Green Chile Chicken And Bean Chili Recipes

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SLOW COOKER CHICKEN CHILI WITH GREENS AND BEANS



Slow Cooker Chicken Chili with Greens and Beans image

Beans, greens and chicken come together with tomatoes in a thick and creamy broth. This recipe, as with most chili recipes, doesn't need to be exact and can be altered to fit your taste or what you have on hand. The choice of greens is up to you - my first choice is kale, but you can use spinach, turnip greens, collards or a combination (my favorite)! If you use fresh greens, wash and chop them very fine before adding them to the slow cooker.

Provided by Valerie Bagwell McGreevy

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

Time 6h15m

Yield 8

Number Of Ingredients 12

2 cups canned black beans, rinsed and drained
2 cups canned white beans, rinsed and drained
2 (14.5 ounce) cans petite diced tomatoes
1 ½ cups frozen cooked kale
1 tablespoon butter
½ cup diced onion
2 tablespoons chili powder, or more to taste
1 tablespoon garlic and herb seasoning, or more to taste
1 ½ teaspoons salt
2 large skinless, boneless chicken breast halves
4 cups chicken broth
1 cup heavy cream

Steps:

  • Place black beans, white beans, tomatoes, and kale in a slow cooker.
  • Melt the butter in a large skillet over medium heat. Stir in the onion; cook and stir until softened and translucent, about 5 minutes.
  • Transfer the onion to the slow cooker.
  • Sprinkle with chili powder, garlic and herb seasoning, and salt.
  • Place the chicken breast halves on top, then pour the chicken broth into the slow cooker.
  • Cook on Low for 6 hours. Remove the chicken breasts, and shred or cut the chicken into bite-size pieces. Stir the shredded chicken back into the chili.
  • Stir in the heavy cream, allow to heat for a few minutes, and serve.

Nutrition Facts : Calories 344.5 calories, Carbohydrate 32.5 g, Cholesterol 76.3 mg, Fat 14.8 g, Fiber 9.6 g, Protein 22.4 g, SaturatedFat 8.3 g, Sodium 1364.4 mg, Sugar 4.1 g

GREEN CHILE, CHICKEN AND BEAN CHILI



Green Chile, Chicken and Bean Chili image

A Dutch oven simmers a zippy chili that chicken lovers will want to try.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 5

Number Of Ingredients 11

1 tablespoon olive or vegetable oil
2 medium onions, coarsely chopped (1 cup)
2 teaspoons finely chopped garlic
1 tablespoon ground cumin
1 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 lb boneless skinless chicken thighs, cut into 1/2-inch pieces
2 cans (15 to 16 oz each) great northern beans, drained, rinsed
2 cans (4.5 oz each) Old El Paso™ chopped green chiles, undrained
2 cups Progresso™ chicken broth (from 32-oz carton)
Chopped fresh cilantro, if desired

Steps:

  • In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Add onions and garlic; cook 4 to 5 minutes, stirring frequently, until onions are softened.
  • Stir in cumin, salt, red pepper and chicken. Cook 6 to 7 minutes, stirring occasionally, until chicken is lightly browned.
  • Stir in beans, chiles and broth. Heat to boiling. Reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until chicken is no longer pink in center. Sprinkle with cilantro.

Nutrition Facts : Calories 560, Carbohydrate 42 g, Cholesterol 115 mg, Fiber 11 g, Protein 55 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1750 mg, Sugar 4 g, TransFat 0 g

GREEN CHILE CHICKEN CHILI



Green Chile Chicken Chili image

The prep work for this chili is easy thanks to several pantry staples. It's loaded with shredded chicken and beans. The spicy heat can be tamed a bit with cool sour cream. -Fred Lockwood, Plano, Texas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 5h30m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 10

