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Fiery Hot Chicken Chili

    2 tablespoons LAND O LAKESŪ Butter
    1 (20-ounce) package boneless skinless chicken breasts, cut into 1/2-inch
       cubes
    1 medium (1/2 cup) onion, chopped
    1 teaspoon ground cumin
    1 teaspoon lemon pepper
    1 teaspoon dried oregano leaves
    1/2 teaspoon garlic salt
    2 (14.5-ounce) cans chicken broth
    2 (15-ounce) cans pinto beans with jalapeņos*
    2 (11-ounce) cans white shoepeg corn
    1 to 2 teaspoons chipotle chilis in adobo sauce, chopped
    2 bay leaves
    2 tablespoons lime juice
    2 tablespoons sugar
    1/4 cup chopped fresh cilantro

    Garnish Ingredients:
    Finely chopped red pepper, if desired
    Fresh lime wedges, if desired

    Melt butter in 6-quart saucepan until sizzling; add chicken, onion, cumin,
    lemon pepper, oregano and garlic salt; cook over medium heat until chicken is
    no longer pink (6 to 8 minutes). Add chicken broth, pinto beans, shoepeg
    corn, chipotle chilis and bay leaves. Continue cooking until mixture comes to
    a boil (8 to 10 minutes). Reduce heat to low; cook, uncovered, 30 minutes.
    Just before serving, remove bay leaves; stir in lime juice, sugar and cilantro.
    To serve, top each serving with chopped red pepper and lime wedges, if
    desired.


    Makes 8 servings

    Recipe by Land O Lakes, Inc.



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