Easy Chicken Chili Recipes Recipe Cards Recipe For Chicken
EASY CHICKEN CHILI WITH ROAST CHICKEN
This is our to-go chicken chili recipe during our roast chicken week. We'll roast whole chickens in the oven and save the leftovers for recipes such as this one. It's a great way to use up all the leftover chicken breast or even chicken thigh meat. Enjoy!
Provided by Diane
Categories Main Course Soup
Time 45m
Number Of Ingredients 17
Steps:
- Heat a medium saucepan over medium-high heat and add oil. Add onions and garlic and cook until slightly translucent, about 2 minutes.
- Add tomatoes and green chilies and cook for 2-3 minutes.
- Add chicken, beans, bell pepper, oregano, ground cumin, chili powder, paprika. Add water to your desired thickness (usually about 1/2 to 1 cup).
- Bring to a simmer then reduce heat and cook for 20-30 minutes.
- Season with salt and pepper to taste. For gluten free, do not serve with bread or corn bread.
Nutrition Facts : Calories 306 kcal, Carbohydrate 34 g, Protein 22 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 39 mg, Sodium 687 mg, Fiber 12 g, Sugar 11 g, ServingSize 1 serving
EASY CHICKEN CHILI
Canned cream soup gives spicy chicken and bean chili a lovely golden color as well as great flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- In 4-quart saucepan, heat oil over medium-high heat. Add onion and bell pepper. Cook 2 to 3 minutes, stirring frequently, until tender.
- Stir in soup, broth and water. Cook 1 to 2 minutes, stirring frequently, until smooth and well blended. Stir in chicken, beans, chiles, oregano and cumin. Heat to boiling; reduce heat to medium-low. Cook uncovered 10 to 15 minutes, stirring occasionally, until thoroughly heated.
- Top each serving with sour cream and cilantro.
Nutrition Facts : Calories 360, Carbohydrate 39 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 9 g, Protein 28 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 2 g, TransFat 0 g
EASY WHITE CHICKEN CHILI (STOVETOP RECIPE)
It's so comforting to curl up with a bowl of Chicken Chili. This chili is great served with tortilla chips or baked potatoes. The combination of tender shredded chicken simmered in a creamy and hearty base is so inviting. Add your favorite toppings like diced avocado, shredded Monterey Jack cheese, and chopped cilantro.
Provided by Natasha Kravchuk
Categories Easy
Time 45m
Number Of Ingredients 13
Steps:
- Heat a 6 quart enamel coated dutch oven pot over medium heat and add 1 Tbsp olive oil. Add onion and sauté 5 minutes until softened.
- Add chicken broth, drained white beans, drained corn, Rotel tomatoes with juice. Season with chili powder, cumin, 1 tsp salt and ranch packet. Stir to combine.
- Add 2 chicken breasts and submerge in liquid. Bring to a boil then reduce heat and simmer partially covered for 20-25 minutes or until chicken is tender and easy to shred.
- Remove chicken to a bowl and shred with forks into bite-sized pieces.
- Add diced cream cheese, lime juice and stir to combine. Continue simmering for 5 minutes or until cream cheese is incorporated. Add more lime juice to taste, and season with another 1/2 tsp salt or add salt to taste. Simmer another 3 minutes or until chili reaches your desired thickness. It will thicken more as it cools.
Nutrition Facts : Calories 467 kcal, Carbohydrate 43 g, Protein 29 g, Fat 19 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 90 mg, Sodium 1286 mg, Fiber 8 g, Sugar 4 g, UnsaturatedFat 8 g, ServingSize 1 serving
SUPER EASY CHICKEN CHILI
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
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
EASY CHICKEN CHILI
I love fall weather - and I love comfort food. This easy main dish is perfect for cool evenings and is so easy, you will make it a regular dish at your home too! Don't have time to cook the chicken? Just use 2 cans of drained, white meat chicken instead, when in a hurry! I serve it with cheesy-Jalapeno cornbread. Oh...
Provided by Deb Camp
Categories Chili
Time 15m
Number Of Ingredients 12
Steps:
- 1. MIX all ingredients in large saucepan. BRING to boil on medium-high heat. Reduce heat to low; simmer 10 min. or until heated through, stirring occasionally.
EASY CHICKEN CHILI
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
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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- Cook onions until tender. Add cumin, oregano, coriander and garlic; cook 1 more minute. Season with salt and pepper.
- Pour in the broth and salsa. Heat over medium high until bubbly. Stir in the cream cheese and continue to cook until mostly melted, stirring occassionally.
- Stir in the chicken and beans, lower heat and let simmer for at least 30 minutes. Add the corn and lime juice 10 minutes before serving.
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- In a large Dutch oven or heavy pot, heat oil until hot. Add onions and garlic. Stir on medium-high heat 3 minutes or until tender. Add bell peppers, salt, chili powder, sugar, cumin, and paprika; stir 2 minutes on medium-high heat.
- Increase to high heat and stir in crushed tomatoes with juices, shredded chicken, and broth. Bring to a rapid boil. Immediately cover and reduce heat to simmer for 10 minutes.
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- Marinate the chicken cubes with maida, cornflour/starch, soya sauce, egg white, ginger garlic paste, green chili paste, vinegar, and salt. Mix it well and keep it aside for 30 minutes. Take oil in a pan for frying the chicken and fry the chicken cubes until crispy.
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- Add Fried Chicken to the mixture and mix it well. Your chicken chili dry is ready. Sprinkle spring onion over it and serve it.
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- (Optional) If you prefer to skip the egg in the recipe, it is good to brine the chicken to keep it juicy, succulent and to prevent from drying up. Follow the instruction in recipe notes below.
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