SOUTHWESTERN LIME CHICKEN WITH ANCHO CHILI SAUCE
Steps:
- Combine first 9 ingredients in medium bowl; whisk to blend. Place chicken in 13 x 9 x 2-inch glass baking dish. Pour marinade over. Cover and refrigerate overnight, turning occasionally.
- Prepare barbecue (medium-high heat). Remove chicken breasts from marinade. Grill chicken until just cooked through, turning occasionally, about 10 minutes. Place 1 cheese slice atop each chicken breast half; cover barbecue and cook until cheese melts, about 2 minutes. Transfer chicken breasts to plates. Serve with Ancho Chili Sauce.
SOUTHWESTERN LIME CHICKEN WITH ANCHO CHILI SAUCE
From epicurious.com. The sauce can be made ahead of time. I prepare it when I prepare the chicken for marinating.
Provided by Brookelynne26
Categories Chicken Breast
Time P1DT15m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- For the Chicken: Combine first 9 ingredients in medium bowl; whisk to blend. Place chicken in 13 x 9 x 2-inch glass baking dish. Pour marinade over. Cover and refrigerate overnight, turning occasionally.
- Prepare barbecue (medium-high heat). Remove chicken breasts from marinade. Grill chicken until just cooked through, turning occasionally, about 10 minutes. Place 1 cheese slice atop each chicken breast half; cover barbecue and cook until cheese melts, about 2 minutes. Transfer chicken breasts to plates. Serve with Ancho Chili Sauce.
- Make the Sauce: Place chilies in medium metal bowl. Pour enough boiling water over chilies to cover. Let stand until chilies are soft, about 30 minutes. Drain, reserving 1/2 cup soaking liquid.
- Puree chilies, 3 tablespoons soaking liquid and lime juice in blender until smooth. Transfer to small bowl. Whisk in mayonnaise, brown sugar, oregano, rosemary and cumin. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using, adding water by tablespoonfuls and stirring if very thick.).
Nutrition Facts : Calories 417.7, Fat 24, SaturatedFat 7.7, Cholesterol 104.3, Sodium 1158.5, Carbohydrate 16.9, Fiber 2, Sugar 8.2, Protein 34.5
SLOW-COOKER SOUTHWESTERN CHICKEN CHILI
Warm up a winter night with this spicy soup, which takes just 20 minutes to get cookin'.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 340, Carbohydrate 35 g, Cholesterol 60 mg, Fiber 10 g, Protein 29 g, SaturatedFat 2 1/2 g, ServingSize 1 1/3 Cups, Sodium 820 mg, Sugar 6 g, TransFat 0 g
HEARTY SOUTHWESTERN CHICKEN /TURKEY CHILI SOUP
This was a chili that I created for my husband and children. My children do not like the traditional red beef chili but love this. It is full of flavor and lots of vegetables and beans. You can use Ground Turkey as well as Chicken for an even lower calorie chili. This recipe can be cut in half for a smaller amount. I make the...
Provided by Robin Shafer
Categories Bean Soups
Time 2h20m
Number Of Ingredients 19
Steps:
- 1. Heat a large stockpot and once heated add oil (to prevent sticking) or use a non stick pot. Saute Onions and Celery in oil till slightly tender. Add Chicken or Turkey and cook until no longer pink breaking up with large spoon into loose ground meat pieces. (Do not add cyan pepper or chili's if you do not like the hot and spicy version. )
- 2. When meat is cooked add all other ingredients and spices except the beans. Cover with lid on medium heat.
- 3. Cook on low to Medium Heat simmering until vegetables are fully cooked and tender. Add undrained Kidney And Navy Beans. Drain and Add Black beans and cook on low until thoroughly heated. Add salt to taste.
- 4. Top Soup with Cheese and serve with side of tortilla chips or salad
SOUTHWESTERN CHICKEN CHILI- THE GREATEST CROCK POT RECIPE EVER!
Make and share this Southwestern Chicken Chili- the Greatest Crock Pot Recipe Ever! recipe from Food.com.
Provided by Christina Robbe
Categories Chicken Breast
Time 6h35m
Yield 5-8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 531.2, Fat 17.1, SaturatedFat 4.4, Cholesterol 92.8, Sodium 1215, Carbohydrate 57.6, Fiber 12.9, Sugar 11.4, Protein 43.3
SOUTHWESTERN SHEPHERD'S PIE WITH CHICKEN AND CHILI MASHED POTATO
Make and share this Southwestern Shepherd's Pie With Chicken and Chili Mashed Potato recipe from Food.com.