4 bone-in chicken breast halves (14 ounces each)
2 medium onions, chopped
2 medium green peppers, chopped
1 cup pickled jalapeno slices
1 can (4 ounces) chopped green chiles
2 jars (16 ounces each) salsa verde
2 cans (15-1/2 ounces each) navy beans, rinsed and drained
1 cup sour cream
1/2 cup minced fresh cilantro
Optional toppings: Shredded Colby-Monterey Jack cheese, sour cream and crushed tortilla chips

Steps:

  • Place the chicken, onions, peppers, jalapenos and chiles in a 5- or 6-qt. slow cooker. Pour salsa over top. Cover and cook on low 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred chicken with 2 forks, discarding skin and bones; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through. Serve with toppings as desired. Freeze option: Before adding sour cream, cilantro and toppings, cool chili. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Stir in sour cream and cilantro. Serve with toppings as desired.

Nutrition Facts : Calories 320 calories, Fat 7g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 1187mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 7g fiber), Protein 32g protein.

CHICKEN AND GREEN CHILE PUMPKIN BEAN STEW



Chicken and Green Chile Pumpkin Bean Stew image

Provided by Guy Fieri

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 42

1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon granulated garlic
1/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
3 1/2 pounds chicken thighs, bone in, skin on (about 6 thighs)
2 tablespoons canola oil
2 cups diced onion (1/2-inch dice)
3/4 cup diced Poblano peppers (1/2-inch dice)
1/2 cup diced red bell peppers (1/2-inch dice)
4 cloves garlic, peeled and roughly chopped
1 (14.5-ounce) can black beans, rinsed
1 (14.5-ounce) can kidney beans, rinsed
1 (14.5-ounce) can chickpeas, rinsed
1 (14.5-ounce) roasted diced tomatoes
1 cup Green Chile Sauce, recipe follows
1 (14.5-ounce) can pumpkin puree
2 to 3 cups chicken stock, if needed
Green Chile Cilantro Rice with Pepitas, for serving, recipe follows
2 tablespoons canola oil
3/4 cup finely diced Spanish onion
1/2 large jalapeno, seeded and minced
1 clove garlic, chopped
4 tablespoons flour
1 (27-ounce) can roasted green chiles, chopped, juices reserved
1/2 cup white vinegar
2 teaspoons sea salt
1 teaspoon fresh cracked black pepper
2 tablespoons fresh lime juice
3 1/3 cups chicken stock
1 1/2 cups Green Chile Sauce, recipe above
3 tablespoons canola oil
1/2 cup small-diced onions
1/2 serrano chile, seeds removed and minced
2 cups Arborio rice, or medium grain rice
1 tablespoon minced garlic
1 teaspoon sea salt
1 teaspoon fresh cracked black pepper
1 to 2 tablespoons fresh squeezed lime juice
1/2 cup chopped fresh cilantro
1/4 cup pepitas, toasted and lightly salted

Steps:

  • Combine the chili powder, cumin, granulated garlic, cinnamon, salt and pepper in a small bowl and mix well. Sprinkle evenly over the chicken thighs and set aside.
  • In a large Dutch oven (enameled cast iron preferred) over medium-high heat, add the oil. When hot, add the chicken thighs, not to crowd. Cook until nicely colored, 4 to 5 minutes per side. Repeat until all the chicken is golden brown. Remove to a plate to hold.
  • Remove all but 3 to 4 tablespoons of the fat from the pan and, over medium-high heat, add the onions, Poblano peppers and red bell peppers. Cook until the onions are just starting to caramelize, 6 to 8 minutes. Add the garlic and cook for 3 to 4 minutes more, stirring frequently.
  • Add the beans to the pot and stir to combine. Add the tomatoes, Green Chile Sauce and the pumpkin and combine well. Season with salt and pepper, and then return the chicken to the pot with any accumulated juices. Nestle the chicken into the sauce, cover and bring to a simmer, adjusting the heat as needed. Simmer for 30 minutes. Taste for seasoning adjustments and serve with Green Chile Cilantro Rice with Pepitas
  • In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
  • Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
  • Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week. Yield: 4 1/2 cups
  • In a small saucepan over medium heat, bring the chicken stock and the Green Chile Sauce to a simmer. Hold warm.
  • In a large, enameled cast-iron Dutch oven over medium-high heat, add the oil. When hot, add the onions and serrano chiles and saute until the onion is just starting to color, 4 to 5 minutes.
  • Add the rice and stir to coat, Cook for 3 to 4 minutes, stirring constantly, to toast the rice a bit. Add the garlic, salt and pepper and stir to combine.
  • Ladle in the chicken stock and green chile mix, about 1 cup at a time, stirring and allowing the rice to absorb the liquid. Do this 3 to 4 times, and then add the rest of the liquid. Stir, cover tightly and cook for 12 to 16 minutes, stirring twice during this time.
  • Add the lime juice and cilantro and stir to combine. Place in serving bowl and garnish with the pepitas.

