Southwestern Chicken Chili Recipes

SOUTHWEST WHITE CHICKEN CHILI

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.

SOUTHWEST CHICKEN CHILI

Steps:

• In a dutch oven add olive oil, onion, jalapeño and garlic with a small pinch of kosher salt. Stir and cook over medium to medium-low until the onion are soft and translucent. About 10 minutes.
• Once soft, add in tomato paste, ancho chili powder and cumin. Stir and cook 1 minute.
• Pour in both cans of tomato sauce, use a little of the broth to clean out the sauce left behind in the can. Pour the remaing broth into to pot. Stir to combine.
• Add the chicken breast halves and submerge. Cover and bring to a low boil, reduce the heat to low and simmer for 20 minutes or until fully cooked.
• Carefully remove fully cooked chicken breasts and shred with 2 forks before adding it back in.
• If using rotisserie or previously cooked shredded chicken, add it and still simmer for 20 mintues.
• Add in the pinto beans, black beans, refried beans, corn and poblano. Simmer for 5 mintues or until heated through.
• Before serving, squeeze in the juice of 1/2 a lime and season with kosher salt to taste.

SOUTHWESTERN CHILI

Steps:

• In a casserole cook the onions, peppers and garlic in the oil over moderate heat, stirring occasionally, for 5 minutes. Add the chili powder, cumin and oregano and cook, stirring, for 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes more. Add the beef and cook, stirring occasionally, until no longer pink. Add the tomatoes, 1 cup of the broth, the vinegar and chocolate and bring the mixture to a boil, crushing the tomatoes with the back of a spoon. Simmer the chili, covered, for 1 hour, adding additional broth, if necessary. Add the kidney beans and simmer, uncovered, for 15 minutes more. Ladle into bowls and serve with rice and desired toppings.

SOUTHWEST CHICKEN CHILI

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.

SLOW-COOKER SOUTHWESTERN CHICKEN CHILI

Steps:

• In 3- to 4-quart slow cooker, mix onions, bell pepper and garlic.
• In large bowl, mix cornmeal, chili powder, oregano, cumin and salt. Add chicken; toss to coat. Add chicken and any remaining seasoning mixture to vegetables in slow cooker. Gently stir in picante sauce, beans and tomatoes.
• Cover; cook on Low setting 6 to 8 hours. Sprinkle with green onion.

SOUTHWEST CHICKEN

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.

FAST AND EASY SOUTHWEST CHICKEN CHILI

Steps:

• Heat oil in large saucepan over medium heat until hot.
• Add onions and garlic; cook 3 to 4 minutes or until crisp tender.
• Stir in remaining ingredients.
• Bring to a boil.
• Reduce heat; simmer 10 minutes or until hot and slightly thickened.

SOUTHWESTERN CHICKEN CHILI

Steps:

• In Dutch oven or 4-quart saucepan, heat oil over medium-high heat. Cook onion, bell peppers and garlic in oil 5 minutes, stirring occasionally, until tender. Add taco seasoning mix; cook and stir 1 minute.
• Stir in broth, chicken and beans. Heat to boiling; reduce heat. Cover; simmer 20 minutes, stirring occasionally, until thoroughly heated. Top each serving with cheese. Garnish with sour cream and green onions.

SOUTHWESTERN CHICKEN CHILI- THE GREATEST CROCK POT RECIPE EVER!

Steps:

• Put rinsed kidney beans on the bottom of the slow cooker.
• Next add corn niblets.
• Place 1/2 the chili Powder on top of the corn and beans.
• Pile on the chicken slices.
• Pour in tomatoes.
• Cover with remaining chili powder.
• Add the onion last as it is the softest thing in there.
• I cook mine for about 6 hours on High.
• It depends on how you like yours, six hours gets all the juices to almost a sauce like consistency.
• If you want a more runny chili cook it for 5 hours.
• 10 minutes before you serve it, put it in bowls and add tortilla chips and monterey jack cheese on top of it.
• Serve with cornbread.