Best Chicken And Vegetable Chili Recipes

Chili Chicken and Vegetable Soup image

Provided by dicentra

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1 onion, chopped
salt and pepper
1 tablespoon chili powder
1 baking potato, peeled and chopped
1 (32 ounce) container chicken broth
1 (16 ounce) bag frozen corn kernels
2 cups shredded rotisserie chicken meat (from 1/2 rotisserie chicken)
1 (10 ounce) bag frozen green beans
sour cream, for serving

Steps:

In a large saucepan, melt the butter over medium heat. Add the onion, season with salt and pepper and cook, stirring, until tender, about 5 minutes.
Stir in the chili powder and cook for 2 minutes.
Add the potato and chicken broth and bring to a boil; lower the heat and simmer until the potato is tender, about 10 minutes.
Stir in the corn, chicken and green beans and cook until heated through. Season with salt and pepper. Serve with the sour cream.

Nutrition Facts : Calories 263.4, Fat 8.5, SaturatedFat 4.3, Cholesterol 15.3, Sodium 836.2, Carbohydrate 41.6, Fiber 6.2, Sugar 3.2, Protein 10.6

CHILI CHICKEN AND VEGETABLE SOUP image

Yield 4

Number Of Ingredients 9

2 tablespoons butter
1 onion, chopped
Salt and pepper
1 tablespoon chili powder
1 baking potato, peeled and chopped
One 32-ounce container (4 cups) chicken broth
One 16-ounce bag frozen corn kernels
2 cups shredded rotisserie chicken meat (from 1/2 rotisserie chicken)
One 10-ounce bag frozen gr

Steps:

1. In a large saucepan, melt the butter over medium heat. Add the onion, season with salt and pepper and cook, stirring, until tender, about 5 minutes. Stir in the chili powder and cook for 2 minutes. Add the potato and chicken broth and bring to a boil; lower the heat and simmer until the potato is tender, about 10 minutes. 2. Stir in the corn, chicken and green beans and cook until heated through. Season with salt and pepper. Serve with the sour cream.

Chicken and Vegetable Chili image

Provided by Patrick in Los Ange

Categories Chicken

Time 55m

Yield 8 serving(s)

Number Of Ingredients 14

3 tablespoons olive oil
2 large onions, chopped
1 green pepper, diced
3 garlic cloves, chopped
2 lbs chicken cutlets, in 1-inch cubes
3 tablespoons chili powder
2 teaspoons ground cumin
2 chipotle chiles in adobo, seeded and chopped
1 tablespoon adobo sauce
2 cups chicken broth
1 1/2 teaspoons salt
2 (15 ounce) cans cannellini beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
10 ounces corn kernels

Steps:

Heat oil in large, heavy pot over medium-high heat. Add onion, pepper; cook, stirring occasionally, 5-6 minutes.
Add garlic and chicken; cook 5 minutes.
Add chili powder, cumin, chopped chipotles and adobo sauce; cook, stirring, 1 minute.
Add broth and salt. Cover and simmer for 15 minutes.
Mash 1 can cannellini beans. Add all the beans and corn to pot. Simmer, uncovered, for 10 minutes.
Let stand for 10 minutes.

Nutrition Facts : Calories 464.7, Fat 8.4, SaturatedFat 1.5, Cholesterol 65.8, Sodium 739.7, Carbohydrate 54.7, Fiber 14.1, Sugar 2.9, Protein 44.6

Sweet Chili Chicken and Vegetable Foil Packs image

Provided by @MakeItYours

Number Of Ingredients 15

4 (16x16-inch) pieces heavy duty aluminum foil
4 (6-8-oz) boneless skinless chicken breasts
2 Tbsp Olive oil
1 tsp garlic salt
1/2 tsp freshly ground black pepper
3 medium zucchini, thinly sliced
1 large red bell pepper, 1-inch pieces
1 large green bell pepper, 1-inch pieces
3 large ears of corn fresh or frozen, cut into 12 even pieces
1 large red onion, thinly sliced
1/2 cup Asian Sweet Chili Sauce
1/3 cup pineapple preserves
3 Tbsp brown sugar
3 Tbsp teriyaki sauce
1 tsp apple cider or rice wine vinegar

Steps:

Preheat the oven to 400°F.
Spray the center of 4 (16x16-inch) pieces of heavy duty aluminum foil with cooking spray. (Use doubled foil if using regular)
Divide the zucchini between the 4 pieces arranging in a single layer. Arrange the bell pepper over the zucchini. Season with additional garlic salt and pepper to your taste.(May spray with cooking spray)
Rub the chicken pieces with oil and season with garlic salt and pepper on all sides. Place one piece in the center of the vegetables.
Arrange 3 pieces of corn and onion around the chicken.
In a small mixing bowl whisk together the chili sauce, preserves, brown sugar, teriyaki and vinegar. Whisk until the sugar dissolves. brush over each piece reserving about ¼ cup to use at the end of baking
Bring 2 edges of foil together and fold leaving an air pocket around the chicken. Crimp the edges of the ends to seal.
Place the packets onto a rimmed baking sheet. Bake for 40 minutes.
Carefully open then continue to bake for an additional 5-10 minutes or until the juices run clear from the thickest part of the chicken.
Increase to broil. Bush with remaining sauce. Broil for 3-5 minutes to char.
Rest for 5 minutes then serve.