White Chili Recipe - Five Star White Bean Chicken Chili

Flavorable and tasty, this recipe rich white chicken chili, they will return for the second. With various decorations: service avocado slices, cheese, cream, lime, cilantro and tortilla chips.

2 tablespoons vegetable oil
1 pounds cooked chicken, diced
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 (18.75 ounce) can tomatillos, chopped
1 (16 ounce) can diced tomatoes
1 (7 ounce) can diced green chiles
1 / 2 teaspoon driedOregano
1 / 2 teaspoon ground coriander seeds
1 / 4 teaspoon ground cumin
1 (15 ounce) can white beans
2 ears fresh
Salt and pepper to taste
1 lime, sliced

Directions

Heat the oil in a large pan, vegetable oil and cook the onion and garlic until they are soft.

Stir in tomatillos, tomatoes, chilli and spices. Bring to a boil, cook for 10 minutes.

Add corn, chicken and beans. Cook for another 5 minutes. Season with salt and season with salt and pepper.

=> White ChickenChilli Recipe: Hot 'n Spicy White Chicken Chili

Not for the faint of heart is to smoke with a pungent aftertaste. If you want to enjoy hot pepper, but not set fire to his mouth, you can reduce or eliminate the jalapeno pepper.

1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chili
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon cayenne pepper
2 (14.5 ounce) cansChicken soup
3 cups cooked chicken breast, chopped
3 (15 ounce) cans white beans
1 cup Monterey Jack cheese, shredded

Directions

In a large saucepan, heat oil in medium-low heat. Add the onion and cook until soft.

Stir in garlic, jalapeno peppers, chili pepper, cumin, oregano and cayenne pepper. Cook for 3 minutes or until the peppers are soft.

Add the chicken broth, chicken and beans. Simmer for 15 minutes, stirring occasionally.

Remove pan from oven andStir slowly until the cheese is melted.

=> Turkey Chili Recipe: Five Star Turkey Chili Recipe

Have you any reason, the turkey in the refrigerator? Whip this delicious chili for a healthy change.

1 1 / 2 pounds lean ground turkey
2 medium onions, chopped
1 1 / 2 teaspoon dried oregano
1 1 / 2 teaspoon ground cumin
1 (28 ounce) can diced tomatoes, undrained
3 cups beef broth
1 (8 ounces) tomato sauce
1 teaspoon chili powder
1 tablespoon baking cocoa
2 bay leavesLeaves
1 teaspoon salt
1 / 4 teaspoon ground cinnamon
3 (15 ounce) cans white kidney or cannelloni beans, rinsed and drained

Directions

Fugue in a Dutch oven or kettle, cook the onions over medium heat and Turkey until the meat is no longer pink, it is possible.

Add in the oregano and cumin, cook and stir for 1 minute. Mix the tomatoes, beef broth, tomato sauce, chili powder, cocoa, bay leaves, salt and cinnamon, bring to a boil.

Reduce heat and cover. Bake for 45Minutes.

Mix the chili beans and heat thoroughly. Discard the bay leaves before serving.

=> Pork Chili Recipe: Green Enchilada Pork Chili

Scenes with a spicy green chili, the other white meat - pork.

4 tablespoons olive oil, divided
1 pounds ground pork
2 fresh jalapeno peppers, stems
1 tablespoon butter
1 medium white onion, diced
1 teaspoon kosher salt
1 / 2 teaspoon ground cumin
1st / 2 teaspoon sweet paprika
1 / 4 teaspoon cayenne pepper
1 / 4Teaspoon ground black pepper
3 cloves garlic, minced
1 / 2 cup of flour all
1 (28 ounce) can green enchilada sauce
1 (7 ounces) can salsa verde
1 liter of water
1 / 2 bunch chopped fresh coriander
1 / 2 lemon, juiced

Directions

In a saucepan, heat 4 liters to 2 tablespoons of olive oil over medium heat. Add the jalapeno pepper and roasted for 1 minute. Add the pork, cook until brown. Take pork and jalapenos from the pan, remove and set aside.

Give the same pot, the 2 remainingTablespoons olive oil, butter and onion. Cook 2 minutes, until the onion begins to soften.

Mix salt, cumin, paprika, cayenne pepper and black pepper. Cook until the onion is nice and soft. Add the garlic and stir for 1 minute.

Reduce the heat to a minimum. Sprinkle the flour over the onion and garlic. Cook 3 minutes, stirring constantly.

Slowly pour the enchilada sauce, whisk constantly to keep lumps. Stir in green sauce and water.

Add the sausageJalapenos and the pot. Better bring the temperature to medium heat and slowly bring the soup to a boil, reduce heat and simmer 30 minutes.

