Tortilla Chicken Chili Recipes

HEALTHY WHITE CHICKEN CHILI

Steps:

• Add olive oil to a large dutch oven or large pot and place over medium high heat. Add onion and green chiles and cook until softened, about 3-4 minutes.
• Next stir in cumin, chili powder, coriander and dried oregano; allow the spices to cook for 30 seconds, then add in chicken broth, 1 can of drained chickpeas (about 1 1/2 cups chickpeas), uncooked chicken breast and salt and pepper. Simmer on medium low heat for 20-30 minutes.
• After 20 minutes, remove the chicken with a slotted spoon and shred with two forks. Next add in fresh lime juice and cilantro.
• Finally, add the remaining can of rinsed and drained chickpeas (1 1/2 cups chickpeas) and ½ cup water (or broth) to a blender. Blend until somewhat smooth, adding a little more water if necessary.
• Pour blended chickpeas into soup pot and then stir in the corn. Allow soup to cook and simmer for 5-10 more minutes. Serve with tortilla chips, an extra lime wedge and avocado if you'd like. Serves 4. Enjoy!

TORTILLA CHICKEN CHILI

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned.
• Stir in Seasoning Mix, tomatoes, beans, corn, water and tortilla chips. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
• Serve with desired toppings.

CTC CHICKEN TORTILLA CHILI

Steps:

• In a large pot soak beans overnight. Thaw hens and rinse thoroughly, drain and refrigerate overnight.
• Parboil the beans for 2 hours, drain and set asise.
• In a large stock pot add stewing hens and water to cover hens, bring to a high simmer for 2-3 hours.
• Remove hens, cool and debone. Reserve chicken broth and add bones into pot and simmer for 2 hours uncovered, reduce chicken broth to 3 or 4 quarts.
• In 3 gallon Nesco, heat oil over high heat. add chicken and brown, add onion and brown, add bell pepper and garlic for another 10 minutes.
• Stir in 1/3 of spices blend [total=1/2 cup of CTC blend], tomatoes, sauce, chili powder, cayenne, cumin, salt and black pepper.
• Bring to a boil, reduce heat, add 2nd 1/3 of spices mix and simmer 2 to 3 hours at 350°F.
• 30 minutes before finish add last 1/3 of spices blend, corn,and beans. Add 1 quart bean liquid if necessary to thin or stretch the chili quanity.
• Garnish with cheddar cheese, tortilla chips, chopped white onions and oyster crackers.

TORTILLA CHICKEN CHILI

Steps:

• Heat a lightly oiled skillet over med-hi heat.
• Add chicken and cook until lightly browned, about 5 minutes.
• Stir in remaining ingredients and bring to a boil.
• Reduce heat to low, cover, and simmer, stirring occasionally, for about 20 minutes.
• Serve with your favorite garnishes (shredded cheese, sour cream, chopped green onions, etc.).

CHILI'S CHICKEN TORTILLA SOUP

Steps:

• 1. Add 1 tbsp of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4 to 5 minutes per side. Set chicken aside.
• 2. Add onion and garlic to the pot and saute over medium heat for about 2 minutes, or until onion begins to become translucent. Add chicken broth.
• 3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onion, garlic and broth.
• 4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
• 5. Shred the chicken into small, bite size pieces and add it to the pot. Reduce heat and simmer soup for 30 to 40 minutes or until thick.
• 6. Serve soup in cups or bowls and garnish with shredded cheddar cheese, crumbled corn tortilla chips and a spoonful of your favorite salsa or pico de gallo.