Chicken Chili Soup Oamc Food

MEXICAN CHICKEN CHILI SOUP

Steps:

• Sauté the chicken breasts in the olive oil in a large pot over medium/high heat.
• Cook the chicken on both side until done-- about 7-10 minutes per side.
• Cool the chicken until it can be handled.
• Do not rinse the pot.
• Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
• Add the remaining ingredients to the pot and turn heat to high.
• Bring mixture to a boil, then reduce heat and simmer for 4-5 hours.
• Stir mixture often so that many of the chicken pieces shred into much smaller bits.
• Chili should reduce substantially to thicken and darken (less orange, more brown) when done.
• Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.

CHICKEN CHILI

Steps:

• Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
• Preheat the oven to 350 degrees F.
• Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

OUR FAMILY FAVOURITE CROCK POT CHILI (OAMC)

Steps:

• Brown ground beef, (I like to do a huge batch of ground beef using Tish's recipe#31008 and it works perfectly) place into a Ziploc bag and throw into the freezer.
• The night before serving, defrost overnight.
• (I usually don't, but some people argue that cooking frozen meat in the crock pot is not safe.).
• Throw everything into the crock pot and cook for 3-4 hours on high or 6-7 hours on low.
• Garnish with cheddar cheese and serve.
• I will sometimes serve this on buns as sloppy Joe's.
• **If desired you can make the entire recipe and freeze already made, then heat to serve. This recipe freezes great!**.

CHICKEN CHILI SOUP

Steps:

• Coat a large pot with cooking spray and place over medium-high heat. Cook and stir chicken, bell peppers and onion until chicken is brown and peppers are just tender. Stir in corn, beans, tomatoes, tomato sauce and water. Season with chili powder, parsley, garlic powder, cayenne and cumin. Reduce heat, cover and simmer 30 minutes.

MAKE-AHEAD SMOKY CHIPOTLE CHICKEN CHILI - OAMC

Steps:

• Cook and stir first 3 ingredients in large nonstick skillet on high heat 8 to 10 minute or until chicken is done. Add tomatoes, beans, green peppers, barbecue sauce, chili powder and chipotle chile pepper; mix well. Bring to boil; simmer on medium-low heat 25 min., stirring occasionally. Cool completely.
• Spoon chili into freezer container; freeze up to 1 month.
• Thaw chili in refrigerator overnight. When ready to serve, bring to boil in saucepan, then simmer on medium-low heat 10 to 15 minute or until heated through, stirring occasionally. Stir in cilantro just before serving. Top with cheese and green onions.

CHICKEN CHILI SOUP RECIPE BY TASTY

Steps:

• Sauté onions and green pepper in avocado oil in a large pot. Then, add minced garlic and sauté for 1 minute.
• Add chicken broth and butter and bring to a boil.
• Add chicken breasts and boil until cooked through, about 10-15 minutes.
• Remove chicken and shred or cut into bite sized pieces, set aside.
• Remove 1 cup broth and place in a blender with cream cheese; blend until creamy.
• Add creamy cheese mixture and shredded chicken back to soup. Then, stir in all remaining ingredients.
• Bring to a boil, then reduce heat and simmer for 5-10 minutes.
• Serve over cooked white rice, cauliflower rice, or tortilla chips.

CHILI LIME CHICKEN (OAMC)

Steps:

• Place chicken in zippered bag.
• Add 1/3 cup lime juice.
• Add ½ cup Italian salad dressing.
• Add ½ teaspoons Hot sauce to the bag.
• Add 1 teaspoons Pepper to the bag Remove excess air & seal Freeze.
• Thaw.
• Grill approximately 5 minutes per side or until done.
• OR cook over med-hi heat till cooked thoroughly.

CHICKEN CHILI SOUP (OAMC)

Steps:

• Heat some oil in a large pot over medium-high heat.
• Cook and stir chicken, peppers and onion until chicken is brown and peppers are just tender. Stir in corn, beans, tomatoes, tomato sauce and water.
• Season with salt and pepper, chili powder, parsley, garlic, cayenne and cumin. Reduce heat, cover and simmer 30 minutes.