Remove from heat and stir in the chopped coriander and lemon juice before serving.

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Mexican Chicken Recipes - Chicken Acapulco

A wonderful chicken recipe that will impress your friends and family.

2 cups chicken broth salt, defatted

1 tablespoon olive oil

2 teaspoons ground cumin

2 tablespoons pickling Spice

1 / 2 red bell pepper, sliced

1 pounds boneless chicken breast, cut in half

1 / 2 yellow pepper, sliced

2 tablespoons jalapeno pepper with seeds, minced meat,

1 onion, halved and cut into thin slices

1 / 3 cup rice wineVinegar

1 / 4 cup fresh coriander leaves

3 cloves garlic, minced

1 bag of baked tortilla chips

Directions

In a large, heavy frying pan fry the chicken broth and pickling spice for ten minutes, drain and gives the liquid in the pot.

Add the chicken, onion, vinegar, garlic, olive oil and cumin. Simmer over low heat until the chicken is cooked through, about ten minutes.

Transfer the chicken and onions in a shallow dish of baking. Top withChili pepper and parsley.

Boil cooking liquid until about 2 / 3 cup (about 10 minutes). Pour the liquid over the chicken and let cool for 30 minutes.

Add the coriander, the mixture of chicken. Cover and refrigerate until well chilled. Turn the chicken from time to time over a period of 4 hours while cooling.

Cut the chicken and transfer to serving plates. At the beginning of each service with marinated vegetables and fruit juices. Serve with baked tortilla chips.

=> MexicoChicken Recipes: Mexican Chicken Skillet

This healthy recipe chicken beans and functions of vegetable juices.

1 pounds chicken breasts without skin and bones

2 tablespoons canola oil

1 medium onion, chopped

2 tsp chilli powder

1 / 2 teaspoon cumin

1 / 2 teaspoon oregano leaves, crushed

1 / 2 cup chicken broth

1-1/2 cups V8 vegetable juice

19 ounces of beans

Directions

Cut the chicken into 1/2-inchPieces.

Heat the oil in a heavy saucepan. Cook the chicken, onion, chili powder, cumin and oregano until the chicken is white.

The agitation for the stock and bring the juice, boil. Reduce heat to low and simmer for 10 minutes.

Mix the beans (including liquid from beans) and mix thoroughly. Cover and cook for another 10 minutes, stirring occasionally to keep cooking. Serve over rice.

=> Recipes Mexican Chicken: Arroz con Pollo (chicken with rice)

Thisis a very traditional Mexican meal, to make fast and taste great!

1st / 2 cup olive oil

1 / 4 cup tomato paste

1 frying chicken, cut

1st / 8 teaspoon saffron powder

1 small onion, chopped

2-1/2 cups chicken broth

1 clove garlic, minced

1 cup of rice, if

Salt and pepper to taste

Directions

Heat the oil in a frying pan until the oil. Brown chicken on both sides.

Add the onion and garlic, cook for a fewMinutes.

Loosen the saffron in chicken broth. Add to season the chicken with the tomato sauce, salt and pepper. Cover and cook for 20 minutes.

Add rice, stir well. Cover and cook for another 30 minutes, or until all liquid is absorbed and chicken is tender.

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Mexican Food Recipes - Mexican Chicken taquitos

Smoked cheese and green sauce, make this a savory winner. If you do not want to fry, try brushing with olive oil and bake in oven for 10 minutes on a baking sheet.

4 skinless, boneless chicken breast half, cooked and shredded

1-1/2 cups shredded smoked Cheddar and Swiss cheese blend

1 (7 ounces) can salsa verde

1 cup chopped onion

20 (6 inch) corn tortillas

1 liter of peanut oil for frying or as needed

1 cup of acidCream (optional)

1 cup chunky salsa (optional)

1 cup guacamole (optional)

Directions

Heat the oil in a deep fryer to 350 degrees.

In a medium bowl, mix the chicken, cheese, sauce and green onion.

Spoon about 1-1/2 tablespoons of the mixture in tortillas, or enough so that when rolled up, each on a scale of 1 inch. Filling should not be too close to the end, or fall out. Secure rolls with toothpicks.

Fry rolls 4 or 5a time when there is enough space between them, even the kitchen. Cook for 3 to 5 minutes, or until golden brown.

Once afloat, which can in a minute. If not crispy taquitos are cool, you have not cooked long enough. Drain on absorbent paper. Serve with sour cream, guacamole and salsa for dipping.

Mexican Pork Chops

This is a full meal, pork chops, beans, corn and rice contains.

