Three Chili Chicken Chowder Recipes

CHICKEN CHILI CHOWDER

Steps:

• Saute onion in oil in a large saucepan until tender. Add potatoes, broth, soup, salsa and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in the chicken, beans and corn; heat through. If desired, serve with cheese and sour cream.

CHILI CHICKEN CHOWDER

Steps:

• Combine the chicken, stock, tomatoes, beans, potato, carrot, garlic, chili powder, and cumin seeds in a 6-quart pot. Cover and bring to a boil. Reduce the heat, and simmer until the potato and carrot are tender, 15 to 20 minutes. Taste and season with salt and pepper if needed.Variations: Substitute turkey for the chicken, and pinto beans for the black beans.

CHICKEN CHILI CHOWDER

Steps:

• Cut the chicken into bite size pieces and sauté chicken and garlic until chicken is no longer pink.
• Quarter the potatoes.
• Add mushrooms and sauté briefly.
• Add potatoes, chilies and broth. Season w/cumin.
• Simmer until potatoes are soft.
• Add corn and reheat until corn is hot.
• Take off the heat and add the half and half.
• Serve with tortillas.

JEN'S HEARTY THREE MEAT CHILI

Steps:

• Cook and stir sausage in a large skillet over medium heat until browned. Drain; place sausage in a pot large enough to hold all ingredients. In same skillet, cook and stir onion with ground beef over medium heat until beef is browned and onions are tender; drain and add to the large pot.
• In same skillet, cook and stir stew beef over medium heat until browned. Without draining, pour stew beef into the large pot.
• Pour tomatoes, beer, and water into the pot with meats. Stir in chili powder, red pepper, white pepper, sugar, and cinnamon. Season to taste with salt and black pepper. Simmer until stew beef is very tender, at least 2 hours, stirring occasionally and adding more water as needed. If you prefer a thicker chili, thicken as needed with tomato paste. If using kidney beans, add them 10 minutes before serving, just in time to heat through.

MEXICAN-INSPIRED CHICKEN AND GNOCCHI CORN CHOWDER

Steps:

• Melt butter in a large skillet over medium heat. Add onion, Anaheim pepper, garlic, chili powder, black pepper, salt, red pepper flakes, oregano, cumin, paprika, and thyme. Cook, stirring occasionally, for 10 minutes.
• Stir flour into the skillet until thoroughly combined; cook and stir until mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk in chicken broth and half-and-half, and bring to a simmer. Add chicken, corn, tomato, carrots, and dried chile peppers. Cook, stirring often, until heated through, about 5 minutes.
• Add gnocchi and cook until it floats to the top, about 2 minutes.

CHICKEN FAJITA CHOWDER

Steps:

• Place first 12 ingredients in a 6-qt. slow cooker. Cook, covered, on low until chicken is tender, 4-5 hours., Stir in cheese soup; heat through. If desired, top servings with avocado and additional cilantro. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

WHITE CHICKEN CHILI WITH CORN CHOWDER

Steps:

• In large 4-quart saucepan, heat oil over medium-high heat until hot. Cook onion and garlic in oil 2 to 3 minutes or until onion begins to turn translucent. Add chicken pieces, salt and pepper. Cook 3 to 5 minutes or until chicken is no longer pink in center.
• Reduce heat to medium; stir in soup and beans. Simmer 5 minutes. Remove from heat; stir in lime juice and chopped cilantro.

PACE THREE BEAN CHILI CHOWDER

Steps:

• Cook onion in oil in large saucepan or stockpot until onion is tender, but not browned.
• Add remaining ingredients EXCEPT optional garnishes.
• Bring to a boil.
• Reduce heat and simmer 10 minutes.
• Ladle into bowls and garnish individual servings as desired with optional garnishes.
• Serve with tortilla chips or flour tortillas warmed on an iron skillet!

THREE CHILI CHICKEN CHOWDER

Steps:

• Heat oil in large stockpot over med. heat. Add onions, peppers, garlic cumin and thyme.Saute until softened. Add broth and cilantro and chicken. Melt butter in large skillet over medium heat. Add the flour and stir to combine. Cook, 3 to 4 min. but do not brown. Ladle 1 cup of the soup into the skillet, whisking. Add the rest, whisking after each addition. Pour back in stockpot, add cream.