Chilis Southwest Chicken Chili Recipes

SOUTHWEST CHICKEN CHILI

Southwest Chicken Chili image

Chicken thighs are a nice change-of-pace in this easy chili. I also add a smoked ham hock and fresh cilantro to add flavor and keep the dish interesting. -Phyllils Beatty, Chandler, Arizona

Provided by Taste of Home

Categories Dinner

Time 6h15m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

1-1/2 pounds boneless skinless chicken thighs, cut into 1-inch cubes
1 tablespoon olive oil
1 smoked ham hock
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 can (4 ounces) chopped green chilies
1/4 cup chopped onion
2 tablespoons minced fresh cilantro
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/8 to 1/4 teaspoon crushed red pepper flakes
Sour cream, optional

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.

Nutrition Facts : Calories 343 calories, Fat 16g fat (4g saturated fat), Cholesterol 104mg cholesterol, Sodium 735mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 5g fiber), Protein 33g protein.

CHILI'S SOUTHWEST CHICKEN CHILI

Chili's Southwest Chicken Chili image

Make and share this Chili's Southwest Chicken Chili recipe from Food.com.

Provided by senseicheryl

Categories Chicken Breast

Time 30m

Yield 4 quarts

Number Of Ingredients 25

Ingredients

1/4 cup vegetable oil
1/2 cup onion, diced
1 1/3 cups green bell peppers, diced
2 tablespoons jalapeno peppers, seeded, diced
3 tablespoons fresh garlic, minced
4 1/2 cups water
8 teaspoons chicken base
2 teaspoons lime juice
2 tablespoons sugar
3 tablespoons cornstarch
3 tablespoons ground cumin
2 1/2 tablespoons chili powder
4 teaspoons ground paprika
4 teaspoons dried basil
2 teaspoons fresh cilantro, minced
1 1/2 teaspoons ground red pepper
1/2 teaspoon ground oregano
1/2 cup canned tomatillos, crushed
1 (4 ounce) can green chilies, diced, drained
2 (15 ounce) cans navy beans, rinsed, drained (or small white beans)
1 (15 ounce) can dark red kidney beans, rinsed, drained
3 lbs cooked chicken breasts, diced
cheese, shredded (optional)
sour cream, for garnish (optional)
tortilla chips

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.

Nutrition Facts : Calories 1355.1, Fat 44.4, SaturatedFat 9.8, Cholesterol 285.8, Sodium 877.3, Carbohydrate 107.8, Fiber 35.5, Sugar 11.9, Protein 131.7

SOUTHWEST WHITE CHICKEN CHILI

Southwest White Chicken Chili image

Got 30 minutes and a craving for good chili? Then get out your saucepan, because this chicken chili really satisfies.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Campbell's Kitchen

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
4 (4 ounce) skinless, boneless chicken breast halves, cut into cubes
4 teaspoons chili powder
2 teaspoons ground cumin
1 large onion, chopped
1 medium green pepper, chopped
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
¾ cup water
1 ½ cups frozen whole kernel corn
2 (15 ounce) cans white kidney beans (cannellini), rinsed and drained
2 tablespoons shredded Cheddar cheese

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.

Nutrition Facts : Calories 322.8 calories, Carbohydrate 36.6 g, Cholesterol 46 mg, Fat 9.4 g, Fiber 8.6 g, Protein 24 g, SaturatedFat 2.5 g, Sodium 719 mg, Sugar 3.5 g

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