GREEN CHICKEN CHILI



Green Chicken Chili image

Provided by Katie Lee Biegel

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 pound ground chicken
1 large onion, diced
1 jalapeño, seeds removed for less heat if desired, minced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
4 cups low-sodium chicken broth
2 cooked chicken breasts, such as from rotisserie chicken, shredded
1 cup salsa verde
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cans cannellini beans, drained and rinsed
1/2 cup half-and-half
Cheese Skulls, recipe follows
Tortilla chips, sour cream, cilantro, chopped scallions, for serving
1 1/2 cups whole milk shredded mozzarella

Steps:

  • Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the ground chicken and use a wooden spoon to break up the meat as it browns. Remove the chicken to a plate and set aside.
  • Add the remaining tablespoon olive oil to the Dutch oven and reduce the heat to medium. Add the onion and jalapeño. Cook, stirring often, until the onions are translucent and tender, 5 to 6 minutes. Stir in the garlic, cumin and coriander and cook until the spices are fragrant, 1 to 2 minutes. Add the chicken broth, shredded chicken, cooked ground chicken, salsa verde, salt and pepper and use a wooden spoon to scrape up any browned bits on the bottom of the pan. Bring to a low boil, reduce the heat to a simmer and let simmer, stirring occasionally, 1 hour. Stir in the beans and half-and-half and continue to simmer, uncovered, until the liquid has reduced and the chili is thick, about 30 minutes.
  • Serve with cheese skulls, tortilla chips, sour cream, cilantro and scallions.
  • Preheat the oven to 400 degrees F.
  • Place a 6-count skull mold on a baking sheet.
  • Sprinkle 1/4 cup cheese into each skull mold. Bake until the cheese has melted and the edges just begin to brown slightly, 4 to 5 minutes.
  • Allow the skulls to cool for 2 minutes, then remove from the pan. Serve on top of a warm bowl of chili. Cheese Skull recipe courtesy of The Kitchen.

GREEN CHILE CHICKEN



Green Chile Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 5h

Yield 6 servings

Number Of Ingredients 10

1/2 cup olive oil
3 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 canned chipotle peppers in adobo sauce, or more to taste
2 cloves garlic
6 boneless, skinless chicken breasts
6 poblano chiles
8 ounces Monterey Jack cheese, cut into 6 slices

Steps:

  • First, make the marinade for the chicken: Combine the olive oil, lime juice, cumin, salt, pepper, chipotle peppers and garlic in a blender and mix until totally pureed. Pour into a large resealable plastic bag with the chicken breasts. Seal the bag, smush it around to coat the chicken and place it in the fridge to marinate for at least 4 hours (overnight if possible).
  • After the chicken has marinated, roast the poblano chiles one-by-one over the flame of your stovetop, using metal tongs to hold them, until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When the skin is totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove the chiles and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes. Lay out the chile halves so they'll be ready for the next step.
  • Preheat a grill pan to medium-high heat (or use a skillet). Grill the chicken (or saute in the skillet) for 4 minutes on the first side. Turn the chicken over and lay 2 chile halves and a nice slice of cheese on the cooked side of each piece. Turn the heat to medium low and allow the chicken to finish cooking until it's totally done in the center, 4 to 5 minutes. The cheese should melt on its own; if it needs a little help, invert an iron skillet over it (or put the lid on the skillet, if using). Serve!