1 tablespoon vegetable oil

4 smoked porkChops

2 (14.5 ounce) cans stewed tomatoes, with juice

1 (8.75 ounce) can drained whole kernel corn,

1 (8 ounce) can red beans, drained

1 / 2 cup of long grain rice, white rice and

1 (4 ounce) can green chilies, drained, diced

1 / 4 teaspoon salt

Directions

Preheat oven to 350 degrees.

Heat the oil in a skillet over medium heat. Brown the pork chops about 5 minutes on each side. Remove chops from pan and drain the oil.

MixTomatoes, corn, beans, rice, chilli and salt in pan. Bring liquid to a boil. Cook and stir for 1 minute to warm up with.

Transfer the mixture of tomatoes for a casserole. Arrange the browned pork chops on the mixture.

Bake covered for 30 minutes. Uncover and continue cooking 10 minutes until the rice is soft and the pork reaches an internal temperature of 160 degrees.

Mexican Mole Sauce

A delicious chocolate flavored sauce Mole, with greatYour favorite Mexican dishes.

2 teaspoons vegetable oil

1 / 4 cup finely chopped onion

1 tablespoon cocoa powder, unsweetened

1 teaspoon ground cumin

1 teaspoon dried coriander

1 / 8 tablespoon dried minced garlic

1 (10.75 ounce) can tomato soup

1 (4 ounces) diced green chilies are

Directions

Heat the oil in a medium saucepan. Cook the onion over medium heat until they are soft. Stir in cocoa powder, cumin, coriander andGarlic.

Stir in tomato soup and green peppers. Bring to a boil, reduce heat to a minimum. Cover and cook for 10 minutes. Transfer to a gravy boat or pour directly used on foods.

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Mexican Soup Recipes - Mexican Chicken Corn Chowder

This is corn chowder with a twist of Mexico!

1-1/2 pounds boneless chicken breasts without skin, cut into bite size pieces

1 / 2 cup chopped onion

1 clove garlic, minced

3 tablespoons butter

2 cubes chicken bouillon

1 cup hot water

3 / 4 teaspoon ground cumin

2 cups half and half cream

2 cups Monterey Jack cheese shreds

1 (14.75 ounce) can cream style corn

1 (4 ounces) diced green chiles

1 pinch of hotPepper Sauce

1 tomato, chopped

Branches of fresh cilantro, for garnish (optional)

Directions

In a Dutch oven, brown the chicken, onion and garlic in butter until chicken is no longer pink.

Dissolve the bouillon in hot water. Pour into Dutch oven and season with cumin. Bring to a boil. Reduce the heat to a minimum. Cover and cook 5 minutes.

Add the cream, cheese, corn, pepper and paprika sauce. Baking until cheese is melted, stirring frequently. Mixchopped tomatoes. Garnish with coriander.

=> Mexican Soup Recipe: Mexican Beef Soup

A very hearty soup that are really motivate you. To make things a little more, add a little 'chopped jalapeno peppers and a dash of fresh lime juice.

2 pounds beef shank, bone --

1 tablespoon vegetable oil

2 teaspoons salt

2 teaspoons ground black pepper

1 onion, chopped

1 (14.5 ounce) can diced tomatoes

3 cups beef broth

4 cupsWater

2 medium carrots, coarsely chopped

1 / 4 cup chopped fresh cilantro

1 potato, quartered (optional)

2 ears of corn, peeled and cut into thirds

2 Chayote, quartered (optional)

1 medium cabbage, cored and cut into columns

1 / 4 cup pickled jalapenos, sliced

1 / 4 cup finely chopped onion

1 cup chopped fresh cilantro

2 limes, cut into wedges

4 radishes, quartered

Directions

Cut the meat fromBovine bone in about 1/2-inch pieces, some bones.

In a heavy soup pot, heat the oil over medium heat. Add in the flesh, season with salt and pepper. Cook and stir thoroughly until they are brown.

Add 1 onion and cook until the onions are lightly browned. Stir tomatoes and broth. The liquid should cover the bones of 1/2-inch. If not, add enough water to compensate.

Reduce heat to low and simmer for 1 hour with the lid loose. If meatpainless, continue cooking for another 10 minutes or so.

Pour in water, and return to a simmer. Add the carrots and 1 / 4 cup cilantro. Bake for 10 minutes, then stir in the potatoes, corn and chayote. Simmer until vegetables are soft. Push the cabbage wedges into the soup and cook for 10 minutes.

Ladle into large bowls, including vegetables, meat and bone meal. Garnish with jalapenos, chopped onion and coriander extra. Squeeze the lime juice over all and serve withRadishes.

