Taxpayers Chicken Chili Recipes

TAXPAYERS' CHICKEN CHILI

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.

WHITE CHILI VI

Steps:

• Combine the great Northern beans, salsa, pepperjack cheese, and chicken in a slow cooker.
• Cook on Low until cheese is melted completely into the chili and the flavors have combined, 4 to 5 hours.

CREAMY WHITE CHILI

Steps:

• Heat olive oil in a large saucepan over medium heat; cook and stir chicken, onion, and garlic into the hot oil until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes.
• Mix Great Northern beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper into chicken mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.
• Remove chili from heat; stir in sour cream and whipping cream until incorporated.

EASY CHICKEN CHILI

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.

SUPER EASY CHICKEN CHILI

Steps:

• Heat olive oil in a large saucepan over medium heat. Stir in onions, and cook until softened and translucent, about 3 minutes. Pour in chicken broth, great Northern beans, chopped chiles, and torn chicken. Season with cumin, chili powder, and cayenne pepper. Increase heat to medium-high to bring to a boil, then reduce heat to medium-low, and simmer for 10 minutes.
• Stir in sour cream and simmer for 5 minutes. To serve, ladle into bowls and sprinkle with Monterey Jack cheese.