Arizona Chicken Chili Recipes

WHITE CHICKEN CHILI

Steps:

• Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.
• Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.
• Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth**.
• Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.
• Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.

ARIZONA CHICKEN CHILI

Steps:

• Dice chicken. Combine chicken, tomatoes and chili powder in medium saucepan. Cook over medium heat about 5 minutes or until chicken is done and sauce is slightly thickened. Add remaining ingredients and simmer 5 to 7 minutes or until heated through. Garnish with shredded Monterey Jack cheese, diced avocado, radishes or green onions, if desired.

ARIZONA CHICKEN CHILI

Steps:

• Dice chicken into 1/2 inch chunks.
• Combine chicken, undrained tomatoes, and chili powder in a mdeium saucepan.
• Cook over medium heat, about 5 minutes or until chicken is done and sauce is slightly thickened.
• Add remaining ingredients and simmer 5 to 7 minutes or until heated through.
• Garnish with shredded cheese, diced avocados, radishes, or green onions, if desired.
• Makes 4-1 cup servings.

ARIZONA CHILI

Steps:

• Brown the beef and stew meat.
• After brown add the onion & pepper and garlic and saute.
• Skim off fat.
• Add the rest of ingredients and simmer a couple of hours.
• I make it in the crock pot when I can.
• When done line a bowl with a tortilla and top with grated cheese and onion.

ARIZONA CHICKEN

Steps:

• In a skillet, brown chicken on both sides in 2 tablespoons of oil. Remove and set aside. In the same skillet, saute onion in remaining oil until tender. Add the tomatoes, celery, water, olives, garlic powder, oregano, salt if desired and pepper; bring to a boil. , Cover and simmer for 15 minutes. Return chicken to pan. Simmer, uncovered, for 15 minutes. Add mushrooms; simmer 15 minutes longer or until a thermometer reads 170°.

ARIZONA CHICKEN

Steps:

• Pound each breast between sheets of plastic wrap to a uniform thickness of about 1/2 inch.
• Spread with mustard.
• In a large skillet, melt butter over medium heat.
• Add chicken and cook 3-4 minutes on each side.
• Stir salsa and lime juice together and add to skillet.
• Simmer gently, uncovered, until chicken is cooked through and sauce has thickened, about 6-8 minutes.
• Sprinkle with cilantro.

ARIZONA ROADHOUSE CHILI

Steps:

• Place pinto beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight.
• Cook and stir beef in a large stockpot over medium-high heat until crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard grease from pot.
• Drain pinto beans and add to stockpot; add onions, celery, carrots, garlic, red bell peppers, jalapeno peppers, Anaheim peppers, poblano peppers, diced tomatoes, guajillo chile powder, cumin, oregano, coriander, cinnamon, and hot pepper sauce. Reduce heat to medium-low and cook mixture at a simmer for about 3 hours.
• Stir beef granules into the chili and continue simmering until beans are very tender and disintegrate easily, 1 to 3 hours more, adding water as needed to keep beans and vegetables immersed in liquid. Thicken the chili with masa harina if you prefer a thicker texture. Season with salt just before serving.