Post by Loupy on Mar 23, 2013 13:38:07 GMT -7
Chicken Chili Bean Chowder
tidymom.net/2013/chicken-chili-bean-chowder/
Recipe slightly adapted from Bush's Beans
This tasty bean chowder is just right for chilly weeknight get-togethers . Pair it with a mixed-greens salad and rustic bread for a tummy warming meal.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 6-8 servings
Ingredients
1 tablespoon olive oil
1 tablespoon onion flakes
1 rib celery, finely chopped
1 medium carrot, finely chopped
3 cloves garlic, chopped
1 cup chicken, cooked and shredded
2 (16 ounce) cans BUSH’S® Chili Beans, drained
1 (4 ounce) can diced green chiles
1 cup frozen corn, thawed and drained
1 teaspoon ground cumin
4 cups vegetable or chicken broth
2 cups milk, whole or skim
4 tablespoons fresh cilantro, chopped
1 cup shredded Cheddar cheese
Instructions
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.
Notes
This chowder was a little more like a soup, if you like your chowder or chili thick and chunky stir in 1/3 cup cornmeal when adding the beans, chiles and broth and milk. This gives the chili a thicker consistency and a texture similar to thin polenta.
© TidyMom. All images & content are copyright protected.
tidymom.net/2013/chicken-chili-bean-chowder/
Recipe slightly adapted from Bush's Beans
This tasty bean chowder is just right for chilly weeknight get-togethers . Pair it with a mixed-greens salad and rustic bread for a tummy warming meal.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 6-8 servings
Ingredients
1 tablespoon olive oil
1 tablespoon onion flakes
1 rib celery, finely chopped
1 medium carrot, finely chopped
3 cloves garlic, chopped
1 cup chicken, cooked and shredded
2 (16 ounce) cans BUSH’S® Chili Beans, drained
1 (4 ounce) can diced green chiles
1 cup frozen corn, thawed and drained
1 teaspoon ground cumin
4 cups vegetable or chicken broth
2 cups milk, whole or skim
4 tablespoons fresh cilantro, chopped
1 cup shredded Cheddar cheese
Instructions
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.
Notes
This chowder was a little more like a soup, if you like your chowder or chili thick and chunky stir in 1/3 cup cornmeal when adding the beans, chiles and broth and milk. This gives the chili a thicker consistency and a texture similar to thin polenta.
© TidyMom. All images & content are copyright protected.
