CHILI'S SOUTHWEST CHICKEN CHILI
Make and share this Chili's Southwest Chicken Chili recipe from Food.com.
Provided by senseicheryl
Categories Chicken Breast
Time 30m
Yield 4 quarts
Number Of Ingredients 25
Steps:
- In 5-quart or larger pot, heat oil over medium heat.
- Add onions and sauté along with bell pepper, jalapeño and garlic. Cook until vegetables are tender.
- In another container, combine water, chicken base, lime juice, sugar, cornstarch and seasonings. Add to vegetable mixture. Add tomatillos and diced green chiles to pot; bring to boil.
- Add beans and chicken; simmer 10 minutes.
- Serve topped with cheese and sour cream if desired, with tortilla.
- chips on the side.
Nutrition Facts : Calories 1355.1, Fat 44.4, SaturatedFat 9.8, Cholesterol 285.8, Sodium 877.3, Carbohydrate 107.8, Fiber 35.5, Sugar 11.9, Protein 131.7
SOUTHWEST CREAMY WHITE CHICKEN CHILI
In the post above, I have included alternative methods for cooking: stovetop (20 minutes), stovetop long version, slow cooker, and instant pot. I also give substitutions and tried to address any questions you may have.
Provided by Paula
Categories any meal
Number Of Ingredients 13
Steps:
- Pour the chicken broth, pepper, cumin, chili powder, dried minced onions, ranch seasoning, and cubed cream cheese into a large Dutch oven or braiser pan. (I used my favorite 5 quarts Le Creuset braiser pan with lid, but you can use any large pot with a lid.)
- Heat ingredients on low until cream cheese melts. Whisk the mixture so it becomes creamy.
- Add the cooked chicken, black beans, corn, salsa, and heavy cream. Stir to combine. Bring to a low boil then reduce heat to simmer. Simmer for 15 to 20 minutes with the lid on.
- Taste and add salt if needed.
- Serve immediately.
- Store in an airtight container in the refrigerator for 3 days. Reheat leftovers in the microwave or stovetop.
Nutrition Facts : Calories 262 kcal, Carbohydrate 17 g, Protein 20 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 83 mg, Sodium 1316 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
SOUTHWEST CHICKEN CHILI
This southwest chicken chili is a one pot masterpiece full of flavor. Shredded chicken, roasted poblano and charred corn, pinto and black beans all in an ancho chili tomato sauce.
Provided by Laurie McNamara
Categories Soups, Stews & Chilis
Time 57m
Number Of Ingredients 23
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.
Nutrition Facts : ServingSize 1 g, Calories 240 kcal, Carbohydrate 22 g, Protein 28 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 64 mg, Sodium 751 mg, Fiber 6 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 3 g
FAST AND EASY SOUTHWEST CHICKEN CHILI
This chicken chili is very tasty and easy to put together. Perfect for a busy weeknight. It's also healthy!
Provided by Chris from Kansas
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 367.4, Fat 5.4, SaturatedFat 1, Cholesterol 20.6, Sodium 476.7, Carbohydrate 54.5, Fiber 12.7, Sugar 3.1, Protein 27.2
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 WHITE CHICKEN CHILI
Make and share this Southwest White Chicken Chili recipe from Food.com.
Provided by live_2_dream
Categories Stocks
Time 35m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Combine garlic powder, cumin, oregano, cilantro, and red pepper in a small dish and stir until well blended. Set aside.
- Heat oil in a large skillet over medium-high heat. Add chicken cubes and stir-fry from 5 to 8 minutes or until lightly browned. Add onions and continue cooking for a few minutes, until onion is translucent. Stir in chicken broth, chilies, and spices. Simmer over low heat 15 minutes.
- Stir in beans and simmer, uncovered, 5 minutes. If soup is too thick, add 1/2 cup to 1 cup water to desired consistency. Pour into serving bowls and top with cheese and sliced green onions.
Nutrition Facts : Calories 410.7, Fat 10.1, SaturatedFat 1.6, Cholesterol 68.4, Sodium 959, Carbohydrate 40.9, Fiber 10.9, Sugar 8.6, Protein 40.6
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