SOUTHWEST CHICKEN SALAD WITH RICE, CORN, AND CHILIES
Categories Salad Chicken Rice Corn Hot Pepper Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Whisk first 5 ingredients and 1/2 cup cilantro in small bowl. Season dressing to taste with salt and pepper. Place chicken, corn, chilies and bell peppers on rimmed baking sheet. Brush 1/2 cup dressing over both sides of chicken and vegetables. Let stand 30 minutes.
- Bring 3 1/2 cups water and 1 teaspoon salt to boil in heavy large saucepan. Mix in rice. Cover, reduce heat to low and cook until rice is tender and water is absorbed, about 15 minutes. Remove from heat. Keep pan covered and let rice stand 5 minutes. Transfer rice to large bowl; fluff with fork. Pour 1/2 cup dressing over hot rice and toss; let cool.
- Prepare barbecue (medium heat). Grill chicken and vegetables until chicken is cooked through and vegetables are tender and slightly charred, about 6 minutes per side. Cut chicken, peppers and chilies into strips. Cut corn off cobs. Toss chicken and vegetables in medium bowl with enough dressing to coat; add to rice and toss again. Season to taste with salt and pepper. Divide salad among 6 plates. Sprinkle with remaining 1/4 cup cilantro and serve.
- *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
- **Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
SOUTHWESTERN CHICKEN, SQUASH, AND CORNBREAD CASSEROLE
Turn leftover chicken into a comforting casserole with "South-of-the Border" flair! Beautiful summer squash and zucchini, along with canned Southwest style corn and RO*TEL®, join with a queso-like sauce, and everything is covered with Mexican cornbread. Garnish with sour cream, or guacamole, or salsa, whatever your taste buds desire!
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h
Yield 6
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 7x11-inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add zucchini and yellow squash; cook, stirring frequently, until fork-tender, about 4 minutes. Stir in white and light green parts of scallions, chili powder, cumin, and garlic powder. Set aside scallion tops for garnish.
- Add drained corn, drained tomatoes, and chicken. Cook, stirring occasionally, until most of the liquid in the skillet has evaporated, about 5 minutes. Season with salt and pepper. Pour the contents of the skillet into a large mixing bowl.
- Pour evaporated milk into the same skillet. Toss Cheddar cheese with cornstarch and add to the skillet; stir frequently until cheese is melted and blended, about 2 minutes. Stir in cilantro.
- Pour the cheese sauce over the vegetables and stir to combine. Taste and adjust seasonings.
- Combine cornbread mix, milk, and egg in a large bowl. Stir until smooth. Carefully pour over the casserole; the dish will be full. Dot with jalapeno slices.
- Bake in the preheated oven until cornbread is set and browned, 25 to 30 minutes. Allow to cool slightly. Garnish with scallion tops.
Nutrition Facts : Calories 548.6 calories, Carbohydrate 45.6 g, Cholesterol 117.7 mg, Fat 29.2 g, Fiber 3.2 g, Protein 29 g, SaturatedFat 15.2 g, Sodium 1269.4 mg, Sugar 9.7 g
SOUTHWESTERN CHICKEN AND CORN SOUP
A chicken and corn soup with a hint of cumin, chili powder, and jalapeno giving it a Southwestern flair. Add some half & half and you have a rich and satisfying meal!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h10m
Yield 7
Number Of Ingredients 22
Steps:
- Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned and slightly crisp, about 10 minutes. Drain bacon pieces on paper towels. Drain off all but 2 tablespoons bacon grease from pot.
- Melt butter in the pot with the remaining bacon grease over medium heat. Add onion, red bell pepper, and jalapeno. Sautee until just softened, 5 or 6 minutes. Add minced garlic and saute for 1 minute. Whisk in flour and stir until completely incorporated, about 2 minutes.
- Season with salt, pepper, cumin, chili powder, and cayenne pepper. Gradually whisk in Swanson® Unsalted Chicken Broth, stirring to prevent flour from clumping. Bring to a boil over medium-high heat. Add potatoes and green chilies; reduce heat to medium-low. Simmer until vegetables begin to soften, about 12 minutes
- Stir in frozen corn and chopped chicken. Add 1/2 cup of cooked bacon pieces. Add half and half; stir. Reduce heat to low; simmer very slowly until chicken and corn are heated through, 8 to 10 minutes. Remove pot from heat. Stir in 1 cup grated Cheddar cheese until cheese melts.
- Pour soup into bowls and garnish with reserved bacon, grated Cheddar cheese, cilantro, and green onions.
Nutrition Facts : Calories 572.1 calories, Carbohydrate 41.4 g, Cholesterol 119.2 mg, Fat 30.1 g, Fiber 4.4 g, Protein 35.9 g, SaturatedFat 15.3 g, Sodium 1186.5 mg, Sugar 5.1 g
SOUTHWEST CHICKEN
Chicken breasts with black beans, corn, chile peppers, tomatoes. Low-fat, easy and quick. Serve over hot cooked rice if desired.
