MEXICAN CHICKEN CHILI SOUP
This is Top Secret Recipes version of The Soup Nazi's Mexican Chicken Chili. The secret to this soup seems to be the long simmering time. If you like, you can substitute turkey breast for the chicken to make turkey chili.
Provided by dale7793
Categories Chicken
Time 5h30m
Yield 4-6 serving(s)
Number Of Ingredients 25
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.
MEXICAN CHICKEN CHILI
Corn and black beans give this satisfying chili Mexican flair the whole family will love. Adjust the cayenne if you have small children or are looking for a little less zip. -Stephanie Rabbitt-Schappacher, West Chester, Ohio
Provided by Taste of Home
Time 5h30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, brown chicken in oil. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low until chicken is no longer pink, 5-6 hours.
Nutrition Facts : Calories 254 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 843mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 8g fiber), Protein 23g protein.
MEXICAN CHILLI CHICKEN
A great spicy supper that can be made in advance
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan and fry the onion until softened. Stir in the spices and cook for a few secs. Pour in the tomatoes and 2 cans of water, then crumble in the stock cube. Bring to the boil and add the chorizo and chicken thighs. Push the chicken under the liquid, cover and simmer for 20 mins.
- Stir the peppers into the pan, then cook for 20 mins more. Tip in the cannellini beans.
- To eat now: Warm through to heat the beans. Toss the avocado with the lime and some salt and serve on top of the casserole with a sprinkling of coriander. Top each portion with soured cream. Serve with rice, jacket potatoes or a handful of spicy tortilla chips.
- To eat later: Cool and keep in the fridge for up to 48 hours. Warm on top of the stove until bubbling and serve as above.
Nutrition Facts : Calories 546 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Fiber 8 grams fiber, Protein 58 grams protein, Sodium 3.53 milligram of sodium
SLOW-COOKER MEXICAN CHICKEN CHILI
10 minutes is all you need to get spicy chicken chili simmering in your slow cooker!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h10m
Yield 6
Number Of Ingredients 11
Steps:
- Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix all ingredients except sour cream and cilantro.
- Cover; cook on Low heat setting 7 to 8 hours.
- Stir mixture to break up chicken. Top each serving with sour cream and cilantro.
Nutrition Facts : Calories 410, Carbohydrate 47 g, Cholesterol 60 mg, Fiber 13 g, Protein 31 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 10 g, TransFat 0 g
CHICKEN CHILE VERDE
During culinary school I worked at a Mexican restaurant in Saranac Lake, NY, called Casa Del Sol. My favorite dish was the Chile Verde. In this version I simmer large chunks of chicken slowly in an exotic green sauce of tomatillos and chilies.
Provided by Chef John
Categories World Cuisine Recipes Latin American Mexican
Time 2h45m
Yield 6
Number Of Ingredients 16
Steps:
- Season chicken pieces with salt and black pepper on all sides.
- Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Cook chicken, 2 to 3 pieces at a time, until browned on all sides, about 15 minutes total. Set aside.
- Place tomatillos, jalepeno peppers, garlic, cilantro, and chicken stock in a blender and puree until smooth. Set aside.
- Heat 1 tablespoon vegetable oil over medium-low heat in a Dutch oven. Stir in onion, cook and stir until onion is soft and translucent, about 10 minutes. Stir in cumin, oregano, and bay leaf; cook 1 minute.
- Place chicken over onion mixture in the Dutch oven. Pour in tomatillo mixture. Bring to a boil, decrease heat to low and simmer, covered, until the meat is tender and falling off the bone, about 1 hour 15 minutes.
- Stir in potatoes and cook, uncovered, until they are easily pierced with a fork, about 35 minutes.
- Season with salt and pepper to taste; serve garnished with sour cream.
Nutrition Facts : Calories 441.4 calories, Carbohydrate 30 g, Cholesterol 70.3 mg, Fat 24.7 g, Fiber 4.8 g, Protein 25.7 g, SaturatedFat 7.4 g, Sodium 424.7 mg, Sugar 4.9 g
MEXICAN 'WHITE' CHICKEN CHILI
I found this recipe on another recipe site and added my own twist to it. It came out pretty tasty! Let me know how it comes out.
