Friday, December 26, 2014



This has to be one of my most favorite white chicken chili recipes I have ever found. This is really flavorful. Use tamed bottled jalapeno slices if you want less heat.

Green Chile Chicken Chili


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 chilies
2 jars (16 ounces each0 salsa verde
2 cans (15 1/2 ounces each) navy beans, rinsed and drained
1 cup (8 ounces) sour cream
1/2 cup minced fresh cilantro
Optional toppings: shredded Colby-Monterey Jack cheese, sour cream, and crushed tortilla chips


Place the chicken, onions, peppers, jalapenos and chilies in a 5- or 6- qt. slow cooker. Pour salsa over top. Cover and cook on low for 5-6 hours or until chicken is tender.

Remove chicken; cool slightly. Shred chicken with two forks, discarding skin and bones; return meat to slow cooker. stir in the beans, sour cream, and cilatnro; heat through. Serve with toppings of your choice.

Yield: 10 servings (3 1/2 quarts).

Nutrition facts: 1 1/3 cups equals 320 calories.

Source: Taste of Home. You can find it here.

Notes: I wouldn't change a thing. If you want it spicy, use untamed bottled jalapenos. If you want it a little more mellow, use tamed bottled jalapenos. Yummy! Good stuff!

No comments:

Post a Comment