SOUTHWEST WHITE CHICKEN CHILI
Got 30 minutes and a craving for good chili? Then get out your saucepan, because this chicken chili really satisfies.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the chicken, chili powder, cumin, onion and pepper and cook until the chicken is cooked through and the vegetables are tender, stirring often.
- Stir the soup, water, corn and beans in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes, stirring occasionally. Sprinkle with the cheese.
Nutrition Facts : Calories 322.8 calories, Carbohydrate 36.6 g, Cholesterol 46 mg, Fat 9.4 g, Fiber 8.6 g, Protein 24 g, SaturatedFat 2.5 g, Sodium 719 mg, Sugar 3.5 g
SOUTHWESTERN CHILI
Steps:
- In a casserole cook the onions, peppers and garlic in the oil over moderate heat, stirring occasionally, for 5 minutes. Add the chili powder, cumin and oregano and cook, stirring, for 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes more. Add the beef and cook, stirring occasionally, until no longer pink. Add the tomatoes, 1 cup of the broth, the vinegar and chocolate and bring the mixture to a boil, crushing the tomatoes with the back of a spoon. Simmer the chili, covered, for 1 hour, adding additional broth, if necessary. Add the kidney beans and simmer, uncovered, for 15 minutes more. Ladle into bowls and serve with rice and desired toppings.
SOUTHWEST CHICKEN CHILI
This southwest chicken chili is a one pot masterpiece full of flavor. Shredded chicken, roasted poblano and charred corn, pinto and black beans all in an ancho chili tomato sauce.
Provided by Laurie McNamara
Categories Soups, Stews & Chilis
Time 57m
Number Of Ingredients 23
Steps:
- In a dutch oven add olive oil, onion, jalapeño and garlic with a small pinch of kosher salt. Stir and cook over medium to medium-low until the onion are soft and translucent. About 10 minutes.
- Once soft, add in tomato paste, ancho chili powder and cumin. Stir and cook 1 minute.
- Pour in both cans of tomato sauce, use a little of the broth to clean out the sauce left behind in the can. Pour the remaing broth into to pot. Stir to combine.
- Add the chicken breast halves and submerge. Cover and bring to a low boil, reduce the heat to low and simmer for 20 minutes or until fully cooked.
- Carefully remove fully cooked chicken breasts and shred with 2 forks before adding it back in.
- If using rotisserie or previously cooked shredded chicken, add it and still simmer for 20 mintues.
- Add in the pinto beans, black beans, refried beans, corn and poblano. Simmer for 5 mintues or until heated through.
- Before serving, squeeze in the juice of 1/2 a lime and season with kosher salt to taste.
Nutrition Facts : ServingSize 1 g, Calories 240 kcal, Carbohydrate 22 g, Protein 28 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 64 mg, Sodium 751 mg, Fiber 6 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 3 g
3 MEAT, 3 BEAN, 3 CHILI CHILI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h20m
Yield 12 to 14 servings
Number Of Ingredients 26
Steps:
- Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot. Add the ground beef and chorizo and cook until browned, 7 to 8 minutes; drain off excess fat if necessary. Add the garlic, onion and jalapeno and cook for 2 minutes, then return the chuck roast back to the pot with the beer, tomatoes and tomato paste.
- Using scissors, snip the guajillo chiles into small strips. Add to the pot and bring to a boil. Mix in the chili powder, cumin, oregano, bay leaves and 2 tablespoons salt. Reduce to a simmer and simmer for 1 1/2 hours.
- Remove the bay leaves. Add the beans to the pot. Combine the masa and 1/2 cup water in a small bowl, then stir the mixture into the pot. Continue to simmer until the chili thickens slightly, an additional 15 minutes.
- Serve with fixins: diced tomatoes, cubed avocado, grated Cheddar, sour cream, lime wedges and cilantro leaves.
SOUTHWEST WHITE CHICKEN CHILI
Make and share this Southwest White Chicken Chili recipe from Food.com.
Provided by live_2_dream
Categories Stocks
Time 35m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Combine garlic powder, cumin, oregano, cilantro, and red pepper in a small dish and stir until well blended. Set aside.