Provided by flume027
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over medium-low heat.
- Slowly cook and stir the onion until tender.
- Mix in the garlic, green chili peppers, oregano, cumin, and cayenne.
- Continue to cook and stir the mixture until tender, about 3 minutes.
- Mix in the chicken broth, chicken, beans, corn, and tomatoes.
- Bring to a boil then reduce heat and let simmer 20 minutes.
- Sprinkle cheese on each serving and enjoy!
CHICKEN CHILLI CON CARNE
Not too keen on red meat? Try our chicken version of chilli con carne, with all the richness of the classic dish. It's the perfect sofa supper on cold nights
Provided by Esther Clark
Time 1h15m
Number Of Ingredients 19
Steps:
- Heat the oil in a casserole dish over a medium heat, and fry the onion and peppers for 10-12 mins, or until softened. Add the garlic, coriander stalks, ground coriander, cumin and chipotle paste, and fry for 2 mins more. Tip in the tomatoes, tomato pureé and stock, then add the cinnamon stick. Nestle the chicken thighs into the mixture, then reduce the heat to low and simmer, covered, for 45 mins or until the chicken is tender. Remove the chicken from the casserole and transfer to a chopping board, then shred the meat off the bone using two forks.
- Return the shredded chicken to the pan, then tip in the black beans along with the liquid from the can, the drained kidney beans, vinegar and chocolate. Stir well to combine all of the ingredients and melt the chocolate, then turn the heat up to medium and simmer, uncovered, for 10-15 mins, or until the mixture has thickened slightly.
- Remove the cinnamon stick, season to taste and stir though most, or all of the coriander leaves (you can reserve a few leaves to scatter over at the end, if you like). Serve the chilli with rice or tortilla chips, topped with guacamole and soured cream, if using, and scatter over any remaining coriander.
Nutrition Facts : Calories 346 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 23 grams protein, Sodium 0.5 milligram of sodium
CHICKEN AND LENTIL CHILI
I like to make a simple, hearty slow-cooked recipe at least once a week. You can mix this up the night before and throw it into the crock on your way out the door. Use hotter tomatoes and chilies or salsa if you like more zing. -Laurie Stout-Letz, Bountiful, Utah
Provided by Taste of Home
Categories Lunch
Time 5h20m
Yield 8 servings (2-1/2 quarts)
Number Of Ingredients 17
Steps:
- In a 5- or 6-qt. slow cooker, combine the first 16 ingredients. Cook, covered, on low until chicken and lentils are tender, 5-6 hours. Remove chicken; cool slightly and chop. Return chicken to slow cooker; heat through. Serve over tortilla chips and top with cheese and olives, if desired.Freeze option: Freeze cooled soup mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; if necessary, add a little water.
Nutrition Facts : Calories 249 calories, Fat 2g fat (0 saturated fat), Cholesterol 23mg cholesterol, Sodium 844mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 9g fiber), Protein 21g protein.
CHILE CHICKEN CHILI
When I need a healthy, easy dinner for the family, I get out my slow cooker and make this chili. Chicken, cannellini beans, and salsa verde make this a delicious and somewhat spicy dish. Serve with shredded cheese and tortilla chips.
Provided by JPsMommie
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 4h45m
Yield 8
Number Of Ingredients 12
Steps:
- Place chicken meat in the slow cooker; mix in salsa verde, tomato puree, vegetable broth, chili powder, cumin, cayenne pepper, salt, and black pepper. Add cannellini beans, corn, bell pepper strips, and onion; stir well.
- Cook on High, stirring occasionally, for 2 hours. Reduce heat to Low and simmer until serving time, at least 2 hours.
Nutrition Facts : Calories 369.6 calories, Carbohydrate 48.8 g, Cholesterol 62.3 mg, Fat 7 g, Fiber 9.2 g, Protein 28.9 g, SaturatedFat 1.6 g, Sodium 1125 mg, Sugar 13.3 g
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