Shortcut Chicken Chili Food

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EASY CHICKEN CHILI



Easy Chicken Chili image

We have lots of visitors on our 10-acre farm, so I like to make down-home dishes. Whenever I serve this chili, I'm asked for the recipe, which I'm happy to share.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6-8 servings.

Number Of Ingredients 12

1/2 cup chopped onion
1 tablespoon canola oil
2 cans (14-1/2 ounces each) chicken broth
2 cans (16 ounces each) great northern beans, rinsed and drained
1 can (4 ounces) chopped green chilies
2 cups cubed cooked chicken
2 garlic cloves, minced
2 tablespoons minced fresh cilantro
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1/8 to 1/4 teaspoon cayenne pepper

Steps:

  • In a large saucepan over medium heat, saute onion in oil until tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through.

Nutrition Facts : Calories 140 calories, Fat 5g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 717mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 3g fiber), Protein 14g protein.

FAST AND EASY CHICKEN CHILI (CROCKPOT)



Fast and Easy Chicken Chili (Crockpot) image

We love chicken chili, but our old recipe required a lot of prep and hours of simmering on the stove top. I put this together one morning in the crock pot, and we love coming home to a crock full of hot chili to enjoy with almost no prep! Leftovers freeze well, or we love to put the leftovers right into small containers to enjoy for lunches throughout the week.

Provided by ChefRenfrow

Categories     Chicken Breast

Time 4h5m

Yield 1 crock pot, 12 serving(s)

Number Of Ingredients 8

2 (15 ounce) cans black beans (drained)
2 (15 ounce) cans great northern beans (drained)
1 (10 ounce) can diced tomatoes with green chilies
1 (10 ounce) can cream of chicken soup
1 (10 ounce) can chicken broth
1 (1 1/4 ounce) packet taco seasoning mix
5 boneless skinless chicken breasts (frozen)
1 (8 ounce) package cream cheese

Steps:

  • Place frozen chicken breasts in bottom of crock pot.
  • Sprinkle the packet of taco seasoning over the chicken.
  • On top of chicken and seasoning pour the black beans, great northern beans, tomatoes and green chilies, cream of chicken soup, and chicken broth.
  • Cook all day on low, or half day on high.
  • About one hour before serving, cut up block of cream cheese and drop into crock pot, stirring occasionally to melt.
  • Before serving, remove chicken breasts, cut into pieces, and mix back into the chili. Serve topped with sour cream or shredded jack cheese if you'd like.

Nutrition Facts : Calories 288.1, Fat 9.8, SaturatedFat 4.5, Cholesterol 54.2, Sodium 696, Carbohydrate 28.9, Fiber 8.9, Sugar 1.4, Protein 21.9

EASY CHICKEN CHILI



Easy Chicken Chili image

I first made this chili during a snowstorm when I had to use what was in the house. It has become a family favorite. You can vary the spice by using hot or mild salsa instead of medium.

Provided by Sandyg61

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

1 lb boneless skinless chicken thighs, cut into bite sized pices
1 (16 ounce) jar of medium salsa
1 (15 1/2 ounce) can of small cannellini beans, drained and rinsed
1 (10 ounce) can diced tomatoes with mild green chilies
1 (1 3/8 ounce) package chili seasoning mix
1 (6 ounce) can tomato paste
1 tablespoon olive oil

Steps:

  • Brown the chicken in the olive oil.
  • Add the salsa, beans, tomatoes, chili seasoning, and tomato paste.
  • Mix well.
  • Simmer for 45 minutes, stirring occasionally.

Nutrition Facts : Calories 264.9, Fat 5.8, SaturatedFat 1.2, Cholesterol 63, Sodium 982.1, Carbohydrate 30.7, Fiber 7.2, Sugar 6.3, Protein 24.9

SHORTCUT OVEN-BAKED CHICKEN CHIMICHANGAS



Shortcut Oven-Baked Chicken Chimichangas image

Mimic the crunch of a chimichanga by brushing these with oil and baking them. Our children love to have them when they get home late after school activities. -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 14

