This Chicks Quick Chicken Chili Food

QUICK AND EASY CHICKEN CHILI

Steps:

• Stir together the corn, hominy, pinto beans, and kidney beans in a large saucepan over medium heat; bring to a boil. Stir in the salsa, chili powder, cumin, and water; return to a boil. Cook another 15 minutes. Stir in the chicken to serve.

CHICKEN AND CHICKPEA CHILI

Steps:

• Heat the oil in a large saucepan over medium-high heat until shimmering. Add the bacon and cook, stirring occasionally, until rendered but not crisp, 3 to 5 minutes. Add the onion, carrot, celery, poblano, garlic and a generous pinch each of salt and pepper. Cook, stirring occasionally, until the vegetables soften and just start to brown, about 8 minutes. Stir in the cumin and coriander and cook, stirring, until fragrant, about 30 seconds.
• Meanwhile, transfer the tomatoes and their juices to a medium bowl. Using your hands, gently crushed the tomatoes into chunks. Add the tomatoes, stock and chipotles to the pan and bring to a simmer.
• Remove and discard the skin and bones from the chicken. Coarsely chop or shred the meat. Stir the chicken and chickpeas into the pan. Simmer over medium heat, stirring gently, until the chicken and chickpeas are heated through, 3 to 5 minutes. Season the chili with salt and pepper. Serve hot, topped with the cheese.

QUICK CHICKEN CHILI

Steps:

• Combine onion and celery in a pot over medium heat. Cook about 5 minutes. Add garlic and cook until vegetables are tender, about 2 minutes more. Season with salt and pepper. Add green chiles, then chili powder and 1 can cannellini beans. Cook until flavors marry, about 5 minutes.
• Meanwhile, pour remaining can of beans into a bowl and mash to a paste consistency. Add mashed beans to the onion and bean mixture. Add chicken stock and cooked chicken. Reduce heat and simmer about 25 minutes.

SUPER EASY CHICKEN CHILI

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.

THIS CHICK'S QUICK CHICKEN CHILI

Steps:

• Sautee chicken breast pieces and onion in oil until chicken is no longer pink. Add undrained tomatoes and spices, then bring to a boil, reduce heat, cover and simmer for 10 minutes to blend flavors.
• Stir in peanut butter until evenly melted then stir in beans and bring back to simmer for 5 minutes to heat through. Stir in cilantro and serve topped with sour cream and shredded cheese.

QUICK WHITE CHICKEN CHILI

Steps:

• Heat the oil over medium-high heat in a Dutch oven or heavy stockpot. Add the chicken and onion and saute 5 minutes, until chicken is no longer pink.
• Stir in the minced garlic, green chiles, cumin, oregano, cloves, and cayenne. Saute for 3 minutes to blend the flavors. Stir in the beans and the chicken broth and simmer 15 to 20 minutes. Season with salt to taste.
• Serve in bowls topped with cheese and a dollop of sour cream.
• Serve with corn bread, avocado, salsa, or corn chips.

QUICK CHICKEN CHILI

Steps:

• Purée broth, tomatoes, chiles, onion, garlic, cilantro, seeds, cumin, and salt in a blender until smooth, about 2 minutes.
• Heat oil in a 3- to 4-quart heavy saucepan over moderately high heat until hot but not smoking, then pour in sauce and boil, uncovered, stirring occasionally, 5 minutes.
• Meanwhile, coarsely shred chicken.
• Stir chicken and beans (with juices) into chili, then reduce heat to moderately low and simmer, covered, 10 minutes.