SLOW COOKER SALSA VERDE CHICKEN CHILI
Really easy and super versatile salsa verde chicken chili. Thicken it up by cutting back on the broth and serve with tortilla scoops, or use it as enchilada filling. If you're in a hurry, try using deli rotisserie chicken and cook it on the stovetop. Tweak it to your taste buds' content. No matter how you do it, top it off with sour cream.
Provided by hamburgertuktuk
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 3h50m
Yield 6
Number Of Ingredients 12
Steps:
- Place chicken at the bottom of a slow cooker and sprinkle chili seasoning over top. Add 1 can of white beans, chicken broth, salsa verde, corn, onion, celery, jalapenos, green chiles, and garlic. Cook on High until chicken is no longer pink in the center and the juices run clear, about 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from the slow cooker, shred meat with 2 forks, and return to the pot.
- Puree remaining can of white beans in a blender or electric chopper; add to the chili. Stir and cook on High for 30 more minutes. Top with cilantro and serve.
Nutrition Facts : Calories 311.1 calories, Carbohydrate 46.1 g, Cholesterol 40.9 mg, Fat 3.9 g, Fiber 25 g, Protein 24.7 g, SaturatedFat 0.5 g, Sodium 2019.7 mg, Sugar 8.8 g
EASY SLOW COOKER SALSA CHICKEN
This slow cooker salsa chicken is simple but so flavorful! Add to tortillas or atop fresh salad greens or rice.
Provided by EverFit Montana
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 6h5m
Yield 4
Number Of Ingredients 7
Steps:
- Place chicken in the bottom of a slow cooker. Sprinkle with chili powder, garlic powder, cumin, and onion powder. Top evenly with salsa and green chile peppers.
- Cook on Low until chicken breasts are very tender, 6 to 8 hours. Shred chicken breast with 2 forks.
Nutrition Facts : Calories 137.8 calories, Carbohydrate 9.8 g, Cholesterol 48.5 mg, Fat 2.5 g, Fiber 2.5 g, Protein 20 g, SaturatedFat 0.6 g, Sodium 1037.8 mg, Sugar 4.6 g
CREAMY WHITE CHICKEN CHILI WITH SALSA VERDE
You will enjoy everything to do with this white chicken chili made with salsa verde. It tingles the nostrils, warms the tongue, and causes taste bud euphoria. Serve with sour cream and shredded pepper Jack cheese.
Provided by lynn9980
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h45m
Yield 10
Number Of Ingredients 14
Steps:
- Shred chicken meat; set aside.
- Place cream cheese in a microwave-safe bowl. Microwave on high power until soft, about 20 seconds. Add half-and-half and stir until completely mixed; set aside.
- Heat oil in a large skillet over medium heat. Add bell peppers, jalapenos, and garlic; saute until soft, 5 to 7 minutes. Toss in chicken, dried shallots, cayenne pepper, salt, and black pepper. Add chicken, cream cheese mixture, chicken stock, salsa, cumin, and oregano; bring to a boil.
- Reduce heat and simmer for 1 to 2 hours.
Nutrition Facts : Calories 343 calories, Carbohydrate 7.2 g, Cholesterol 98.7 mg, Fat 23.4 g, Fiber 0.8 g, Protein 24.8 g, SaturatedFat 9.6 g, Sodium 836.8 mg, Sugar 2.8 g
CHEF JOHN'S GREEN CHICKEN CHILI
Make this easier version of chili verde using chicken and a tomatillo-based green salsa instead of roasting and pureeing fresh tomatillos. Note that this is a green chili made with chicken and not a chili made with green chicken. Sorry if this disappoints anyone. You can serve it with sour cream, avocado, cilantro, and corn tortillas or corn bread.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- Season chicken thighs with salt on both sides.
- Transfer 1/2 the chicken to a dry, nonstick skillet over high heat. Cook until browned, about 4 minutes per side. Transfer to a bowl. Brown the rest of the chicken. Let cool to room temperature before cutting.
- Combine salsa verde, green chilies, garlic, jalapeno, and cilantro in a blender. Blend, starting on low and finishing on high, until sauce is very smooth and bright green.
- Cut chicken into bite-sized pieces and transfer back into the bowl. Combine chicken pieces, accumulated juices, and the green sauce into a pot. Season with cumin, chipotle pepper, black pepper, oregano, and salt.
- Rinse out blender with a splash of water and pour into the pot. Mix together and set heat to medium-high. Bring to a simmer; reduce heat to medium-low. Simmer until chicken is tender, depending on size of chicken pieces, about 1 hour. Stir in kidney beans and simmer until thickened, about 15 minutes.
Nutrition Facts : Calories 520.8 calories, Carbohydrate 31.3 g, Cholesterol 127.7 mg, Fat 23.2 g, Fiber 9.2 g, Protein 43.4 g, SaturatedFat 6.3 g, Sodium 1281.2 mg, Sugar 4.4 g
CAFé LATTE'S SALSA CHICKEN CHILI
Make and share this Café Latte's Salsa Chicken Chili recipe from Food.com.
Provided by kathiejacgmail.com
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Sauté chicken and onions and pepper in olive oil until chicken is opaque and cooked through.
- Add group B and cook briefly, stirring constantly.
- Add group C, stir and bring to a boil, simmer (covered or uncovered to control thickness of chili to taste) for ½ hour or more.
- Adjust seasonings.
- Add lime juice to taste right before serving with choice of toppings.
Nutrition Facts : Calories 641, Fat 10.9, SaturatedFat 2, Cholesterol 109, Sodium 2089.2, Carbohydrate 80.2, Fiber 22.4, Sugar 18.7, Protein 60.1
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