CHIPOTLE CHICKEN SOUP WITH CORNMEAL DUMPLINGS
Steps:
- In a small bowl, mash half the beans. Transfer mashed and remaining beans to a Dutch oven. Add the tomatoes, broth, water, cumin and chipotle pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add chicken., In a small bowl, combine the egg, egg white, muffin mix and baking mix; stir in milk. Drop by tablespoonfuls onto simmering soup. Cover and simmer until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering), 10-12 minutes. Ladle soup into bowls. Sprinkle each serving with cilantro if desired.
Nutrition Facts : Calories 356 calories, Fat 7g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 808mg sodium, Carbohydrate 48g carbohydrate (13g sugars, Fiber 5g fiber), Protein 24g protein.
CHICKEN CHIPOTLE NOODLE CASSEROLE
A flavorful, Tex-Mex-inspired chicken casserole with just enough spice pleases the pickiest of eaters, and the 30-minute cooking time pleases a busy cook!
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 6 servings, about 1 cup each
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Melt butter in large skillet on medium heat. Add onion; cook and stir 5 minutes or until tender. Add VELVEETA and peppers; cook 5 minutes or until VELVEETA is melted, stirring frequently. Add chicken and sour cream; mix lightly.
- Place noodles in greased 1-1/2-quart casserole dish. Add chicken mixture; mix lightly. Sprinkle with shredded cheese.
- Bake 15 minutes or until heated through.
Nutrition Facts : Calories 370, Fat 19 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 115 mg, Sodium 580 mg, Carbohydrate 24 g, Fiber 1 g, Sugar 4 g, Protein 24 g
CHICKEN SOUP WITH POTATO DUMPLINGS
Our family calls this comforting, old-fashioned soup our "Sunday dinner soup" because it's almost a complete dinner in a bowl. You'll love the flavor!-Marie McConnell, Shelbyville, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute onion in oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the broth, chicken, celery, carrots and sage. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender., In a small bowl, combine the dumpling ingredients. Drop heaping tablespoonfuls of batter onto simmering soup. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).
Nutrition Facts : Calories 354 calories, Fat 14g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 1774mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein.
ONE-POT CHICKEN AND DUMPLINGS
When you don't have time to make chicken pot pies, enter this every-bit-as-satisfying substitute: chicken and dumplings, ready in about 45 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 12
Steps:
- In a large saucepan, melt 3 tablespoons butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add 1/4 cup flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and green beans and season with salt and pepper.
- Make dumplings: Whisk together 1 cup flour, baking powder, 1 teaspoon coarse salt, and 2 tablespoons parsley. Cut in 2 tablespoons butter. Stir in milk. Drop heaping spoonfuls batter on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve topped with additional chopped parsley.
Nutrition Facts : Calories 273 g, Fat 12 g, Fiber 3 g, Protein 15 g, SaturatedFat 7 g
CHIPOTLE'S CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, kosher salt, freshly ground black pepper, chipotle pepper in adobo sauce, vegetable oil
Provided by Kiano Moju
Categories Dinner
Yield 1 serving
Number Of Ingredients 5
Steps:
- On a cutting board, season the chicken all over with salt and pepper.
- Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated.
- Refrigerate for at least 2 hours, up to overnight.
- Heat the oil in a large skillet over medium-high heat.
- Add the chicken and cook until golden brown, 4 minutes per side.
- Remove the chicken with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces.
- Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned.
- Enjoy!
CHICKEN AND NOODLES WITH DUMPLINGS
This is truly a comfort dish. The dumplings really make the dish special. Your hungry crowd with love it.
Provided by Christine Bettiga
Categories Stew
Time 2h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Bring to a boil in a large kettle 6 qts water, add salt and spices.
- When the water is boiling add chicken, celery, onion, garlic and vinegar and Worcestershire.
- Cover and cook at least 1 hour.
- Remove chicken and set aside to cool.
- Remove broth from heat.
- Cooke noodles in a pot of boiling, lightly salted water. Cook according to package instructions. Drain and set aside.
- When the chicken is cool, clean off skin and bones and shred meat.
- Salt and pepper meat and set it aside.
- When broth is cool, skim off fat and discard.
- In a dutch oven or deep skillet, heat butter.
- Add flour and stir, adding small amounts of chicken broth to thicken.
- Add soup and 1 cup of chicken broth. Make your dumplings now.
- Add noodles, chicken and vegies.
- Cover and lower heat to simmer approximately 20-25 minutes.
- Add dumplings to the top of the dish and cover.
- Simmer for approximately 10 minutes.
- If you don't have enough broth to cook dumplings add more broth.
- Put the remaining broth into freezer containers and freeze for use later.
CHICKEN IN CHIPOTLE SAUCE WITH POTATOES
Prepare Chicken in Chipotle Sauce with Potatoes for a simple dinner entrée. This chicken in chipotle sauce is great for busy weeknights or weekends!
Provided by My Food and Family
Categories Chicken
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Blend first 4 ingredients in blender until smooth.
- Cook chicken in Dutch oven or deep large skillet on medium heat 3 min. on each side or until browned on both sides. Remove from pan; discard pan drippings. Add potatoes and onions to pan; cook 3 min., stirring frequently. Return chicken to pan. Add chipotle sauce; stir to evenly coat. Cover.
