Green Chile Chicken Chili Recipe
- 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
- 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.
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.
Freeze option: Before adding sour cream, cilantro and toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Stir in sour cream and cilantro. Serve with toppings if desired. Yield: 10 servings (3-1/2 quarts).
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
"This is not our favorite."
"I made this for a chili cookoff and it unanimously won "Judge's Favorite". I used an Anaheim pepper as the green pepper and omitted the pickled jalapenos all together (really not a fan of them). I think one trick to making this turn out great is using quality salsa verde. My favorite brand (seriously, could eat by the spoonful!) is Frontera - it's roasted and a little smoky and medium heat, turned out great. Like others, I also used boneless/skinless chicken breast and it was fine. Of all the chili in the contest, this was the only one that was completely devoured...which means I need to make more, I only got one serving."
"This chili is delicious! A bit of caution, though. If I had used a whole cup of the sliced pickled jalapenos, I would have had to throw it out. I used about 1/4C and it was still really hot; I had to use two cups of sour cream to cool it down. I used boneless chicken breast any it worked perfectly."
"Great flavors and texture throughout this recipe. One or two of the breasts fell apart during cooking and left a lot of little bones for a potentially unsafe meal. Never use bone in for something that does not have a clear broth and I'll use boneless breast or thigh next time."
"Very good but next time when I half the recipe I'll remember to half the jalapeños!"
"wonderful chicken chili!"
"This is one delicious chicken chili! I used boneless skinless chicken breasts and sauted the veggies in a little oil before I put them in the crockpot. I cooked in on low for 3 hours, any longer and the chicken would have been overdone in my crockpot. I omitted the jalape?os since my husband doesn't like spicy foods, but it didn't matter, the salsa verde was too hot for him anyway (The only kind I could find was "medium" heat). Next time, if I can't find a mild salsa verde, I will see if they have a mild green enchilada sauce. We topped the chili with cheese and crushed tortilla chips,"
"Will definitely make this again. Took half of it to the neighbors and they loved it too!"
"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."
"We loved this, it is such a pretty and flavorfull chili, different spin on chili, and much lighter than made with beer. The only changes done was I have a nice crop of habenero peppers growing and I added 4 of them. The texture of the chili was spot on. Nice recipe!"
"I made this exactly as recipe states except left out the cilantro (just not a fan). It is so good! Slightly spicy, plenty of chicken, not soupy or runny. I will for sure make this again."
"I wasn't sure if I would like this, but I loved It. Can't wait to make it for my friends."
"Made for company, as it looked yummy and easy. It was easy to prepare, but it wasn't a show stopper. Two of the six adults didn't finish their first bowl. Great concept, but not sure I'll make again."
"This is a great recipe. I made it on a very cold day it is spicy and my family loved it. I came home to check on it and i could smell it outside the house, it smell s wonderful. It is very thick my kids used it as a dip the next day with some tortilla chips. Wouldnt change a thing i followed the recipe exactly as is."
"I made this last night and it was a hit!"
"Being from the Southwest I love Green Chile. But don't use those neon green, green chiles from a tin can. They are terrible. For best flavor El Pinto Green Chile Sauce or El Pinto Chopped Green Chile is the best around and most likely in your local grocery. Look for it with salsa."
"I love the combination of the slow-cooked vegetables and the sour cream! I lightened up the recipe with fat-free sour cream, and made more of a "christmas" (i.e. red and green) version since I had red peppers and regular salsa on hand. But it was still great! Really hearty, and a nice combination of flavors."