Green And White Lightning Chunky Chicken Chili Recipes

GREEN AND WHITE LIGHTNING CHUNKY CHICKEN CHILI

Steps:

• Heat a soup pot over med-high heat with the vegetable oil; add in the chicken to the hot oil; season with salt and pepper.
• Cook 2-3 minutes, stirring often; add in onion, garlic, jalapeno, cumin, and coriander; cook 3-4 minutes, continuing to stir.
• Add in the tomatillo salsa and chicken broth; bring to a simmer.
• Add half of the beans; with a fork thoroughly mash the other half of the beans, then add to the chili.
• Simmer for 10 minutes; remove chili from heat and add in cilantro, parsley, and lime juice.
• Serve each bowl of chili with a little shredded cheese on top; crush up some chips and stir.

LEAN GREEN CHICKEN CHILI

Steps:

• Preheat oven to 400°F.
• Cut 4 tortillas in half and stack them one on top of the other. Cut into 1/2-inch strips & toss with 1 teaspoon oil.
• Spread tortilla strips in a single layer in a baking pan. Bake 10-12 minutes or until crisp, stirring once. Remove from oven and set aside.
• Fold each of the remaining 4 tortillas into quarters & and coarsely grate using a box grater or your favorite method. Set aside. (Cook's note - I opted to just finely chop the tortillas rather than grating).
• Toss chicken pieces with cumin.
• Heat remaining 1 teaspoon of oil in a large soup pan, add chicken and cook 5 minutes. Remove chicken.
• Add poblano peppers, onion and garlic to pan. Cook and stir 3 minutes.
• Stir in chicken, broth, beans, salsa and grated tortillas.
• Bring to a boil then reduce heat to simmer, uncovered, 15 minutes.
• Stir in cilantro, ladle into soup bowls and top with baked tortilla strips.

CHUNKY CHICKEN CHILI

Steps:

• In a heavy bottomed pot, heat 1 tsp olive oil.
• add chicken and saute until no longer pink, about 4 minutes each side.
• remove chicken from pot, wipe pot dry.
• heat remaining oil and saute onion, garlic, bell pepper and cumin seeds for 5 minutes,stiriing often.
• stir in chili powder, oregano, tomatoes, tomato sauce, beer, salt and pepper.
• add chicken back to pot.
• cover and simmer on low heat for 20 minutes.
• add beans, corn, and olives.
• simmer 15 minutes longer.
• stir in cilantro.
• serve hot, topped with cheddar cheese.

WHITE LIGHTNING CHILI

Steps:

• Heat the oil in the pan over medium heat.
• Add the onion and saute 5-6 minutes.
• While sauteeing, add a pinch of kosher salt and a little fresh cracked pepper (just to give the onions a little chance.).
• Add the garlic and saute 1 minute.
• Add chicken broth, the navy beans, the pepper, the oregano, the cumin, and the chipotle chili powder.
• Mash the can of pinto beans with a potato masher.
• Stir into the soup.
• Stir in chicken and chilis.
• Simmer 5 minutes or until thoroughly heated.
• Garnish, and serve.

WHITE LIGHTNING CHICKEN CHILI

Steps:

• Saute onion and garlic in hot oil in large Dutch oven over medium high heat for 5 minutes or until onion is tender.
• Stir in chicken, chicken broth, green chilies and seasoning mix with 2 cans beans.
• Coarsely mash remaining can of beans and add to chicken mixture.
• Bring to boil, stirring often.
• Cover and reduce heat to medium low and simmer, stirring occasionally for 10 minutes.

GREEN AND WHITE LIGHTNING CHUNKY CHICKEN CHILI

Steps:

• Heat a medium soup pot over medium-high heat with the vegetable oil. Add the chicken to the hot oil and season liberally with salt and pepper. Cook for 2 to 3 minutes, stirring frequently. Add the onion, garlic, jalapeño, cumin, and coriander and cook for 3 to 4 minutes, continuing to stir. Add the tomatillo salsa and the chicken stock. Bring the chili up to a simmer. Add half of the beans. With a fork thoroughly mash the other half of the beans, then add to the chili.This method will help to thicken the chili. Simmer the chili for 10 minutes. Remove the chili from the heat and add the cilantro, parsley, and lime juice.
• Serve each bowl of chili with a little shredded Monterey Jack cheese on top. Oh, and go ahead, have a chip or two! I crush up a small bag and stir them right in!