1/4 cup canola oil, divided
1 small onion, chopped
1 rotisserie chicken, skin removed, shredded (about 3-1/2 cups)
1 package (8.8 ounces) ready-to-serve long grain rice
1 can (15 ounces) black beans, rinsed and drained
1 can (4 ounces) chopped green chiles
2 teaspoons minced chipotle peppers in adobo sauce
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups shredded Mexican cheese blend
1/3 cup chopped fresh cilantro
6 flour tortillas (10 inches), warmed
Salsa

Steps:

  • Preheat oven to 425°. Place a 15x10x1-in. baking pan in the oven., In a large skillet, heat 2 tablespoons oil over medium-high heat; saute onion until lightly browned, about 5 minutes. Stir in chicken, rice, beans, chiles, chipotle pepper, cumin, salt and pepper; cook until heated through. Remove from heat; stir in cheese and cilantro. , Spoon 1 cup chicken mixture across bottom third of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Brush preheated baking pan with some of the remaining oil. Place chimichangas seam side down; brush tortillas with oil. Bake until crisp and golden, about 15 minutes, turning halfway through baking. Serve with salsa.

Nutrition Facts : Calories 704 calories, Fat 31g fat (9g saturated fat), Cholesterol 98mg cholesterol, Sodium 1081mg sodium, Carbohydrate 62g carbohydrate (4g sugars, Fiber 6g fiber), Protein 41g protein.

SUPER EASY CHICKEN CHILI



Super Easy Chicken Chili image

All you have to know how to do is open some cans... This is so easy and so delicious. It will get you a second date for sure!

Provided by Megs

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chicken Chili Recipes

Time 35m

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil
1 onion, chopped
1 ½ (14 ounce) cans chicken broth
2 (15.5 ounce) cans great Northern beans
1 (4 ounce) can chopped green chile peppers
1 roasted chicken, bones and skin removed, meat torn into bite-size pieces
3 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons cayenne pepper
1 (8 ounce) container sour cream
1 (8 ounce) package shredded Monterey Jack cheese

Steps:

  • Heat olive oil in a large saucepan over medium heat. Stir in onions, and cook until softened and translucent, about 3 minutes. Pour in chicken broth, great Northern beans, chopped chiles, and torn chicken. Season with cumin, chili powder, and cayenne pepper. Increase heat to medium-high to bring to a boil, then reduce heat to medium-low, and simmer for 10 minutes.
  • Stir in sour cream and simmer for 5 minutes. To serve, ladle into bowls and sprinkle with Monterey Jack cheese.

Nutrition Facts : Calories 614.9 calories, Carbohydrate 39.5 g, Cholesterol 115.7 mg, Fat 31.6 g, Fiber 9.5 g, Protein 45.3 g, SaturatedFat 14.8 g, Sodium 588.9 mg, Sugar 2.4 g

SHORTCUT CHICKEN MANICOTTI



Shortcut Chicken Manicotti image

This is a wonderful recipe that uses uncooked manicotti noodles.

Provided by pie223

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 5

Number Of Ingredients 13

2 skinless, boneless chicken breast halves - cubed
1 egg, beaten
1 (10 ounce) package frozen chopped spinach, thawed and drained
½ cup drained, creamed cottage cheese
¼ cup grated Parmesan cheese
10 manicotti shells
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1 cup milk
1 teaspoon Italian seasoning
1 cup boiling water
1 cup shredded Cheddar cheese
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium skillet over medium heat, cook chicken until opaque and juices run clear.
  • In a medium bowl, combine cooked chicken, egg, spinach, cottage cheese and Parmesan. Stuff uncooked manicotti shells with chicken mixture. Arrange shells, not touching one another, in a 9x13 inch baking dish.
  • In a medium bowl, combine soup, sour cream, milk and Italian seasoning and stir until smooth. Pour over shells in dish and spread to cover completely. Carefully pour boiling water around the edge of the dish. Cover tightly with foil.
  • Bake in preheated oven 60 minutes, or until pasta is tender. Sprinkle with Cheddar and parsley and let stand 10 minutes before serving.

Nutrition Facts : Calories 511.7 calories, Carbohydrate 36.7 g, Cholesterol 124 mg, Fat 26.4 g, Fiber 3 g, Protein 33.2 g, SaturatedFat 14.3 g, Sodium 825.6 mg, Sugar 4.5 g

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