GREEN CHILI WITH WHITE BEANS (AKA, WHITE BEAN CHICKEN CHILI)



Green Chili With White Beans (Aka, White Bean Chicken Chili) image

This recipe is a combination of several White Bean Chicken Chili recipes with my own personal adaptations. The chili ends up looking like Green Chili with White Beans.

Provided by HearthBeats

Categories     < 4 Hours

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 18

1 yellow onion, diced
6 garlic cloves, minced
1 poblano pepper, diced
1 anaheim chili, diced
1 jalapeno pepper, sliced
1 (4 ounce) can green chili peppers
1 (32 ounce) box low-sodium low-fat chicken broth
1 boneless skinless chicken breast, poached and diced
1 (15 ounce) can navy beans
1 (15 ounce) can great northern beans
1 (15 ounce) can cannellini beans
1 (8 1/4 ounce) can creamed corn
1/2 tablespoon cumin seed, toasted
1 tablespoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon white pepper
1/8 teaspoon ground cayenne pepper
1 teaspoon extra virgin olive oil

Steps:

  • Sauté onion, garlic and peppers with olive oil.
  • Poach boneless skinless chicken breast in chicken broth. Remove from broth, let cool and dice.
  • Add chicken, chicken broth, beans, corn, onion, garlic & pepper mixture and seasonings to crock pot.
  • Cook in crock pot on high for at least 2 hours.
  • Serve garnished with a spoon of cumin cream (made by combining 1 teaspoon ground cumin with 1 cup low-fat or fat-free plain yogurt), a spoon of tomatilla salsa (best made from fresh tomatilla's, with jalapeno, red onion, cilantro and lime juice - but in a pinch I like to have a small can of Herdez Salsa Verde on hand), and a sprinkle of fresh chopped cilantro.
  • For those who dare add any more Fat & Cholesterol, add a sprinkle of shredded cheese such as Monterey Jack or Cheddar - a little crumbled Queso Blanco, or Queso Fresco would be nice too.
  • Pairs well with cornbread.

Nutrition Facts : Calories 269.6, Fat 2.1, SaturatedFat 0.3, Cholesterol 8.6, Sodium 234.9, Carbohydrate 47.5, Fiber 13.4, Sugar 3.1, Protein 18.1

CHICKEN AND TWO BEAN CHILI



Chicken and Two Bean Chili image

An awesome change from the traditional beef chili! I made this for my husband for the first time and he went back for seconds!

Provided by Ash and Steve

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

Time 3h55m

Yield 8

Number Of Ingredients 20

2 chicken breasts, cut into chunks
1 tablespoon olive oil
⅓ red onion, chopped
3 cloves garlic, minced
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can great Northern beans, drained
2 (14.5 ounce) cans diced tomatoes with green chile peppers
1 (14 ounce) can tomato sauce
½ cup chicken stock
½ cup brown sugar
½ cup frozen corn
¼ cup white vinegar
3 tablespoons chili powder
3 tablespoons ground cumin
2 tablespoons dried cilantro
Dash of salt
1 pinch cayenne pepper
½ green bell peppers, diced
½ red bell pepper, diced
½ yellow bell pepper, diced

Steps:

  • Fill a large pot with lightly-salted water and bring to a boil. Boil the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes. Drain the chicken and place in a slow cooker.
  • Heat the olive oil in a skillet over medium heat. Brown the onion and garlic in the hot oil, 5 to 7 minutes; scrape into the slow cooker.
  • Add the black beans, great Northern beans, tomatoes with green chiles, tomato sauce, chicken stock, brown sugar, corn, vinegar, chili powder, cumin, cilantro, salt, and cayenne pepper to the slow cooker. Cook on High until the beans are tender, 3 to 4 hours. Stir the diced green, red, and yellow bell peppers into the chili and cook another 20 minutes.

