Looking for a great recipe for Chicken Chili...?!

I made this a few weeks ago and it was SO GOOD! I *hate* chili, but this I'd eat again and again!

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INGREDIENTS

* 1 tablespoon canola oil or extra virgin olive oil
* 10 ounces boneless, skinless chicken breast, cut in bite-sized pieces
* 1 1/2 tablespoons chili powder
* 1 1/2 tablespoons cumin
* 2 (14.5 ounce) cans no-salt-added diced tomatoes
* 1 (15 ounce) can no-salt-added black or red beans
* 1 (4.5 ounce) can minced green chilies
* 1 can yellow whole-kernel corn, frozen or canned
* 1 medium onion, chopped
* 1 tsp garlic powder
* 1 tsp cayenne powder
* 1 can Mexican-style chili beans
* 1 can black beans
* 1 can (7 oz.) green chilis
* Salt and cayenne pepper, to taste

DIRECTIONS

1. In a medium saucepan, saute chicken and onion in oil over medium high heat for 3 minutes or until white. Stir in chili powder, garlic powder, cayenne and cumin to coat chicken. Saute 3-4 minutes. Add remaining ingredients; bring to boil and simmer for 1 hour.

Serve with corn bread!

http://allrecipes.com/Recipe/Fifteen-Min…

Green and White Lightning Chunky Chicken Chili

2 tablespoons olive oil
6 (6 ounce) boneless skinless chicken thighs, cut into bite-size pieces
salt
fresh ground black pepper
1 medium Maui (or sweet Texas) onion, thinly sliced
5 garlic cloves, minced
1 jalapeno pepper, seeded and finely chopped (or a can of diced green chiles)
2 tablespoons ground cumin
1 tablespoon ground coriander
1 cup tomatillo salsa
4 cups chicken broth
1 (15 ounce) can cannellini or great northern beans
2 -3 tablespoons chopped fresh cilantro
2 -3 tablespoons chopped fresh flat-leaf parsley
1 lime, juice of

Heat a soup pot over med-high heat with the olive oil; add in the chicken to the hot oil; seasoned with salt and pepper. Cook 2-3 minutes, stirring often; add in onion, garlic, jalapeno, cumin, and coriander; cook 3-4 minutes, continuing to stir. Add in the tomatillo salsa and chicken broth; bring to a simmer. Add half of the beans; with a fork thoroughly mash the other half of the beans, then add to the chili. Simmer for 10 minutes; remove chili from heat and add in cilantro, parsley, and lime juice.
When serving, garnish with shredded pepper jack cheese and crushed fritos.

My variation.

Southwest White Chicken Chili
1 tablespoon olive oil 1 pound boneless, skinless chicken breast; cut in 1/2-inch pieces 1/4 cup chopped white onion 3 cloves garlic, minced 1 can tomatillos (about 16 ounces), drained and cut up 1 can of diced tomatoes (about 16 ounces) 1 1/2 cups chicken broth (or one ~16 ounce can) 1 small can (4 ounces) chopped green chile peppers, not drained 1/2 teaspoon dried oregano flakes 1/2 teaspoon coriander seeds, crushed 1/4 teaspoon ground cumin 1 can great northern beans, drained 1 can garbanzo beans, drained 3 tablespoons lime juice 1/4 teaspoon black pepper Mesa flour (varies / optional) 1/2 cup shredded sharp Cheddar cheese Preperation:
Spray a large skillet with cooking spray, add olive oil and heat on medium high until hot. Add chicken and saute for 3 minutes or until done. Remove chicken from pan. Place all ingredients, except cheese, in a slow cooker and cook for 8 hours. Before serving, add mesa flour to increase the thickness of the chili. Top each serving with a little shredded cheese. Serve with tortilla chips, salsa, or sour cream.

Options:
For more Chilies, you can use a can of tomatoes mixed with green chilies instead of just diced tomatoes. You can also take the beans and give them a quick roast in your skillet after you sautee the chicken. Use a can of Cream of Chicken or Cream of Mushroom soup for a much thicker chili. You can also add corn meal mix instead of mesa flour for a different taste.

I highly recommend using the Reynolds Slow Cooker Liners.

cooks.com

Ingredients:
------------
1 tblsp Oil
2 lb Chicken breasts boneless - or Pork Shoulder Roast
2 Onions
2 tsp Minced garlic
1 tsp Oregano
1 tsp Cumin powder
2 tsp Ground red chili
1 tblsp Red chili flakes
1 Tomato
1 can Tomatillos
4 lb Green chilis
4 cup Wyler's chicken boullion
3 tblsp Cornstarch

Instructions:
-------------
Preferably use fresh roasted, peeled, and seeded New Mexican green
chilis. Since these are not available in most parts of the country
outside the Southwest, dried, frozen, or canned chilis may be
substituted, in that order of desirability. Dried chilis are the next
best thing to fresh. Frozen new mexican chilis under the brand name
"Bueno" are available in some parts of the country and are good quality.
Canned chilis are the least desirable but can be used if you are
desperate. If possible use a mixture of canned and fresh or dried.
Dried green chilis, and a large assortment of other dried chilis,
spices, and Mexican food ingredients are available through mail order
from Old Southwest Trading Company, P.O. Box 7545, Albuquerque, NM
87194. Call 1-800-748-2861 for a catalog. In August and September they
will ship fresh green chili.

Cut chicken breasts into 1/2" cubes. Slice onions lengthwise. Chop
chilis, tomato and tomatillos. Add oil to heavy, preferably cast iron,
skillet and brown chicken over high heat. It is best to do it in two or
three small batches. Remove to large saucepan. Add onions and garlic
to leftover oil and brown until onions are soft. Add oregano, cumin,
and red chili, and cook for two or three minutes. Transfer from skillet
to saucepan with chicken. Add tomato, tomatillos, chilis, and chicken
broth. Bring to a boil and simmer for 3 - 4 hours. Add water as
necessary to maintain the desired consistency. Add 3 - 4 tablespoon
cornstarch mixed with water prior to serving to thicken as desired.

Eat from a bowl accompanied with a warm flour tortilla or use it as a
sauce over chili rellenos, eggs, enchiladas, or just about anything.
One of my favorite meals is to grill a steak until nice and juicy,
smother with green chili, sprinkle some grated cheese on top and serve
with Mexican rice.

Servings: 10

http://www.cs.cmu.edu/~mjw/recipes/ethni…

2 tbsp. oil, 2 med. onions, chopped, 1 can diced green chilies, 2 cloves garlic, crushed, 1 1/2 lb. chicken, 2 tbsp. chili powder, 2 tsp. cumin, 1 can stewed tomatoes, drained, 1 can kidney beans, ****************************************… In large saucepan over medium high, heat oil, onions, chilies and garlic. When tender, add chicken pieces, chili powder and cumin. Brown and coat with spices. Add tomatoes and kidney beans. Bring to boil, reduce heat to low. Simmer, covered, about 15 minutes. Uncover and cook 10 to 15 more minutes until chicken is cooked through and sauce thickens.

INGREDIENTS
- 4 skinless, boneless chicken breast halves
- 1 (16 ounce) jar salsa
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- salt to taste
- ground black pepper to taste
- 1 (11 ounce) can Mexican-style corn
- 1 (15 ounce) can pinto beans

INSTRUCTIONS
Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.

About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.

Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.

http://freechickenrecipe.com

If you have a kindle, there is a really good chicken recipe ebook available at Amazon. It has 300 different recipes. You will surely be able to find what you are looking for.

http://www.amazon.com/dp/B004M18Q7M