Green Chile Chicken Chili
The prep work for this chili is easy thanks to several pantry staples. It’s loaded with shredded chicken and beans. The spicy heat can be tamed a bit by cool sour cream. —Fred Lockwood, Plano, Texas10 ServingsPrep: 25 min. Cook: 5 hours
Ingredients
- 4 bone-in chicken breast halves (14 ounces each)
- 2 medium onions, chopped
- 2 medium green peppers, chopped
- 1 cup pickled jalapeno slices
- 1 can (4 ounces) chopped green chilies
- 2 jars (16 ounces each) salsa verde
- 2 cans (15-1/2 ounces each) navy beans, rinsed and drained
- 1 cup (8 ounces) sour cream
- 1/2 cup minced fresh cilantro
- Optional toppings: shredded Colby-Monterey Jack cheese, sour cream and crushed tortilla chips
Directions
- Place the chicken, onions, peppers, jalapenos and chilies in a 5- or
- 6-qt. slow cooker. Pour salsa over top. Cover and cook on low for
- 5-6 hours or until chicken is tender.
- Remove chicken; cool slightly. Shred chicken with two forks,
- discarding skin and bones; return meat to slow cooker. Stir in the
- beans, sour cream and cilantro; heat through. Serve with toppings of
- your choice. Yield: 10 servings (3-1/2 quarts).