Southwestern Chicken Chili Recipes

SOUTHWESTERN WHITE CHILI RECIPE

Steps:

• Heat dressing in large saucepan on medium-high heat. Add chicken and onions; cook 7 min. or until chicken is done, stirring occasionally.
• Stir in beans, broth, chiles and cumin. Bring to boil. Simmer on medium-low heat 10 min., stirring occasionally.
• Serve topped with cheese and cilantro.

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.

FLAVORFUL SOUTHWESTERN CHILI

Steps:

• In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Freeze option: Transfer cooled chili to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator. Place in a saucepan; heat through.,

SOUTHWEST CHICKEN

Steps:

• In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

SLOW-COOKER SOUTHWESTERN CHICKEN CHILI

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.

CHILIS SOUTHWEST CHICKEN SOUP

Steps:

• Place 1 tablespoon of vegetable oil in a large pot. Season chicken breast with salt. Cook the chicken breast over medium heat for about 6 to 7 minutes on each side. (The chicken should be fully cooked). Remove chicken from the pot, and when cool to the touch, shred the chicken.
• Place one tablespoon of vegetable oil to the same pot where the chicken was cooked. Saute garlic and onion until the onion is translucent. Add celery and cook for 2 to 3 minutes more.
• Add tomato paste, and stir well. Saute for about 1 minute stirring constantly, add chicken stock.
• Add chipotle peppers, hominy, green chilis, diced tomatoes, and shredded chicken. Cook until the soup has heated through.
• Add a squeeze of lime juice, and about 1 tablespoon of chopped cilantro.
• If desired you can use corn chips, or slice a few corn tortillas thin, and fry them in vegetable oil until very crisp.
• Garnish soup with fried corn tortilla strips, chopped cilantro, and shredded cheese if desired.

SOUTHWESTERN CHICKEN CHILI

Steps:

• In Dutch oven or 4-quart saucepan, heat oil over medium-high heat. Cook onion, bell peppers and garlic in oil 5 minutes, stirring occasionally, until tender. Add taco seasoning mix; cook and stir 1 minute.
• Stir in broth, chicken and beans. Heat to boiling; reduce heat. Cover; simmer 20 minutes, stirring occasionally, until thoroughly heated. Top each serving with cheese. Garnish with sour cream and green onions.

SOUTHWEST CHICKEN CHILI

Steps:

• In a dutch oven add olive oil, onion, jalapeño and garlic with a small pinch of kosher salt. Stir and cook over medium to medium-low until the onion are soft and translucent. About 10 minutes.
• Once soft, add in tomato paste, ancho chili powder and cumin. Stir and cook 1 minute.
• Pour in both cans of tomato sauce, use a little of the broth to clean out the sauce left behind in the can. Pour the remaing broth into to pot. Stir to combine.
• Add the chicken breast halves and submerge. Cover and bring to a low boil, reduce the heat to low and simmer for 20 minutes or until fully cooked.
• Carefully remove fully cooked chicken breasts and shred with 2 forks before adding it back in.
• If using rotisserie or previously cooked shredded chicken, add it and still simmer for 20 mintues.
• Add in the pinto beans, black beans, refried beans, corn and poblano. Simmer for 5 mintues or until heated through.
• Before serving, squeeze in the juice of 1/2 a lime and season with kosher salt to taste.

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.

SOUTHWESTERN CHILI

Steps:

• In a casserole cook the onions, peppers and garlic in the oil over moderate heat, stirring occasionally, for 5 minutes. Add the chili powder, cumin and oregano and cook, stirring, for 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes more. Add the beef and cook, stirring occasionally, until no longer pink. Add the tomatoes, 1 cup of the broth, the vinegar and chocolate and bring the mixture to a boil, crushing the tomatoes with the back of a spoon. Simmer the chili, covered, for 1 hour, adding additional broth, if necessary. Add the kidney beans and simmer, uncovered, for 15 minutes more. Ladle into bowls and serve with rice and desired toppings.

SOUTHWESTERN CHICKEN CHILI SOUP

Steps:

• Preheat a large stock pot over medium high heat. Season chicken with salt and pepper. Add butter and oil to pot and brown chicken for 4-5 minutes. Remove to a plate. Add the diced onion and saute for 3 minutes. Add the garlic and saute for 2 more minutes, stirring occasionally. Deglaze the pot with balsamic vinegar. Return chicken and any juices to the pot. Add remaining ingredients, bring to a simmer and cook for 30 minutes.

SOUTHWEST CHICKEN CHILI

Steps:

• Place onions, garlic and peppers in base of Supersonic Chopper Tall. Cover and pull cord handle to roughly chop. Place vegetables in TUPPERWAVE® STACK COOKER 3-Qt./3 L Casserole and stir in olive oil.
• Place chicken in Colander, stack on Casserole and cover. Microwave on high 8 minutes or until chicken is no longer pink.
• Add chicken to onion and pepper mixture along with red pepper flakes through cilantro. Cover and microwave on high 8 minutes.