=> Recipes Mexican Soup: Vegetarian Mexican Tortilla Soup

This soup is very simple and lively. You can use a couple of dashes of hot sauce to add flavor to a little 'more.

2 tablespoons vegetable oil

1 (1 £) conf. frozen bell pepper and onion stir fry mix

2 cloves garlic, minced

3 tablespoons ground cumin

1 (28 ounce) can crushed tomatoes

3 (4 oz) Cans chopped green chilies, drained

4 (14 ounce) cans vegetable broth

Saleand pepper to taste

1 (11 ounce) can whole kernel corn

12 ounces tortilla chips

1 cup Cheddar cheese

1 avocado, peeled, cored and diced

Directions

In a large pot until the oil over medium heat. Stir in peppers and onions, stir fry mix, garlic and cumin. Cook for 5 minutes, until vegetables are soft. Mix the tomatoes and peppers.

Pour the broth and season with salt and pepper. Bring to a boil. Reduce heat to low andSimmer 30 minutes.

Mix the corn soup and continue cooking for 5 minutes. Serve in bowls on the same level of tortilla chips. Top with cheese and avocado.

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Mexican Tortilla Soup Recipe - Mexican Chicken Tortilla Soup

This tortilla soup is a real treat if you like spicy soup.

6 tablespoons vegetable oil

8 (6-inch) corn tortillas, coarsely chopped

6 cloves garlic, minced

1/2 cup fresh cilantro, chopped

1 onion, chopped

1 (29 oz.) can diced tomatoes

2 tablespoons ground cumin

1 tablespoon chili powder

3 bay leaves

6 cups chicken broth

1 teaspoon salt

1/2 teaspoon ground cayenne pepper

5 boneless chicken Breast halves, cooked

Directions

In a large pot heat the oil. Add tortillas, garlic, onion and coriander. Saute for 2 to 3 minutes.

Mix the tomatoes and bring to a boil. Add the cumin, chili powder, bay leaves and chicken broth. Return to boil, reduce heat and season with salt and cayenne pepper.

Cook 30 minutes, remove the bay leaves and stir in chicken. Heat through and serve.

=> Mexican Tortilla Soup Recipe: Tortilla ClassicMexican Soup

Craving delicious. You can substitute ground turkey for ground beef.

1 / 2 pound of ground meat

2 teaspoons chopped onion

6-2/3 cups chicken broth

1 (28 ounce) can crushed tomatoes

1-1/2 teaspoons ground cumin

1 / 2 clove garlic, minced

1 / 4 teaspoon cayenne pepper

1 / 4 teaspoon chili powder

Salt and pepper to taste

3 tablespoons cornstarch

1 cup cold water

2 (15 oz), creamMaize

1-1/2 cups shredded American cheese

5 (6 inch) corn tortillas, cut into 1/2-inch strips

Directions

Heat the oil in a large saucepan, combine the ground meat and onion and sauté over medium heat 5 minutes, until golden brown or until the meat is. Drain excess fat and set meat aside.

In a large saucepan, combine the broth, tomatoes, cumin and garlic, cook over high heat. Season to taste, add the cayenne pepper, chili powder, salt and pepper. Bring to boil and reduce heat tomedium-low.

In a small bowl, combine the cornstarch with the water, mix well until the cornstarch is dissolved. Slowly enter the soup and thicken, stirring constantly.

Add the reserved type of meat, corn and cheese in the soup and stir well. Finally, add the tortilla strips and can be caused by heat.

=> Mexican Tortilla Soup Recipe: Mexican Tortilla Soup and Bean

This healthy tortilla soup has four types of beans, chicken and ranch dressing mix.

6 cupsWater

4 skinless, boneless chicken breast

1 onion, chopped

1 (15 ounce) can beans

1 (15 ounce) can ranch style beans

1 (15 ounce) can beans blacks

1 (15 ounce) can blacks beans, rinsed and drained

1 (15 ounce) can white corn flour

2 (10 ounce) cans diced tomatoes with green chiles

1 (1.25 oz) pkg. Taco seasoning mix

1 (1 ounce) pkg. Ranch Dressing Mix

Directions

In a large saucepan, combine chicken and waterhigh heat. Bake for 30 minutes to 1 hour, until the chicken is done. Cut any chicken from the pot, and in bite-sized pieces.

Return the chicken to the pot. Add the onions, kidney beans, ranch style beans, blacks beans, corn, tomatoes, spices and Taco-Ranch Dressing mix. Stir well, reduce heat to low and simmer for 30 minutes or until completely heated through.

=> Mexican Tortilla Soup Recipe: Mexican Turkey Tortilla Soup

Here's a great way to use up isTheir remains in Turkey.

