ROTISSERIE CHICKEN CHILI
Delicious chili made with rotisserie chicken and white beans. Serve with tortilla chips and sour cream. Freezes great!
Provided by Angela Boyles
Time 4h20m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oil in a skillet over medium-high heat. Saute onion in the hot oil until soft, about 5 minutes. Remove from heat. Add 1 can of beans and smash into the onion using a potato masher.
- Transfer onion mixture to the bottom of a slow cooker and add remaining beans, chicken broth, shredded chicken, tomatoes, chiles, garlic, cumin, oregano, and cayenne.
- Cover and cook on High until reduced and thickened, about 4 hours. Garnish with Monterey Jack cheese.
Nutrition Facts : Calories 475.4 calories, Carbohydrate 39.5 g, Cholesterol 80.2 mg, Fat 18.6 g, Fiber 9.1 g, Protein 37.2 g, SaturatedFat 6.4 g, Sodium 899.5 mg, Sugar 3.2 g
WHITE ROTISSERIE CHICKEN CHILI
This chili won a local soup contest and it very popular with children. The use of rotisserie chicken adds a lot of flavor. Garnish with a dollop of extra sour cream if you like. Doubling the amount of chicken makes a very hearty chili.
Provided by Rob
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Combine chicken stock, chicken, beans, corn, chiles, chili seasoning mix, chicken bouillon, onion powder, and pepper in a pot; bring to boil.
- Reduce heat and let simmer for at least 1 hour. Add sour cream in the last 15 minutes and stir to combine. Garnish with cilantro.
Nutrition Facts : Calories 261.9 calories, Carbohydrate 28.1 g, Cholesterol 39 mg, Fat 9.9 g, Fiber 5.6 g, Protein 16.7 g, SaturatedFat 4.6 g, Sodium 1029 mg, Sugar 2.7 g
ROTISSERIE CHICKEN CHILI WITH HOMINY & CHILIES
I found this today in the current edition of "USA Weekend". I'm intrigued because it starts with cooked chicken meat and canned broth. If you don't care for hominy you can substitute white beans. This looks like perfect fare for the upcoming Superbowl! From Pam Anderson's "Cook Smart" column.
Provided by yooper
Categories Stew
Time 1h35m
Yield 12-16 serving(s)
Number Of Ingredients 15
Steps:
- Bring skin and bones, chicken broth a 1 quart of water to boil over medium-high heat.
- Reduce heat to low and simmer about 30 minutes.
- Strain and discard skin and bones.
- Heat oil over medium-low heat in soup kettle.
- Add cumin, oregano and cayenne and cook until spices are fragrant, about 1 minute.
- Add onion; increase heat to medium; saute until soft, 4 to 5 minutes.
- Stir in chicken and chilies.
- Add 4 cups hominy or beans and all but 1 cup of the broth and bring to a simmer.
- Reduce heat to low and simmer, uncovered, stirring occasionally, 25 to 30 minutes.
- Puree remaining 2 cups hominy or beans and 1 cup broth in blender or food processor until silky smooth; add to soup.
- Stir garlic and corn into soup.
- Simmer for a minute or so longer, then cover and let stand for 5 minutes.
- Ladle into bowls and top with sour cream, cilantro or scallions.
- Pass separately the lime wedges and green hot pepper sauce.
Nutrition Facts : Calories 532.9, Fat 32.4, SaturatedFat 8, Cholesterol 115, Sodium 1032.5, Carbohydrate 24.8, Fiber 4.1, Sugar 3.9, Protein 35
CHILI CHICKEN WITH HOMINY HASH
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Line 2 baking sheets with foil. Mix 1 1/2 teaspoons chili powder, 1/2 teaspoon cumin, 3/4 teaspoon salt, the cinnamon and lime zest in a bowl. Rub the spice mixture all over the chicken, then transfer to one of the baking sheets; set aside until ready to roast.
- Toss the hominy, squash, bell pepper, 2 tablespoons olive oil, the remaining 1/2 teaspoon each chili powder and cumin, and 1/4 teaspoon salt in a medium bowl. Spread on the other baking sheet.
