About Chicken Chili Recipe
Source (google.com.pk)
1 tablespoon vegetable oil
1 1/4 pounds skinless, boneless chicken breast halves, cut into cubes
1 tablespoon chili powder
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
2 cups water
1 envelope (about 1 ounce) dry onion recipe soup & dip mix
2 cans (about 15 ounces each ) canned white cannellini beans, rinsed and drained
5 tablespoons shredded Cheddar cheese
2 green onions, sliced (about 1/4 cup)
How to Make It
1 Heat the oil in a 3-quart saucepan over medium-high heat. Add the chicken and chili powder and cook until the chicken is well browned, stirring often.
2 Stir the soup, water and soup mix in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
3 Stir in the beans and cook until the mixture is hot and bubbling. Serve with the cheese and onions.
Ingredients Edit and Save
Original recipe makes 6 servingsChange Servings
1 tablespoon olive oil
1 onion, chopped
1 jalapeno pepper, seeded and chopped (optional)
3 cloves garlic, minced
4 cups chicken broth
2 (15.5 ounce) cans Great Northern beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained
1 cup corn kernels
1 (7 ounce) can diced green chiles
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
2 teaspoons ground cumin
1 teaspoon ground black pepper
4 cooked chicken breast halves, cubed
2 tablespoons cornstarch
1/4 cup cold water
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PREP
20 mins
COOK
1 hr 10 mins
READY IN
1 hr 30 mins Directions
Heat olive oil in a large saucepan over medium heat; cook and stir onion, jalapeno, and garlic until onion is tender, about 5 minutes. Add chicken broth, Great Northern beans, garbanzo beans, corn, green chiles, cilantro, lime juice, cumin, and black pepper; bring to a boil. Reduce heat to medium-low and stir chicken into broth. Cover and simmer chili for 45 minutes, stirring occasionally.
Whisk cornstarch and water together in a bowl; stir into chili and bring to a boil. Cook and stir until chili is thickened, about 5 minutes.
Ingredients Edit and Save
Original recipe makes 4 servingsChange Servings
1 teaspoon vegetable oil
2 boneless, skinless chicken breast halves
1 teaspoon vegetable oil
1 large onion, diced
salt and freshly ground black pepper to taste
4 cloves garlic, chopped
1 tablespoon ancho chile powder
1 teaspoon ground cumin
1 teaspoon all-purpose flour
1/2 teaspoon chipotle pepper powder
1/4 teaspoon dried oregano
1 teaspoon fine cornmeal
2 cups chicken broth, divided
2 (15 ounce) cans white beans, drained
1 cup chicken broth
1/4 teaspoon white sugar, or to taste
1 pinch cayenne pepper, or to taste
1/3 cup chopped green onions
1/3 cup sour cream
1/3 cup chopped fresh cilantro
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PREP
20 mins
COOK
30 mins
READY IN
50 mins Directions
Heat 1 teaspoon vegetable oil in a large, deep skillet over medium-high heat. Add chicken breasts and cook until browned, about 4 minutes. Reduce heat to medium, flip breasts, cover the pan, and cook until browned on the other side, about 5 minutes. Remove to a plate and allow to cool before chopping into cubes.
Return skillet to medium heat, add 1 teaspoon vegetable oil, onion, salt, and black pepper. Cook and stir until onion turns translucent, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
Stir ancho chili powder, cumin, flour, chipotle pepper powder, and oregano into the onion mixture; cook and stir for 2 to 3 minutes. Add 1 cup of the chicken broth and stir, scraping up any brown bits off the bottom of the pan. Stir in cornmeal and bring to a simmer.
Stir in beans and 1 more cup chicken broth. Cut cooled chicken breasts into cubes, add to the chili and bring to a simmer. Add remaining cup of chicken broth, season with salt, black pepper, sugar, and cayenne pepper to taste; cook until heated through. Serve garnished with green onions, sour cream, and cilantro.
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