Shredded Chicken Chili Food

SMOKY SHREDDED CHICKEN CHILI

Steps:

• Heat oil in a pot over medium-high heat. Add 1/2 of the onion and 1/2 of the garlic; cook until onion is translucent, about 5 minutes. Add chicken and season with chili powder, cumin, and coriander; cook and stir until fragrant, about 1 minute.
• Stir in remaining onion and garlic, diced tomatoes, tomato sauce, chicken broth, chili beans, chipotle peppers, salt, and pepper; bring to a boil. Reduce heat and let simmer until reduced and thickened, 1 to 2 hours.

SHREDDED CHICKEN CHILI

Steps:

• Puree 2 cans of beans in a food processor or blender. Reserve remaining 2 cans.
• Combine corn, chicken broth, celery, onion, jalapeno pepper, garlic, cilantro, cumin, black pepper, and oregano in a large pot over medium-high heat; bring to a boil. Reduce heat to medium and cook for about 20 minutes.
• Stir in blended and whole beans, shredded chicken, and chile peppers. Reduce heat and let simmer, stirring occasionally, for about 15 minutes. Remove from heat and serve.

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.

GREEN CHILE CHICKEN CHILI

Steps:

• Place the chicken, onions, peppers, jalapenos and chiles in a 5- or 6-qt. slow cooker. Pour salsa over top. Cover and cook on low 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred chicken with 2 forks, discarding skin and bones; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through. Serve with toppings as desired. Freeze option: Before adding sour cream, cilantro and toppings, cool chili. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Stir in sour cream and cilantro. Serve with toppings as desired.

LEFTOVER TURKEY OR CHICKEN CHILI

Steps:

• Heat the oil in a large saucepan over medium-low heat.
• Slowly cook and stir the onion until tender.
• Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne.
• Continue to cook and stir the mixture until tender, about 3 minutes.
• Mix in the chicken broth, turkey or chicken and white beans.
• Simmer 15 minutes, stirring occasionally.
• Remove the mixture from heat; slowly stir in the cheese until melted.