- Transfer the chicken to the upper oven rack and the hominy to the lower rack. Roast, stirring the hominy occasionally, until the hominy is lightly browned and the chicken is cooked through, about 25 minutes.
- Transfer the hominy to a bowl and add the lime juice, the remaining 1 tablespoon olive oil, the scallions and cilantro. Season with salt and toss. Serve with the chicken and lime wedges.
Nutrition Facts : Calories 507 calorie, Fat 30 grams, SaturatedFat 7 grams, Cholesterol 115 milligrams, Sodium 572 milligrams, Carbohydrate 28 grams, Fiber 6 grams, Protein 34 grams
CROCK POT WHITE CHICKEN CHILI WITH HOMINY
Super easy & super delicious. You can spice this up or spice it down. Freezes & warms up very well!
Provided by Aunt Sukki
Categories Chicken
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Chop up 1 onion & place on the bottom of a 4 quart slow cooker.
- Place chicken on top of onions.
- Top with beans & corn.
- In a medium bowl combine taco seasoning, rotel, soup & chicken broth. Pour over chicken.
- Chop up 2nd onion & place on top.
- Cover & cook on low for 8 to 10 hours.
- Before serving stir gently to break up chicken.
- OPTIONAL: Top with sour cream, chips, cheese or jalapeno's.
Nutrition Facts : Calories 361, Fat 6.2, SaturatedFat 1.4, Cholesterol 48.5, Sodium 1252.6, Carbohydrate 50.6, Fiber 12.4, Sugar 5.9, Protein 28
CHICKEN CHILI WITH HOMINY
This chili is good the day it's made and even better reheated the next day for lunch. We use dark chicken meat rather than white, so it will remain tender.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h
Number Of Ingredients 11
Steps:
- In a large pot (5 quarts), warm oil over medium-high heat. Brown chicken until golden, 3 to 4 minutes per side. Transfer to a plate; set aside.
- Reduce heat to medium. Add onion, garlic, and chile; cook, stirring often, until onion softens, 3 to 4 minutes.
- Cut browned chicken into 1/2-inch strips. Add chicken, broth, and beans to pot; bring to a boil. Reduce heat to an active simmer, and cook until chicken is very tender and chili has thickened, 25 to 30 minutes.
- Reserve 1/2 cup hominy to use as garnish; stir remaining hominy into chili. Season with salt and pepper. Ladle into bowls; garnish each serving with reserved hominy and cilantro, and drizzle with jalapeno sauce, as desired.
Nutrition Facts : Calories 399 g, Fat 9 g, Fiber 9 g, Protein 34 g
ROTISSERIE CHICKEN CHILI WITH HOMINY AND CHILES
Spices permeate the entire dish - cumin, oregano, and cayenne pepper - and hominy adds an authentic Southwestern accent to this chicken chili. Save a big chunk of time simply by using rotisserie chickens from the supermarket and canned chicken broth as the chili base.
Provided by Allrecipes Member
Categories White Chili
Yield 16
Number Of Ingredients 15
Steps:
- Bring skin and bones, chicken broth and 1 quart of water to boil over medium-high heat. Reduce heat to low and simmer about 30 minutes. Strain and discard skin and bones.
- Heat oil over medium-low heat in a soup kettle. Add cumin, oregano and cayenne and cook until spices are fragrant, about 1 minute. Add onion; increase heat to medium; saute until soft, 4 to 5 minutes. Stir in chicken and chiles. Add 4 cups hominy and all but 1 cup of the broth and bring to a simmer. Reduce heat to low and simmer, uncovered, stirring occasionally, 25 to 30 minutes.
- Process remaining 2 cups hominy and 1 cup broth until silky smooth; add to soup. Stir garlic and corn into soup. Simmer for a minute or so longer, then cover and let stand for 5 minutes.
- Ladle into bowls and top with sour cream, cilantro or scallions. Pass separately the lime wedges and green hot pepper sauce.
Nutrition Facts : Calories 436.1 calories, Carbohydrate 20.2 g, Cholesterol 98.4 mg, Fat 25 g, Fiber 3.6 g, Protein 32.1 g, SaturatedFat 6.9 g, Sodium 962.7 mg, Sugar 3.8 g
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