KIDNEY BEANS
Nothing like going out on a limb with that title, right? :-) Made in the slow-cooker or a bean pot in the oven or in a pot on the stove-top, any way you prepare it---it comes out D-E-L-I-C-I-O-U-S! (Not that I'm biased!)
Provided by Debber
Categories Deer
Time 4h15m
Yield 1 slow-cooker, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Fry ground meat; as it finishes, add the onion and sauté together.
- While that is working, open all the cans and dump into slow-cooker; add the seasonings; stir to mix.
- When meat is browned and onions are transparent or golden brown, add the green pepper, cook 1-2 more minutes; then add to the bean mixture; mix well.
- Cook on high for 3-4 hours; medium for 4-6; low for 6-8 hours.
- Serve with corn/tortilla chips in bottom of bowl, chili next, and cheese sprinkled over the top; onions & sour cream optional.
- NOTE: This is actually even BETTER as leftovers!
SLOW-COOKER SOUTHWESTERN CHICKEN CHILI
Warm up a winter night with this spicy soup, which takes just 20 minutes to get cookin'.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 6
Number Of Ingredients 13
Steps:
- In 3- to 4-quart slow cooker, mix onions, bell pepper and garlic.
- In large bowl, mix cornmeal, chili powder, oregano, cumin and salt. Add chicken; toss to coat. Add chicken and any remaining seasoning mixture to vegetables in slow cooker. Gently stir in picante sauce, beans and tomatoes.
- Cover; cook on Low setting 6 to 8 hours. Sprinkle with green onion.
Nutrition Facts : Calories 340, Carbohydrate 35 g, Cholesterol 60 mg, Fiber 10 g, Protein 29 g, SaturatedFat 2 1/2 g, ServingSize 1 1/3 Cups, Sodium 820 mg, Sugar 6 g, TransFat 0 g
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