Recipes for "chicken chili"

Poach the chicken: Bring the chicken broth to a rolling boil and add the raw chicken breasts. Cover and cook for 5 minutes. Turn off the heat and let the chicken continue to cook in the broth for another 20 minutes. Remove the chicken, let cool, and shred with two forks. Reserve 2 cups of broth. Keep chicken in the fridge until ready to use (I did this a day in advance and just stored my chicken and broth together in the fridge).

Saute the veggies: Heat the butter in a large soup pot over medium high heat. Add the onion, garlic, and jalapeño and saute until tender. Add the chili powder, salt, and sweet potatoes. Saute until the sweet potatoes are lightly browned.

Let it cook: Add the fire roasted tomatoes, black beans, shredded chicken and reserved broth. Stir and cover with a tight fitting lid. Keep over medium heat for 45 minutes without stirring (see notes).

Make it saucy: After 45 minutes, uncover and you’ll see a bunch of chicken and veggies with hardly any liquid. Perfect. Add 2 cups of water (or less, as needed) and stir to combine. Add the flax and stir again – this helps it thicken up and gives it a warm, nutty flavor.

Eat: Season with salt and pepper and serve topped with cilantro and Cotija cheese.

In a Dutch oven or heavy-bottomed pot, heat the oil over medium heat. Add the onions and peppers and cook until softened, about 4 minutes. Add the garlic and continue cooking until fragrant, 1 to 2 minutes.

Add the chicken, chicken stock, salt, and pepper and bring to a simmer. Cover the pot with a lid and simmer until the chicken is cooked through, about 20 minutes.

Remove the chicken from the pot and set it aside on a large plate. Add the cream cheese to the pot, decrease the heat to low, and replace the lid. Allow the cream cheese to slowly melt. Meanwhile, use two forks to shred the chicken into bite-sized pieces.

Once the cream cheese is melted, whisk the mixture in the pot until it’s smooth and free of lumps. Add the shredded chicken, cannellini beans, sun-dried tomatoes, and Parmesan cheese to the pot. Stir to combine, then simmer for 10 minutes to let the flavors come together.

Taste the chili and adjust the salt and pepper as necessary. Serve, garnishing with more cheese, fresh herbs, and/or a sprinkle of crushed red pepper, if desired.

Store leftovers in an airtight container in the refrigerator for up to 5 days.

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Heat the olive oil in a 4-quart saucepan, soup pot, or Dutch oven over medium heat for a minute or so. Add the cumin and stir until fragrant and a little toasty but not burned, about 30 seconds.

Add the enchilada sauce, chicken, corn, and black beans and stir to combine. Cover the pot and allow the chili to come up to a simmer, about 5 minutes. Stir the chili, then cover again and let simmer until the flavors meld, about 5 more minutes.

Remove the pot from the heat, then stir the chili one last time. Taste for seasoning, adding salt if needed. Ladle the chili into serving bowls, then add whichever toppings you prefer at the table.

The chili will keep in an airtight container in the refrigerator for 3 to 4 days. Reheat a serving in the microwave for about 3 minutes, stirring halfway through, keeping the bowl covered with a paper towel or other microwave-safe cover.

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Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).

Melt butter over medium heat in a 12 inch oven-safe deep skillet.

Add onion and bell pepper to skillet, cook for 3 to 4 minutes, until onions are translucent.

Add garlic, cook for 1 minute.

Reduce heat down to medium. Add chicken, beans, chili powder, cumin, salt pepper and and cayenne pepper, if using. Cook and stir until heated through, about 1 minute.

Stir in green chilis, chicken soup, 2/3 cup of the milk, and cream cheese. Cook and stir until cheese is melted, about 2 minutes. Remove from heat and set aside.

Combine cornbread mix, the remaining 2/3 cup of milk, egg, and jalapeno, if using in a medium bowl.

Pour cornbread batter over chicken chili mixture in skillet. Using the back of a spoon, spread cornbread mixture evenly over chicken mixture.

Bake until cornbread is fully cooked (a toothpick comes out clean) and the casserole is bubbling around the edges, 25 to 30 minutes.

