CHICKEN CHILI RECIPE Video

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MEXICAN CHICKEN CHILI


MEXICAN CHICKEN CHILI

Chicken Chili Ingredients :   
  • 1/2 lb. ground chicken
  • 1/3 cup chopped onion
  • 1/3 cup chopped green pepper
  • 1 - 14 oz. can chopped tomatoes
  • 1 - 14 oz. can red kidney beans
  • 1 - can chopped mushrooms
  • 1 - small can tomatoe paste
  • 1/8 tsp. pepper, oregano, cayenne
Chicken Chili Instructions :
Brown ground chicken in a non-stick frying pan until no longer pink. Add onion and pepper and continue cooking for 2 minutes. Transfer to a large pot and add remaining ingredients. Simmer for 20 minutes.
Serve with toast or dinner rolls. Can also be cooked in a slow cooker.

CHICKEN CHILI NACHOS


CHICKEN CHILI NACHOS   

Chicken Chili Ingredients :
  • 4 chicken breasts, boiled and shredded
  • 2-8 oz packages of cheese (cheddar, jack, Colby)
  • 1 or 2 cans spicy chili beans
  • 16 oz. sour cream
  • 1 can of cream of chicken soup
  • 1 can of diced tomatoes with green chilies
  • 1 small can diced chilies or jalapenos
  • 1-2 bags of nacho cheese Doritos
Chicken Chili Instructions :
In large pot add sour cream, soup, tomatoes, chilies, and chicken. Let simmer 10-15 minutes. Layer baking dish with smashed Doritos, then pour chicken mixture on top.
Next spread half an 8 oz. package of cheese, then add cans of beans, and top with remainder of cheese.
Bake at 350 degrees for 20-30 minutes until cheese is melted.
Serve with additional Doritos instead of a fork. Enjoy the chicken chili !

WHITE LIGHTNING CHICKEN CHILI

WHITE LIGHTNING CHICKEN CHILI
Chicken Chili Ingredients:   
  • 4 boneless skinless chicken breasts, cubed
  • 2 cans great northern beans, rinsed
  • 1 whole white onion, diced
  • 1 cup frozen white corn
  • 1 yellow bell pepper, diced
  • 1 ½ cups fresh mushrooms, sliced
  • 1 bulb fresh garlic, minced
  • 6 habanera peppers
  • ½ cup white wine
  • 1 can chicken broth
  • 2 tsp. cumin powder
  • 1 tsp. coriander powder
  • 1 tbsp. ground white pepper
  • 3 tbsp. olive oil
  • 1 lime, squeezed for juice
  • ½ cup sour cream
  • ½ cup shredded pepper jack cheese
Chicken Chili Instructions:
Heat olive oil in large sauté pan to medium-high heat, and add garlic, onions, and chicken. Sauté for 10-15 minutes or until chicken is no longer pink.

In a large Dutch oven add chicken broth, cumin, coriander, ground white pepper, lime juice, habanera peppers (if mild chili is preferred, use fewer hot peppers, as desired - the quantity given is very hot!), and bring to a boil. Reduce heat to medium, cover with lid, and let simmer for 10-15 minutes. Add the chicken, garlic, and onion mixture, plus the corn, beans, yellow bell pepper, mushrooms, and white wine.

Cover and let simmer for approximately 30-35 minutes.

When finished, remove from heat and stir in the sour cream. Garnish with the shredded pepper jack cheese, and serve with crusty garlic bread..enjoy !
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