Looking for a great recipe for Chicken Chili?

Especially intrested in one that includes green chilis. Thanks! Asked by HappyWife&Mom 57 months ago Similar questions: great recipe Chicken Chili Food & Drink > Cooking.

Similar questions: great recipe Chicken Chili.

Chicken Chili - TO DIE FOR! I made this a few weeks ago and it was SO GOOD! I *hate* chili, but this I'd eat again and again!

-*- INGREDIENTS * 1 tablespoon canola oil or extra virgin olive oil * 10 ounces boneless, skinless chicken breast, cut in bite-sized pieces * 1 1/2 tablespoons chili powder * 1 1/2 tablespoons cumin * 2 (14.5 ounce) cans no-salt-added diced tomatoes * 1 (15 ounce) can no-salt-added black or red beans * 1 (4.5 ounce) can minced green chilies * 1 can yellow whole-kernel corn, frozen or canned * 1 medium onion, chopped * 1 tsp garlic powder * 1 tsp cayenne powder * 1 can Mexican-style chili beans * 1 can black beans * 1 can (7 oz. ) green chilis * Salt and cayenne pepper, to tasteDIRECTIONS 1. In a medium saucepan, saute chicken and onion in oil over medium high heat for 3 minutes or until white.

Stir in chili powder, garlic powder, cayenne and cumin to coat chicken. Saute 3-4 minutes. Add remaining ingredients; bring to boil and simmer for 1 hour.

Serve with corn bread! Sources: http://allrecipes.com/Recipe/Fifteen-Minute-Chicken-Chili/Reviews.aspx .

Give this recipe a try. 2 tbsp. Oil, 2 med.

Onions, chopped, 1 can diced green chilies, 2 cloves garlic, crushed, 1 1/2 lb. Chicken, 2 tbsp. Chili powder, 2 tsp.

Cumin, 1 can stewed tomatoes, drained, 1 can kidney beans, ***************************************************************************** In large saucepan over medium high, heat oil, onions, chilies and garlic. When tender, add chicken pieces, chili powder and cumin. Brown and coat with spices.

Add tomatoes and kidney beans. Bring to boil, reduce heat to low. Simmer, covered, about 15 minutes.

Uncover and cook 10 to 15 more minutes until chicken is cooked through and sauce thickens. Sources: my files .

Southwest White Chicken Chili Southwest White Chicken Chili 1 tablespoon olive oil 1 pound boneless, skinless chicken breast; cut in 1/2-inch pieces 1/4 cup chopped white onion 3 cloves garlic, minced 1 can tomatillos (about 16 ounces), drained and cut up 1 can of diced tomatoes (about 16 ounces) 1 1/2 cups chicken broth (or one ~16 ounce can) 1 small can (4 ounces) chopped green chile peppers, not drained 1/2 teaspoon dried oregano flakes 1/2 teaspoon coriander seeds, crushed 1/4 teaspoon ground cumin 1 can great northern beans, drained 1 can garbanzo beans, drained 3 tablespoons lime juice 1/4 teaspoon black pepper Mesa flour (varies / optional) 1/2 cup shredded sharp Cheddar cheese Preperation: Spray a large skillet with cooking spray, add olive oil and heat on medium high until hot. Add chicken and saute for 3 minutes or until done. Remove chicken from pan.

Place all ingredients, except cheese, in a slow cooker and cook for 8 hours. Before serving, add mesa flour to increase the thickness of the chili. Top each serving with a little shredded cheese.

Serve with tortilla chips, salsa, or sour cream. Options: For more Chilies, you can use a can of tomatoes mixed with green chilies instead of just diced tomatoes. You can also take the beans and give them a quick roast in your skillet after you sautee the chicken.

Use a can of Cream of Chicken or Cream of Mushroom soup for a much thicker chili. You can also add corn meal mix instead of mesa flour for a different taste. I highly recommend using the Reynolds Slow Cooker Liners.

Sources: cooks. Com Wanderingkale's Recommendations Championship Chili: Top Cookoff Winning Recipes Amazon List Price: $5.95 Used from: $5.50 Average Customer Rating: 4.5 out of 5 (based on 2 reviews) .