Serve with cilantro and lime wedges.

Gather the ingredients.

Layer chicken, great northern beans, and corn in a slow cooker.

Mix chicken broth, condensed soup, chile peppers, and taco seasoning together in a bowl. Pour broth mixture over top.

Cover and cook on Low until chicken is no longer pink in the center and the juices run clear, 8 to 10 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Transfer chicken to a cutting board. Shred with two forks or cut into bite-sized pieces. Return to the slow cooker.

Stir in sour cream and pepper Jack cheese; cover and cook on Low until cheese is melted, 3 to 5 minutes.

Warm oil in a large skillet over medium-high heat. Cook chicken in hot oil, stirring occasionally, until all pieces are evenly brown. Add onion; cook and stir until translucent. Drain mixture and set aside.

Combine chicken broth and green chile peppers in a large saucepan over medium heat; bring to a boil. Stir in 3 cans Great Northern beans, garlic powder, cumin, oregano, cilantro, and crushed red pepper. Stir in chicken-onion mixture until incorporated. Reduce heat.

Simmer chili for at least 30 minutes, adding additional beans from the remaining cans for a thicker consistency as desired.

Heat oil in a 4-quart saucepan over medium-high heat. Add chicken, onion, bell pepper, chili powder, and cumin; cook until chicken is cooked through and vegetables are tender, stirring often.

Stir in beans, corn, condensed soup, and water and bring to a boil. Reduce the heat to low, cover, and cook for 5 minutes, stirring occasionally. Sprinkle with Cheddar and serve.

Heat olive oil and butter in a large pot over medium-high heat. Place chicken in the pot. Cook and stir until chicken is no longer pink, 7 to 10 minutes.

Stir in carrot, onion, celery, garlic, chili powder, cumin, paprika, salt, and pepper. Cook and stir until onion is translucent and carrots begin to soften, 3 to 4 more minutes.

Stir in hot sauce, tomato sauce, crushed tomatoes, and white and red kidney beans. Bring to a boil, then simmer over medium-low heat until vegetables are tender and flavors have blended, about 1 hour.

Gather all ingredients.

Heat oil in a large saucepan over medium-low heat. Add onion; cook and stir until tender, 5 to 8 minutes.

Add jalapeño peppers, chile peppers, garlic, cumin, oregano, and cayenne pepper; cook and stir for 3 minutes.

Stir in beans, chicken broth, and chicken. Simmer for 15 minutes, stirring occasionally.

Remove from the heat. Slowly stir in cheese until melted.

Serve warm. Enjoy!

Heat olive oil in a large saucepan over medium heat. Stir in onions, and cook until softened and translucent, about 3 minutes. Pour in chicken broth, great Northern beans, chopped chiles, and torn chicken. Season with cumin, chili powder, and cayenne pepper. Increase heat to medium-high to bring to a boil, then reduce heat to medium-low, and simmer for 10 minutes.

Stir in sour cream and simmer for 5 minutes. To serve, ladle into bowls and sprinkle with Monterey Jack cheese.

Place chicken breasts in the bottom of a slow cooker. Pour cannellini beans, black beans, corn, and tomatoes over the chicken in order listed. Sprinkle ranch dressing mix, chili powder, cumin, and onion powder on top. Place cream cheese on top. Cook on Low until chicken is fork-tender, 6 to 8 hours.

Remove chicken breasts and shred with two forks or cut into bite-sized chunks. Stir chicken back into the slow cooker; mix chili thoroughly.

Season chicken thighs with salt on both sides.

Transfer 1/2 the chicken to a dry, nonstick skillet over high heat. Cook until browned, about 4 minutes per side. Transfer to a bowl. Brown the rest of the chicken. Let cool to room temperature before cutting.

Combine salsa verde, green chilies, garlic, jalapeno, and cilantro in a blender. Blend, starting on low and finishing on high, until sauce is very smooth and bright green.

Cut chicken into bite-sized pieces and transfer back into the bowl. Combine chicken pieces, accumulated juices, and the green sauce into a pot. Season with cumin, chipotle pepper, black pepper, oregano, and salt.