1-1/4 cups chicken broth

12 (6 inch) corn tortillas, cut into 1/2-inch strips

1-1/4 cups green enchilada sauce

1-1/4 cups red enchilada sauce

1 teaspoon ground cumin

2 cups cooked turkey, chopped

1 cup half and half

1 tomato, chopped

1 jalapeno pepper, seeded and finely chopped

1 avocado, peeled, cored and diced

1 cup Cheddar cheese

Directions

In a large saucepan, add theChicken broth and tortilla strips. Cook over medium heat until the strips of broth and a little 'thicker. Mix in green and red enchilada sauce and cumin.

Excitement in Turkey and for the half and half, through the heat, but do not boil.

Divide the soup into four bowls and garnish with the diced tomato, jalapeno, avocado and cheese.

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Mexican Chicken Enchiladas Recipe - 5 Star Chicken Enchiladas

Make these delicious enchiladas with chicken, sour cream, cheese and spices.

1 tablespoon butter

1 / 2 cup green onions, chopped

1st / 2 teaspoon garlic powder

1 (4 ounces) diced green chiles

1 (10.75 ounce) can condensed cream of mushroom soup

1 / 2 cup heavy cream

1-1/2 cups cooked chicken breast cut into cubes

1 cup Cheddar cheese, divided

6 (12-inch) flour tortillas

1 / 4 cupMilk

Directions

Preheat oven to 350 degrees. Prepare a large baking dish with cooking spray.

In a medium saucepan, sauté green onions in butter over medium heat 3 to 4 minutes (until they are soft). Add the garlic powder. Stir in green peppers, mushroom soup and sour cream, mix well.

Reserve 3 / 4 of this sauce and set aside.

To give the sauce remaining in pan, chicken and 1 / 2 cup cheese, mix well.

Fill each tortilla flourMixture with the chicken and roll up. Place seam in preparation pan.

In a small bowl, combine the reserved 3 / 4 sauce and milk. Spoon remaining sauce over rolled tortillas and top with cheese. Bake for 30 to 35 minutes or until cheese bubbles launch.

=> Mexican Chicken Enchiladas Recipe: Spicy Chicken Enchiladas

These enchiladas taste real bite.

1 (10.75 ounce) can condensed chicken broth

1 / 2 cup heavy cream

1Tablespoons margarine

1 onion, chopped

1 teaspoon chili powder

2 cups cooked chicken breast, chopped

1 (4 ounce) can green chilies, drained chopped

8 (8 inch) flour tortillas

1 cup Cheddar cheese

Directions

Preheat oven to 350 degrees.

In a small bowl, combine soup and sour cream, mix well and set aside.

In a medium saucepan melt margarine over medium heat and add the onion and chili powder;fry until the onions are soft. Stir in chicken, chiles and 2 tablespoons of the mixture of soup. Cook warms to mix continuously.

Spread 1 / 2 cup soup mixture into a 9x13-inch oven pan. Spoon about 1 / 4 cup of chicken mixture in the center of each tortilla. Roll tortillas and place seam in saucepan.

Spoon remaining soup mixture over tortillas and sprinkle the cheese on top. Bake 25 minutes or untilThe cheese is bubbly and tortillas are lightly browned.

=> Mexican Chicken Enchiladas Recipe: Ricotta Chicken Enchiladas

Here is a recipe for healthy chicken enchiladas that knows so well as the regular version.

1 tablespoon vegetable oil

2 skinless, boneless chicken breast, cooked and shredded

1 / 2 cup chopped onion

1 (7 ounce) can chopped green chilies

1 (1 ounce) pkg. Taco seasoning mix

1 / 2 cup heavy cream

2 cupsRicotta

1 teaspoon salt

Pinch of ground black pepper

12 (6 inch) corn tortillas

2 cups Monterey Jack cheese shreds

1 (10 ounce) can red enchilada sauce

Directions

Preheat oven to 350 degrees. Easily a 9x13-inch greased baking pan.

Heat the oil in a frying pan over medium heat. Add the chicken, onion and green pepper, fry until they are brown. Add the taco seasoning and prepare meat mixture according to packageDirections.

In a medium bowl, combine the cream, cottage cheese, salt and pepper, stir until well blended.

In a small pan, heat just until tortillas are soft. Within each tortilla, a spoonful of meat mixture, the mixture of cheese and a bit 'of grated cheese. Roll up tortillas and place, seam being prepared pan.

Top with remaining meat mixture and cheese. Pour enchilada sauce over tortillas and sprinkle with Monterey JackCheese.

Bake 30 minutes or until cheese bubbles on top throws.

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