Recipe: Roasted Asparagus

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A delicious side dish that will add a lot of flavor to any meal.

A simple and delicious dish to serve with roast meats.  It is easy to make and even my teenage son loves it.  It is also very filling and full of healthy fats. My family loves this recipe so much I republished it. The original was from May 14, 2017 at 9:10 pm.

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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