Best 4 Sonoran Chicken Chili Recipes

Are you seeking a remarkable culinary experience that tantalizes your taste buds with its unique blend of flavors? Look no further than the Sonoran chicken chili, a delectable dish that captures the vibrant spirit of Sonoran cuisine. This exceptional chili combines the richness of chicken, the smokiness of chipotle peppers, and an array of fresh vegetables in a flavorful broth that is sure to leave you wanting more. Whether you are hosting a casual gathering or preparing a special meal for your loved ones, the Sonoran chicken chili is an ideal choice that will surely impress and delight everyone. Let's dive into the enticing world of Sonoran cuisine and uncover the culinary secrets behind this extraordinary dish.

Here are our top 4 tried and tested recipes!

SONORAN CHICKEN CHILI

Sonoran Chicken Chili image

A easy to make, tasty soup from the Junior League Celebration cookbook. I added this recipe with hopes of trying it someday. Finally had a chance to tonight. This is quick and easy to make and is very good. If you have fresh cilantro, sprinkle some on when you serve to make it even better.

Provided by SharleneW

Categories Chicken

Time 55m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1/2 cup chopped shallot
3 garlic cloves, minced
2 (14 ounce) cans chopped tomatoes with garlic, oregano and basil
1 (14 ounce) can no-salt-added chicken broth
1 (4 ounce) can chopped green chilies
1/2 teaspoon oregano
1/2 teaspoon coriander
1/4 teaspoon ground cumin
4 cups chopped cooked chicken (I prefer breasts)
1 (16 -32 ounce) can white kidney beans (depending on how "beany" you like your chili) or 1 (16 -32 ounce) can navy beans, drained (depending on how "beany" you like your chili)
3 tablespoons freshly squeezed lime juice
1/4 teaspoon fresh ground pepper
shredded cheddar cheese (to garnish)

Steps:

Heat the olive oil in large saucepan over medium-high heat.
Add the shallots and garlic.
Sauté about 5 minutes or until the shallots are soft.
Add the seasoned tomatoes, broth, chilies, oregano, coriander and cumin.
Bring to a boil.
Reduce heat and simmer for 20 minutes.
Add the chicken and beans.
Mix well and cook until heated through.
Stir in lime juice and pepper.
Spoon into bowls and garnish with cheese.

SUPER EASY CHICKEN CHILI

Super Easy Chicken Chili image

All you have to know how to do is open some cans... This is so easy and so delicious. It will get you a second date for sure!

Provided by Megs

Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes

Time 35m

Yield 6

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 onion, chopped
1 ½ (14 ounce) cans chicken broth
2 (15.5 ounce) cans great Northern beans
1 (4 ounce) can chopped green chile peppers
1 roasted chicken, bones and skin removed, meat torn into bite-size pieces
3 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons cayenne pepper
1 (8 ounce) container sour cream
1 (8 ounce) package shredded Monterey Jack cheese

Steps:

Heat olive oil in a large saucepan over medium heat. Stir in onions, and cook until softened and translucent, about 3 minutes. Pour in chicken broth, great Northern beans, chopped chiles, and torn chicken. Season with cumin, chili powder, and cayenne pepper. Increase heat to medium-high to bring to a boil, then reduce heat to medium-low, and simmer for 10 minutes.
Stir in sour cream and simmer for 5 minutes. To serve, ladle into bowls and sprinkle with Monterey Jack cheese.

Nutrition Facts : Calories 614.9 calories, Carbohydrate 39.5 g, Cholesterol 115.7 mg, Fat 31.6 g, Fiber 9.5 g, Protein 45.3 g, SaturatedFat 14.8 g, Sodium 588.9 mg, Sugar 2.4 g

MEXICAN CHICKEN CHILI

Mexican Chicken Chili image

Corn and black beans give this satisfying chili Mexican flair the whole family will love. Adjust the cayenne if you have small children or are looking for a little less zip. -Stephanie Rabbitt-Schappacher, West Chester, Ohio

Provided by Taste of Home

Categories Dinner Lunch

Time 5h30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 pound boneless skinless chicken breasts, cubed
1 tablespoon canola oil
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (4 ounces) chopped green chilies
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Steps:

In a large skillet, brown chicken in oil. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low until chicken is no longer pink, 5-6 hours.

Nutrition Facts : Calories 254 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 843mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 8g fiber), Protein 23g protein.

SONORA CHICKEN

Sonora Chicken image

This family pleaser is definitely not your ordinary chicken casserole. I started making this years ago and still get requests for it.

Provided by RHONDA35

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 2h15m

Yield 8

Number Of Ingredients 12

Ingredients

6 large bone-in chicken breast halves
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1 (15 ounce) can chili, no beans
1 cup picante sauce
½ cup milk
1 small onion, chopped
½ teaspoon ground cumin
½ teaspoon garlic powder
12 corn tortillas, torn into strips
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded Monterey Jack cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a baking dish. Cover and bake for 1 hour in preheated oven. Remove chicken from dish and allow to cool. Remove meat from bone and tear into small pieces.
Meanwhile, mix the cream of mushroom soup, the cream of chicken soup, chili, picante sauce, milk, onion, cumin, and garlic powder in a large bowl.
Spread half the shredded chicken into the bottom of a 9x13 inch baking dish. Cover the chicken with half of the tortilla pieces. Pour half of the sauce on top of the tortillas; sprinkle half the Cheddar cheese and Monterey Jack cheese evenly over the dish. Repeat the layers with the rest of the ingredients.
Bake in preheated oven until all the cheese has melted and sauce mixture is bubbling, 35 to 40 minutes.

Nutrition Facts : Calories 632.4 calories, Carbohydrate 32.4 g, Cholesterol 164.3 mg, Fat 30.4 g, Fiber 5 g, Protein 56.9 g, SaturatedFat 15.1 g, Sodium 1349.9 mg, Sugar 4 g

Tips:

Use fresh ingredients: Fresh ingredients will give your chili the best flavor. If possible, use organic ingredients to avoid pesticides and herbicides.
Use a variety of chili peppers: Chili peppers are what give chili its heat, so don't be afraid to use a variety of them. You can use fresh, dried, or powdered chili peppers. Just be sure to adjust the amount you use depending on how hot you like your chili.
Don't overcook the chili: Chili is a slow-cooked dish, but you don't want to overcook it. Overcooked chili will be tough and chewy. Cook the chili for 1-2 hours, or until the chicken is cooked through and the vegetables are tender.
Season the chili to taste: Chili is a versatile dish that can be seasoned to your liking. Add salt, pepper, cumin, garlic powder, onion powder, and other spices to taste.

Conclusion:

Sonoran chicken chili is a delicious and easy-to-make dish that is perfect for a cold winter day. It is a great way to use up leftover chicken, and it can be easily customized to your liking. Whether you like your chili hot or mild, thick or thin, with or without beans, there is a Sonoran chicken chili recipe out there for you. So next time you are looking for a quick and easy meal, give Sonoran chicken chili a try. You won't be disappointed!

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