Number Of Ingredients 13 Steps:
Pour the chicken broth, pepper, cumin, chili powder, dried minced onions, ranch seasoning, and cubed cream cheese into a large Dutch oven or braiser pan. (I used my favorite 5 quarts Le Creuset braiser pan with lid, but you can use any large pot with a lid.) Heat ingredients on low until cream cheese melts. Whisk the mixture so it becomes creamy. Add the cooked chicken, black beans, corn, salsa, and heavy cream. Stir to combine. Bring to a low boil then reduce heat to simmer. Simmer for 15 to 20 minutes with the lid on. Taste and add salt if needed. Serve immediately. Store in an airtight container in the refrigerator for 3 days. Reheat leftovers in the microwave or stovetop.
Time 30m Yield 6 Number Of Ingredients 11 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.
Time 35m Yield 2 serving(s) Number Of Ingredients 13 Steps:
Combine garlic powder, cumin, oregano, cilantro, and red pepper in a small dish and stir until well blended. Set aside. Heat oil in a large skillet over medium-high heat. Add chicken cubes and stir-fry from 5 to 8 minutes or until lightly browned. Add onions and continue cooking for a few minutes, until onion is translucent. Stir in chicken broth, chilies, and spices. Simmer over low heat 15 minutes. Stir in beans and simmer, uncovered, 5 minutes. If soup is too thick, add 1/2 cup to 1 cup water to desired consistency. Pour into serving bowls and top with cheese and sliced green onions.
Number Of Ingredients 12 Steps:
Directions 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. Nutritional Information open nutritional information Amount Per Serving Calories: 323 | Total Fat: 9.4g | Cholesterol: 46mg
Time 6h15m Yield 5 servings. Number Of Ingredients 13 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.
Time 30m Yield 6 servings, 1 cup each Number Of Ingredients 9 Steps:
Heat dressing in large saucepan on medium-high heat. Add chicken and onions; cook 7 min. or until chicken is done, stirring occasionally. Stir in beans, broth, chiles and cumin. Bring to boil. Simmer on medium-low heat 10 min., stirring occasionally. Serve topped with cheese and cilantro.
Time 8h13m Yield 10 Number Of Ingredients 9 Steps:
Layer chicken, great Northern beans, and corn into a slow cooker. Mix chicken broth, chicken soup, green chile peppers, and taco seasoning together in a bowl; pour over chicken mixture. Cover and cook on Low until chicken is no longer pink in the center, 8 to 10 hours. Stir in sour cream and pepper Jack cheese; cover and cook until cheese is melted, 3 to 5 minutes.
Time 25m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Heat oil in large saucepan over medium heat until hot. Add onions and garlic; cook 3 to 4 minutes or until crisp tender. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer 10 minutes or until hot and slightly thickened.
