Chili Chicken Stew Food

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WHITE CHICKEN CHILI STEW



White Chicken Chili Stew image

Provided by Food Network Kitchen

Time 47m

Yield 4 to 6 servings

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
1 bunch scallions, white and green parts, sliced (about 3/4 cup)
3 cloves garlic, chopped
1/2 to 1 jalapeno, stemmed, seeded and chopped
1 tablespoon chili powder
Kosher salt
6 cups low-sodium chicken broth
1 18 -ounce bag frozen yucca, thawed, or 2 medium baking
potatoes, peeled and cut into medium chunks
1 cup corn kernels, fresh or frozen and thawed
2 carrots, cut on bias into 1-inch pieces (about 1 cup)
1 to 2 chipotles in adobo sauce, sliced
1/2 rotisserie chicken, skinned and shredded into large pieces
1 19 -ounce can white beans, drained and rinsed
1/2 cup packed fresh cilantro, chopped

Steps:

  • Heat the oil in a large pot over medium-high heat. Add the scallions, garlic, jalapeno, chili powder and 2 teaspoons salt and cook until soft, about 2 minutes. Add the chicken broth, yucca, corn, carrots and chipotles and bring to a boil. Cover, reduce to a simmer and cook until the yucca is tender, about 15 minutes. Stir to break up the yucca and thicken the broth slightly.
  • Add the chicken and beans and cook, stirring occasionally, to heat and thicken, about 10 minutes. Stir in the cilantro before serving.

CHICKEN GREEN CHILI STEW



Chicken Green Chili Stew image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
2 poblano peppers, seeded and diced
1 large onion, diced
1 tablespoon ancho chile powder
1 teaspoon ground cumin
4 cups chicken stock
One 7-ounce can fire-roasted green chiles, drained and rinsed
1 large russet potato, peeled and cubed small
Chopped cilantro, for serving, optional
Grated pepper jack cheese, for serving, optional

Steps:

  • Heat the oil over medium-high heat in a large heavy-bottomed pot. Sprinkle the chicken with salt and pepper. Brown the chicken on both sides, for a total of 6 minutes. Transfer to a plate.
  • Saute the garlic, poblano peppers and onions. Add the ancho chile powder, cumin and some salt and pepper to the pot, and saute until tender, about 4 minutes. Return the chicken to the pot and stir in the chicken stock, green chiles and potatoes. Bring to a boil, then reduce to a simmer, and cook over medium heat, stirring occasionally, until the potatoes are tender and the chicken is cooked through, 25 minutes.
  • Serve in bowls topped with cilantro and cheese if using.

CHICKEN AND HATCH CHILE STEW



Chicken and Hatch Chile Stew image

This bold & flavorful chicken and hatch chile stew is ready to go in just 1 hour! It's loaded with shredded chicken, fresh corn, rice and of course, hatch chiles!

Provided by gpindc

Categories     < 60 Mins

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 22

2 tablespoons olive oil
1 small yellow onion, diced
1 cup fresh corn
4 garlic cloves, minced
1 tablespoon coriander
1 1/2 teaspoons ground cumin
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 fire roasted hatch chiles, seeds removed and diced**
1 (16 ounce) jar salsa verde (I used Guy Fieri's)
4 cups low sodium chicken broth
1 cup water
1 lime, juiced
1 small rotisserie chicken, pulled
1 tablespoon fresh cilantro, chopped
1/2 cup long-grain white rice
lime wedge
2 avocados, cut into chunks
1/2 cup cilantro
16 ounces crispy corn tortilla strips
1/2 cup sour cream

Steps:

  • In a large large stock pot or Dutch oven set over medium heat, heat the olive oil. When the oil is hot, add the onion and corn, cook until fragrant, about 6 minutes. Add the garlic and cook for 1 minute, then sprinkle in the coriander, cumin, paprika, salt and pepper and continue stirring/cooking for an additional minute or so.
  • Add the hatch chiles, salsa verde, chicken stock, water and lime juice. Turn the heat up and bring the mixture to a boil. Add the chicken and cilantro, simmer for 20 minutes. Pour in the rice, cook until tender, about 15 minutes or so. Garnish and serve immediately.
  • https://lifemadesimplebakes.com/2015/09/chicken-and-hatch-chile-stew/.

Nutrition Facts : Calories 1020.8, Fat 66.2, SaturatedFat 16.9, Cholesterol 187.4, Sodium 1344, Carbohydrate 54.3, Fiber 9.7, Sugar 14.1, Protein 54.5

CHILI CHICKEN STEW



Chili Chicken Stew image

Make and share this Chili Chicken Stew recipe from Food.com.

Provided by True Texas

Categories     Stew

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 12

3 -4 whole chicken breasts
1 cup onion, chopped
1 medium bell pepper, chopped
2 garlic cloves, minced
1 tablespoon cooking oil
2 (14 1/2 ounce) cans stewed tomatoes
1 (15 ounce) can pinto beans, drained
2/3 cup rice
1 teaspoon chili pepper
1 teaspoon cumin
1 tablespoon picante sauce
salt

Steps:

  • Skin and bone chicken. Cut in 1-inch pieces.
  • Cook chicken, onion, pepper and garlic in oil until chicken loses its pink color.
  • Add tomatoes, beans, rice, chili powder, cumin, picante sauce and salt to taste.
  • Simmer 20 minutes.
  • May serve in bowls with cheese, onion, avocado, sour cream or additional picante sauce.

