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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Cook Dinner With Me | White Chicken Chili EASY | Simply Mamá Cooks
Today I am making white chicken chili and homemade cornbread for dinner. This is a good budget-friendly dinner for 4 people on a cold rainy day. This is gonna be good!
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⭐️ EASY Broccoli Cheese Rice Casserole
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INGREDIENTS
1 lb chicken breast
2- 4 oz cans green chiles
15 oz can white beans (drained)
2 ears of fresh sweet corn
1 Tbsp dried minced onion
2 cloves of garlic
1 1/2 Tbsp chicken bouillon powder
1 bay leaf
3/4 tsp light chili powder
3/4 tsp ground cumin
1/4 tsp cracked black pepper
3 cups water
1/4 cup Mexican sour cream
*salt to taste if needed
CORNBREAD
1 1/2 cups self-rising cornmeal
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 Tbsp to 1/4 cup sugar
2 large eggs
1 Tbsp cooking oil
1 1/3 cup whole milk
3 Tbsp softened butter for pan
8 inch round or square pan
*Bake at 425 degrees Fahrenheit for 20 to 25 minutes
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EASY White Chicken Chile
What I Cooked For Dinner
Crockpot White Chicken Chili
White Chicken Chili
2-3 chicken breasts
1 1/2 tbsp taco seasoning
1/2 packet Fiesta Ranch dip mix (or regular Ranch dip mix)
1/2 cup salsa verde
2-3 cups chicken broth (i like to use low sodium)
1 can corn
1 can pinto beans
1 can white or light red kidney beans
Cook on low 6-8 hours in crockpot or on high 4-5 hours
Serve with sprinkle of cilantro, shredded cheese, sour cream, lime as suggestions
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Award Winning White Chili???? | Easy Crock-Pot Recipe
In this video #TeamAmphib show you how to make his Award Winning White Chili in a Crock-Pot.
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Crockpot Salsa Verde Chicken
Crockpot Salsa Verde Chicken
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Crockpot White Chicken Chili Burrito Bowls ReelTikTok
Recipe:
A new go-to weeknight dinner – Crockpot White Chicken Chili Burrito Bowls. Seasoned chicken slow cooked with onions, poblano peppers, and spicy salsa verde. Served up bowl style, just as you desire, with cilantro-lime rice, lettuce, lots of cheese, avocado, sour cream, and plenty of salty tortilla chips, plus extra salsa. These colorful chicken bowls are the simplest dinner to make and full of wonderful Mexican flavors. A fun any-night-of-the-week dinner that everyone will enjoy.