- Cook on low heat 20 min. or until chicken is done (165ºF) and potatoes are tender. Top with cilantro.
Nutrition Facts : Calories 330, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 105 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 18 g
EASY MOIST CHIPOTLE CHICKEN
Instead of just breading chicken, take it up a notch with a kick.
Provided by Toni Losada
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Combine the bread crumbs, Parmesan cheese, garlic salt, and pepper in a bowl; set aside.
- Place the mayonnaise and chipotle peppers into a blender and puree until smooth. Scrape the mayonnaise mixture into a plastic bag; add the chicken breasts and coat evenly with the mayonnaise. Press the chicken breasts into the bread crumb mixture and shake off any excess.
- Cook the chicken breasts in the hot oil until the breading is golden brown and the breasts are no longer pink on the inside, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 665.8 calories, Carbohydrate 21.4 g, Cholesterol 84 mg, Fat 50.4 g, Fiber 1.4 g, Protein 31.2 g, SaturatedFat 8.2 g, Sodium 604.3 mg, Sugar 2 g
CHIPOTLE CHICKEN SKILLET
A tasty spin on chicken and noodles, with less than 5 ingredients! Chicken, smoky Petite Diced Tomatoes with Chipotle along with egg noodles. Try it Midwestern style over mashed potatoes...you'll thank us later!
Provided by Red Gold
Categories Trusted Brands: Recipes and Tips RED GOLD®, Inc.
Time 50m
Yield 6
Number Of Ingredients 4
Steps:
- In an electric skillet combine the chicken, diced tomatoes and water. Heat to boiling and reduce heat to simmer and cook for 20 minutes.
- Stir in the egg noodles and cook an additional 20 minutes or until noodles are tender and mixture has thickened. Serve immediately. Option: Serve over rice or mashed potatoes.
Nutrition Facts : Calories 170 calories, Carbohydrate 24.8 g, Cholesterol 43.4 mg, Fat 2 g, Fiber 1.5 g, Protein 11.9 g, SaturatedFat 0.6 g, Sodium 243.9 mg, Sugar 0.5 g
CHICKEN AND DUMPLINGS, WITH POTATO DUMPLINGS
Here in the Southern US we pronounce it "dumplins". This is a staple as I grew up, if you want the very basic recipe just leave out the optionals. A very comforting dish. My Father makes this without the options and uses canned biscuits, which is what I grew up on.
Provided by Chipfo
Categories Stew
Time 2h30m
Yield 5 serving(s)
Number Of Ingredients 16
Steps:
- Place all ingredients except the celery, cream and dumplings into a large pot, bring to just a boil and reduce heat to a very slow simmer. A bigger chicken will require a little more water.
- Cover and simmer very slow for 1 1/2 to 2 hours, until chicken is falling apart and a rich broth is produced.
- Carefully remove chicken to a platter and allow to cool enough to separate the meat from the bone, cartilage and skin. Be sure to remove all chicken parts from the broth.
- Optional-I like to place the bones back into the broth and simmer slowly, covered for another hour then remove or strain broth through a colander, this is optional but will richen the broth.
- After making sure all bones and chicken parts are removed from pot, tear chicken meat into course pieces and place back into pot.
- Add celery and simmer until the celery is almost done, about 15 or 20 minutes. Add cream and stir.
- Make the dumplings, mix dry ingredients, shred potato to 3/4 cup softly packed, then squeeze out as much liquid as you can, add to dry ingredients and mix well with a fork. (I like fairly dense dumplings, for fluffier dumplings add 1 teaspoon more baking powder.).
- Add the milk and butter, mix until just blended, sometimes because of the potato I have to add a tablespoon or so of more flour, you want biscuit dough consistency.
- Drop by spoonful into the soup, remember they will swell a bit, about double.
- Cover and simmer for 10 minutes, check the dumplings, you may need additional time for the potato to cook (just 4 or 5 minutes), taste a dumpling, there should be no crunchy raw potato.
- If the pot becomes overcrowded with dumplings, stop and place dough covered in the refrigerator, after serving you can replenish the soup with dumplings for seconds or leftovers.
- Add ins - 1 cup of diced carrots may be added in right before the celery if wished. 1/2 cup of sweet peas may also be added right before the dumplings, then you have Deluxe Chicken and Dumplings.
Nutrition Facts : Calories 649.9, Fat 34.2, SaturatedFat 12.7, Cholesterol 149.3, Sodium 1139.7, Carbohydrate 45.2, Fiber 2.2, Sugar 1.9, Protein 38.2
CHILI WITH POTATO DUMPLINGS
Meet the Cook: Now that my husband has retired - we have two grown sons - we eat out a lot. If we stay home, though, he asks if we are going to have this chili! I've been making it, with a few ingredients added or changed , most of my married life. -Shirley Marshall, Michigantown, Indiana
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 8 servings (2 quarts).
Number Of Ingredients 22
Steps:
- In a Dutch oven, cook the beef, turkey and onion until meat is no longer pink; drain. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. , In a large bowl, combine the first five dumpling ingredients. Add milk and egg; stir just until moistened. Let stand for 3 minutes., Drop by tablespoonfuls into simmering chili. Cover and cook for 15 minutes.
Nutrition Facts : Calories 449 calories, Fat 16g fat (6g saturated fat), Cholesterol 97mg cholesterol, Sodium 1333mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 7g fiber), Protein 30g protein.
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