Rinse out blender with a splash of water and pour into the pot. Mix together and set heat to medium-high. Bring to a simmer; reduce heat to medium-low. Simmer until chicken is tender, depending on size of chicken pieces, about 1 hour. Stir in kidney beans and simmer until thickened, about 15 minutes.

Place the chicken breasts and barbecue sauce in a gallon-sized zip top bag and allow to marinate for 30 minutes in the refrigerator.

Melt 1 tablespoon of butter in a large skillet placed over high heat, and add the chicken. Cook the chicken until it is browned and almost cooked through, about 5 minutes per side. Remove chicken from skillet, chop into 1 inch pieces, and place in the crock of a slow cooker.

Heat the remaining 1 tablespoon of butter in the skillet over medium-high heat, add the diced onion, garlic, and roasted red pepper, and cook and stir until the onion is softened, about 5 minutes. Stir in the tomato paste, chili powder, ancho chile powder, ground cumin, ground ginger, vanilla, and sugar. Cook, stirring, until blended, about 2 minutes. Transfer the mixture to the slow cooker.

Drain the canned pineapple and reserve the fruit. Stir the pineapple juice, kidney beans, black beans, tomatoes, and chipotle salsa into the ingredients in the slow cooker and set the heat to High. Allow the chili to cook on High until it begins to bubble, about 20 minutes. Turn the slow cooker to Low and cook for 1 additional hour.

Stir the reserved pineapple into the chili and continue to cook until the pineapple is warm, about 15 minutes. Salt and pepper the chili to taste and serve piping hot.

Combine great northern beans, salsa, pepper Jack cheese, and chicken in a slow cooker. Mix well.

Cook on Low until cheese has melted completely into chili and the flavors have combined, 4 to 5 hours.

Heat a large skillet over medium-high heat and add oil and 2 tablespoons butter.

Meanwhile, season chicken with chili powder, salt, and black pepper. Cook chicken in the skillet on 1 side for 5 minutes, resisting the urge to flip early. Turn and cook, turning occasionally to keep from burning, until no longer pink inside and juices run clear, 10 to 15 minutes, depending on thickness. Transfer chicken to a plate to cool until safe to handle, about 10 minutes. Shred chicken using your fingers and set aside.

Mix remaining 6 tablespoons butter, chicken broth, heavy cream, cream cheese, onion powder, cumin, and hot sauce together in a large, heavy pot. Season with salt and black pepper and bring to a simmer; cook until butter and cream cheese are melted, about 5 minutes.

Add shredded chicken, Monterey Jack cheese, and green chiles to the chili in the pot. Reduce heat to low and cook, stirring occasionally, for 20 minutes.

Place chicken in a slow cooker. Top with corn, black beans, diced tomatoes, ranch dressing mix, chili powder, cumin, and onion powder; stir to combine. Top with cream cheese. Cover slow cooker.

Cook on Low until chicken is no longer pink in the center and juices run clear, 6 to 8 hours. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

Transfer chicken to a bowl; shred with 2 forks. Stir shredded chicken into chili; serve.

Gather the ingredients.

Combine great Northern beans, pinto beans, corn, onions, chicken broth, rotisserie chicken, green chile peppers, hot pepper sauce, oregano, cumin, garlic powder, salt, and pepper in a slow cooker.

Cook on Low until flavors combine, about 8 hours.

Serve hot and enjoy!

Bring skin and bones, chicken broth and 1 quart of water to boil over medium-high heat. Reduce heat to low and simmer about 30 minutes. Strain and discard skin and bones.

Heat oil over medium-low heat in a soup kettle. Add cumin, oregano and cayenne and cook until spices are fragrant, about 1 minute. Add onion; increase heat to medium; saute until soft, 4 to 5 minutes. Stir in chicken and chiles. Add 4 cups hominy and all but 1 cup of the broth and bring to a simmer. Reduce heat to low and simmer, uncovered, stirring occasionally, 25 to 30 minutes.

Process remaining 2 cups hominy and 1 cup broth until silky smooth; add to soup. Stir garlic and corn into soup. Simmer for a minute or so longer, then cover and let stand for 5 minutes.

