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
SOUTHWESTERN SHELLS WITH CHICKEN AND CORN
This recipe is easy and tastes delicious. I found it on the box of Golden Grain seashell pasta. Hope you like it!
Provided by h.glenda
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Cook and drain pasta according to package directions.
- Heat olive oil in a large skillet over medium high heat. Cook chicken until lightly browned. Sprinkle with flour and stir while cooking for 1 more minute.
- Reduce heat, slowly add the milk and cook for about 5 minutes or until milk is slightly thickened.
- Remove from heat, add one cup cheese, corn, salsa and green chilies. Add in hot pasta and mix well.
- Place in lightly greased baking dish. Sprinkle the remaining cheese on top and bake 20-25 minutes.
SOUTHWEST CHICKEN
Chicken breasts are cooked until tender and combined with corn, black beans, cheese and salsa for this festive dish with southwestern flair. The garnishes are optional, but they really make the meal! - Maddymoo, Taste of Home Online Community
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a 3-qt. slow cooker, layer three-fourths each of the corn and beans and half the salsa. Arrange chicken over salsa; top with remaining corn, beans and salsa. Cover and cook on low for 4-5 hours or until chicken is tender. , Shred chicken with 2 forks and return to the slow cooker; heat through. Top with the peppers, sour cream, cheese and onions if desired.
Nutrition Facts : Calories 234 calories, Fat 3g fat (1g saturated fat), Cholesterol 52mg cholesterol, Sodium 678mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
SOUTHWESTERN STEAK WITH CORN AND CHILES
Steps:
- In small bowl, mix 2 tablespoons chopped pumpkin seeds, 1 teaspoon of the seasoning blend and the pepper. Press mixture into all sides of beef; let stand at room temperature 15 minutes.
- Meanwhile, set oven control to broil. Line 15x10 x1-inch pan with heavy-duty foil; spray foil with cooking spray. In same small bowl, mix oil and remaining 1 teaspoon seasoning blend. Place corn, chiles and onion in pan. Drizzle oil mixture over vegetables; toss until evenly coated. Push vegetables together in single layer around sides of pan. Add beef to center of pan.
- Broil 4 to 6 inches from heat 10 to 15 minutes for medium doneness (150°F), turning beef and vegetables halfway through cooking time.
- Slice beef; place on platter. Add vegetables to platter; sprinkle with 1/4 cup pumpkin seeds.
Nutrition Facts : Calories 410, Carbohydrate 27 g, Cholesterol 80 mg, Fiber 4 g, Protein 39 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 7 g, TransFat 0 g
SOUTHWESTERN CHICKEN AND CORN SOUP
A chicken and corn soup with a hint of cumin, chili powder, and jalapeno giving it a Southwestern flair. Add some half & half and you have a rich and satisfying meal!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h10m
Yield 7
Number Of Ingredients 22
Steps:
- Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned and slightly crisp, about 10 minutes. Drain bacon pieces on paper towels. Drain off all but 2 tablespoons bacon grease from pot.
- Melt butter in the pot with the remaining bacon grease over medium heat. Add onion, red bell pepper, and jalapeno. Sautee until just softened, 5 or 6 minutes. Add minced garlic and saute for 1 minute. Whisk in flour and stir until completely incorporated, about 2 minutes.
- Season with salt, pepper, cumin, chili powder, and cayenne pepper. Gradually whisk in Swanson® Unsalted Chicken Broth, stirring to prevent flour from clumping. Bring to a boil over medium-high heat. Add potatoes and green chilies; reduce heat to medium-low. Simmer until vegetables begin to soften, about 12 minutes
- Stir in frozen corn and chopped chicken. Add 1/2 cup of cooked bacon pieces. Add half and half; stir. Reduce heat to low; simmer very slowly until chicken and corn are heated through, 8 to 10 minutes. Remove pot from heat. Stir in 1 cup grated Cheddar cheese until cheese melts.
- Pour soup into bowls and garnish with reserved bacon, grated Cheddar cheese, cilantro, and green onions.
Nutrition Facts : Calories 572.1 calories, Carbohydrate 41.4 g, Cholesterol 119.2 mg, Fat 30.1 g, Fiber 4.4 g, Protein 35.9 g, SaturatedFat 15.3 g, Sodium 1186.5 mg, Sugar 5.1 g
SOUTHWESTERN CHICKEN CHOWDER W/ ROASTED CORN AND POBLANO PEPPERS
Based on recipe by Paula Deen, with generous liberties taken. Also, this may seem like a lot of work, but most of it is prep. You can do this ahead. Trust me, the outcome is well worth the effort!
Provided by Chef Crys
Categories Chowders
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 24
Steps:
- Spread whole kernel corn one-layer deep over cookie sheet. Roast at 400 for approximately 15 - 20 minutes, until kernels brown slightly. Remove from pan; reserve. (If you prefer not to roast corn, that would be fine.).
- Peel potatoes and chop, about 3/4". Place in pot, cover with water plus one inch. Do not add salt. Cook through; when fork passes through potatoes easily, they are done. Drain and reserve.
- Heat oil in large stockpot over medium heat. Add carrots, onions, garlic, poblano peppers (see note #1 below), salt, white pepper, cumin, all chili powders or blends (see note #2 below), and thyme. Saute for 7 to 8 minutes, or until the vegetables begin to soften.
- (**For a more creamy soup, when the veggies are tender, add a cup of chicken stock to mixture and transfer to blender. Puree and return to the pot. Alternatively, for half creamy/half chunky consistency, take half (or more, or less) the veggies, add the stock and puree, then return to pot.**).
