Time 40m Number Of Ingredients 13 Steps:
In a large pan, combine the oil, onion, bell peppers and jalapeños. Stir often over high heat until onion has softened, 3 to 4 minutes. Add the corn, beans, chiles, milk and cumin. Bring to a boil; reduce the heat, cover and simmer, stirring occasionally to blend flavors, about 10 minutes. Stir in the chicken. Season with salt and pepper. When ready to serve, stir in the cheddar cheese and serve immediately.
Time 2h5m Yield 10 servings (2-1/2 quarts). Number Of Ingredients 22 Steps:
Place the first six ingredients in a Dutch oven. Bring to a boil. Reduce heat; simmer, covered, 1 hour or until chicken is tender. Remove chicken; cool slightly. Strain broth, discarding vegetables and peppercorns; skim fat from broth. Set broth aside., Preheat oven to 400°. Remove meat from bones; cut into bite-size pieces and set aside. Discard bones., In a bowl, toss tortilla strips with 1 teaspoon oil. Arrange strips on a baking sheet coated with cooking spray. Bake 8-12 minutes or until crisp, stirring once., In a large saucepan, heat remaining oil over medium-high heat. Add celery, onions and garlic; cook and stir 6-8 minutes or until tender. Stir in flour and seasonings until blended. Gradually add 4 cups chicken broth (save remaining broth for another use)., Bring to a boil; cook and stir 1-2 minutes or until slightly thickened. Stir in beans, tomatoes and chicken. Reduce heat; simmer, covered, 15 minutes longer. Top servings with baked tortilla strips, sour cream, green onions and cheese.
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 14 Steps:
Heat oil over medium high heat in large sauce pan, add onion, bell pepper, celery and jalapeno chile. Cook, stiring often for about 3 to 4 minutes, until vegetables are translucent. Add cumin, corn, green chilies, milk and beans. Bring to a near boil, reduce heat and cover, simmer about 10 minutes, until flavor meld - stirring occasionally. Stir in chicken. Season with salt and pepper to taste. Stir in cheddar cheese. Ladle into bowls and garnish with minced cilantro.
Time 1h5m Yield 6 servings Number Of Ingredients 19 Steps:
Preheat oven to 400 degrees F. Filling: In a 10 1/2-inch cast iron skillet, heat the olive oil over medium heat. Add 1 cup onion, garlic, green pepper, cumin, and chili powder, and cook for about 3 to 5 minutes, or until the vegetables are tender. Add the lime juice, cannellini beans, chicken, broth, and green chiles, and stir until just combined. Remove from the heat and set aside. Crust: In a medium mixing bowl, beat the egg. Add the milk, butter, and cornbread mix, and blend well. Stir in 1/4 cup onion and the cheese. Pour over the chicken chili in the skillet. Bake for 25 to 30 minutes, or until the cornbread is golden brown. Remove from the oven and let cool for about 5 minutes. If desired, top with sour cream, salsa, and cilantro before serving.
Time 55m Yield 4 servings Number Of Ingredients 17 Steps:
Add 1 can of Great Northern beans to a medium bowl. Mash with a potato masher or fork until chunky. Add the olive oil to a large pot or Dutch oven over medium-high heat. Once the oil begins to shimmer, add the chicken and season with 1 teaspoon of salt. Cook, stirring occasionally, until the chicken is cooked through and browned on all sides, about 10 minutes. Add the onion and cook, stirring often, until softened and golden brown, 3-4 minutes. Add the garlic, green chiles, cumin, oregano, cayenne, chili powder, and black pepper and stir until the chicken is coated and the spices are aromatic, about 1 minute. Add the mashed beans and chicken stock and stir to combine. Bring the soup to a low boil, then reduce the heat to low, cover, and simmer for 15 minutes. Add the remaining can of whole beans, corn, and remaining 2 teaspoons of salt. Cover and continue to simmer for 10 minutes, until warmed through. Ladle the chili into bowls and top with shredded cheddar cheese, cilantro, and sour cream. Enjoy!
Time 24m Yield 6 Number Of Ingredients 8 Steps:
Combine beans, chicken broth, chicken breast, salsa verde, rice mix, chili powder, cumin, and garlic powder in a large saucepan over medium heat. Bring to a boil. Reduce heat to low and simmer, covered, until rice is tender, about 7 minutes. Stir and remove from heat. Let stand before serving, about 2 minutes.
Number Of Ingredients 12 Steps:
In a large pan, combine oil, onion, bell pepper and jalapeno. Stir often over high heat until onion is limp, 3 to 4 minutes. Add cumin, corn, green chiles, milk and beans. Bring to boil, then reduce heat, cover and simmer, stirring occasionally to blend flavors, about 10 minutes. Stir in chicken. Season with salt and pepper. Stir in cheddar cheese and serve immediately. Serve with a basket of fresh crusty bread.