Ladle into bowls and top with sour cream, cilantro or scallions. Pass separately the lime wedges and green hot pepper sauce.

Gather all ingredients.

In a 6-quart slow cooker, stir together beans, diced tomatoes with garlic, onion, bell pepper, hot sauce, chili powder, and garlic powder; nestle chicken in bean mixture.

Cover and cook until chicken is tender, about 3 hours on HIGH and 5 hours on LOW.

Meanwhile, stir together yogurt and ranch dressing mix in a small bowl until smooth. Cover and refrigerate until ready to serve.

Remove chicken from slow cooker and shred it using two forks.

Return shredded chicken to slow cooker. Stir in cream cheese until smooth and well combined. Cover and cook on HIGH until warmed through, about 30 minutes.

Serve with a dollop of yogurt mixture. Garnish with scallions and serve with tortilla chips, if desired.

1. Preheat the oven to 425° F.

2. In a large skillet, heat the olive oil, chicken, and onion over medium heat. Cook the meat, breaking it up as it cooks, until the chicken is browned, about 5 minutes. Add the poblano pepper, parsley, chives, dill, garlic powder, paprika, and a pinch of salt. Add 1/3 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, 5 minutes. Stir in the buffalo sauce and salsa verde. Cook until most of the sauce coats the chicken, 5 minutes. Remove from the heat.

3. Line the taco shells up on a sheet pan or in a 9×13 inch baking dish. Transfer to the oven and bake 5 minutes. Evenly divide the meat among each taco shell and top with cheese. Bake 10 minutes, until the cheese has melted.

4. Meanwhile, make the "ranch". Combine all ingredients in a bowl and stir until creamy.

5. Serve the tacos topped with the ranch, avocado, candied jalapeños, and any other desired toppings.

1. Preheat the oven to 425° F.

2. In a large oven safe skillet, heat the olive oil over high heat. When the oil shimmers, add the onion and chicken and cook 5 minutes. Stir in the garlic, poblano peppers, bell pepper, cumin, paprika, chili powder, and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant. Stir in the rice, cook 1-2 minutes, until lightly toasted. Add 2 cups of water. Bring to a boil. Place the lid on the skillet and turn the heat down to the lowest setting possible. Allow the rice to cook 15 minutes, until most of the liquid has cooked into the rice, but not all of it. Stir in the salsa verde, beans, and cilantro.

3. Remove from the heat and sprinkle the cheeses over the chicken/rice. Bake 10-15 minutes, until the cheese is melted.

4. Serve topped as desired with avocado, cilantro, and lime. Enjoy!

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until fragrant, about 5 minutes. Stir in the garlic, poblano peppers, cumin, paprika, chili powder, and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant. Add the chicken, then stir in 4 cups broth. Season with more salt and pepper. Partially cover and simmer over medium-low heat for 20 minutes, until the chicken is cooked through.

2. Melt the cream cheese in the microwave for 10-15 seconds.

3. Pull the chicken out and shred using 2 forks. Stir in the cream cheese until smooth, then stir in the shredded chicken, white beans, salsa verde, and cheddar cheese. Cook 5-10 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro. If needed, thin with additional broth.

4. Ladle the chili into bowls. Top, as desired, with yogurt/sour cream, cheese, avocado, cilantro, and green onions. Zest lime over each bowl. Eat and enjoy!

1. In the bowl of your crockpot, combine the onion, garlic, poblano peppers, cumin, paprika, and chili powder. Add the chicken, then stir in 4 cups broth and cream cheese. Season with salt and pepper.

2. Cover and cook on low for 6-7 hours or high for 4-5 hours.

3. Shred the chicken using two forks. Stir in the white beans, salsa verde, cheddar, and cilantro.

4. Ladle the chili into bowls. Top, as desired, with yogurt/sour cream, cheese, avocado, cilantro, and green onions. Zest lime over each bowl. Eat and enjoy!

Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook on Low for 6 to 8 hours.

About 3 to 4 hours before you want to eat, remove chicken to a cutting board and shred with 2 forks. Return meat to the slow cooker.

Stir in pinto beans and corn. Simmer until ready to serve.