Cream Of Chicken Soup Chicken Recipe Recipe For Chili

AWARD-WINNING WHITE CHICKEN CHILI

Steps:

• Layer chicken, great Northern beans, and corn into a slow cooker.
• Mix chicken broth, chicken soup, green chile peppers, and taco seasoning together in a bowl; pour over chicken mixture.
• Cover and cook on Low until chicken is no longer pink in the center, 8 to 10 hours. Stir in sour cream and pepper Jack cheese; cover and cook until cheese is melted, 3 to 5 minutes.

CHICKEN CHILI SOUP

Steps:

• Coat a large pot with cooking spray and place over medium-high heat. Cook and stir chicken, bell peppers and onion until chicken is brown and peppers are just tender. Stir in corn, beans, tomatoes, tomato sauce and water. Season with chili powder, parsley, garlic powder, cayenne and cumin. Reduce heat, cover and simmer 30 minutes.

EASY SLOW COOKER CREAMY CHICKEN CHILI

Steps:

• Place chicken breasts in the bottom of a slow cooker. Pour cannellini beans, black beans, corn, and tomatoes over the chicken in order listed. Sprinkle ranch dressing mix, chili powder, cumin, and onion powder on top. Place cream cheese on top. Cook on Low until chicken is fork-tender, 6 to 8 hours.
• Remove chicken breasts and shred with two forks or cut into bite-sized chunks. Stir chicken back into the slow cooker; mix chili thoroughly.

CREAM OF CHICKEN SOUP ENCHILADAS RECIPE

Steps:

• Heatr oven to 350°F.
• Spray 13x9 baking dish with cooking spray.
• In medium bowl, mix soup, sour cream and green chiles, chicken and 1 cup of the cheese.
• Place 1/4 cup mixture in center of each tortilla and roll, placing them in baking dish seam side down.
• Spoon remaining mixture onto top of the tortillas and cover pan with foil.
• Bake 30 to 35 minutes.
• Remove from oven and top with the reserved cup of cheese.
• Bake 5 minutes longer, or until cheese is melted.

CHILI'S CHICKEN AND MUSHROOM SOUP (COPYCAT)

Steps:

• Melt margarine in large heavy pot. Add vegetables and sauté until tender over medium-low heat.
• Slowly sift flour over vegetables and let cook briefly, stirring regularly. Do not let flour brown.
• Slowly add chicken broth to vegetable-flour mixture, stirring constantly. Add herbs, pepper sauce and parsley and stir well. Simmer 10 minutes.
• Stir in half-and-half, lemon juice and chicken. Bring to simmer and cook 10 minutes. Serve immediately.
• Makes 3 quarts.

GREEN CHILE CHICKEN ENCHILADA SOUP

Steps:

• Combine chicken broth, enchilada sauce, condensed soup, and sour cream in a large pot. Whisk until well combined. Add green chiles and Cheddar-Monterey Jack cheese. Blend with an immersion blender to desired consistency. Add chicken.
• Heat over medium-low heat until cheese is melted and soup is heated through, at least 30 minutes.

CHILI CHICKEN AND VEGETABLE SOUP

Steps:

• In a large saucepan, melt the butter over medium heat. Add the onion, season with salt and pepper and cook, stirring, until tender, about 5 minutes.
• Stir in the chili powder and cook for 2 minutes.
• Add the potato and chicken broth and bring to a boil; lower the heat and simmer until the potato is tender, about 10 minutes.
• Stir in the corn, chicken and green beans and cook until heated through. Season with salt and pepper. Serve with the sour cream.