Over a Cup: ‘15-Minute Chicken Chili’

photo

Diane Prather

To make “15 Minute Chicken Chili,” you’ll need:

• 1 tablespoon Canola Oil

• 10-ounces boneless, skinless chicken breast, cut in small chunks (can use leftover chicken)

• 1 tablespoon chili powder

• 1 tablespoon cumin

• 2 cans diced tomatoes (14.5 ounces each)

• 2 cans beans (15 ounces) (can use red and black beans)

• 1 can (4.5 ounces) green chilies

• 1 cup corn

• Salt and pepper to taste

Saute chicken in oil for 3 minutes or until white. Stir in chili powder and cumin to coat the chicken. Saute 3 to 4 minutes. Add remaining ingredients. Heat through. Serves 4.

— Recipe courtesy of Mary Burnett, of Craig, and Marlene Grogan, of Bartlesville, Okla.

Last week, this column featured a white chili recipe, courtesy of Phyllis Barainca of Craig.

This week, Mary Burnett, also of Craig, sent two more white chili recipes.

The first one, “15 Minute Chicken Chili” was given to Mary by her sister, Marlene Grogan, from Bartlesville, Okla. Mary said the recipe is very good.

To make “15 Minute Chicken Chili,” you’ll need: 1 tablespoon Canola oil; 10-ounce boneless, skinless chicken breast (cut into small chunks); 1 tablespoon chili powder; 1 tablespoon cumin; 2 cans diced tomatoes (14.5 oz. each); 2 cans beans (15-oz.); 1 can (4.5 oz.) green chilies; 1 cup corn; and salt and pepper, to taste.

Mary’s sister uses red and black beans in this recipe. She also suggests that you can use leftover cooked chicken instead of fresh chicken breasts.

Saute the chicken in the oil for 3 minutes, or until white. Stir in the chili powder and cumin to coat the chicken. Saute for 4 to 5 minutes. Add the remaining ingredients. Heat through. Serves 4.

Mary hasn’t tried this next recipe yet.

To make “Southwest White Chili,” you’ll need: 1 tablespoon olive oil; 1 1/2 pounds boneless, skinless chicken breast (cut into small cubes); 1/4 cup chopped onion; 1 cup chicken broth; 1 can chopped green chilies (4 oz.); 1 can (19 oz.) white kidney beans (cannelloni), undrained; and 2 green onions, sliced. You will also need Monterey Jack cheese (optional) and a Southwest Spice Blend made up of: 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1/2 teaspoon oregano leaves, 1/2 teaspoon cilantro leaves, and 1/8 teaspoon ground red pepper.

Mix up the Southwest spice blend and set aside. Heat oil in a large saucepan over medium-high heat. Add chicken and onions and cook 4 to 5 minutes.

Stir in the broth, green chilies and Southwest spice blend. Simmer 15 minutes.

Stir in the beans. Simmer 5 minutes. Top with green onions. Garnish with Monterey Jack cheese, if desired. Makes 4 cups.

Thanks for your recipes, Mary, Marlene and Phyllis.

This cool weather is a perfect time to try these soup recipes.

If you have recipes you’d like to share, call me at 824-8809, or send them to me at PO Box 415, Craig CO 81626.

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