Chili Flavored Chicken Soup

Ingredients:

1 can (15 oz. size) whole kernel corn, drained
1 can (14-1/2 oz. size) beef broth
1 can (14-1/2 oz. size) chicken broth
1 can (14-1/2 oz. size) diced tomatoes
1/2 cup chopped onion
1/4 cup chopped green sweet pepper
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 pound skinless, boneless chicken breasts, cut into bite-size pieces
lime wedges (optional)


Directions:
In a Dutch oven, combine corn, beef broth, chicken broth, undrained tomatoes, onion, green pepper, chili powder, cumin, and black pepper. Bring to boiling.

Stir in chicken pieces. Return to boiling; reduce heat. Cover and simmer 10 to 12 minutes or until chicken is no longer pink, stirring once or twice.

To serve, ladle into soup bowls. Garnish with lime wedges, if desired.

NOTE: Serve it with toppers such as coarsely crushed tortilla chips, chopped avocado, shredded Monterey Jack cheese, and/or snipped fresh cilantro.

Chicken Chili

Chicken Chili

From: Campbell's Kitchen
Prep/Cook: 25 minutes

Serves: 5
Campbell's® Condensed Cream of Chicken Soup and Campbell's® Dry Onion Soup and Recipe Mix combine to flavor this scrumptious chili featuring chicken, white kidney beans and chili powder, and served with shredded Cheddar cheese and sliced green onion.


Ingredients:


1 tablespoon vegetable oil
1 pounds skinless, boneless chicken breasts, cut into cubes
1 tablespoon chili powder
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
2 cups water
1 pouch Campbell's® Dry Onion Soup and Recipe Mix
2 cans (about 16 oz. each) white kidney beans (cannellini), rinsed and drained
Shredded Cheddar cheese
Sliced green onion



Directions:



HEAT oil in saucepan. Add chicken and chili powder and cook until browned, stirring often.

ADD chicken soup, water and soup mix. Heat to a boil. Cover and cook over low heat 10 min.

ADD beans and heat through. Garnish with cheese and onions.

Smokin' Texas Chili

Smokin' Texas Chili

From: Campbell's Kitchen
Prep: 15 minutes
Cook: 1 hour 45 minutes

Serves: 6
A robust, sirloin-laced chili includes kidney beans and Pace® Chunky Salsa for feeding a crowd. Perfect for casual gatherings!



Ingredients:


2 tablespoons olive oil
1 1/2 pounds boneless beef sirloin steak or top round steak, 3/4-inch thick, cut into 1/2-inch pieces
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, minced
3 cups Pace® Chunky Salsa, any variety
1/2 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
1 can (about 15 ounces) red kidney beans, rinsed and drained
1/4 cup chopped fresh cilantro leaves
Chili Toppings



Directions:



Heat 1 tablespoon oil in a 6-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Remove the beef from the saucepot.

Add the remaining oil and heat over medium heat. Add the onion and cook until it's tender. Add the garlic and cook for 30 seconds.

Add the salsa, water, chili powder and cumin. Heat to a boil. Return the beef to the saucepot. Stir in the beans. Reduce the heat to low. Cover and cook for 1 hour. Uncover and cook for 30 minutes or until the beef is fork-tender.

Sprinkle with the cilantro and Chili Toppings, if desired.

Chili Toppings: Chopped tomatoes, chopped onions or shredded cheese.

Southern Chili Georgia Style

Southern Chili Georgia Style

3 lb chuck,cut in chunks
3 t oil
1 1/2 c beef broth
1 1/2 c chicken broth
4 1/2 T ca chile powder
4 T gebhardt chili powder
1/2 T nm hot chile powder
1/2 T chimayo chile powder
1/2 T pasilla powder
3 1/2 T cumin
1 T granulated garlic
4 t onion powder
1/2 T brown sugar
1 t tabasco
8 oz tomato sauce
1/2 c green chiles,Canned

Brown meat and add to chili pot along with broths, tomato sauce, and
green chiles. Add 2/3 of the spices. Cook for 2 hr. Add remaining
spices. Cook 1 hr or until meat is tender. Add salt to taste.

