Green Chile Chicken Chili Recipe photo by Taste of Home
Green Chile Chicken Chili
TOTAL TIME: Prep: 25 min. Cook: 5 hours
YIELD: 10 servings (3-1/2 quarts).
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
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4 bone-in chicken breast halves (14 ounces each)
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2 medium onions, chopped
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2 medium green peppers, chopped
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1 cup pickled jalapeno slices
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1 can (4 ounces) chopped green chiles
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2 jars (16 ounces each) salsa verde
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2 cans (15-1/2 ounces each) navy beans, rinsed and drained
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1 cup sour cream
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1/2 cup minced fresh cilantro
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Optional toppings: Shredded Colby-Monterey Jack cheese, sour cream and crushed tortilla chips
Directions
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1.
Place the chicken, onions, peppers, jalapenos and chiles in a 5- or 6-qt. slow cooker. Pour salsa over top. Cover and cook on low 5-6 hours or until chicken is tender.
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2.
Remove chicken; cool slightly. Shred chicken with 2 forks, discarding skin and bones; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through. Serve with toppings as desired.
Nutrition Facts
1-1/3 cups: 320 calories, 7g fat (4g saturated fat), 79mg cholesterol, 1187mg sodium, 30g carbohydrate (5g sugars, 7g fiber), 32g protein.
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