in a heavy saucepan, open all cans and mix together. Add onion and white chicken chili mix to taste. Stir well.
Simmer for 45 minutes, stirring frequently.
Sprinkle cheese on the top when serving.
For the cilantro chili sauce, place green onions, garlic, chili pepper, cilantro and sugar
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.
chicken breast on each chard leaf. Sprinkle with lime leaves, chili
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, stirrring often.
Stir the soup, water, corn and beans into the saucepan and heat to a boil. Reduce heat to low. Cover and cook for 5 minutes, stirring occasionally. Sprinkle with cheese.
In 5-quart or larger pot, heat oil over medium heat.
Add onions and saute along with bell pepper, jalapeno and garlic. Cook until vegetables are tender.
In another container, combine water, chicken base, lime juice, sugar, cornstarch and seasonings. Add to vegetable mixture. Add tomatillos and diced green chiles to pot; bring to boil.
Add beans and chicken; simmer 10 minutes.
Serve topped with cheese and sour cream if desired, with tortilla.
chips on the side.
In a stock pot, add diced onion and olive oil. Saute until clear.
Add seasoning packet and all other \"dry\" ingredients.
Continue to saute dry ingredients for a few minutes, stirring often.
Whisk in the water and lime juice (if using)and heat to boiling.
Add Chicken, beans, rotel, diced chili's, cheese dip, 1/2 and 1/2 and the sour cream.
Stir thoroughly and reduce heat to a simmer.
Let simmer for ~30 minutes and enjoy
It's even better the next day.
ish, cook in the oven for 20 minutes.Remove the chile
nd broth. Add rice, carrots, chicken, chili powder, cumin, chipotle chile and
Heat oil in 10-inch skillet over medium heat.
Add chicken, chili powder and garlic salt.
Cook until chicken is no longer pink.
Add onion and garlic.
Cook and stir 2 minutes.
Drain tomatoes, reserving liquid.
Add water to reserved liquid to make 1 cup.
Add liquid and picante sauce to skillet; bring to a boil. Stir in rice and reduce heat.
Cover tightly and simmer 5 minutes. Stir in beans and tomatoes.
Simmer 10 minutes.
Serve with sprinkled Cheddar cheese.
ven, melt butter and saute chicken* until almost cooked through.
ices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
eheat oven to 350. Spread chicken out in a roasting pan,.<
Saute the chicken breasts in the olive oil
Double recipe for more chicken.
dd the broth, carrots and chicken. Return to a boil, then
et ingredients. Set aside.
For the chicken livers, heat a pan
Place chicken breasts in the pot of a slow cooker. Sprinkle with the Hidden Valley(R) Ranch Seasoning mix and chili powder. Top with the onion, green chiles (with liquid), beans, and chicken broth. Stir together and cover. Cook on high heat for 3 to 4 hours or on low for 6 to 8 hours.
Remove chicken, shred, and add back to the slow cooker. If creamy white chicken chili is desired, stir in heavy cream and cook on high heat just until warmed through and slightly thickened. Serve warm, topped with garnishes of choice.
ite-sized pieces.
Combine chicken, chili powder, and five tbsp of
Heat olive oil in large saucepan with medium heat.
Add onion, garlic,and bell peppers.
Cook 5 minutes, stirring occasionally.
Add chicken, chili powder, cumin, salt, and sugar.
Cook another 5-8 minutes, stirring to break up chicken.
Add tomatoes, pineapple salsa, and beans.
Bring to a boil.
Reduce heat and simmer uncovered for 10 minutes, stirring occasionally.
This can be served immediately, or if you want to make is ahead of time, it can be refrigerated for up to 3 days.