Arizona Chicken Chili Recipes

ARIZONA CHICKEN CHILI

Steps:

• Dice chicken into 1/2 inch chunks.
• Combine chicken, undrained tomatoes, and chili powder in a mdeium saucepan.
• Cook over medium heat, about 5 minutes or until chicken is done and sauce is slightly thickened.
• Add remaining ingredients and simmer 5 to 7 minutes or until heated through.
• Garnish with shredded cheese, diced avocados, radishes, or green onions, if desired.
• Makes 4-1 cup servings.

ARIZONA CHICKEN

Steps:

• In a skillet, brown chicken on both sides in 2 tablespoons of oil. Remove and set aside. In the same skillet, saute onion in remaining oil until tender. Add the tomatoes, celery, water, olives, garlic powder, oregano, salt if desired and pepper; bring to a boil. , Cover and simmer for 15 minutes. Return chicken to pan. Simmer, uncovered, for 15 minutes. Add mushrooms; simmer 15 minutes longer or until a thermometer reads 170°.

ARIZONA CHILI

Steps:

• Brown the beef and stew meat.
• After brown add the onion & pepper and garlic and saute.
• Skim off fat.
• Add the rest of ingredients and simmer a couple of hours.
• I make it in the crock pot when I can.
• When done line a bowl with a tortilla and top with grated cheese and onion.

SOUTHWEST WHITE CHICKEN CHILI

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.

CHICKEN ARIZONA

Steps:

• Sunday: Cooking the Chicken
• In a big, oval crock-pot layer chicken and canned tomatoes.
• Add 1-cup water.
• Set crock-pot to low, cover and cook for 5 hours till tender.
• Remove from crock-pot, cover and refrigerate.
• Monday: Eat leftovers from Sunday or go out to dinner!
• Monday Night/Tuesday: Chicken Chili.
• Shred the chicken breasts using two forks (get help, it will go faster with more hands).
• In your very same big, oval crock-pot place all of the shredded chicken. Open and dump in the following: all of the El Pato (2 cans) and all of the green chilies (1 can, more if you like spicy, less if you don't). Stir.
• Cover, turn crock-pot to low and go to work.
• Come home from work (approximately 8 hours later).
• In a small saucepan, heat the black beans.
• Microwave tortillas wrapped in moistened paper towels.
• Serve a large scoop of chicken, a scoop of black beans and a tortilla or two on each plate.
• Cover and refrigerate leftover chicken and beans.
• Wednesday: Smothered Burritos.
• In a medium saucepan warm leftover chicken and beans. Add 1 package Neufchatel cheese, stirring until melted.
• Pour salsa into mixture.
• Spray a 14x9 inch-baking pan with cooking spray.
• One at a time, fill 4 tortillas each with a quarter of the chicken mixture, roll and place in baking pan.
• Smother with enchilada sauce. Top with shredded cheese if you like.
• Bake @ 350 for 1/2 hour or until bubbly.

SOUTHWEST CHICKEN CHILI

Steps:

• In a large skillet, brown chicken in oil. Transfer to a 3-qt. slow cooker. Add the ham hock, beans, broth, chilies, onion and seasonings. Cover and cook on low for 6 to 8 hours or until ham is tender. , Remove ham bone. When cool enough to handle, remove meat from bone; discard bone. Cut meat into bite-size pieces and return to slow cooker. Serve with sour cream if desired.