Green Chile Chicken Chili Recipe
Green Chile Chicken Chili Recipe photo by Taste of Home

Green Chile Chicken Chili Recipe

Publisher Photo
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, Texas
TOTAL TIME: Prep: 25 min. Cook: 5 hours
MAKES:10 servings
TOTAL TIME: Prep: 25 min. Cook: 5 hours
MAKES: 10 servings

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

Nutritional Facts

1-1/3 cups (calculated without optional toppings) equals 320 calories, 7 g fat (4 g saturated fat), 79 mg cholesterol, 1,187 mg sodium, 30 g carbohydrate, 7 g fiber, 32 g protein.

Directions

  1. 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.
  2. 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).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Green Chile Chicken Chili in Simple & Delicious February/March 2013, p34

Nutritional Facts

1-1/3 cups (calculated without optional toppings) equals 320 calories, 7 g fat (4 g saturated fat), 79 mg cholesterol, 1,187 mg sodium, 30 g carbohydrate, 7 g fiber, 32 g protein.

Reviews for Green Chile Chicken Chili

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 6, 2014

"Very good but next time when I half the recipe I'll remember to half the jalapeños!"

MY REVIEW
Reviewed Sep. 2, 2014

"wonderful chicken chili!"

MY REVIEW
Reviewed Apr. 8, 2014

"This soup was awesome. The flavors worked really well together."

MY REVIEW
Reviewed Dec. 6, 2013

"Will definitely make this again. Took half of it to the neighbors and they loved it too!"

MY REVIEW
Reviewed Oct. 13, 2013

"Love this recipe! I have made it several times and always get rave reviews, and it is so easy to make. The only adjustments I make are to use cream cheese instead of sour cream (personal preference) and since I have young kids I cut back the jalapenos to 1/4 to 1/2 cup since I have found that a full cup makes it pretty spicy (still good, but the kids won't eat it that spicy). This recipe makes a lot, so I cut it in half when I am only cooking for my family. It is also great with tortilla chips as a dip or nachos."

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