CHILIS CLUB SANDWICH RECIPES

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SOUTHWEST WHITE CHICKEN CHILI RECIPE | ALLRECIPES



Southwest White Chicken Chili Recipe | Allrecipes image

Got 30 minutes and a craving for good chili? Then get out your saucepan, because this chicken chili really satisfies.

Provided by Campbell's Kitchen

Categories     Campbell's Kitchen

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 7 -1/2 cups

Number Of Ingredients 11

1 tablespoon vegetable oil
4 (4 ounce) skinless, boneless chicken breast halves, cut into cubes
4 teaspoons chili powder
2 teaspoons ground cumin
1 large onion, chopped
1 medium green pepper, chopped
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
¾ cup water
1 ½ cups frozen whole kernel corn
2 (15 ounce) cans white kidney beans (cannellini), rinsed and drained
2 tablespoons shredded Cheddar cheese

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.

Nutrition Facts : Calories 322.8 calories, CarbohydrateContent 36.6 g, CholesterolContent 46 mg, FatContent 9.4 g, FiberContent 8.6 g, ProteinContent 24 g, SaturatedFatContent 2.5 g, SodiumContent 719 mg, SugarContent 3.5 g

THAI CHICKEN PEANUT LETTUCE TACOS - SKINNYTASTE



Thai Chicken Peanut Lettuce Tacos - Skinnytaste image

Not your ordinary tacos – these Thai chicken lettuce tacos are spicy and exotic, made with my light peanut sauce which I make with PB2 (powdered peanut butter) sriracha, ginger and spices. To balance out the spice, I chose to serve these in crisp cool lettuce wraps but tortillas would work great too!

Provided by Gina

Categories     Lunch

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 20

1/2 cup reduced-sodium chicken broth
3 tbsp PB2 (or 2 tbsp peanut butter)
1/2 tablespoon Sriracha chili sauce
1 tbsp honey
1 tbsp soy sauce (use Tamari for gluten free)
1/2 tbsp freshly grated ginger
1 clove garlic (crushed)
cooking spray
16 oz ground chicken
1 tbsp Sriracha chili sauce (more or less to taste)
4 cloves garlic (crushed)
1 tbsp fresh ginger (grated)
1 tbsp soy sauce (use Tamari for gluten free)
3/4 cups shredded carrots
2/3 cup scallions (chopped)
3/4 cup shredded red cabbage
2 tbsp chopped peanuts
cilantro leaves (for garnish)
4 lime wedges
8 iceberg lettuces outer leaves

Steps:

  • Make the peanut sauce; in a small saucepan combine chicken broth, PB2, 1/2 tablespoon sriracha, honey, 1 tablespoon soy sauce, 1/2 tablespoon fresh ginger, and 1 clove crushed garlic and simmer over medium-low heat stirring occasionally until sauce becomes smooth and thickens, about 6 to 8 minutes.
  • Meanwhile, heat a large non-stick skillet or wok over high medium until hot.
  • When hot, spray with oil and sauté the chicken until cooked through and browned, breaking it up as it cooks; add the sriracha, remaining garlic and ginger and saute 1 minute. Add the tablespoon of soy sauce, cook 1 minute.
  • Add the shredded carrots, and 1/2 cup of the scallions and sauté until tender crisp, about 1-2 minutes. Set aside.
  • Divide the chicken equally between 8 lettuce leaves, top each with shredded cabbage, remaining scallions, drizzle with peanut sauce, chopped peanuts and cilantro, for garnish and serve with lime wedges.

Nutrition Facts : ServingSize 2 lettuce tacos, Calories 252 kcal, CarbohydrateContent 18 g, ProteinContent 25 g, FatContent 12 g, SaturatedFatContent 0.5 g, CholesterolContent 96 mg, SodiumContent 567 mg, FiberContent 4 g, SugarContent 9 g

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