Best Mrs Lees Easy Chicken Chili Recipes

EASY CHICKEN CHILI

Easy Chicken Chili image

We have lots of visitors on our 10-acre farm, so I like to make down-home dishes. Whenever I serve this chili, I'm asked for the recipe, which I'm happy to share.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6-8 servings.

Number Of Ingredients 12

Ingredients

1/2 cup chopped onion
1 tablespoon canola oil
2 cans (14-1/2 ounces each) chicken broth
2 cans (16 ounces each) great northern beans, rinsed and drained
1 can (4 ounces) chopped green chilies
2 cups cubed cooked chicken
2 garlic cloves, minced
2 tablespoons minced fresh cilantro
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1/8 to 1/4 teaspoon cayenne pepper

Steps:

In a large saucepan over medium heat, saute onion in oil until tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through.

Nutrition Facts : Calories 140 calories, Fat 5g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 717mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 3g fiber), Protein 14g protein.

FAST WHITE CHICKEN CHILI

Fast White Chicken Chili image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 18

Ingredients

1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons dried oregano
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
4 skinless, boneless chicken breasts (1 1/2 to 2 pounds total)
3 cups low-sodium chicken broth
1/2 cup heavy cream
2 tablespoons masa harina
Two 15-ounce cans cannellini beans, drained and rinsed
Two 4-ounce cans chopped green chiles, drained
One 10-ounce bag frozen corn
2 cups grated Monterey Jack cheese
1 avocado, diced
4 to 6 lime wedges

Steps:

Mix the coriander, cumin, oregano, paprika, red pepper flakes, salt and pepper together in a small bowl.
Add olive oil to a pressure cooker set to saute and add the chicken. Sprinkle the spice mix over the chicken and toss. Cook until the chicken has started to sear on the outside, then add the broth.
Place the lid on the pressure cooker, set the valve to sealing, and cook on manual for 6 minutes. Release the steam using the quick-release cycle. Remove the chicken to a board and shred with two forks.
Put the heavy cream and masa harina in a small bowl and mix until smooth with a whisk or fork.
Switch the pressure cooker to saute and return the chicken to the pressure cooker along with the masa and heavy cream mixture, cannellini beans, green chiles and corn. Let cook, stirring occasionally, until the chili has thickened and the corn is warmed through, about 10 minutes.
Ladle the chili into 6 bowls. Top with cheese and avocado. Serve with lime wedges.

EASY CHICKEN CHILI

Easy Chicken Chili image

Easy, delicious, perfect for entertaining. Everyone I have served this easy chicken chili to has asked me for the recipe.

Provided by Jandeebee

Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes

Time 1h

Yield 8

Number Of Ingredients 14

Ingredients

1 tablespoon vegetable oil
1 cup diced yellow onion
2 stalks celery, diced
4 cups diced chicken
3 cups chicken broth
1 (15 ounce) can red kidney beans, undrained
1 (15 ounce) can garbanzo beans, undrained
1 (15 ounce) can navy beans, undrained
2 (4 ounce) cans diced green chiles
3 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon ground thyme
1 tablespoon garlic and herb seasoning blend (such as Mrs. Dash®)
1 teaspoon salt

Steps:

Heat oil in a large stockpot over medium-high heat. Saute onion and celery in the hot oil until soft, 5 to 7 minutes. Add chicken and cook until browned, 3 to 4 minutes. Add chicken broth, kidney beans, garbanzo beans, navy beans, chiles, chili powder, cumin, thyme, seasoning blend, and salt.
Bring mixture to a boil. Reduce heat and let simmer until chicken is no longer pink in the center, about 30 minutes.

Nutrition Facts : Calories 323.3 calories, Carbohydrate 33.5 g, Cholesterol 66 mg, Fat 6.4 g, Fiber 9.7 g, Protein 33.5 g, SaturatedFat 1.3 g, Sodium 1605.6 mg, Sugar 2.8 g

CHICKEN CHILI

Chicken Chili image

Provided by Katie Lee Biegel

Categories main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 medium yellow onion, diced
1 pound ground chicken
1 packet taco seasoning
One 28-ounce can diced tomatoes
One 15.5-ounce jar medium tomato salsa
One 15-ounce can pinto beans, drained and rinsed
1 cup frozen corn
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Sour cream, shredded cheese, thinly sliced scallions and pickled jalapenos, for serving

Steps:

Heat the olive oil in a Dutch oven over medium heat. Add the onion and cook until tender and translucent, 5 to 6 minutes. Add the chicken and cook, using a wooden spoon to break it up as it browns, about 5 minutes. Mix in the taco seasoning and 1/4 cup water. Cook for 3 minutes. Add the tomatoes, salsa, beans, corn, salt and pepper. Bring to a simmer, reduce the heat to low, cover and cook until reduced slightly and heated through, about 20 minutes. Serve with sour cream, cheese, scallions and jalapenos.