HEALTHY WHITE CHICKEN CHILI
Healthy white chicken chili that's nice and creamy, yet there's no cream! Made with green chile, chicken, corn and blended chickpeas to make it thick and creamy. This easy white chicken chili recipe can even be made in the slow cooker and is bound to become a new family favorite. Serve with avocado, tortilla chips and cilantro.
Provided by Monique Volz of AmbitiousKitchen.com
Categories Dairy Free Dinner Gluten Free Lunch Meal Prep Nut Free One Pan Soup
Time 40m
Number Of Ingredients 20
Steps:
- Add olive oil to a large dutch oven or large pot and place over medium high heat. Add onion and green chiles and cook until softened, about 3-4 minutes.
- Next stir in cumin, chili powder, coriander and dried oregano; allow the spices to cook for 30 seconds, then add in chicken broth, 1 can of drained chickpeas (about 1 1/2 cups chickpeas), uncooked chicken breast and salt and pepper. Simmer on medium low heat for 20-30 minutes.
- After 20 minutes, remove the chicken with a slotted spoon and shred with two forks. Next add in fresh lime juice and cilantro.
- Finally, add the remaining can of rinsed and drained chickpeas (1 1/2 cups chickpeas) and ½ cup water (or broth) to a blender. Blend until somewhat smooth, adding a little more water if necessary.
- Pour blended chickpeas into soup pot and then stir in the corn. Allow soup to cook and simmer for 5-10 more minutes. Serve with tortilla chips, an extra lime wedge and avocado if you'd like. Serves 4. Enjoy!
Nutrition Facts : ServingSize 1 serving (based on 4), Calories 495 kcal, Carbohydrate 42 g, Protein 45.7 g, Fat 17.8 g, SaturatedFat 3.3 g, Fiber 8.4 g, Sugar 8.8 g
TORTILLA CHICKEN CHILI
The addition of tortilla chips gives this chicken chili a traditional cornmeal flavor that is almost like eating a chicken enchilada. It's not only easy to make but it's ready in less than 30 minutes!
Provided by McCormick
Categories Soups, Stews, and Chili,
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned.
- Stir in Seasoning Mix, tomatoes, beans, corn, water and tortilla chips. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
- Serve with desired toppings.
Nutrition Facts : Calories 240 Calories
CHICKEN TORTILLA BAKE
Mother frequently made this comforting chicken tortilla casserole when I was growing up. Our family would scrape the pan clean. Chicken, cheese and zippy green chiles are a mouthwatering mix.-Jerri Moror, Rio Rancho, New Mexico
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the chicken, chiles, broth, soups and onion; set aside. Layer half of the tortillas in a greased 13x9-in. baking dish, cutting to fit pan if desired. Top with half of the chicken mixture and half of the cheese. Repeat layers. , Bake, uncovered, at 350° for 30 minutes or until heated through. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with sour cream and green onions.
Nutrition Facts : Calories 359 calories, Fat 17g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 1007mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 3g fiber), Protein 25g protein.
CHILI TORTILLA BAKE
A homestyle Tex-Mex casserole is all it takes to gather the whole family around the dinner table. With its popular flavors and bubbly cheese topping, there is never a need to worry about leftovers. -Celine Weldy, Cave Creek, Arizona
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef over medium heat until no longer pink. Stir in the tomato sauce, beans, corn, green chilies, onion, chili powder, cumin, garlic powder and oregano; heat through., In an 11x7-in. baking dish coated with cooking spray, layer half of the tortillas, beef mixture and cheese. Repeat layers. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 413 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 590mg sodium, Carbohydrate 47g carbohydrate (8g sugars, Fiber 8g fiber), Protein 28g protein.
CHILI'S CHICKEN TORTILLA SOUP
I love this soup and have looked forever for the recipe. This is very close to the original at Chili's.
Provided by Pam Carver
Categories Other Soups
Number Of Ingredients 12
Steps:
- 1. Add 1 tbsp of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4 to 5 minutes per side. Set chicken aside.
- 2. Add onion and garlic to the pot and saute over medium heat for about 2 minutes, or until onion begins to become translucent. Add chicken broth.
- 3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onion, garlic and broth.
- 4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
- 5. Shred the chicken into small, bite size pieces and add it to the pot. Reduce heat and simmer soup for 30 to 40 minutes or until thick.
- 6. Serve soup in cups or bowls and garnish with shredded cheddar cheese, crumbled corn tortilla chips and a spoonful of your favorite salsa or pico de gallo.
CREAMY CHICKEN TORTILLA BAKE
An easy recipe to make in the microwave or oven. Absolutely delicious.
Provided by Shay
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in a large skillet over medium heat; cook and stir onion until tender and translucent, about 5 minutes. Mix in cream of chicken soup, sour cream, and cumin.
- Grease a 9x12-inch microwave-safe baking dish and place 4 tortillas in a layer into the bottom of the dish. Top with 1 can green chilies, half the chicken, half the soup mix, half the Cheddar cheese, and half the Monterey Jack cheese. Repeat layers, ending with Monterey Jack cheese.
- Cook in microwave oven on high until the casserole is bubbling and the cheese topping is melted, about 10 minutes.
Nutrition Facts : Calories 507.6 calories, Carbohydrate 18.5 g, Cholesterol 114.8 mg, Fat 34.8 g, Fiber 2.2 g, Protein 30.5 g, SaturatedFat 18.5 g, Sodium 975 mg, Sugar 2.1 g
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