Chicken Chili Bean Chowder
Chicken Chili Bean Chowder could be just the gluten free recipe you've been looking for. For $1.42 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 284 calories, 16g of protein, and 11g of fat each. 2443 people have made this recipe and would make it again. It works best as a main course, and is done in roughly 55 minutes. It is brought to you by Tidy Mom. The Super Bowl will be even more special with this recipe. Head to the store and pick up carrot, celery, whole milk, and a few other things to make it today. This recipe is typical of American cuisine. Overall, this recipe earns a pretty good spoonacular score of 64%. If you like this recipe, you might also like recipes such as Chicken Chili Chowder, Chicken Chili Chowder, and for Crockpot Chicken and Bean Chili and Chili Cheese Dip.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 35 minutes
Ingredients:
1 medium carrot, finely chopped
1 rib celery, finely chopped
4 cups vegetable or chicken broth
2 (16 ounce) cans BUSH'S® Chili Beans, drained
4 tablespoons fresh cilantro, chopped
1 cup frozen corn, thawed and drained
3 cloves garlic, chopped
1 (4 ounce) can diced green chiles
1 teaspoon ground cumin
1 tablespoon olive oil
1 tablespoon onion flakes
1 cup shredded Cheddar cheese
1 cup chicken, cooked and shredded
2 cups milk, whole or skim
Equipment:
sauce pan
frying pan
pot
Cooking instruction summary:
Heat oil in a 4-quart saucepan or dutch-oven over medium heat. Add onion flakes, celery, carrot and garlic. Cook 5 minutes; stir often.If you don't already have cooked chicken; Heat a skillet to medium and drizzle about a tablespoon of olive oil into the pan and allow to heat through. Place cut up chicken breast (I used 4 small breasts) in pan and allow to cook for 7 or 8 minutes or until brown and golden. Flip and repeat until chicken breast is cooked. Add chicken, beans, chiles, cumin, broth and milk to pot and bring to a simmer. Cook 25 to 30 minutes.Serve topped with cilantro and cheese.
Step by step:
1. Heat oil in a 4-quart saucepan or dutch-oven over medium heat.
2. Add onion flakes, celery, carrot and garlic. Cook 5 minutes; stir often.If you don't already have cooked chicken;
3. Heat a skillet to medium and drizzle about a tablespoon of olive oil into the pan and allow to heat through.
4. Place cut up chicken breast (I used 4 small breasts) in pan and allow to cook for 7 or 8 minutes or until brown and golden. Flip and repeat until chicken breast is cooked.
5. Add chicken, beans, chiles, cumin, broth and milk to pot and bring to a simmer. Cook 25 to 30 minutes.
6. Serve topped with cilantro and cheese.
Nutrition Information:
covered percent of daily need
