Chili With Ranch Sour Cream Food

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CREAMY WHITE CHILI



Creamy White Chili image

This is the best chili recipe I have ever had! It is so delicious and everyone raves about how good it tastes. Don't count on leftovers!

Provided by JELZA

Categories     Soups, Stews and Chili Recipes     Chili Recipes     White Chili Recipes

Time 55m

Yield 8

Number Of Ingredients 14

1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves, cut into 1/2-inch cubes
1 onion, chopped
2 cloves garlic, chopped
2 (15.5 ounce) cans great Northern beans, rinsed and drained
1 (14.5 ounce) can chicken broth
2 (4 ounce) cans chopped green chiles
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 cup sour cream
½ cup heavy whipping cream

Steps:

  • Heat olive oil in a large saucepan over medium heat; cook and stir chicken, onion, and garlic into the hot oil until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes.
  • Mix Great Northern beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper into chicken mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.
  • Remove chili from heat; stir in sour cream and whipping cream until incorporated.

Nutrition Facts : Calories 334.4 calories, Carbohydrate 29.7 g, Cholesterol 63.4 mg, Fat 15.1 g, Fiber 6.4 g, Protein 21.3 g, SaturatedFat 7.9 g, Sodium 887.7 mg, Sugar 2.4 g

RANCH CHICKEN CHILI



Ranch Chicken Chili image

We love Ranch Chicken Chili straight from the pot on a cold winter's day. This is one of those easy dump and go soup recipes that's prepped in mere minutes, friends!

Provided by Deanne Frieders

Categories     Soups & Stews

Time 16m

Number Of Ingredients 10

1.5 boneless, skinless chicken breasts
½ cup onion, chopped
10 ounces diced tomato with chiles (Rotel)
12 ounce can black beans, rinsed and drained
1 packed dry ranch dressing mix
1 tablespoon taco seasoning (include link)
1 cup corn
12 ounces chicken broth (check amount)
8 ounces cream cheese
Chopped cilantro and lime for garnish (optional)

Steps:

  • In a slow cooker, combine all ingredients except cream cheese, cilantro and lime. Stir to combine.
  • Cook over low heat for 6-7 hours or high heat for 4-5 hours, until chicken is cooked through to a temperature of 165 degrees.
  • Using tongs, remove the chicken from the slow cooker and cut it into cubes or use two forks to shred it. Add the block of cream cheese and stir. Allow to cook another 30 minutes until the cream cheese is melted, stirring occasionally.
  • Ladle into bowl and serve with choice of toppings, including cilantro and lime wedges.

Nutrition Facts : Calories 302 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 65 milligrams cholesterol, Fat 15 grams fat, Fiber 6 grams fiber, Protein 18 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 1068 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

BLACK BEAN AND BEEF CHILI WITH GREEN SOUR CREAM



Black Bean and Beef Chili with Green Sour Cream image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 23

2 ancho chiles, seeded and stemmed
2 guajillo or New Mexican dried chiles, seeded and stemmed
3 cups beef stock
1/4 cup vegetable oil
1 large portobello cap, scraped of gills and diced
1 1/2 pounds ground beef, patted dry
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon smoked paprika
Kosher salt and freshly ground black pepper
1 onion, chopped
3 to 4 cloves garlic, finely chopped
1/4 cup tomato paste
2 tablespoons chopped fresh thyme
2 tablespoons Worcestershire sauce
1 cinnamon stick
1 cup lager beer
One 14-ounce can black beans, drained
1 avocado
1 cup sour cream
1/2 lemon, juiced
Sharp Cheddar, for topping
Tortilla chips, for dipping

Steps:

  • Toast the chiles in a saucepot over medium-high heat. Add the stock and simmer to reconstitute, 10 minutes, then puree with 2 to 4 tablespoons of the liquid until smooth. In a large pot or Dutch oven, heat the vegetable oil over medium-high to high heat. To the pot add the mushrooms and brown. Then add the meat, brown and crumble. Season the meat with the coriander, cumin, paprika, salt and pepper. Then add the onions, garlic, tomato paste, thyme, Worcestershire, bay leaf and cinnamon stick. Deglaze with the beer and add the beans and pepper puree and simmer 45 minutes. Remove the cinnamon stick and bay leaf. Serve right away, or cool, refrigerate and then reheat on the stovetop. When ready to serve, peel and pit the avocado. Puree the avocado, sour cream and lemon juice, and season with salt. Top the chili with the cheese, green sour cream and serve with the chips.

CHEESY GREEN CHILE CORNBREAD



Cheesy Green Chile Cornbread image

Provided by Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 14

Nonstick cooking spray, for spraying the baking dish
1 1/2 cups yellow cornmeal
1/4 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 cup milk
1 cup sour cream or 2 percent Greek yogurt
2 tablespoons unsalted butter, melted
1 large egg
1/2 cup sauteed onions
1/2 cup canned chopped green chiles
3/4 cup grated Monterey Jack cheese

Steps:

  • Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray. Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl.
  • Whisk together the milk, sour cream, butter and egg in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the onions, green chiles and cheese.
  • Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into wedges or squares and serve warm or at room temperature.

FIESTA RANCH GREEN CHILE DIP



Fiesta Ranch Green Chile Dip image

Make and share this Fiesta Ranch Green Chile Dip recipe from Food.com.

Provided by Chris from Kansas

Categories     Mexican

Time 10m

Yield 3 cups

Number Of Ingredients 6

1 (1 1/8 ounce) package hidden valley fiesta ranch dip mix
1 pint light sour cream
1 (4 ounce) can diced green chilies, drained
1 (4 1/4 ounce) can chopped black olives, drained
1/2 cup finely shredded cheddar cheese
chips, vegetables or cracker

Steps:

  • Combine dip mix with sour cream.
  • Stir in chiles, olives and cheese.
  • Serve with chips, vegetables or crackers.

Nutrition Facts : Calories 338.6, Fat 26.8, SaturatedFat 14.7, Cholesterol 73.4, Sodium 1022.9, Carbohydrate 15.6, Fiber 1.8, Sugar 1.6, Protein 10.7

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