Santafechickenchili Recipes

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SLOW COOKER SANTA FE CHICKEN



Slow Cooker Santa Fe Chicken image

Easy slow-cooker meal.

Provided by bdunk1998

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 3h35m

Yield 8

Number Of Ingredients 7

1 (15 ounce) can black beans, drained
1 (14 ounce) can whole kernel corn
½ cup salsa
4 skinless, boneless chicken breast halves
½ cup salsa
1 (8 ounce) package cream cheese, cut into cubes
8 tortillas

Steps:

  • Combine the black beans, corn, and 1/2 cup salsa in a slow cooker. Lay chicken breast atop the black bean mixture; top with another 1/2 cup salsa.
  • Cook on High for 3 hours.
  • Add cream cheese to chicken mixture; cook another 30 minutes.
  • Spoon chicken mixture into middle of tortillas; roll tortillas around filling.

Nutrition Facts : Calories 411.7 calories, Carbohydrate 48.2 g, Cholesterol 60.1 mg, Fat 15.1 g, Fiber 6.7 g, Protein 22.4 g, SaturatedFat 7.5 g, Sodium 887.4 mg, Sugar 2.6 g

CROCK POT SANTA FE CREAM CHEESE CHICKEN RECIPE - (4.1/5)



Crock Pot Santa Fe Cream Cheese Chicken Recipe - (4.1/5) image

Provided by á-8655

Number Of Ingredients 5

1 (2 1/2 to 3 pound) bag frozen chicken breast tenderloins
1 (8-ounce) package cream cheese (not fat-free! 1/3 less fat or regular is fine)
1 (15-ounce) can black beans, drained & rinsed (or pinto beans if you prefer)
1 (8-ounce) can corn, drained
1 (15-ounce) can Rotel tomatoes, or regular salsa

Steps:

  • Put frozen chicken in the crock pot. Add cream cheese on top of the chicken. Drain and rinse the beans, add to the crock pot. Add the drained corn and Rotel tomatoes. Cover and cook in your slow cooker on low for 6 to 8 hours. Stir the ingredients every two hours. You can shred the chicken when it is done, or just leave it as tenderloins. Turn the slow cooker off and let your chicken sit for about 30 to 45 minutes before serving. Letting it sit will thicken it a bit, but it is soupy. Serve over rice.

SANTA FE CHICKEN CHILI



Santa Fe Chicken Chili image

Stir up this chili on Sunday and you'll be set for a couple weekday meals. Although we're currently living in the city, my husband and I hope to return to the country someday. -Sonia Gallant, St. Thomas, Ontario

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 14-16 servings (4 quarts).

Number Of Ingredients 15

2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
4 medium sweet red peppers, diced
4 garlic cloves, minced
2 large onions, chopped
1/4 cup olive oil
3 tablespoons chili powder
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1 can (28 ounces) diced tomatoes, undrained
2 cans (14-1/2 ounces each) chicken broth
2 cans (16 ounces each) kidney beans, rinsed and drained
1 jar (12 ounces) salsa
1 package (10 ounces) frozen corn
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a Dutch oven or soup kettle,, saute the chicken, peppers, garlic and onions in oil until the chicken for about 5-7 minutes or until chicken is no longer pink and vegetables are tender, , Add the chili powder, cumin and cayenne; cook and stir for 1 minute. Add tomatoes and broth; bring to boil. Reduce heat; simmer, uncovered, for 15 minutes. , Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through.

Nutrition Facts : Calories 171 calories, Fat 5g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 430mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 5g fiber), Protein 15g protein.

SANTA FE CHILI



Santa Fe Chili image

This colorful and hearty chili is perfect for heartwarming, holiday get-togethers. My family has been enjoying it for years. -Laura Manning of Lilburn, Georgia

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h20m

Yield 16 servings (4 quarts).

Number Of Ingredients 12

2 pounds ground beef
1 medium onion, chopped
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (15 ounces each) pinto beans, rinsed and drained
3 cans (7 ounces each) white or shoepeg corn, drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10 ounces) diced tomatoes and green chiles
1 can (11-1/2 ounces) V8 juice
2 envelopes ranch salad dressing mix
2 envelopes taco seasoning
Optional: Sour cream, shredded cheddar cheese and corn chips

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5- or 6-qt. slow cooker. Stir in the beans, corn, tomatoes, juice, salad dressing mix and taco seasoning. , Cover and cook on high for 4-6 hours or until heated through. Serve with sour cream, cheese and corn chips if desired., Freeze Option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 224 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 1513mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 4g fiber), Protein 15g protein.

SANTA FE CHICKEN CHILI



Santa Fe Chicken Chili image

My mother-in-law gave this to me because she knows how much we like spicy food. Yummy!! Came from a magazine, don't know which one.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 1h15m

Yield 12-14 serving(s)

Number Of Ingredients 14

2 lbs boneless skinless chicken breasts, cut into 1/2 in pieces
2 medium sweet red peppers, diced
4 garlic cloves, minced
2 onions, chopped
1/4 cup olive oil
3 tablespoons chili powder
2 teaspoons cumin
1/4 teaspoon cayenne pepper
1 (28 ounce) can diced tomatoes, undrained
2 (14 1/2 ounce) cans chicken broth
2 (15 1/2 ounce) cans kidney beans, rinsed and drained
1 (12 ounce) jar salsa
1 (10 ounce) package frozen corn
salt and pepper

Steps:

  • In a 5-6 quart pot, saute first 4 ingredients in oil over medium heat, until chicken is not pink and vegetables are tender.
  • Add in chili powder, cumin, and cayenne; stir and cook for 1 minute.
  • Add in the tomatoes and chicken broth; bring mixture to a boil; lower heat and simmer, uncovered, for 15 minutes.
  • Add in beans, salsa, corn, salt and pepper; return mixture to a boil.
  • Lower heat, cover, and simmer for 15 minutes.

CHICKEN CHILI



Chicken Chili image

Get yourself through the week with Ina Garten's Chicken Chili recipe from Barefoot Contessa on Food Network; it's low in calories but high in flavor.

Provided by Ina Garten

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 15

4 cups chopped yellow onions (3 onions)
1/8 cup good olive oil, plus extra for chicken
1/8 cup minced garlic (2 cloves)
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt, plus more for chicken
2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
1/4 cup minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper
Chopped onions, corn chips, grated cheddar, sour cream

Steps:

  • Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
  • Preheat the oven to 350 degrees F.
  • Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

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Top Asked Questions

How to make the best Santa Fe chicken sandwich?
Place a lettuce leaf on the bottom bun, and then top it with one of the green chiles. Now lay the warm marinated, grilled chicken breast on top of the chile. Add a slice of American cheese to the top bun, and place it on the chicken. Now your Santa Fe Chicken Sandwich is completely ready to enjoy!
What is Crock Pot Santa Fe chicken?
Crock Pot Santa Fe Chicken made with corn, black beans, tomatoes and seasonings – no pre-cooking, and made with pantry staples. This recipe has been one of the most popular recipes on Skinnytaste since I started this little blog.
How to make chicken sandwiches with chiles?
Each sandwich requires one of these mild chiles. Pat the chiles dry with a paper towel. Now you can set them aside until you’re ready to build the sandwiches. Once the chicken breasts have marinated for 30 minutes, remove them from the container (or bag), and let the excess sauce drip off the chicken. Discard the sauce.
How do you make the perfect chili?
Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times).

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