Three Chili Chicken Chowder Food

CORN AND GREEN CHILE CHOWDER

Steps:

• Set a 6-quart multi-cooker to the saute setting and add the butter. Add the bacon, onions and oregano and cook, stirring frequently, until the onions start to become translucent, 3 to 4 minutes. Add the green chiles, corn and garlic and cook for an additional minute. Add 3 cups of the chicken stock.
• In a separate bowl, whisk the cornstarch into the remaining 1/3 cup chicken stock. Add to the multi-cooker and stir well. Cover and position the vent to the sealing setting. Set the multi-cooker to pressure-cook on high for 5 minutes. When the time is up, carefully quick release the steam (it takes about 3 minutes), then remove the lid.
• Mix in the heavy cream. Stir in the cheeses until they have melted completely. Check the seasoning; add salt and pepper as needed. Ladle into bowls and serve immediately garnished with the green onions.

CHICKEN CHILI CHOWDER

Steps:

• Saute onion in oil in a large saucepan until tender. Add potatoes, broth, soup, salsa and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in the chicken, beans and corn; heat through. If desired, serve with cheese and sour cream.

CHICKEN CHILI CHOWDER

Steps:

• Cut the chicken into bite size pieces and sauté chicken and garlic until chicken is no longer pink.
• Quarter the potatoes.
• Add mushrooms and sauté briefly.
• Add potatoes, chilies and broth. Season w/cumin.
• Simmer until potatoes are soft.
• Add corn and reheat until corn is hot.
• Take off the heat and add the half and half.
• Serve with tortillas.

SMOKED CHICKEN CHOWDER

Steps:

• In a 6-quart heavy kettle cook the onions in oil over moderate heat stirring, until softened. Peel and cut potato into 1/4-inch dice. To kettle add potato, garlic, and jalapeño and cook stirring, 1 minute. Stir in flour, and cook over moderately low heat, stirring 2 minutes. Whisk in 2 cups broth and heavy cream and bring to a boil stirring. Add tomatoes, corn, Monterey Jack, parsley, chipotle, and chicken and simmer, stirring occasionally and adding enough of remaining cup broth to thin soup to desired consistency, 20 minutes, or until vegetables are tender. Season soup with salt and pepper.

PACE THREE BEAN CHILI CHOWDER

Steps:

• Cook onion in oil in large saucepan or stockpot until onion is tender, but not browned.
• Add remaining ingredients EXCEPT optional garnishes.
• Bring to a boil.
• Reduce heat and simmer 10 minutes.
• Ladle into bowls and garnish individual servings as desired with optional garnishes.
• Serve with tortilla chips or flour tortillas warmed on an iron skillet!

GREEN CHILE CHICKEN CHOWDER

Steps:

• Cook chicken -- you can even grill for more enhanced flavor.
• In large dutch oven, place 3 cans of soup and 4 cups of milk.
• Mix til well combined.
• Bring to medium simmer and add bouillon cube.
• Simmer on low for 10 minutes.
• Add cooked and chopped/mashed potatoes, combine.
• Add chicken, chopped chile, garlic pepper, and salt.
• Combine well and let simmer about 20 minutes.
• Preferred method for us is put ALL in crock pot and put on low for 4-6 hours.

CHILE CHICKEN CHILI

Steps:

• Place chicken meat in the slow cooker; mix in salsa verde, tomato puree, vegetable broth, chili powder, cumin, cayenne pepper, salt, and black pepper. Add cannellini beans, corn, bell pepper strips, and onion; stir well.
• Cook on High, stirring occasionally, for 2 hours. Reduce heat to Low and simmer until serving time, at least 2 hours.

CHICKEN CHOWDER

Steps:

• In a large saucepan, combine the broth, soups and milk. Stir in the tomatoes, chicken, Mexicorn, onion and chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until onion is tender. Garnish with cheese.