Southwestern Style Chicken Chili Food

SOUTHWEST WHITE CHICKEN CHILI

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.

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.

SOUTHWESTERN STYLE CHICKEN CHILI

Steps:

• Heat oil in large pot over medium/high heat and add onions, cook for about 5 minutes, stirring.
• Add garlic and red peppers, cook for 2 minutes more.
• Add chicken and brown on all sides and then add the spices and stir to coat the chicken evenly.
• Add tomatoes, beans, canned chilies, lime juice, and corn and bring to a boil.
• Reduce the heat and simmer for 30 minutes.
• Taste and adjust the seasoning with salt and pepper.
• Ladle into bowls and top with sour cream, onion and cilantro.
• **This can be made in the slow cooker!

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

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.

SOUTHWEST CHICKEN CHILI

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.

SOUTHWESTERN STYLE SLOW COOKER RED CHICKEN CHILI

Steps:

• Heat the oil over medium-high heat until shimmering. Sautee onion, bell pepper, chili powder, cumin and mexican oregano until vegetables are tender. Deglaze pan with chicken broth, scraping up any brown bits, and transfer to the slow cooker.
• Add tomato sauce, tomatoes, corn, black beans, salt, and the chili pepper to the slow cooker. Stir it all together.
• Nestle the chicken breasts into the mixture, cover, and cook on low for about 4.5 hours.
• Remove chicken from crock pot and shred, and return to the crock. Add chopped cilantro, stir, and continue to cook about another half hour.
• Serve garnished with shredded cheese, sour cream and diced onion. Tortilla chips an added bonus for scooping. :).

SOUTHWESTERN CHICKEN

Steps:

• In a small bowl, combine the garlic powder, chili powder, salt and paprika. Rub over both sides of chicken. In a large skillet coated with cooking spray, brown chicken on both sides; drizzle with lime juice. Cover and cook for 5-7 minutes or until chicken juices run clear.

CHILI'S SOUTHWEST CHICKEN CHILI

Steps:

• In 5-quart or larger pot, heat oil over medium heat.
• Add onions and sauté along with bell pepper, jalapeño and garlic. Cook until vegetables are tender.
• In another container, combine water, chicken base, lime juice, sugar, cornstarch and seasonings. Add to vegetable mixture. Add tomatillos and diced green chiles to pot; bring to boil.
• Add beans and chicken; simmer 10 minutes.
• Serve topped with cheese and sour cream if desired, with tortilla.
• chips on the side.

SOUTHWEST WHITE CHICKEN CHILI

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.

SOUTHWESTERN CHICKEN CHILI- THE GREATEST CROCK POT RECIPE EVER!

Steps:

• Put rinsed kidney beans on the bottom of the slow cooker.
• Next add corn niblets.
• Place 1/2 the chili Powder on top of the corn and beans.
• Pile on the chicken slices.
• Pour in tomatoes.
• Cover with remaining chili powder.
• Add the onion last as it is the softest thing in there.
• I cook mine for about 6 hours on High.
• It depends on how you like yours, six hours gets all the juices to almost a sauce like consistency.
• If you want a more runny chili cook it for 5 hours.
• 10 minutes before you serve it, put it in bowls and add tortilla chips and monterey jack cheese on top of it.
• Serve with cornbread.

FLAVORFUL SOUTHWESTERN CHILI

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.,