888 chicken chili recipes

Paprika-dusted chicken thighs with mushrooms and onions in a sour cream pan sauce, spooned over fluffy baked potatoes. Hungarian comfort meets loaded potato.

Oven-baked BBQ chicken casserole smothered in a tangy homemade sauce with ketchup, cola, Worcestershire, and hickory smoked salt. Fork-tender after a low, slow bake. Serve over rice.

Creamy Aztec corn soup with fresh corn, green chiles, melted Monterey Jack cheese, and oregano, garnished with diced tomato and cilantro. Half pureed, half chunky for the best texture.

Prefer chicken instead? Well, let's do Chicken Habanero

These quick Aztec enchiladas wrap scrambled eggs, sweet corn, and a dusting of chili powder inside warm corn tortillas. A light, protein-rich Mexican-inspired breakfast or brunch that's on the table in minutes.

Smoked chicken soup with chipotle peppers and basmati rice for a spicy, smoky one-pot meal. Simple ingredients, bold Southwestern heat in every spoonful.

Mouth-watering chicken and savory dumplings cooked in the convenience of your crockpot.

Green chicken enchiladas roll poached chicken into fried corn tortillas, top with fresh tomatillo-serrano salsa verde, sour cream, and melted cheese. Authentic enchiladas verdes in under an hour.

Paprika and chili-rubbed chicken pieces cooked in hot oil fondue, served with a creamy curry sauce spiked with mango chutney. A fun, interactive dinner party centerpiece ready in 30 minutes.

This delicious thai soup is made with homemade chicken broth, it's packed with deliciousness, and very light.

Yogurt-marinated chicken skewers grilled with curry, ginger, and garlic then served over tomato-scallion rice. Marinate overnight for the juiciest, most flavorful kabobs at your next cookout.

Santa Fe salmon chowder with potatoes, corn, green chilies, and chili powder in a creamy lowfat milk base. A Southwestern-style fish chowder with a gentle kick of heat.

Light Swiss enchiladas with ground chicken, green chilies, and tomato puree in corn tortillas topped with a skim milk sauce and melted Swiss cheese.

Hearty New Mexican green chile soup with fire-roasted Anaheim chiles, tender chicken and pork, and salt pork for smoky depth. A bowl of Southwest heat finished with avocado and sour cream.

Oven-barbecued turkey legs dredged in chili-spiced flour, seared golden, then braised low and slow in barbecue sauce with chicken bouillon. Fall-off-the-bone tender in 2 hours.

Browned chicken thighs braised in a Spanish-style sofrito of onions, garlic, tomatoes, paprika, and dried chilies, finished with chickpeas. A hearty one-skillet dinner.