Puppy's Breath Chili

Puppy's Breath Chili

3 lb tri-tip beef,or other
1 tough/tasty cut
1 in small pieces (or coarse)
1 ground
2 t oil
1 sm yellow onion
14 1/2 oz can beef broth
3 1/2 T cumin,Ground
1/2 t oregano
6 cl garlic,finely chopped
3 T gebhardt chili powder
1 T new mexico mild chili
1 powder
6 T california chili powder
8 oz tomato sauce
1 new mexico chili,Dried
1 pepper,boiled and pureed
3 california chili,Dried
1 peppers,boiled and pureed
14 1/2 oz can chicken broth
1 t tabasco pepper sauce
1 t brown sugar
1 lime,juice of
1 ds msg
1 ,salt to taste
Brown meat in oil over medium heat. Add onion and enough beef broth
to cover meat. Bring to a boil and cook for 15 min.
Add 1 Tb cumin and 1/2 ts oregano.
Reduce heat to light boil and add 1/2 of the garlic.
Add 1/2 of the chili powder and cook for 10 min.
Add tomato sauce with the pulp from the dried peppers and remaining
garlic.
Add any remaining beef broth and chicken broth for desired
consistency.
Cook for 1 hr on medium heat stirring occasionally.
Add remaining chili powders and cumin.
Simmer for 25 min on medium-low, stirring occasionally.
Turn up heat to medium and add remaining ingredients. Simmer until
ready.

Woodie's Homestyle Chili

Woodie's Homestyle Chili

Yield: 8 Servings

2 T oil,cooking
5 onions
4 lb beef chuck,coarse grind
5 garlic cloves
4 T oregano,dried,pref. mexican
1 T red chile,hot,ground
1 t cayenne pepper
2 T paprika
3 T cumin
2 t chipenos(pequin chiles)
4 ds hot pepper sauce,liquid
30 oz tomato sauce
6 oz tomato paste
1 water
4 T corn flour(masa harina)

1. Heat the oil in a large heavy skillet over medium heat. Add the
onions. Season with salt and pepper and cook, stirring, until the
onions are translucent. Remove to a large heavy pot.

2. Add the meat to the skillet, pouring in more oil if necessary. Add
garlic and 1 tablespoon of the oregano. Break up any lumps with a fork
and cook over medium-high heat, stirring occasionally, until the meat is
evenly browned. Add this mixture to the pot

3. In a small plastic or paper bag, shake together the remaining 3
tablespoons of oregano, ground chile, cayenne pepper,
paprika, cumin, and the chipenos. Add the blended spices to the pot as
well as the liquid hot pepper sauce, tomato sauce, and tomato paste.

4. Add enough water to cover. Bring to a boil, then lower the heat and
simmer, uncovered, for at least 2 hours. Taste and adjust seasonings.

5. Cool the chili and refrigerate it overnight. The next day, skin off
the excess fat. Reheat the chili to the boiling point and stir in a
paste made of the masa harina and a little water. Stir constantly to
prevent sticking and scorching, adding water as necessary for the desired texture.

ANDY'S SKILLET SUPPER

ANDY'S SKILLET SUPPER

1 pound Chicken breasts
2 tablespoons Canola oil
1 medium Onion -- chopped
2 teaspoons Chili powder
1/2 teaspoon Cumin
1/2 teaspoon Oregano leaves -- crushed
1/2 cup Chicken broth
1 1/2 cups V8 juice
19 ounces Canned kidney beans

Preparation time = 30 minutes Chicken breasts should be skinned and
boned.

Any suitable oil can be substituted for canola oil. Chicken broth may
be purchased as instant and mixed with water. V8 juice is a brand name
vegetable juice.

1. Cut the chicken into 1/2-inch pieces.

2. In hot oil, cook chicken, onion, chili powder, cumin and oregano
until the chicken turns white.

3. Stir in broth and juice, heat until boiling, then reduce heat to low.
Simmer 10 minutes.

4. Dump in beans, liquid and all, stir, cover and simmer for another 10
minutes. Stir occasionally. Serve over rice.