Nutrition Facts : Calories 219.1 calories, Carbohydrate 37.6 g, Cholesterol 14.7 mg, Fat 3.8 g, Fiber 6.2 g, Protein 12.2 g, SaturatedFat 0.6 g, Sodium 813.1 mg, Sugar 16.9 g

CHILI WITH CHICKEN AND BEANS



Chili with Chicken and Beans image

If you like, spice up this robust chili by adding chopped fresh hot chile peppers. You can also replace the canned beans with cooked dried beans; if you do so, use the bean cooking liquid to replace half the chicken stock.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 17

1 tablespoon olive oil
3 teaspoons whole cumin seed
2 medium onions, finely chopped (about 3 cups)
5 garlic cloves, roughly chopped
1 green bell pepper, finely chopped
2 boneless and skinless chicken breasts (about 1 3/4 pounds), cut into 1-inch cubes
2 teaspoons chili powder
1 teaspoon dried oregano
1 dried bay leaf
One 28-ounce can chopped tomatoes with their juice
One 4-ounce can green chiles, finely chopped
2 1/2 cups homemade or low-sodium canned chicken stock, skimmed of fat
1/2 teaspoon coarse salt
4 cups canned kidney beans, drained and rinsed
Freshly ground black pepper
2 ounces (1/4 cup) low-fat sour cream, for garnish (optional)
Fresh cilantro leaves, for garnish (optional)

Steps:

  • In a large, heavy-bottom pot or Dutch oven, heat the oil and cumin seeds over medium heat until the cumin is lightly toasted and aromatic, about 1 minute. Add onion, garlic, and bell pepper, and reduce heat to medium-low; cook, stirring occasionally, until vegetables are soft and lightly golden, about 10 minutes.
  • Raise heat to medium, and add the chicken, chili powder, oregano, and bay leaf to pot. Cook, stirring frequently, until chicken is seared on the outside and coated thoroughly with spices, about 10 minutes. Add tomatoes and green chiles, and stir to combine. Cook 5 minutes. Add stock, salt, and beans; season with black pepper, and stir to combine.
  • Cover; simmer. Stir contents, then replace lid to partially cover pot. Reduce heat to medium-low, and cook until chili is thickened and chicken is tender, stirring occasionally, about 1 1/2 hours.
  • Divide chili among six bowls; garnish with sour cream and cilantro leaves, if desired. Serve immediately.

Nutrition Facts : Calories 466 g, Cholesterol 127 g, Fat 13 g, Fiber 10 g, Protein 55 g, Sodium 884 g

CHICKEN & BEAN CHILI



Chicken & Bean Chili image

Chili Time is any time you want to make a hungry crowd happy. This creamy chili is a must at my soup party every year. -Theresa Baehr, Williamsburg, Michigan

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 10 servings (2-3/4 quarts).

Number Of Ingredients 20

1 tablespoon olive oil
1 tablespoon butter
1 medium onion, finely chopped
2 large garlic cloves, minced
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (28 ounces) diced tomatoes, undrained
3 cups shredded cooked chicken
1-2/3 cups whole milk
1 cup beer or reduced-sodium chicken broth
2 tablespoons chicken bouillon granules
1 tablespoon sugar
1 bay leaf
2 teaspoons ground cumin
1 teaspoon each onion powder, garlic powder and chili powder
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground celery seed
1/4 teaspoon pepper
1/8 teaspoon ground turmeric

Steps:

  • In a Dutch oven, heat oil and butter over medium-high heat. Add onion; cook and stir 5-7 minutes or until tender. Add garlic; cook 1 minute longer., Stir in remaining ingredients; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 5 minutes. Remove bay leaf.

