HEARTY WHITE CHICKEN AND CORN CHILI
Take the chill away with a bowl of this thick, creamy and flavorful white chicken chili using Progresso® Rich & Hearty chicken corn chowder.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, heat soup, chicken, chiles, beans, chili powder and cumin to boiling, stirring occasionally. Reduce heat to low; simmer 10 minutes to blend flavors, stirring occasionally.
- Top each serving with cheese, tomatoes, avocado and cilantro.
Nutrition Facts : ServingSize 1 serving
CHICKEN AND WHITE CORN CHOWDER
Provided by Sandra Lee
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large pot over medium heat, add the bacon and cook until browned, about 5 minutes. Add the onions and cook until softened, about 5 minutes. Add the flour, stirring constantly for 1 minute, until the flour is just slightly golden. Slowly add the chicken stock, whisking constantly to avoid lumps. Whisk in the milk and add the corn cobs and thyme to the pot. Bring to a simmer and cook about 15 minutes, stirring occasionally to infuse the corn flavor into the soup. Remove the cobs and thyme from the pot. Stir in the corn kernels and shredded chicken. Bring back to a simmer, remove from the heat, ladle into bowls and serve hot.
CHICKEN-CORN CHILI
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until slightly soft, about 3 minutes. Add the garlic, chopped jalapeno, green chiles and cumin and cook, stirring, until the cumin is toasted, about 2 minutes. Stir in the chicken broth, chicken and beans along with the liquid from one of the cans of beans. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes.
- Using a potato masher, mash the chili until about half of the beans are broken up. Stir in the corn, cilantro and 1/2 cup cheese. Divide the chili among bowls and top with the remaining 1/2 cup cheese and the sliced jalapeno. Serve with sour cream and cornbread, if desired.
CHICKEN CHILI CHOWDER
One chilly April afternoon, I craved a hearty soup but had less than an hour to prepare a meal. I came up with this chowder that uses pantry ingredients, and everyone thought it hit the spot. -Jenna Rempe, Lincoln, NE
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings (2 quarts).
Number Of Ingredients 15
Steps:
- Saute onion in oil in a large saucepan until tender. Add potatoes, broth, soup, salsa and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in the chicken, beans and corn; heat through. If desired, serve with cheese and sour cream.
Nutrition Facts : Calories 330 calories, Fat 7g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 1209mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 7g fiber), Protein 22g protein.
WHITE CHICKEN CHILI WITH CORN CHOWDER
This thick and creamy mashup of white chicken chili and corn chowder is one of the quickest and most delicious ways to make dinner. The secret is one super shortcut ingredient: Progresso™ chicken corn chowder soup. With a can of this ready-to-serve favorite in your cupboard, dinner's only 20 minutes away. Simply sauté the aromatics in oil, then add in the chicken and finally, pour in the beans and chowder. It's really that simple and this recipe just goes to show that sometimes the best things are the simplest.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In large 4-quart saucepan, heat oil over medium-high heat until hot. Cook onion and garlic in oil 2 to 3 minutes or until onion begins to turn translucent. Add chicken pieces, salt and pepper. Cook 3 to 5 minutes or until chicken is no longer pink in center.
- Reduce heat to medium; stir in soup and beans. Simmer 5 minutes. Remove from heat; stir in lime juice and chopped cilantro.
Nutrition Facts : Calories 400, Carbohydrate 29 g, Cholesterol 80 mg, Fat 1, Fiber 6 g, Protein 34 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 4 g, TransFat 0 g
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