- Heat oil in a large skillet over medium-high heat. Add chicken cubes and stir-fry from 5 to 8 minutes or until lightly browned. Add onions and continue cooking for a few minutes, until onion is translucent. Stir in chicken broth, chilies, and spices. Simmer over low heat 15 minutes.
- Stir in beans and simmer, uncovered, 5 minutes. If soup is too thick, add 1/2 cup to 1 cup water to desired consistency. Pour into serving bowls and top with cheese and sliced green onions.
Nutrition Facts : Calories 410.7, Fat 10.1, SaturatedFat 1.6, Cholesterol 68.4, Sodium 959, Carbohydrate 40.9, Fiber 10.9, Sugar 8.6, Protein 40.6
SLOW COOKER SOUTHWEST 2 BEAN AND CHICKEN CHILI RECIPE - (4.3/5)
Provided by Cassaundra
Number Of Ingredients 6
Steps:
- Place the chicken breasts on the bottom of your slow cooker. Pour the tomatoes and salsa over that and then layer on the beans and corn. Cook on low for 5-7 hours, or until the chicken easily falls apart when the pot is stirred.
SOUTHWEST CHICKEN CHILI
Chicken thighs are a nice change-of-pace in this easy chili. I also add a smoked ham hock and fresh cilantro to add flavor and keep the dish interesting. -Phyllils Beatty, Chandler, Arizona
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, brown chicken in oil. Transfer to a 3-qt. slow cooker. Add the ham hock, beans, broth, chilies, onion and seasonings. Cover and cook on low for 6 to 8 hours or until ham is tender. , Remove ham bone. When cool enough to handle, remove meat from bone; discard bone. Cut meat into bite-size pieces and return to slow cooker. Serve with sour cream if desired.
Nutrition Facts : Calories 343 calories, Fat 16g fat (4g saturated fat), Cholesterol 104mg cholesterol, Sodium 735mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 5g fiber), Protein 33g protein.
FAST AND EASY SOUTHWEST CHICKEN CHILI
This chicken chili is very tasty and easy to put together. Perfect for a busy weeknight. It's also healthy!
Provided by Chris from Kansas
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large saucepan over medium heat until hot.
- Add onions and garlic; cook 3 to 4 minutes or until crisp tender.
- Stir in remaining ingredients.
- Bring to a boil.
- Reduce heat; simmer 10 minutes or until hot and slightly thickened.
Nutrition Facts : Calories 367.4, Fat 5.4, SaturatedFat 1, Cholesterol 20.6, Sodium 476.7, Carbohydrate 54.5, Fiber 12.7, Sugar 3.1, Protein 27.2
THREE BEAN CHICKEN CHILI
Hearty and delicious, this is a bean-lover's chili for sure! Could also be made with ground turkey instead of chicken.
Provided by kclime
Categories Chicken Breast
Time 50m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large stock pot, add oil, onion, and garlic. Saute until onions are clear, then add chunked chicken stirring often until cooked through.
- Add cream of chicken soup and chicken broth, all beans (drained and rinsed), corn (drained), and diced green chiles. Bring to a bubble, then reduce heat and simmer until chili begins to thicken - about 20 minutes - stirring occasionally.
- If you choose to add bacon, cook this now while the chili is simmering. After it is cooked, crumble it into the chili.
- Add roughly chopped oregano and lime juice and cook for 10 minutes more.
- Remove from heat and serve immediately, or allow to cool to room temperature, portion, and freeze.
FLAVORFUL SOUTHWESTERN CHILI
"This filling, hearty recipe comes from my grandmother," writes Jenny Greear from Huntington, West Virginia. "It's full of flavor, freezes beautifully and makes a complete, last-minute meal. I top it grated cheddar cheese and chopped black olives and serve tortilla chips on the side." JENNY'S TIP: "If I'm feeding a crowd, I increase the pinto beans to four cans to make the meat go farther."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Freeze option: Transfer cooled chili to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator. Place in a saucepan; heat through.,
Nutrition Facts : Calories 245 calories, Fat 7g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 580mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges
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