Santafechickenchili Recipes

SANTA FE CHICKEN CHILI

Steps:

• In a 5-6 quart pot, saute first 4 ingredients in oil over medium heat, until chicken is not pink and vegetables are tender.
• Add in chili powder, cumin, and cayenne; stir and cook for 1 minute.
• Add in the tomatoes and chicken broth; bring mixture to a boil; lower heat and simmer, uncovered, for 15 minutes.
• Add in beans, salsa, corn, salt and pepper; return mixture to a boil.
• Lower heat, cover, and simmer for 15 minutes.

EASY SLOW COOKER SANTA FE CHICKEN

Steps:

• Combine black beans, chicken broth, diced tomatoes with green chile peppers, corn, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper, and salt in the crock pot. Season chicken breast with salt and lay atop the beans mixture.
• Cook on Low for 9 1/2 hours.
• Remove chicken from slow cooker to a cutting board; shred into strands, return to the slow cooker, and stir into the beans mixture.
• Continue cooking on Low for 30 minutes more.

QUICK SANTA FE CHILI

Steps:

• Saute onion in olive oil until soft.
• As onion cooks, remove meat from chicken and add to onion.
• Stir in taco seasoning and dressing mixes.
• Add 1 can of tomatoes and 1 Rotel, with all liquids.
• Pour 1 can of black beans into blender with liquid, add the chilis, puree and add to pan.
• Puree 1 can corn,1 can tomatoes and 1 can Rotel with can liquids 1 and add to pan.
• Drain and rinse 1 can of black beans, add to pan.
• Add 1 can of corn with liquid to pan.
• Bring all ingredients to a boil, turn to simmer.
• Cook for 30 minutes.

EASY SANTA FE CHICKEN

Steps:

• In a large skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder. Place chicken over rice; cover and simmer for 10 minutes. , Turn chicken; cook 10-15 minutes longer or until a thermometer reads 165°. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.

SANTA FE CHICKEN CHILI

Steps:

• In a Dutch oven or soup kettle,, saute the chicken, peppers, garlic and onions in oil until the chicken for about 5-7 minutes or until chicken is no longer pink and vegetables are tender, , Add the chili powder, cumin and cayenne; cook and stir for 1 minute. Add tomatoes and broth; bring to boil. Reduce heat; simmer, uncovered, for 15 minutes. , Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through.