- Stir in chicken bouillon (suggestion: do it by quarters and taste. Too much bouillon can add unneeded salt). Add (the rest of) the chicken broth, tomato sauce, cinnamon, nutmeg, cilantro and corn and cook for 10 to 12 minutes, or until the carrots are tender. After this, add potatoes and the chicken and cook, stirring frequently, until the chowder is thick and the chicken and potatoes are heated through.
- Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.
- When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time. Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken. Remove pot from the heat. Stir in cream, blending, heating. Serve.
- note #1:Green poblanos are always cooked or roasted. Use broiler or gas oven. After 80% of the skin has blistered, place poblanos in brown paper bag for ten minutes. Then under cold running water rub off tough outer skin, seed and peel, then chop/dice.
- note #2: Canned chipotles work as well, simply mince them and add to soup according to desired heat. Dehydrated chipotles work too; grind them then add according to desired heat.
- note #3: Go slowly with nutmeg and cinnamon, as these are unique flavors. Some like more, some like less.
- note #4: Salt and pepper amounts listed are somewhat conservative. Adjust to your personal taste.
Nutrition Facts : Calories 477.5, Fat 28.9, SaturatedFat 12.5, Cholesterol 91.4, Sodium 1303.3, Carbohydrate 33.1, Fiber 4.1, Sugar 4.9, Protein 23.1
More about "southwestern shells with chicken and corn recipes"
SOUTHWESTERN SHELLS WITH CHICKEN AND CORN - YOUTUBE
From youtube.com
SOUTHWESTERN CHICKEN DINNER - COOKING WITH BOOKS
From cookingwithbooks.net
SOUTHWESTERN CHICKEN-&-CORN CAKES & AVOCADO CREAM RECIPE
From myrecipes.com
SOUTHWESTERN CHICKEN PACKETS - DESSERT NOW DINNER LATER
From dessertnowdinnerlater.com
SOUTHWESTERN CREAMY CHICKEN AND CORN SOUP RECIPE
From recipeland.com
SOUTHWESTERN-STYLE CORN IN TOMATO SHELLS RECIPE
SOUTHWEST SKILLET CHICKEN WITH BEANS AND CORN GOOD RECIPES
From easyrecipesfamily.blogspot.com
SOUTHWEST CHICKEN SKILLET WITH ZUCCHINI AND CORN
From completelydelicious.com
10 BEST SOUTHWESTERN CHICKEN CASSEROLE RECIPES | YUMMLY
From yummly.com
SOUTHWEST CHICKEN SKILLET - SKINNYTASTE
From skinnytaste.com
RECIPE: SOUTHWEST GRILLED CHICKEN AND CORN CAESAR SALAD …
From atlantic.ctvnews.ca
SOUTHWEST SHELLS WITH BEANS AND CORN RECIPE - $5 DINNERS
From 5dollardinners.com
SOUTHWESTERN SHELLS WITH CHICKEN & CORN RECIPE | RECIPE
From pinterest.co.uk
SOUTHWEST CHICKEN SKILLET - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
EASY SOUTHWESTERN FIESTA CHICKEN - GIMME DELICIOUS
From gimmedelicious.com
SOUTHWESTERN - SHELLS AND WHITE CHEDDAR - GROUND CHICKEN RECIPE
From pinterest.com
SOUTHWESTERN - SHELLS AND WHITE CHEDDAR - GROUND CHICKEN RECIPE
From ricearoni.com
SOUTHWEST CHICKEN SKILLET - COOKTHESTORY
From cookthestory.com
SOUTHWEST CHICKEN CORN CHOWDER RECIPES - THERESCIPES.INFO
From therecipes.info
SOUTHWESTERN CHICKEN-CORN CAKES RECIPE | MYRECIPES
From myrecipes.com
SOUTHWEST CHICKEN PENNE RECIPE - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
21 SOUTHWEST CHICKEN CORN CHOWDER RECIPE - SELECTED RECIPES
From selectedrecipe.com
SOUTHWESTERN CHICKEN | REYNOLDS BRANDS
From reynoldsbrands.com
15-MINUTE SOUTHWEST CHICKEN SKILLET - AVERIE COOKS
From averiecooks.com
SOUTHWESTERN CHICKEN RECIPE - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
SOUTHWESTERN CHICKEN PASTA SHELLS RECIPE - PILLSBURY.COM
From pillsbury.com
EASY SOUTHWEST CHICKEN CORN CHOWDER - THE MOMMY MOUSE …
From mommymouseclubhouse.com
SOUTHWEST CHICKEN WRAPS WITH CORN SALSA AND AVOCADO RANCH
From deliciouslyseasoned.com
SOUTHWEST CHICKEN CORN CHOWDER RECIPE - PEG'S HOME COOKING
From pegshomecooking.com
SOUTHWESTERN SHELLS WITH CHICKEN & CORN RECIPE | RECIPE
From pinterest.co.uk
BEST EVER - BAKED SOUTHWEST CHICKEN • EASY FAMILY RECIPES
From thepinningmama.com
CHICKEN WITH CORN SALSA · EASY FAMILY RECIPES
From easyfamilyrecipes.com
SOUTHWEST CHICKEN WITH HONEY ROASTED CORN SALSA RECIPE
From pillsbury.com
SOUTHWEST CHICKEN SALAD + VIDEO | KEVIN IS COOKING
From keviniscooking.com
SOUTHWESTERN CHICKEN FOIL PACKETS RECIPE - ONE SWEET APPETITE
From onesweetappetite.com
SOUTHWESTERN-STYLE CORN IN TOMATO SHELLS RECIPE
AMISH CHICKEN AND CORN CASSEROLE - THE SEASONED MOM
From theseasonedmom.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #lunch #main-dish #pasta #easy #dietary #low-sodium #low-in-something #pasta-rice-and-grains #pasta-shells
You'll also love