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 with cool sour cream. —Fred Lockwood, Plano, Texas
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 chiles
- 2 jars (16 ounces each) salsa verde
- 2 cans (15-1/2 ounces each) navy beans, rinsed and drained
- 1 cup sour cream
- 1/2 cup minced fresh cilantro
- Optional toppings: Shredded Colby-Monterey Jack cheese, sour cream and crushed tortilla chips
Reviews
This was way better than I thought it was going to be. I was tempted to thicken it but in the end it didn't need it. Will definitely make again. Perfect for a cold winter day.
Just made this tonight for the first time (for the Super Bowl) and WOW, we just loved it! Super easy to put together and the result is a really delicious chili. Our store was out of poblanos, which I had wanted to use rather than regular green peppers, so I skipped that ingredient. As per some other reviews, I used large organic boneless/skinless breasts and shredded them with 2 forks in the slow cooker, after everything cooked for 6 hours on low. I used a fresh jalapeno instead of the pickled ones. I added a little chicken stock with the jar of Salsa Verde and we used the sour cream as a topping, along with finely shredded Jack cheese and fresh cilantro. Highly, highly recommend this recipe!
I have a question. When the recipe calls for green peppers, do they mean green bell peppers or green hot peppers, such as jalapeños or serranos? Or even poblanos? I think it might be the latter because there is a note about wearing gloves to chop the peppers. Anybody know? Or does anyone want to share what they chose. Thanks,
I am not about to review the recipe. I am sure it is fine but I do not care for beans so rarely make those that call for a lot of beans. But I do have a question. Why are you spending so much time shredding the chicken with 2 forks? Just put it in a bowl and use a mixer on it for a few minutes. Shredded Chicken and no work.
Great recipe ...thanks Fred. I did use boneless chicken breasts and that makes the shredding quick and easy. Also added one addl can of beans that I mashed.
This was so good and so easy! I used boneless, skinless chicken breasts and fat free sour cream. We don’t like too much heat so used banana peppers with a tea spoon of crushed red pepper and a peach pineapple salsa. My new favorite chili for sure.
This was delicious and easy to make. I will make it again.
I made this for my family! It is hearty n amazing! Serve with a salad n rolls! This is a great recipe!
Smelled amazing but we really didn't care for it.
Very usable recipe. Made half batch in 3.5 quart show cooker; used boneless skinless chicken breast (probably more than recipe asked for, didn't weigh it - didn't have to defat at any stage). 1st meal: used as chili soup, garnished with fritos. 2nd meal: with slotted spoon used some cooked mixture to fill 6 corn tortillas and added cheddar-jack cheese to create enchiladas; served with salad. 3rd meal: to remainder cooked mixture added 14.5 oz can chicken broth and about 2 cups home-frozen corn and a bit of salt to create what my husband called "a tasty soup". I love these types of recipes that can make PlannedOver meals to throw together in a jiffy.