Nutrition Facts : Calories 317 calories, Fat 7g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 1073mg sodium, Carbohydrate 37g carbohydrate (10g sugars, Fiber 9g fiber), Protein 24g protein.

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From fooddiez.com


RECIPE: GREEN CHILE CHICKEN AND BEAN CHILI - RECIPELINK.COM
GREEN CHILE CHICKEN AND BEAN CHILI 1 tablespoon olive or vegetable oil 2 medium onions, coarsely chopped (1 cup) 2 teaspoons finely chopped garlic 1 teaspoon salt 1/ teaspoon ground red pepper (cayenne) 1 tablespoon ground cumin 2 pounds boneless, skinless chicken thighs, cut into 11/2-inch pieces 2 cans (15 to 16 ounces each) great northern beans, rinsed …
From recipelink.com


GREEN CHILE CHICKEN - THE PIONEER WOMAN
2014-08-25 Directions. First, make the marinade for the chicken: Combine olive oil, lime juice, chipotle peppers, garlic, cumin, salt, and pepper in a blender and mix until it's totally pureed. Pour into a large ziploc bag with the chicken breasts. Seal the bag, smush it around to coat the chicken, and place it in the fridge to marinate for at least 4 ...
From thepioneerwoman.com


CHICKEN AND RED BEAN CHILI RECIPE - THE SPRUCE EATS
2021-10-24 Add chicken and cook for about 4 to 5 minutes, or until thoroughly cooked and tender. With a slotted spoon, remove chicken to bowl; refrigerate until you are ready to add back to chili. Add butter to same pan over medium heat; cook green and red peppers, onion, and garlic until vegetables are tender, stirring occasionally.
From thespruceeats.com


CHUNKY BEAN AND CHICKEN CHILI | BETTER HOMES & GARDENS
Directions. Preheat broiler. Coarsely crush 2 cups of the chips. In 4- to 5- quart Dutch oven brown chicken in hot oil over medium-high heat. Add beans, 1 cup of the cheese, the chilies, broth, 1/2 cup water; and crushed chips. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally.
From bhg.com


GREEN CHILE CHICKEN SOUP + VIDEO | KEVIN IS COOKING
2021-12-27 Melt butter in a large stock pot over medium heat. Add garlic and cook for 1 minute, stirring to prevent it from burning. Add chopped onions, celery and carrots and continue cooking for 5 minutes, occasionally stirring and scraping the bottom of pot. Stir in kosher salt, black pepper, ground cumin and chopped sage.
From keviniscooking.com


GREEN CHILE CHICKEN AND RICE - EASY FAMILY RECIPES
2017-10-11 Instructions. Preheat the oven to 350˚F. In a large bowl, mix chicken broth, rice, cream cheese, green chiles, garlic powder, cumin, salt and pepper together until combined. Then spread the mixture in a large casserole dish. Lay the chicken breasts evenly spaced on top of the rice mixture and gently press them into the mixture.
From easyfamilyrecipes.com


GREEN-CHILE CHICKEN AND PINK BEAN STEW RECIPE - FOOD & WINE
Step 1. In a medium soup pot, heat the vegetable oil until shimmering. Season the diced chicken thighs with salt and pepper and cook over moderately high …
From foodandwine.com


GREEN CHICKEN CHILI RECIPE WITH BEANS, TACO SEASONINGS, AND GREEN …
First, dice chicken and fry up in a pan on medium heat with 2 tsp hot avocado oil. Second, add cumin, smoked paprika, pink salt, powdered chicken broth, taco seasoning, and black pepper seasoning. Thirdly open a can of green chilies and remove all the seeds from the chilies. Fourthly, place chilies and liquid without any seeds into a high-speed ...
From larenascorner.com


CHILI POWDER CHICKEN RECIPE - OILSAND.ORG
FEATURED: Canadian Oil Sands cancelled damian wayne game. how to play world cup final in fifa 21
From oilsand.org


