Recipe: Chicken Chili Verde

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This is a mild recipe to make a family favorite. My family loves this recipe and I am sure yours will too. It is a great winter soup that will help warm you up. It is easy to make and freezes well for later meals. If you want to expand it, consider adding a whole grain to the base.

This recipe is one I originally posted on May 7, 2017 at 6:55 pm. I liked it so much I reposted it.

AuthorChuckH
DifficultyIntermediate

This recipe a delicious chicken chili that your family will love.  

Chicken Chili Verde

Yields6 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins

Ingredients:

 2 boneless chicken breasts (12-16 ounces)
 1 yellow onion (diced)
 4 cloves of garlic
 8 oz Mrs. Renfro's Jalepeno Green Salsa
 8 oz enchilada sauce
 15 oz Cannellini Beans
 Sour Cream
 Chopped Cilantro
 salt
 pepper

Directions:

1

Rinse the chicken and pat it dry. Season both sides with 1/4 tsp salt and 1/4 tsp pepper. In a large pot cook chicken in 2 tsp olive oil. Cook on medium heat for 3-5 minutes per side or until browned. Remove from heat and allow to cool. Reserve pot to cook further items.

2

Halve and peel the onion. Mince onions into 1/2 inch pieces.

3

Mince Cilantro (optional).

4

In the pot in which you cooked the chicken, add 1 tbsp olive oil and the onions. Cook until softened and lightly brown which is about 4-6 minutes. Add garlic and cook another 30-60 seconds.

5

Add 1/2 cup of water and the beans with their liquid to the pot of onions. Cook at boil for 5-8 minutes. Shred the chicken with a fork while the beans are cooking. After the 5-8 minutes, add the chicken, salsa, and enchilada sauce. Once it returned to boil, move it to the back burners and add cilantro if you desire.

6

Place the chili in bowls and garnish with a tbsp of sour cream in the middle.

7

Plate and enjoy!

Nutrition Facts

Serving Size 1 cup

Servings 6


Amount Per Serving
Calories 342Calories from Fat 65
% Daily Value *
Total Fat 6g10%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 125mg42%
Sodium 1052mg44%
Potassium 800mg23%
Total Carbohydrate 37g13%
Dietary Fiber 9.4g38%
Sugars 2.9g
Protein 37g74%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Notes:
  1. This recipe has less than 350 calories per serving.  This recipe is delicious. If you want it spicier, add more salsa and less enchilada sauce. I am sure you will love it. Fiber content is 9.4 grams.

Ingredients

 2 boneless chicken breasts (12-16 ounces)
 1 yellow onion (diced)
 4 cloves of garlic
 8 oz Mrs. Renfro's Jalepeno Green Salsa
 8 oz enchilada sauce
 15 oz Cannellini Beans
 Sour Cream
 Chopped Cilantro
 salt
 pepper

Directions

1

Rinse the chicken and pat it dry. Season both sides with 1/4 tsp salt and 1/4 tsp pepper. In a large pot cook chicken in 2 tsp olive oil. Cook on medium heat for 3-5 minutes per side or until browned. Remove from heat and allow to cool. Reserve pot to cook further items.

2

Halve and peel the onion. Mince onions into 1/2 inch pieces.

3

Mince Cilantro (optional).

4

In the pot in which you cooked the chicken, add 1 tbsp olive oil and the onions. Cook until softened and lightly brown which is about 4-6 minutes. Add garlic and cook another 30-60 seconds.

5

Add 1/2 cup of water and the beans with their liquid to the pot of onions. Cook at boil for 5-8 minutes. Shred the chicken with a fork while the beans are cooking. After the 5-8 minutes, add the chicken, salsa, and enchilada sauce. Once it returned to boil, move it to the back burners and add cilantro if you desire.

6

Place the chili in bowls and garnish with a tbsp of sour cream in the middle.

7

Plate and enjoy!

Chicken Chili Verde
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About the Author

ChuckH
I am a family physician who has served in the US Army. In 2016, I found myself overweight, out of shape, and unhealthy, so I made a change to improve my health. This blog is the chronology of my path to better health and what I have learned along the way.

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