World Famous Recipes

WHITE CHILI WITH CHICKEN

2 cups white beans, picked over and soaked overnight
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1/2 teaspoon oregano
1/2 teaspoon cayenne powder
1/2 teaspoon garlic powder
1 tablespoon flour
3 chicken half-breasts, cut into 1/2-inch cubes
2 tablespoons vegetable oil
1 onion, chopped
1 stalk celery, chopped
2 cups chicken stock
4 Anaheim chilies, roasted, peeled and chopped, or 4-ounce can chopped green
chilies
About 1 teaspoon salt
1/4 cup fresh cilantro, chopped

Drain beans, put them in a large pot and barely cover with fresh water.
Bring to a boil, reduce heat and simmer. Mix spices, herbs, seasonings and
flour. Toss so the meat is evenly coated with spices; set aside.Heat 1
tablespoon of the oil in a skillet and saute onion and celery 6 minutes. Add
vegetables to the beans. Heat remaining tablespoon of oil in a
skillet and cook chicken, turning often, until all sides are lightly browned
 Add chicken to beans with the chicken stock and chilies. Simmer
until the beans are tender, about 1 1/2 hours total, adding water or chicken
stock, if needed. Add salt to taste and adjust seasonings. Add cilantro just
before serving.

Chili Recipes – WHITE CHILI WITH CHICKEN RECIPE

Afghan Chicken

Ingredients:

2 large cl garlic

1/2 teaspoon salt

2 cups plain whole-milk yogurt

4 tablespoon juice and pulp of 1 large lemon

1/2 teaspoon cracked black pepper

2 large wh chicken breasts

Instructions:

Long, slow marinating in garlicky yogurt tenderizes, moistens and adds deep flavor, so you end up with skinless Grilled Chicken that’s as delicious as it is nutritionally correct. Serve with soft pita or Arab flatbread and fresh yogurt. Put the salt in a wide, shallow non-reactive bowl with the garlic and mash them together until you have paste. Add yogurt, lemon and pepper. Skin the chicken breasts, remove all visible fat and separate the halves. Bend each backward to break the bones so the pieces win lie flat. Add to the yogurt and turn so all surfaces are well-coated. Cover the bowl tightly and refrigerate. Allow to marinate at least overnight, up to a day and a half. Turn when you think of it. To cook, remove breasts from marinade and wipe off all but a thin film. Broil or grill about 6 inches from the heat for 6 to 8 minutes a side, or until thoroughly cooked. Meat will brown somewhat but should not char. Serve at once.

GOOD GRAVY SPICY CHICKEN

4, boneless, skinless chicken breasts
1 (10 3/4 oz.) can tomato soup
1 (10 3/4 oz.) can cheddar cheese soup
1 (10 1/2 oz.) can cream of mushroom soup
1 can water
1 (4 oz. can) diced green chilies

In non-stick cooking pan, spray with non-stick cooking spray. Add chicken breast and season according to your taste. Then mix all the soups, water and green chilies. Pour over chicken. Cover the pan and simmer on low-heat for about an hour.

This can also be done in the oven. Just put in a casserole dish that has been sprayed with non-stick cooking spray. Cover and bake at 350 for an hour.

Or for the slow-cooker. Add all the ingredients. Simmer all afternoon.

This is super with mashed potatoes.

Lemony chicken noodle soup

1 small onion, chopped
2 tablespoons olive or vegetable oil
1 tablespoon butter or margarine
1/4 pound boneless skinless chicken breast, cubed
1 garlic clove, minced
2 cans (14 1/2 ounces each) chicken broth
1 medium carrot, cut into 1/4-inch slices
1/4 cup fresh or frozen peas
1/2 teaspoon dried basil
2 cups uncooked medium egg noodles
1 to 2 tablespoons lemon juice

In a small saucepan, saute onion in oil and butter until tender. Add
the chicken and garlic. Cook and stir until chicken is lightly
browned. Stir in the broth, carrot, peas and basil. Bring to a boil.
Reduce heat; cover and simmer for 5 minutes. Add the noodles. Cover
and simmer for 8-10 minutes or until noodles are tender. Stir in
lemon juice. Yield: 2 servings.

Tortilla Soup Recipe – Tortilla Soup Recipes 

TEX – MEX TORTILLA SOUP

2 whole chicken breasts, skinned & boned

2 c. water

1 can beef broth

1 can chicken broth

1 can (14 oz.) tomatoes, cut up

1/2 c. chopped onion

1/4 c. chopped green pepper

1 can corn, drained

1 tsp. chili pepper

1/2 tsp. cumin

Crushed tortilla chips

4 oz. shredded Jack cheese

1 avocado, chucked

Combine water, broth, undrained tomatoes, onion and green pepper.

Bring to boiling. Add chicken (cut into chunks); reduce heat. Cover

and simmer for 10 minutes. Add corn, chili powder and cumin. Simmer,

covered, for 10 minutes more.

To serve place chips into each bowl. Ladle soup over chips. Sprinkle

with cheese and avocado. 6 servings. Tastes great!