Chicken Chili Chowder Recipes

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SUPER EASY CHICKEN CHILI



Super Easy Chicken Chili image

All you have to know how to do is open some cans... This is so easy and so delicious. It will get you a second date for sure!

Provided by Megs

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

Time 35m

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil
1 onion, chopped
1 ½ (14 ounce) cans chicken broth
2 (15.5 ounce) cans great Northern beans
1 (4 ounce) can chopped green chile peppers
1 roasted chicken, bones and skin removed, meat torn into bite-size pieces
3 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons cayenne pepper
1 (8 ounce) container sour cream
1 (8 ounce) package shredded Monterey Jack cheese

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.

Nutrition Facts : Calories 614.9 calories, Carbohydrate 39.5 g, Cholesterol 115.7 mg, Fat 31.6 g, Fiber 9.5 g, Protein 45.3 g, SaturatedFat 14.8 g, Sodium 588.9 mg, Sugar 2.4 g

CHICKEN CHOWDER



Chicken Chowder image

"This is wonderful served over tortilla chips or with corn bread as a side." Packed with chicken (or turkey) and veggies, this chunky chowder makes a nutritious meal. Heather Hamilton - Bunker Hill, WV

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (3 quarts).

Number Of Ingredients 10

1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1-1/2 cups whole milk
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups cubed cooked chicken
1 can (11 ounces) Mexicorn, drained
1/3 cup chopped onion
1 can (4 ounces) chopped green chilies
1-1/2 cups shredded Monterey Jack cheese

Steps:

  • In a large saucepan, combine the broth, soups and milk. Stir in the tomatoes, chicken, Mexicorn, onion and chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until onion is tender. Garnish with cheese.

Nutrition Facts : Calories 293 calories, Fat 13g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 1287mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 3g fiber), Protein 21g protein.

CHILI CHICKEN CHOWDER



Chili Chicken Chowder image

Here's an easy-to-make knockout chowder with signature Southwest flavors.

Categories     side dishes     easy recipes     soup recipes     chicken soup     chili recipes     chowder recipes     quick soup recipes     easy chowder recipes     chili chicken chowder

Time 25m

Yield 6

Number Of Ingredients 11

1/2 lb. cooked chicken breast
1 3/4 c. Chicken Stock
1 can diced tomatoes
1 can black beans
1 red potato
1 large carrot
2 clove garlic
2 tsp. chili powder
1/2 tsp. cumin seeds
Salt and pepper to taste
1/4 c. Chopped fresh parsley for garnish

Steps:

  • Combine the chicken, stock, tomatoes, beans, potato, carrot, garlic, chili powder, and cumin seeds in a 6-quart pot. Cover and bring to a boil. Reduce the heat, and simmer until the potato and carrot are tender, 15 to 20 minutes. Taste and season with salt and pepper if needed.Variations: Substitute turkey for the chicken, and pinto beans for the black beans.

Nutrition Facts : Calories 137 calories

CHICKEN CHILI CHOWDER



Chicken Chili Chowder image

This Chicken Chili Chowder is hearty and so easy! Full of potatoes, corn, beans, a little salsa verde and a whole lot of spice.

Provided by Christy Denney

Categories     Soup

Time 35m

Number Of Ingredients 16

1 medium onion (chopped)
2 teaspoons canola oil
5 medium red potatoes (cubed)
1 can ((14-1/2 ounces) chicken broth)
1 can ((10-3/4 ounces) condensed cream of chicken soup, undiluted)
1/2 cup salsa verde
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups cubed cooked chicken breast
1 can ((15-1/2 ounces) great northern beans, rinsed and drained)
1 can ((14-3/4 ounces) cream-style corn)
1/2 cup sour cream
Shredded cheddar cheese and additional sour cream for topping (, optional)

Steps:

  • Saute onion in oil in a large saucepan until tender. Add potatoes, broth, soup, salsa and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in the chicken, beans and corn; heat through. Stir in sour cream right before serving. Serve with cheese and sour cream if desired.

Nutrition Facts : ServingSize 1 grams

CHICKEN CHILI CHOWDER



Chicken Chili Chowder image

One chilly April afternoon, I craved a hearty soup but had less than an hour to prepare a meal. I came up with this chowder that uses pantry ingredients, and everyone thought it hit the spot. -Jenna Rempe, Lincoln, NE

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings (2 quarts).

Number Of Ingredients 15

1 medium onion, chopped
2 teaspoons canola oil
5 medium red potatoes, cubed
1 can (14-1/2 ounces) chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup salsa verde
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups cubed cooked chicken breast
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-3/4 ounces) cream-style corn
Optiona: Shredded cheddar cheese and sour cream

Steps:

  • Saute onion in oil in a large saucepan until tender. Add potatoes, broth, soup, salsa and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in the chicken, beans and corn; heat through. If desired, serve with cheese and sour cream.