GREEN CHILE CHICKEN CASSEROLE · EASY FAMILY RECIPES
2021-11-08 Preheat oven to 350˚F. Combine the cream of chicken soup, sour cream, milk, garlic powder, and cumin. Then stir in the shredded chicken and green chiles. Spread the mixture in a casserole dish and top with cheddar cheese. Bake for 20-30 minutes until the edges are bubbly and the casserole is hot throughout.
From easyfamilyrecipes.com


GROUND CHICKEN & WHITE BEAN GREEN CHILE - LOOKS LIKE HOMEMADE
Instructions. In a large dutch oven brown the ground chicken in the olive oil. When chicken is about 1/2 way browned, add in the diced onion and garlic & season with Salt & Pepper. When browned well - sprinkle in flour, cumin & chili powder - mix well. Simmer, covered, for at least 1 hour, but a long simmer 2-3 hours makes it even better. Enjoy.
From lookslikehomemade.com


EASY WHITE BEAN CHILI VERDE WITH HATCH GREEN CHILES
Sauté for about 3 minutes on medium high or until onion is translucent in color. Add Hatch Green Chile Enchilada Sauce , Hatch Green Chiles, chicken stock, cilantro leave, navy beans, and roasted chicken . Mix until combined. Heat until soup is heated thoroughly about 15 minutes. Serve into individual bowls.
From hatchchileco.com


GREEN CHILE, CHICKEN AND BEAN CHILI – CHAWTIME
2018-07-19 A Dutch oven simmers a zippy chili that chicken lovers will want to try. Tips tip 1 This tasty chili is just right for weeknight get-togethers. Pair it with a mixed-greens salad topped with sliced pears and crumbled cheese. tip 2 Like your …
From chawtime.com


GREEN CHILE PINEAPPLE CHICKEN CHILI – COCONUT & LIME
2013-01-30 1 teaspoon hot paprika. sea salt. freshly ground black pepper. Directions: Cook the ground chicken in a nonstick skillet, breaking up any large chunks, until fully cooked. Add all ingredients into a 4 quart slow cooker. Stir. Cook on low 8-10 hours. Stir prior to serving.
From coconutandlime.com


CHICKEN GREEN CHILI WITH WHITE BEANS RECIPE - FOOD NEWS
Directions Instructions Checklist Step 1 Stir together chicken, beans, broth, onion, green chiles, chili seasoning mix, cumin, garlic, and salt in a 5- to 6-quart slow cooker. Cover and cook on HIGH 5 to 6 hours or LOW 8 to 10 hours until beans are tender. Serve with toppings.
From foodnewsnews.com


GREEN CHICKEN CHILI RECIPE | LEITE'S CULINARIA
2020-02-05 In a large Dutch oven over medium heat, warm the oil until shimmering. Add the onion, jalapeño, poblano or bell peppers, tomatillos, salt, and pepper, and cook, stirring frequently, until softened, 5 to 10 minutes. Stir in the garlic, cumin, and oregano, and cook, stirring constantly, until fragrant, about 1 minute.
From leitesculinaria.com


LEAN AND GREEN WHITE CHICKEN CHILI | KETO & LOW-CARB
2021-04-22 Then place a large pot over medium-high heat. Add the oil, onions, peppers (remove the seeds), Jalapeno (remove the seeds) and garlic. Saute for 5 minutes. Add the chicken, salt and spices. Saute another 5 to 8 minutes, until chicken is nearly cooked through. Add the broth, green chilies, and coconut milk. Bring to a boil.
From leanandgreenrecipes.net


CHICKEN GREEN CHILI WITH WHITE BEANS RECIPE | MYRECIPES
Heat oil in a large Dutch oven over medium-high heat. Add chicken; cook 4 minutes on each side or until browned. Remove chicken from pan. Add onion and garlic, and sauté 6 minutes or until browned, stirring frequently. Return chicken to pan. Add broth, 1 …
From myrecipes.com


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