Green Chili with Chicken

Raquel StecherAbout Me
Blogger at Thoughtful Eating and Vintage Brand New. Please add my to your circles.




This green chili with chicken is so good that I've given up tomato based chilis altogether... or at least for a little while. I make this one weekly and it's a great on a cold winter day.

Green Chili with Chicken

Ingredients:
1 large yellow onion (or two small), chopped
1 large green bell pepper, chopped
3 cloves of garlic, minced
1 lb of chicken breast, cut into thin strips
16 oz jar of Roasted Salsa Verde
32 fl oz. box of Chicken Broth
2 15 oz cans of Great Northern Beans
chopped pickled jalapeños, to taste
salt and pepper, to taste
cilantro
extra light olive oil

Brands I use
365 Roasted Salsa Verde & 365 Organic Great Northern Beans from Whole Foods, Bertolli's Extra Light Olive Oil and Pacific Low Sodium Chicken Broth.

Adapted from a recipe by Simply Real Health.

In a large soup pot, heat up some olive oil. Add the chopped onion and green bell pepper to the pot and sauté until the vegetables start to get soft; a few minutes. Add freshly minced garlic and cook for one minute. Then add the cut up chicken breast, jar of roasted salsa verde and the box of chicken broth. Stir, cover and bring to a boil. Lower heat to medium low and simmer for 30 minutes.

Add the Great Northern beans and heat them up for a couple minutes. Add the jalapeños, salt and pepper to taste and top with cilantro.

This is great with some shredded Monterey Jack or Cheddar on top or served with a small scoop of sour cream. I always buy a bag (or two) of Gringo's Tortilla Strips to go with it!


1 comment:

Taste the Rainbow said...

Hi Raquel,

Just wanted to let you know that I love this recipe and have made it many times. Yesterday, I tried something new and thought I would share with you. Once in a while, I buy a rotisserie chicken and freeze the carcass (which also has the wing & leg meat still on). So yesterday morning, I filled a panwith water to cover the rotisserie carcass. I let it come to a boil, turned it down and simmered it for about 1&1/2. I shut it of and let it cool. I took the carcass out and cleaned all of the meat and chopped it. Then went ahead making the chili and meassured 4 cups of the water I boiled the chicken in and the cut up chicken from the rotisserie. It's so good and even more econimical for me. :)

P.S. I still miss seeing you guys, but hope you love your new place. :)

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