How To make White Chili with Salsa Verde
CHILI:
1 ts Lemon pepper
1 ts Cumin seed
4 Chicken breast halves
1 ts Olive oil
1 Garlic clove, minced
1 c Chopped onions
18 oz Frozen Shoepeg White Corn, t
8 oz Cans diced green chiles, und
1 ts Ground cumin
3 tb Lime juice
30 oz Great northern beans, undrai
2/3 c Crushed tortilla chips
1 1/2 oz Shredded Monterey Jack chees
SALSA:
22 oz Tomatillos chopped drained *
1/2 c Chopped onion
1/2 c Chopped fresh cilantro or pa
1 Jalapeno pepper, chopped
1 Garlic clove, minced
1/2 ts Lemon pepper
1/2 ts Dried oregano leaves
1/2 ts Adobo seasoning or garlic po
3 tb Lime juice
2 1/2 cups water *If tomatillos are not available, substitute green
tomatoes. **Adobo is a seasoning available at Hispanic food stores. In a large saucepan, combine water, lemon pepper, and cumin seed; bring to a boil. Add chicken breast halves. Reduce heat to low; cover and simmer 20-28 minutes or until chicken is fork tender and juices run clear. Remove chicken from bones; cut into 1-inch pieces. Return chicken to saucepan. Spray medium skillet with cooking spray; heat over medium heat. Add minced garlic; cook, stirring, for 1 minute. Remove from pan; add to chicken mixture. Add onions to skillet; cook, stirring, until tender. Add cooked onions, corn, chiles, ground cumin and lime juice to chicken mixture. Bring to a boil. Add beans; cook until thoroughly heated. Salsa: Combine all salsa ingredients in medium bowl; mix well. Refrigerate 30 minutes to blend flavors. To serve, place some tortilla chips and cheese in 8 individual soup bowls; ladle hot chili over cheese. Serve with the salsa.
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Slow Cooker White Bean Chicken Chili Verde
The BEST Slow Cooker White Bean Chicken Chili Verde!
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White Bean Chicken Chili Salsa Verde #shorts
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WHITE BEAN CHICKEN CHILI SALSA VERDE RECIPE
Ingredients
1 lb. chicken breast
4 cans of drained and rinsed cannellini beans
1 cup salsa verde
3 cups chicken stock
4 cloves garlic minced
1 jalapeño diced (seeds removed)
½ cup chopped cilantro1 large onion (diced)salt to taste
juice of 1 lime
Instructions
Drain and rinse beans.
Add all of the ingredients, except the lime juice, into the slow cooker. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
Remove the chicken breast and place them into a bowl. Use two forks to shred the chicken. Stir the shredded chicken back into the soup, squeeze in the lime juice, stir and serve.
We like it with rice or crusty bread.
Crockpot Salsa Verde Chicken
Crockpot Salsa Verde Chicken
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Chicken Chile Verde
Warm and comforting Chicken Chile Verde is an easy and flavorful Mexican stew made from boneless skinless chicken thighs cooked in a tomatillo and green chile sauce. It makes amazing leftovers and is best served with rice, flour tortillas, or tortilla chips.
Full recipe:
Salsa Verde Grilled Chicken Chili Recipe
Enjoy this hearty and delicious Salsa Verde Chicken Chili with John Soules Foods Grilled Chicken. John Soules Foods Grilled Chicken is fully cooked, pre cut, and pre seasoned meaning you can have this dinner on the table in 20 minutes.
Full Recipe:
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