Picante Chicken Chili Recipes

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PICANTE CHICKEN CHILI



Picante Chicken Chili image

A delicious low-fat chili with a kick! We make it every year for our Halloween block party. You can adjust any of the flavors to your liking and it always turns out fantastic. Top with cheese, sour cream, and cilantro. Great when made ahead to let the flavors meld. Freezes well too!

Provided by Genevieve Johns Seivert

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chicken Chili Recipes

Time 40m

Yield 6

Number Of Ingredients 13

1 ½ teaspoons vegetable oil, or as needed
1 large white onion, chopped
2 cloves garlic, chopped
4 large boneless, skinless chicken breasts, cubed
2 cups picante sauce
¼ cup dry white wine
2 tablespoons ground cumin
1 tablespoon dried sage
1 bay leaf
1 (15 ounce) can black beans, undrained
1 (15 ounce) can pinto beans, undrained
6 Roma tomatoes, chopped
1 (4 ounce) can chopped green chilies

Steps:

  • Heat oil in a pot over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add chicken; cook and stir until mostly opaque, about 5 minutes. Add picante sauce, wine, cumin, sage, and bay leaf. Stir in black beans and pinto beans. Add tomatoes and chiles; simmer until flavors meld, about 10 minutes.

Nutrition Facts : Calories 335.9 calories, Carbohydrate 30.6 g, Cholesterol 78 mg, Fat 5.7 g, Fiber 9.2 g, Protein 38.5 g, SaturatedFat 1.3 g, Sodium 1193.1 mg, Sugar 5.9 g

CONTEST-WINNING CHICKEN CHILI



Contest-Winning Chicken Chili image

My aunt gave me the recipe for this this, practically instant chili. It's a great way to use leftover chicken or turkey. Try sprinkling some crunchy corn chips on top for fun!

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 5

2 cans (15 ounces each) great northern beans, rinsed and drained
2 jars (16 ounces each) picante sauce
4 cups cubed cooked chicken
1 to 2 teaspoons ground cumin
Shredded Monterey Jack cheese

Steps:

  • In a large saucepan, combine the beans, picante sauce, chicken and cumin. Bring to a boil. Reduce heat; cover and simmer for 20 minutes to allow flavors to blend. Sprinkle with cheese.

Nutrition Facts : Calories 261 calories, Fat 7g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 573mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 4g fiber), Protein 30g protein.

PICANTE CHICKEN ENCHILADAS



Picante Chicken Enchiladas image

Who wouldn't love these enchiladas? They've got chicken, cheese, and picante sauce, all wrrapped up in a tortilla and baked until the cheese is melted and the filling is hot.

Provided by Chef mariajane

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

1 (26 ounce) jar Pace Picante Sauce
1/2 cup sour cream
2 teaspoons chili powder
2 cups cooked chicken, cooked
1/2 cup monterey jack cheese, shredded
6 flour tortillas
1 green onion, thinly sliced (about 2 Tbsp.)

Steps:

  • Stir 3/4 cup picante sauce, sour cream and chili powder in a medium bowl.
  • Stir the picante sauce, chicken and cheese in a large bowl,.
  • Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll up the tortillas and place seam-side up in a lightly greased 11x8-inch shallow baking dish. Pour the remaining picante sauce over the filled tortillas. Cover the baking dish.
  • Bake at 350F for 40 minutes or until the enchiladas are hot and bubbling. Top with the onion.

Nutrition Facts : Calories 284.6, Fat 12.6, SaturatedFat 5.8, Cholesterol 51.8, Sodium 1038.4, Carbohydrate 24.7, Fiber 3.3, Sugar 4.6, Protein 19.1

PICANTE CHILI



Picante Chili image

This is my husband's recipe, the only chili we eat. It's so good!! Easy enough for dh to make, and just spicy enough to warm us up! This freezes well.

Provided by Kaarin

Categories     Deer

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

2 lbs ground venison or 2 lbs ground beef
1 1/2 cups onions, chopped
2 garlic cloves, minced
1 (28 ounce) can diced tomatoes (1 qt.)
4 (12 ounce) cans picante V8 vegetable juice
2 (16 ounce) cans kidney beans
2 teaspoons salt
2 tablespoons chili powder
1 teaspoon black pepper
1 teaspoon cumin

Steps:

  • Brown meat with onion and garlic in canola oil, leaving the meat in large pieces; drain fat.
  • Place all ingredients in a large saucepan; simmer uncovered 45 minutes, stirring occasionally.

Nutrition Facts : Calories 350.6, Fat 9.5, SaturatedFat 4, Cholesterol 90.8, Sodium 1697.3, Carbohydrate 35, Fiber 8.8, Sugar 12.8, Protein 33.1

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