Taxpayers Chicken Chili Recipes

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TAXPAYERS' CHICKEN CHILI



Taxpayers' Chicken Chili image

Yield Serves 10 to 12

Number Of Ingredients 14

6 large chicken breast halves with skin and bones
3 tablespoons vegetable oil
3 large onions, coarsely chopped
6 garlic cloves, minced
1 jalape‱o chili, minced
1/4 cup chili powder
3 tablespoons ground cumin
1 tablespoon dried oregano
2 teaspoons ground coriander
1 28-ounce can crushed tomatoes in purée
2 12-ounce bottles of beer
2 1/2 cups canned low-salt chicken broth
2 15 1/4-ounce cans kidney beans, rinsed, drained
Salsa, crushed tortilla chips, chopped green onions, sour cream and grated cheddar cheese

Steps:

  • Arrange chicken in single layer in large skillet. Add enough water to cover chicken; bring to boil. Reduce heat, cover and simmer gently until chicken is cooked through, about 12 minutes. Drain chicken; cool slightly. Remove skin and bones; coarsely shred meat. (Can be made 1 day ahead. Cover and refrigerate.)
  • Heat oil in heavy large pot over medium-high heat. Add onions and sauté until tender, about 10 minutes. Add garlic and jalapeño chili; sauté 1 minute. Mix in chili powder, cumin, oregano and coriander. Add tomatoes, beer and broth. Bring to simmer. Simmer over medium-low heat 1 hour to blend flavors, stirring occasionally.
  • Add beans to chili. Simmer uncovered until chili thickens, stirring occasionally, about 30 minutes. Add shredded chicken. Simmer until chicken is heated through.
  • Ladle chili into bowls. Serve with salsa, chips, green onions, sour cream and cheese.

EASY CHICKEN CHILI



Easy Chicken Chili image

We have lots of visitors on our 10-acre farm, so I like to make down-home dishes. Whenever I serve this chili, I'm asked for the recipe, which I'm happy to share.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6-8 servings.

Number Of Ingredients 12

1/2 cup chopped onion
1 tablespoon canola oil
2 cans (14-1/2 ounces each) chicken broth
2 cans (16 ounces each) great northern beans, rinsed and drained
1 can (4 ounces) chopped green chilies
2 cups cubed cooked chicken
2 garlic cloves, minced
2 tablespoons minced fresh cilantro
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1/8 to 1/4 teaspoon cayenne pepper

Steps:

  • In a large saucepan over medium heat, saute onion in oil until tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through.

Nutrition Facts : Calories 140 calories, Fat 5g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 717mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 3g fiber), Protein 14g protein.

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