Provided by swissms
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 400 degrees.
- Heat the olive oil and butter in a large skillet over medium heat. Add the onion and cook, stirring frequently, until slightly brown, about 5 minutes. Add the celery, red bell pepper and green bell pepper and cook 3 minutes more, stirring occasionally. Add the garlic and jalapeño and cook 3 minutes more, stirring occasionally.
- Add the flour and cook, stirring constantly, until the flour starts to brown slightly, about 5 minutes. Add the chicken and wine and stir until the wine begins to evaporate, about 1 minute. Slowly add the chicken broth, and continue to cook, stirring frequently, until the mixture begins to thicken and coats the back of a spoon. Reduce heat to low, bring the mixture to a low boil, and cook 5 to 10 minutes or until the mixture thickens and is creamy.
- Remove from the heat and add the parsley, thyme, red pepper flakes, and corn. Season with salt and pepper, and transfer the mixture to a 9 by 13-inch baking dish.
- Mix the prepared mashed potatoes with 1 teaspoon of the chili powder in a bowl until well combined.
- Spoon the chili mashed potatoes on top of the chicken and bake 20 to 30 minutes or until the potato peaks are slightly brown and the chicken mixture is bubbling around the sides of the dish. Remove from the oven, sprinkle with the remaining 1 teaspoon chili powder. Serve immediately.
Nutrition Facts : Calories 474.5, Fat 18.9, SaturatedFat 5.6, Cholesterol 114.7, Sodium 470.7, Carbohydrate 31.1, Fiber 3.5, Sugar 4.5, Protein 40.6
SOUTHWESTERN STYLE SLOW COOKER RED CHICKEN CHILI
Easy to prepare, and it's like having a bowl of chicken enchiladas. :) My slow cooker's low setting tends to cook on the hot side, but yours may be different. Use your own discretion for cooking setting and time.
Provided by Emily Jane
Categories Low Cholesterol
Time 5h25m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil over medium-high heat until shimmering. Sautee onion, bell pepper, chili powder, cumin and mexican oregano until vegetables are tender. Deglaze pan with chicken broth, scraping up any brown bits, and transfer to the slow cooker.
- Add tomato sauce, tomatoes, corn, black beans, salt, and the chili pepper to the slow cooker. Stir it all together.
- Nestle the chicken breasts into the mixture, cover, and cook on low for about 4.5 hours.
- Remove chicken from crock pot and shred, and return to the crock. Add chopped cilantro, stir, and continue to cook about another half hour.
- Serve garnished with shredded cheese, sour cream and diced onion. Tortilla chips an added bonus for scooping. :).
Nutrition Facts : Calories 380.6, Fat 10.3, SaturatedFat 1.6, Cholesterol 72.6, Sodium 1575.6, Carbohydrate 42.7, Fiber 11.5, Sugar 17.2, Protein 34.3
SOUTHWESTERN CHICKEN CHILI
Looking for a tasty side dish? Then try this chicken chili made using Progresso® broth and cannellini beans - perfect for Southwestern cuisine.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 113, Carbohydrate 12 g, Fiber 3 g, Protein 11 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 778 mg
SOUTHWESTERN STYLE CHICKEN CHILI
From another cooking class I took at a local community college. Garnish with sour cream, red onions and fresh cilantro. Can be made in slow cooker!
Provided by QueenChefTC
Categories Chicken Breast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in large pot over medium/high heat and add onions, cook for about 5 minutes, stirring.
- Add garlic and red peppers, cook for 2 minutes more.
- Add chicken and brown on all sides and then add the spices and stir to coat the chicken evenly.
- Add tomatoes, beans, canned chilies, lime juice, and corn and bring to a boil.
- Reduce the heat and simmer for 30 minutes.
- Taste and adjust the seasoning with salt and pepper.
- Ladle into bowls and top with sour cream, onion and cilantro.
- **This can be made in the slow cooker!
Nutrition Facts : Calories 427.9, Fat 9.1, SaturatedFat 2.9, Cholesterol 55.7, Sodium 410, Carbohydrate 56, Fiber 14, Sugar 9.4, Protein 34.9
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