MEXICAN CHICKEN GREEN CHILI RECIPE RECIPES

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MEXICAN CHICKEN CORN CHOWDER RECIPE: HOW TO MAKE IT



Mexican Chicken Corn Chowder Recipe: How to Make It image

I like to make this smooth, creamy soup when company comes to visit. Its zippy flavor is full of southwestern flair. My family enjoys dipping slices of homemade bread in this chowder to soak up every bite! —Susan Garoutte, Georgetown, Texas

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 14

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup chopped onion
3 tablespoons butter
1 to 2 garlic cloves, minced
1 cup hot water
2 teaspoons chicken bouillon granules
1/2 to 1 teaspoon ground cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chiles, undrained
1/4 to 1 teaspoon hot pepper sauce
1 medium tomato, chopped
Optional: Minced fresh cilantro and fried tortilla strips

Steps:

  • In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Stir in the cream, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. If desired, top with cilantro and tortilla strips.

Nutrition Facts : Calories 368 calories, FatContent 21g fat (13g saturated fat), CholesterolContent 114mg cholesterol, SodiumContent 753mg sodium, CarbohydrateContent 14g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 28g protein.

SLOW COOKER MEXICAN CHICKEN SOUP RECIPE - FOOD NETWORK



Slow Cooker Mexican Chicken Soup Recipe - Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 5 hours 15 minutes

Cook Time 15 minutes

Yield 12 servings

Number Of Ingredients 15

3 boneless, skinless whole chicken breasts
1 teaspoon chili powder 
1 teaspoon ground cumin 
Kosher salt and freshly ground black pepper
One 28-ounce can whole or diced tomatoes, with juice
3 cups low-sodium chicken broth (more if you like the soup more liquid) 
One 15-ounce can black beans, drained and rinsed 
One 10-ounce can diced tomatoes with green chiles, such as Ro*tel
4 ounces tomato paste 
1 medium onion, chopped 
1 red bell pepper, seeded and chopped 
1 yellow bell pepper, seeded and chopped 
1 canned chipotle pepper in adobo (you may add 2 to 3 if you like) 
1/2 lime, juiced 
Fixings: avocado, sour cream, grated cheese, crushed tortilla chips and fresh cilantro leaves

Steps:

  • Put the chicken in a slow cooker. Sprinkle on the chili powder, cumin and some salt and pepper. Add the tomatoes, chicken broth, black beans, tomatoes with chiles, tomato paste, onion, chipotle pepper and red and yellow peppers. Stir, place the lid on the slow cooker and cook for 5 hours on high or 8 hours on low.
  • Stir in the lime juice. Remove the chicken to a plate and use 2 forks to break it into chunks (or shred it finely). Return the chicken to the pot, taste and add more seasoning if necessary.
  • Serve piping hot in a bowl with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves on top!

More about "mexican chicken green chili recipe recipes"

MEXICAN CHICKEN CORN CHOWDER RECIPE: HOW TO MAKE IT
I like to make this smooth, creamy soup when company comes to visit. Its zippy flavor is full of southwestern flair. My family enjoys dipping slices of homemade bread in this chowder to soak up every bite! —Susan Garoutte, Georgetown, Texas
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Dinner, Lunch
Cuisine North America, Mexican
Calories 368 calories per serving
  • In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Stir in the cream, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. If desired, top with cilantro and tortilla strips.
See details


SLOW COOKER MEXICAN CHICKEN SOUP RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 5 hours 15 minutes
Category main-dish
Cuisine mexican
  • Serve piping hot in a bowl with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves on top!
See details


SLOW COOKER MEXICAN CHICKEN SOUP RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 5 hours 15 minutes
Category main-dish
Cuisine mexican
  • Serve piping hot in a bowl with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves on top!
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Added canned Fire Roasted Tomatoes, 3 cups broth and from Walmart can of Tres Hermanas Fire Roasted Whole Green Chilis (mild, of course) chopped, (didn't see any blackened chili flakes in the can like with the tomatoes so I'm not really sure of the quality but probably good for this recipe) and doubled on the oregano (mexican).
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