Home Dishes & Beverages Chilis Chicken Chilis

Green Chile Chicken Chili

Name: Green Chile Chicken Chili
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 10 servings (3-1/2 quarts).
Cuisine: North America, Mexican
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

Add a Review

Contest Winner

Test Kitchen Approved

Total Time

Prep: 25 min. Cook: 5 hours

Makes

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

Green Chile Chicken Chili Recipe photo by Taste of Home

Next Recipe

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

Directions

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.
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.
Freeze option: Before adding sour cream, cilantro and toppings, cool chili. Freeze 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 as desired.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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.