Best Café Lattes Salsa Chicken Chili Recipes

Café Latte's Salsa Chicken Chili image

Provided by kathiejacgmail.com

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 18

2 teaspoons olive oil
1 1/2-2 lbs boneless skinless chicken breasts, skinless, cut into 3/4 inch pieces
1 1/2 cups diced onions
1 cup diced green bell pepper
3 tablespoons chili powder
2 teaspoons dried cilantro
2 teaspoons finely chopped jalapeno peppers
2 teaspoons pressed garlic
2 cups chicken broth
1 (15 ounce) can garbanzo beans, drained
1 (16 ounce) can light red kidney beans, drained
2 (14 ounce) cans diced tomatoes
1 (29 ounce) can tomato sauce
lime juice
sour cream
diced onion
cheddar cheese
tortilla chips

Steps:

Sauté chicken and onions and pepper in olive oil until chicken is opaque and cooked through.
Add group B and cook briefly, stirring constantly.
Add group C, stir and bring to a boil, simmer (covered or uncovered to control thickness of chili to taste) for ½ hour or more.
Adjust seasonings.
Add lime juice to taste right before serving with choice of toppings.

Nutrition Facts : Calories 641, Fat 10.9, SaturatedFat 2, Cholesterol 109, Sodium 2089.2, Carbohydrate 80.2, Fiber 22.4, Sugar 18.7, Protein 60.1

Soup/Cafe Latte's Chicken Salsa Chili Recipe - (3.8/5) image

Provided by latin1

Number Of Ingredients 13

3 tbsp olive oil
1 # boneless, skinless chicken breast, cut into 1" pieces
1 1/2 cups chopped yellow onions
1/2 tsp crushed red pepper flakes
1 tbsp minced fresh garlic
2 tsp minced fresh jalapeno peppers
1 1/2 cups chicken stock
1 (28 0z) can whole tomatoes, undrained and broken up
1 can (29 oz) tomato puree
2 cans (15 oz each) dark red kidney beans, drained
1 can (15 oz) hominy
1/3 cup fresh cilantro
2 tbsp freshly squeezed lime juice

Steps:

To make chili: Warm olive oil in a large stock pot over medium heat. Saute chicken until cooked. Cook for 3 minutes or until onions are tender. Add pepper flakes, garlic,jalapenos, chicken stock, chili powder, tomatoes and tomato puree, kidney beans and hominy. Simmer 15 to 20 minutes. To serve: Add chopped cilantro and lime juice just prior to serving. Adjust seasoning to taste. Top with sour cream, chopped red onions, grated cheese and tortilla chips.

Salsa Verde Chicken Chili image

Provided by Chef Vs

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 13

4 -5 chicken breasts, thawed and diced
olive oil
2 medium onions
2 garlic cloves (2 t. if using pre minced garlic)
salt and pepper
1/2 tablespoon ground cumin
8 cups chicken broth
1 (16 ounce) jar salsa verde (Pace)
1 fresh jalapeno pepper, seeded and chopped (use more or less depending on how hot you like it)
1 -2 orange bell pepper (any can be used, I prefer orange because the color looks nice)
2 -5 medium tomatillos (use more if you prefer a more chunky chili or a more mild flavor)
1 cup cilantro leaf, finely chopped
1 (15 ounce) can white beans

Steps:

1. In frying pan fry the chicken with a little salt and pepper in the oil until cooked.
2. Add a little oil to a large pot. Saute the chopped onion and garlic seasoned with salt and pepper to taste. Saute until onions are tender.
3. Stir in chicken, broth, salsa and cumin. Simmer for 1/2 hour.
4. Add jalapeno(s), bell pepper(s) and tomatillos. Simmer for 15 minutes.
5. Add cilantro and beans, simmer for 15 - 30 minutes.
6. Thicken if necessary, to thicken mix 1 T. corn starch with a little liquid from the chili. Mix in with the chili. Simmer another 10 - 15 minutes. Repeat if necessary.
Can be made in a crock pot if chicken is cooked ahead of time.

Nutrition Facts : Calories 246.2, Fat 8.5, SaturatedFat 2.4, Cholesterol 46.4, Sodium 798.5, Carbohydrate 16.8, Fiber 3.6, Sugar 3.1, Protein 24.6

Cafe Latte's Salsa Chicken Chili Recipe image

Provided by akselden

Number Of Ingredients 14

2 lb boneless chicken, cut into 1 in pieces
1 1/2 c. diced onion
1 c. green bell pepper, diced
Pinch crushed chili peppers
3 tbsp chili powder
2 tbsp dry cilantro
2 tbsp finely chopped garlic
2 tbsp pureed jalapeno peppers
2 c. chicken stock
1 (15 oz) can garbanzo beans, drained
1 (16 oz) can kidney beans, drained
2 (14 1/2 oz) can tomato sauce
Lime juice to taste
Toppings: Grated Cheddar cheese, diced onion, sour cream, Corn tortilla chips.

Steps:

Saute chicken with onions and green peppers in frying pan. When chicken is fully cooked, add chili peppers, chili powder, cilantro, garlic and jalapeno peppers, cook briefly. Add chicken stock, garbanzo beans, kidney beans, tomatoes and tomato sauce, heat thoroughly, then add fresh lime juice. Serve with grated cheddar cheese, diced onions, sour cream and corn tortilla chips.