Nutrition Facts : Calories 505, Fat 16.7, SaturatedFat 4.3, Cholesterol 92.8, Sodium 437.2, Carbohydrate 49, Fiber 8.9, Sugar 8.5, Protein 39.9

SOUTHWEST CHICKEN & GREEN CHILI STEW



Southwest Chicken & Green Chili Stew image

This is a wonderful stew for those cold winter months. You can also add other toppings like sour cream and cheese.

Provided by Mika G.

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb boneless skinless chicken breast
2 1/4 cups fat free chicken broth
4 garlic cloves, finely chopped
1 (4 ounce) can chopped green chilies
2 teaspoons all-purpose flour
1 medium red bell pepper, diced
1 medium carrot, sliced
1 cup whole kernel corn
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground cumin
2 tablespoons cilantro, finely chopped
1 teaspoon cornstarch
1/4 cup cold water
12 tortilla chips, coarsely crushed

Steps:

  • Trim fat from chicken. Cut chicken into cubes. Heat 1/2 of the broth to boiling in Dutch oven. Cook chicken in broth about 5 minutes, stirring occasionally, until white. Remove chicken from broth with slotted spoon.
  • Cook garlic and chilies in broth in Dutch oven over medium-high heat 2 minutes, stirring frequently. Stir in flour. Cook over low heat 2 minutes, stirring constantly. Gradually stir in remaining broth.
  • Stir in chicken and remaining ingredients except cornstarch, water and tortilla chips. Heat to boiling then reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until chicken is no longer pink in center.
  • Mix cornstarch and cold water; stir into stew. Cook, stirring frequently, until heated through and thickened. Serve sprinkled with tortilla chips.

Nutrition Facts : Calories 199.2, Fat 2.2, SaturatedFat 0.5, Cholesterol 65.8, Sodium 642.4, Carbohydrate 16.4, Fiber 2.5, Sugar 4.5, Protein 29.1

CHICKEN CHILI TACO STEW



Chicken Chili Taco Stew image

I got this recipe from my friend Shelly. I made a few modifications for my family and now it's one of our favorite dinners. It is very low point friendly (if you're on Weight Watchers) and high in taste. We have enjoyed it year round.

Provided by Chef Doozer

Categories     Stew

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

1 (10 ounce) can canned chicken (white meat)
1 green pepper, chopped
1 onion, chopped
2 garlic cloves, minced
1 (10 ounce) can rotel (or 1 can of tomatoes)
1 (15 ounce) can chili beans
1 (16 ounce) can corn (or use frozen corn)
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1 1/2 cups Pace Picante Sauce
1 (14 ounce) can chicken broth (2 cups)

Steps:

  • Saute chicken, onion, garlic, and green pepper in cooking spray.
  • Add remaining ingredients. Heat on stove until warm throughout.
  • (You can also cook this in the crockpot on low all day or high for a few hours--no need to saute veggies for the crockpot version.)
  • If desired, top stew with shredded cheese, sour cream, avocados, and crushed up tortilla chips. My kids love to eat this as a dip for their chips. I serve it with the baked version of tortilla chips.

Nutrition Facts : Calories 310, Fat 6.1, SaturatedFat 1.5, Cholesterol 29.3, Sodium 1420.6, Carbohydrate 45.5, Fiber 7.8, Sugar 7.2, Protein 22.7

CHILI CHICKEN STEW



Chili Chicken Stew image

Make and share this Chili Chicken Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories     Stew

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

6 boneless skinless chicken breast halves
1 medium onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 tablespoon vegetable oil
2 (14 1/2 ounce) cans stewed tomatoes, undrained and chopped
1 (15 ounce) can pinto beans, drained
2/3 cup picante sauce
1 -2 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
shredded cheddar cheese
sour cream
diced avocado
sliced green onion

Steps:

  • Cut chicken into 1-inch pieces.
  • Cook chicken, onion, green pepper, and garlic in hot oil in a Dutch oven until lightly browned.
  • Add next 6 ingredients; cover, reduce heat, and simmer 20 minutes.
  • Serve in soup bowls; top individual servings with remaining ingredients.

Nutrition Facts : Calories 312.2, Fat 4.7, SaturatedFat 0.8, Cholesterol 68.4, Sodium 777.1, Carbohydrate 32.9, Fiber 9.1, Sugar 8.9, Protein 35.9

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Top Asked Questions

How to cook green chile chicken stew with no cream?
No cream green chile chicken stew. In a small 3-quart soup pot, heat the oil over medium-high heat. Add the onion to the pot, and cook while stirring occasionally until softened and starting to turn golden brown on the edges, about 5 minutes. Next, stir in the minced garlic and cook for 30 seconds.
What are the best recipes for chicken chili?
A add the chopped jalapeno, coriander, cumin, diced tomatoes, and beans. Juice the lime and add it to the stew along with the corn kernels. Taste and season with salt and pepper, as needed. Cook for 5 to 10 minutes longer, stirring occasionally. Serve the chicken chili with sour cream, chopped red onion, and chopped cilantro.
What do you put in your chicken stew?
Her cookbook has a wonderful simple chicken stew with potato chunks, sweet corn kernels, and an excess of freshly ground black pepper. The potatoes lend a starchy creaminess to the stew that lets the rest of the flavors shine through. I adapted her recipe to include green chiles, while leaving out the tomatoes in her original recipe.
What are the different types of chicken stew?
Not many meals are as comforting as a chicken stew, especially on a chilly day. These stews can present themselves in a number of different ways, like jambalaya, gumbo, and chili, to name a few. Many stew recipes draw from essential pantry and freezer ingredients and can rely on the slow cooker for easy meal preparation.

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