Green Chicken Chili
photo by loof751
- Ready In:
- 5hrs 10mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 16 ounces salsa verde
- 2 lbs chicken thighs, cut into 1 1/2 inch pieces
- 1 cup corn, canned, frozen
- 1 (15 ounce) can cannellini beans
- 2 anaheim chilies, chopped
- 1 medium onion, chopped
- 1 tablespoon garlic, minced
- 2 teaspoons cumin, ground
- 1⁄2 teaspoon salt
- 1⁄2 cup cilantro, chopped
- lime wedge, sour cream, shredded cheese
directions
- Mix all ingredients except cilantro in a 3 1/2 qt or larger slow cooker.
- Cover and cook on high 5-6 hours or on low 8-9 hours.
- Stir in cilantro, serve with lime and sour cream and shredded cheese.
- Variation: Don't have enough salsa verde? Use less, but add about 1 cup of chicken broth (or cup of water and bouillon cube) Also, I used mild Hatch chiles and mild salsa - use whatever heat you can stand!
- Another thought - make on the stove if no time for crockpot. Bring to boil, simmer covered for about 45 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
We loved this easy, flavorful chili. My anaheim chiles were "huge" so it turned out quite spicy, but very yummy. I used the entire can of corn and didn't drain either the corn or the beans. I cooked it in my 4-qt. crockpot for 2 hours on the "high" setting and 4 hours on "low". After the cooking was done, I turned the cooker back up to "high" and stirred in a slurry of masa harina flour and water to thicken the chili. I adjusted the spices adding more cumin and salt and also some garlic powder. I served it with softened corn tortillas and topped it with sour cream and 4-cheese Mexican blend. The following morning, I used the leftover chili to make huevos rancheros using corn tortillas, refried beans, fried eggs, the chili, sour cream and cheese...delicious! Thank you for sharing this wonderful recipe...it is definitely a keeper! **Made for 2017 Football Pool**
RECIPE SUBMITTED BY
Linky
Whitewater, Wisconsin