Provided by Tamcattt
Categories World Cuisine Recipes Latin American Mexican
Yield 4
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.
Nutrition Facts : Calories 309.8 calories, Carbohydrate 27.9 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 7.5 g, Protein 35 g, SaturatedFat 1 g, Sodium 863.4 mg, Sugar 1.9 g
SOUTHWESTERN CHICKEN PACKETS FROM REYNOLDS WRAP®
Spice up your barbeque with these juicy and flavorful Southwest chicken packets. Loaded with peppers, onions and sweet corn, they are sure to be a dinner the whole family will enjoy. Brought to you by Reynolds Kitchens®.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 2h30m
Yield 4
Number Of Ingredients 15
Steps:
- Combine 1/3 cup olive oil, lime juice, chili powder, brown sugar, cumin, paprika, and garlic powder in a large resealable plastic bag. Mix thoroughly to combine. Add chicken tenders and fully coat. Transfer to refrigerator and marinate for 2 hours.
- Preheat grill to 425 degrees F. Combine red pepper, yellow pepper, onion, jalapenos, and corn in a large bowl. Drizzle with remaining olive oil and toss to coat. Season with salt and pepper.
- Center one-fourth of the pepper mixture evenly on a sheet of Reynolds Wrap Aluminum Foil. Place two marinated chicken tenders on top of pepper mixture.
- Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
- Grill 15 to 20 minutes in covered grill, or until chicken is chicken is tender and juices run clear or meat thermometer reads 165 degrees F.
Nutrition Facts : Calories 583.8 calories, Carbohydrate 20.3 g, Cholesterol 129.2 mg, Fat 34.2 g, Fiber 4.1 g, Protein 50.2 g, SaturatedFat 5.5 g, Sodium 204.6 mg, Sugar 7.6 g
More about "southwestern shells with chicken and corn recipes"
SOUTHWEST CHICKEN SKILLET WITH ZUCCHINI AND CORN
From completelydelicious.com
5/5 (3)Total Time 30 minsCategory Main CoursePublished Jun 18, 2018
SOUTHWEST CHICKEN CORN CHOWDER | AMBITIOUS KITCHEN
From ambitiouskitchen.com
5/5 (43)Calories 406 per servingCategory Dairy Free, Dinner, Gluten Free, Lunch
SOUTHWESTERN STUFFED PASTA SHELLS - SLICE OF JESS
From sliceofjess.com
Servings 8Total Time 35 mins
15-MINUTE SOUTHWEST CHICKEN SKILLET - AVERIE COOKS
From averiecooks.com
4.3/5 (26)Total Time 30 minsCategory 30-minute MealsCalories 393 per serving
CROCKPOT SOUTHWEST CHICKEN RECIPE - SIMPLE AND SAVORY
From simpleandsavory.com
SOUTHWESTERN CHICKEN RECIPE - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
SOUTHWEST CHICKEN CORN CHOWDER RECIPE - KITCHEN FUN WITH MY 3 …
From kitchenfunwithmy3sons.com
SOUTHWESTERN CHICKEN | REYNOLDS BRANDS
From reynoldsbrands.com
SOUTHWESTERN CHICKEN CORN PUDDING | BETTER HOMES
From bhg.com
SOUTHWEST SKILLET CHICKEN WITH BEANS AND CORN - SIMPLY …
From simplyrecipes.com
SOUTHWEST-STYLE CHICKEN AND CORN CHOWDER - CLEAN FOOD CRUSH
From cleanfoodcrush.com
SOUTHWEST CHICKEN CORNBREAD FOIL PACKS RECIPE - PILLSBURY.COM
From pillsbury.com
SOUTHWEST SHELLS WITH BEANS AND CORN RECIPE
From 5dollardinners.com
SOUTHWESTERN CHICKEN AND RICE - LOVE FROM THE OVEN
From lovefromtheoven.com
SOUTHWESTERN CHICKEN PASTA SHELLS RECIPE - PILLSBURY.COM
From pillsbury.com
OUR BEST GRILLED CORN RECIPES EVER - FOOD NETWORK CANADA
From foodnetwork.ca
SOUTHWEST CHICKEN WITH HONEY ROASTED CORN SALSA RECIPE
From pillsbury.com
TACO STUFFED SHELLS | THE RECIPE CRITIC
From therecipecritic.com
BEST CREAMY CHICKEN & CORN SKILLET RECIPE - DELISH
From delish.com
#weeknight #60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #lunch #main-dish #pasta #easy #dietary #low-sodium #low-in-something #pasta-rice-and-grains #pasta-shells
You'll also love