SOUTHWEST WHITE CHICKEN CHILI
Got 30 minutes and a craving for good chili? Then get out your saucepan, because this chicken chili really satisfies.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the chicken, chili powder, cumin, onion and pepper and cook until the chicken is cooked through and the vegetables are tender, stirring often.
- Stir the soup, water, corn and beans in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes, stirring occasionally. Sprinkle with the cheese.
Nutrition Facts : Calories 322.8 calories, Carbohydrate 36.6 g, Cholesterol 46 mg, Fat 9.4 g, Fiber 8.6 g, Protein 24 g, SaturatedFat 2.5 g, Sodium 719 mg, Sugar 3.5 g
SOUTHWEST CHICKEN AND CHILI STEW
Jalapeño chiles, corn, peppers, cumin and cilantro lasso the great flavors of the Southwest in this chunky stew.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Remove fat from chicken. Cut chicken into 3/4-inch cubes. In 4-quart Dutch oven, heat 1/2 cup of the broth to boiling. Cook chicken in broth about 5 minutes, stirring occasionally, until white. Remove chicken from broth with slotted spoon.
- Add garlic and chiles to broth in Dutch oven; cook over medium-high heat 2 minutes, stirring frequently. Stir in flour. Cook over low heat 2 minutes, stirring constantly. Gradually stir in remaining broth.
- Stir in chicken and remaining ingredients except cornstarch, water and tortilla chips. Heat to boiling; reduce heat. Cover; simmer about 20 minutes, stirring occasionally, until chicken is no longer pink in center.
- Mix cornstarch and cold water; stir into stew. Cook, stirring frequently, until thickened and thoroughly heated. Serve sprinkled with tortilla chips.
Nutrition Facts : Calories 240, Carbohydrate 21 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 4 g, TransFat 0 g
SOUTHWEST CHICKEN CHILI
Chicken thighs are a nice change-of-pace in this easy chili. I also add a smoked ham hock and fresh cilantro to add flavor and keep the dish interesting. -Phyllils Beatty, Chandler, Arizona
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, brown chicken in oil. Transfer to a 3-qt. slow cooker. Add the ham hock, beans, broth, chilies, onion and seasonings. Cover and cook on low for 6 to 8 hours or until ham is tender. , Remove ham bone. When cool enough to handle, remove meat from bone; discard bone. Cut meat into bite-size pieces and return to slow cooker. Serve with sour cream if desired.
Nutrition Facts : Calories 343 calories, Fat 16g fat (4g saturated fat), Cholesterol 104mg cholesterol, Sodium 735mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 5g fiber), Protein 33g protein.
SOUTHWEST CHICKEN & GREEN CHILI STEW
This is a wonderful stew for those cold winter months. You can also add other toppings like sour cream and cheese.
Provided by Mika G.
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Trim fat from chicken. Cut chicken into cubes. Heat 1/2 of the broth to boiling in Dutch oven. Cook chicken in broth about 5 minutes, stirring occasionally, until white. Remove chicken from broth with slotted spoon.
- Cook garlic and chilies in broth in Dutch oven over medium-high heat 2 minutes, stirring frequently. Stir in flour. Cook over low heat 2 minutes, stirring constantly. Gradually stir in remaining broth.
- Stir in chicken and remaining ingredients except cornstarch, water and tortilla chips. Heat to boiling then reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until chicken is no longer pink in center.
- Mix cornstarch and cold water; stir into stew. Cook, stirring frequently, until heated through and thickened. Serve sprinkled with tortilla chips.
Nutrition Facts : Calories 199.2, Fat 2.2, SaturatedFat 0.5, Cholesterol 65.8, Sodium 642.4, Carbohydrate 16.4, Fiber 2.5, Sugar 4.5, Protein 29.1
SOUTHWEST CHICKEN AND CHILI STEW
Number Of Ingredients 15
Steps:
- Heat 1/2 cup of the broth to boiling in Dutch oven. Cook chicken in broth about 5 minutes, stirring occasionally, until white. Remove chicken from broth with slotted spoon.Cook garlic and chilies in broth in Dutch oven over medium-high heat 2 minutes, stirring frequently. Stir in flour reduce heat to low. Cook 2 minutes, stirring constantly. Gradually stir in remaining 1 3/4 cups broth.Stir in chicken and remaining ingredients except cornstarch, water and tortilla chips. Heat to boiling heat reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until chicken is no longer pink in center.Mix cornstarch and cold water stir into stew. Heat to boiling, stirring frequently. Serve sprinkled with tortilla chips.1 Serving: Calories 200 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 50mg Sodium 830mg Carbohydrate 18g (Dietary Fiber 2g) Protein 29g% Daily Value: Vitamin A 38% Vitamin C 42% Calcium 2% Iron 8%Diet Exchanges: 1 Starch, 2 Lean Meat, 1 VegetableBetty's TipServe this colorful chili with cornmeal muffins and honey butter. To make your own honey butter, stir together equal parts of softened butter and honey.
Nutrition Facts : Nutritional Facts Serves
SOUTHWEST CHICKEN & CHILI STEW
Number Of Ingredients 15
Steps:
- 1. Remove fat from chicken. Cut chicken into 1-inch pieces. Heat 1/2 cup of the broth to boiling in 3-quart saucepan. Cook chicken in broth about 5 minutes, stirring occasionally, until white. Remove chicken from broth with slotted spoon. 2. Cook garlic and chilies in broth in Dutch oven over medium-high heat 2 minutes, stirring frequently. Stir in flour reduce heat to low. Cook 2 minutes, stirring constantly. Gradually stir in remaining 1 3/4 cups broth. 3. Stir in chicken and remaining ingredients except cornstarch, water, and tortilla chips. Heat to boiling reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until chicken is no longer pink in center. 4. Mix cornstarch and water stir into chicken mixture. Cook, stirring frequently, until heated through and thickened. Serve with tortilla chips. NUTRITION INFORMATION 1 Serving Calories 230 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 70mg Sodium 610mg Carbohydrate 18g (Dietary Fiber 2g) Protein 30g % DAILY VALUE: Vitamin A 52% Vitamin C 70% Calcium 2% Iron 12% DIET EXCHANGES: 1 Starch, 4 Very Lean MeatFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
SLOW COOKER SOUTHWEST CHICKEN STEW
This is a hearty, easy and very filling meal that my family loves. It can be adjusted for a thicker stew that my husband likes served over rice, or chicken broth can be added for more of a soup.
Provided by IansMom
Categories Stew
Time 6h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except chicken and broth (if using) in slow cooker.
- Lay chicken on top and cover.
- Cook on low for 6-8 hours or on high 3-4 hours.
- Before serving remove and shred chicken. Chicken broth can be added at this point if a thinner consistency is desired.
- Cook 30 minutes longer on low.
- Can be served with rice, cheese, sour cream, tortilla chips.
SOUTHWEST CHICKEN
Chicken breasts with black beans, corn, chile peppers, tomatoes. Low-fat, easy and quick. Serve over hot cooked rice if desired.
Provided by Tamcattt
Categories World Cuisine Recipes Latin American Mexican
Yield 4
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.
Nutrition Facts : Calories 309.8 calories, Carbohydrate 27.9 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 7.5 g, Protein 35 g, SaturatedFat 1 g, Sodium 863.4 mg, Sugar 1.9 g
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