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1 tbsp vegetable oil; 4 skinless, boneless chicken breast half (about 1 pound), cut into cubes; 1 tbsp chili powder; 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or ...
Heat the oil in a 3-quart saucepan over medium-high heat. Add the chicken and chili powder and cook until the chicken is well browned, stirring often. Stir the soup, water and soup mix in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes. Stir in the beans and cook until the mixture is hot and bubbling.
A combination of diced chicken and ground pork amps up meaty flavor, and half-and-half and a creamy avocado topping make the broth velvety smooth. View Recipe Four-Bean & Pumpkin Chili
Chicken Enchiladas. Originally a Mexican street food, enchiladas began simply as rolled tortillas dipped in chili sauce. As Mexican immigrants moved into Texas, also known as Tejanos, they brought ...
Creamy White Chili with Cream Cheese. This rich, yet healthy, white chicken chili recipe comes together in a flash thanks to quick-cooking chicken thighs and canned white beans. Mashing some of ...
White Chicken Chili. Adding white beans makes this heartier than your average chicken noodle soup, and the addition of green chiles, jalapeño, and sour cream add the perfect amount of heat and ...
5. Creamy Chicken Enchiladas. You'll notice that adding cream of chicken soup to most dishes makes them, well, creamy. These enchiladas are no exception (the addition of cream cheese helps, too).
Add the chicken broth to the pot and increase the heat to high. Bring to a boil, then reduce the heat to medium and simmer until the broth reduces slightly, 8 to 10 minutes.
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