Hot hot hot This easy one-dish meal comes together in a snap. Serve with baked tortilla chips and margaritas. Lycopene count: 20 milligrams per serving.

Cooking spray 1 cup chopped onion (1 medium) 1 cup diced green bell pepper (about 1) 2 garlic cloves, minced 1 Cup Diced Chilli and Jalapeno 1 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes 1/4 cup chopped fresh cilantro 1/4 cup strong brewed coffee 1/4 tequila ( I always add to chili) 1 tablespoon chili powder 1 teaspoon brown sugar 1/2 teaspoon ground red pepper 1/2 teaspoon Cheyenne pepper 2 (15-ounce) cans kidney beans, rinsed and drained 1 (28-ounce) can diced tomatoes, undrained 1 tablespoon masa harina or finely ground cornmeal 3 tablespoons water Chopped fresh cilantro (optional) Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add onion, bell pepper, and garlic; cook 5 minutes or until onion is translucent, stirring often.

Add chicken to pan; cook 5 minutes, stirring often. Add cilantro and next 6 ingredients (through tomatoes), stirring to combine; bring to a boil. Cover, reduce heat, and simmer 10 minutes.

Combine masa harina and 3 tablespoons water in a small bowl. Add to chicken mixture, stirring well to combine. Simmer, uncovered, 10 minutes.

Garnish with chopped cilantro, if desired. Yield: 4 servings (serving size: about 1 1/2 cups) NUTRITION PER SERVING CALORIES 311(10% from fat); FAT 3.5g (sat 0.8g,mono 1g,poly 0.9g); PROTEIN 33.6g; CHOLESTEROL 65mg; CALCIUM 98mg; SODIUM 749mg; FIBER 10.5g; IRON 3.4mg; CARBOHYDRATE 36.7g .

GREEN CHILI - TRIPLE HHH (HOWARD'S HOTTER'N HELL) Ingredients: ------------ 1 tblsp Oil 2 lb Chicken breasts boneless - or Pork Shoulder Roast 2 Onions 2 tsp Minced garlic 1 tsp Oregano 1 tsp Cumin powder 2 tsp Ground red chili 1 tblsp Red chili flakes 1 Tomato 1 can Tomatillos 4 lb Green chilis 4 cup Wyler's chicken boullion 3 tblsp Cornstarch Instructions: ------------- Preferably use fresh roasted, peeled, and seeded New Mexican green chilis. Since these are not available in most parts of the country outside the Southwest, dried, frozen, or canned chilis may be substituted, in that order of desirability. Dried chilis are the next best thing to fresh.

Frozen new mexican chilis under the brand name "Bueno" are available in some parts of the country and are good quality. Canned chilis are the least desirable but can be used if you are desperate. If possible use a mixture of canned and fresh or dried.

Dried green chilis, and a large assortment of other dried chilis, spices, and Mexican food ingredients are available through mail order from Old Southwest Trading Company, P.O. Box 7545, Albuquerque, NM 87194. Call 1-800-748-2861 for a catalog. In August and September they will ship fresh green chili.

Cut chicken breasts into 1/2" cubes. Slice onions lengthwise. Chop chilis, tomato and tomatillos.

Add oil to heavy, preferably cast iron, skillet and brown chicken over high heat. It is best to do it in two or three small batches. Remove to large saucepan.

Add onions and garlic to leftover oil and brown until onions are soft. Add oregano, cumin, and red chili, and cook for two or three minutes. Transfer from skillet to saucepan with chicken.

Add tomato, tomatillos, chilis, and chicken broth. Bring to a boil and simmer for 3 - 4 hours. Add water as necessary to maintain the desired consistency.

Add 3 - 4 tablespoon cornstarch mixed with water prior to serving to thicken as desired. Eat from a bowl accompanied with a warm flour tortilla or use it as a sauce over chili rellenos, eggs, enchiladas, or just about anything. One of my favorite meals is to grill a steak until nice and juicy, smother with green chili, sprinkle some grated cheese on top and serve with Mexican rice.

Servings: 10 Sources: http://www.cs.cmu.edu/~mjw/recipes/ethnic/mexican/chili-coll.html#15 .

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