Nutrition Facts : Calories 330 calories, Fat 7g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 1209mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 7g fiber), Protein 22g protein.

WHITE CHICKEN CHILI WITH CORN CHOWDER



White Chicken Chili with Corn Chowder image

This thick and creamy mashup of white chicken chili and corn chowder is one of the quickest and most delicious ways to make dinner. The secret is one super shortcut ingredient: Progresso™ chicken corn chowder soup. With a can of this ready-to-serve favorite in your cupboard, dinner's only 20 minutes away. Simply sauté the aromatics in oil, then add in the chicken and finally, pour in the beans and chowder. It's really that simple and this recipe just goes to show that sometimes the best things are the simplest.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 9

2 tablespoons vegetable oil
1/2 cup chopped onion
2 cloves garlic, finely chopped
1 package (1 lb) boneless skinless chicken breast halves, cut into 1/2-inch pieces
Salt and pepper to taste
1 can (18.5 oz) Progresso™ chicken corn chowder soup
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 tablespoon lime juice
2 tablespoons chopped cilantro

Steps:

  • In large 4-quart saucepan, heat oil over medium-high heat until hot. Cook onion and garlic in oil 2 to 3 minutes or until onion begins to turn translucent. Add chicken pieces, salt and pepper. Cook 3 to 5 minutes or until chicken is no longer pink in center.
  • Reduce heat to medium; stir in soup and beans. Simmer 5 minutes. Remove from heat; stir in lime juice and chopped cilantro.

Nutrition Facts : Calories 400, Carbohydrate 29 g, Cholesterol 80 mg, Fat 1, Fiber 6 g, Protein 34 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 4 g, TransFat 0 g

GREEN CHILE CHICKEN CHOWDER



Green Chile Chicken Chowder image

This is my best friend's and my attempt to replicate the Green Chicken Chile Soup served at Los Arcos Steakhouse in Truth or Consequence, New Mexico. We love it and have it every time we are at the lake. I called several years ago and they will not give out the recipe. My best friend and I decided we needed to try to replicate it and used our husbands as guinea pigs -- we are close! This is fabulous any time but especially good on a COLD New Mexico night!

Provided by Trixie735

Categories     One Dish Meal

Time 1h30m

Yield 8 cups, 6-8 serving(s)

Number Of Ingredients 9

3 -4 chicken breasts, boneless, skinless, cooked & cubed
1/2 cup green chile, peeled & chopped
2 (10 ounce) cans cream of mushroom soup, undiluted
1 (10 ounce) can cream of potato soup, undiluted
1 cube chicken bouillon
4 cups milk
2 medium potatoes, partially cooked & diced
1 tablespoon garlic pepper (or to taste)
1 tablespoon salt

Steps:

  • Cook chicken -- you can even grill for more enhanced flavor.
  • In large dutch oven, place 3 cans of soup and 4 cups of milk.
  • Mix til well combined.
  • Bring to medium simmer and add bouillon cube.
  • Simmer on low for 10 minutes.
  • Add cooked and chopped/mashed potatoes, combine.
  • Add chicken, chopped chile, garlic pepper, and salt.
  • Combine well and let simmer about 20 minutes.
  • Preferred method for us is put ALL in crock pot and put on low for 4-6 hours.

Nutrition Facts : Calories 392, Fat 19.2, SaturatedFat 7.4, Cholesterol 71.5, Sodium 2281.9, Carbohydrate 30.7, Fiber 1.8, Sugar 2.7, Protein 24.1

CHICKEN CHILI CHOWDER



Chicken Chili Chowder image

Make and share this Chicken Chili Chowder recipe from Food.com.

Provided by Maeve R

Categories     Chowders

Time 1h5m

Yield 10-15 serving(s)

Number Of Ingredients 9

8 ounces chicken
1 quart low sodium chicken broth
12 ounces chilies, chopped (I use Bueno brand frozen extra hot green chilies)
8 ounces mushrooms, sliced
1 lb potato (baby reds, with skin are great)
16 ounces corn (Trader Joe's frozen roasted is the best)
4 garlic cloves
cumin
1 cup half-and-half

Steps:

  • Cut the chicken into bite size pieces and sauté chicken and garlic until chicken is no longer pink.
  • Quarter the potatoes.
  • Add mushrooms and sauté briefly.
  • Add potatoes, chilies and broth. Season w/cumin.
  • Simmer until potatoes are soft.
  • Add corn and reheat until corn is hot.
  • Take off the heat and add the half and half.
  • Serve with tortillas.

Nutrition Facts : Calories 180.9, Fat 6.2, SaturatedFat 2.6, Cholesterol 19.3, Sodium 62.6, Carbohydrate 25.9, Fiber 3, Sugar 4.1, Protein 9.1

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