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
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
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!