Chicken Green Chili Sherrys Way Recipes

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GREEN CHILE CHICKEN CHILI



Green Chile Chicken Chili image

The prep work for this chili is easy thanks to several pantry staples. It's loaded with shredded chicken and beans. The spicy heat can be tamed a bit with cool sour cream. -Fred Lockwood, Plano, Texas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 5h30m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 10

4 bone-in chicken breast halves (14 ounces each)
2 medium onions, chopped
2 medium green peppers, chopped
1 cup pickled jalapeno slices
1 can (4 ounces) chopped green chiles
2 jars (16 ounces each) salsa verde
2 cans (15-1/2 ounces each) navy beans, rinsed and drained
1 cup sour cream
1/2 cup minced fresh cilantro
Optional toppings: Shredded Colby-Monterey Jack cheese, sour cream and crushed tortilla chips

Steps:

  • Place the chicken, onions, peppers, jalapenos and chiles in a 5- or 6-qt. slow cooker. Pour salsa over top. Cover and cook on low 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred chicken with 2 forks, discarding skin and bones; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through. Serve with toppings as desired. Freeze option: Before adding sour cream, cilantro and toppings, cool chili. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Stir in sour cream and cilantro. Serve with toppings as desired.

Nutrition Facts : Calories 320 calories, Fat 7g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 1187mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 7g fiber), Protein 32g protein.

CHEF JOHN'S GREEN CHICKEN CHILI



Chef John's Green Chicken Chili image

Make this easier version of chili verde using chicken and a tomatillo-based green salsa instead of roasting and pureeing fresh tomatillos. Note that this is a green chili made with chicken and not a chili made with green chicken. Sorry if this disappoints anyone. You can serve it with sour cream, avocado, cilantro, and corn tortillas or corn bread.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chicken Chili Recipes

Time 1h50m

Yield 6

Number Of Ingredients 13

3 pounds skinless, boneless chicken thighs
kosher salt to taste
1 (24 fluid ounce) bottle tomatillo-based salsa verde
½ (4 ounce) can chopped roasted green chiles
3 cloves garlic
1 large jalapeno pepper, seeded and sliced
½ cup lightly packed cilantro leaves and stems
1 tablespoon ground cumin
1 teaspoon ground dried chipotle pepper
½ teaspoon freshly ground black pepper
¾ teaspoon dried oregano
1 teaspoon kosher salt, or more to taste
2 (15 ounce) cans white kidney beans, drained and rinsed

Steps:

  • Season chicken thighs with salt on both sides.
  • Transfer 1/2 the chicken to a dry, nonstick skillet over high heat. Cook until browned, about 4 minutes per side. Transfer to a bowl. Brown the rest of the chicken. Let cool to room temperature before cutting.
  • Combine salsa verde, green chilies, garlic, jalapeno, and cilantro in a blender. Blend, starting on low and finishing on high, until sauce is very smooth and bright green.
  • Cut chicken into bite-sized pieces and transfer back into the bowl. Combine chicken pieces, accumulated juices, and the green sauce into a pot. Season with cumin, chipotle pepper, black pepper, oregano, and salt.
  • Rinse out blender with a splash of water and pour into the pot. Mix together and set heat to medium-high. Bring to a simmer; reduce heat to medium-low. Simmer until chicken is tender, depending on size of chicken pieces, about 1 hour. Stir in kidney beans and simmer until thickened, about 15 minutes.

Nutrition Facts : Calories 520.8 calories, Carbohydrate 31.3 g, Cholesterol 127.7 mg, Fat 23.2 g, Fiber 9.2 g, Protein 43.4 g, SaturatedFat 6.3 g, Sodium 1281.2 mg, Sugar 4.4 g

GREEN CHICKEN CHILI



Green Chicken Chili image

Provided by Katie Lee Biegel

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 pound ground chicken
1 large onion, diced
1 jalapeño, seeds removed for less heat if desired, minced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
4 cups low-sodium chicken broth
2 cooked chicken breasts, such as from rotisserie chicken, shredded
1 cup salsa verde
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cans cannellini beans, drained and rinsed
1/2 cup half-and-half
Cheese Skulls, recipe follows
Tortilla chips, sour cream, cilantro, chopped scallions, for serving
1 1/2 cups whole milk shredded mozzarella

Steps:

  • Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the ground chicken and use a wooden spoon to break up the meat as it browns. Remove the chicken to a plate and set aside.
  • Add the remaining tablespoon olive oil to the Dutch oven and reduce the heat to medium. Add the onion and jalapeño. Cook, stirring often, until the onions are translucent and tender, 5 to 6 minutes. Stir in the garlic, cumin and coriander and cook until the spices are fragrant, 1 to 2 minutes. Add the chicken broth, shredded chicken, cooked ground chicken, salsa verde, salt and pepper and use a wooden spoon to scrape up any browned bits on the bottom of the pan. Bring to a low boil, reduce the heat to a simmer and let simmer, stirring occasionally, 1 hour. Stir in the beans and half-and-half and continue to simmer, uncovered, until the liquid has reduced and the chili is thick, about 30 minutes.
  • Serve with cheese skulls, tortilla chips, sour cream, cilantro and scallions.
  • Preheat the oven to 400 degrees F.
  • Place a 6-count skull mold on a baking sheet.
  • Sprinkle 1/4 cup cheese into each skull mold. Bake until the cheese has melted and the edges just begin to brown slightly, 4 to 5 minutes.
  • Allow the skulls to cool for 2 minutes, then remove from the pan. Serve on top of a warm bowl of chili. Cheese Skull recipe courtesy of The Kitchen.

CHICKEN GREEN CHILI SHERRY'S WAY



Chicken Green Chili Sherry's Way image

Fall weather is upon us. This is a healthy and different alternative to traditional red chili con carne. I am using ground chicken in place of beef and freshly cooked pinto beans from my family's bean farm in Colorado to create a spicy chili. This is a real belly-warmer. Feel free to use canned green chile and eliminate the...

Provided by Sherry Blizzard

Categories     Chili

Time 4h45m

Number Of Ingredients 22

SAUTE UNTIL CHICKEN IS DONE:
1 lb ground chicken
1 Tbsp olive oil
1 medium onion, diced
2 jalapenos, seeds and stems removed, diced fine
4 Tbsp granulated garlic
2 clove garlic diced
SPICES:
1 Tbsp ground cumin
1 1/2 tsp corriander
1 Tbsp salt
1/2 tsp pepper
2 box chicken stock (32 oz)
2 c pinto beans divided into 1 cups see instructions.
12 green chiles, peeled, seeded, ribbed and rough chopped (you can use canned green chile instead if you want)
GARNISH
1/4 c cilantro
1/4 c monterey jack cheese, shredded
tortilla chips or small flour tortillas
OPTIONAL:
avocado, diced
dollop, sour cream

Steps:

  • 1. What you need:
  • 2. Saute the ground chicken, onions and jalapenos in olive oil until the chicken is done and jalapenos/onions are somewhat tender. Transfer to a crock pot.
  • 3. To the crockpot add the stock and spices. Add 1 cup pinto beans and the rough chopped green chile. Cook on high for 2 1/2 hours.
  • 4. Puree the other 1 cup pintos. They will be the thickening agent later on.
  • 5. Add the pureed pintos and cook on low for another 2 hours.
  • 6. Place some tortilla chips or torn tortilla pieces at the bottom of the bowls. Spoon over the chili. Top with shredded cheese and a sprinkle of cilantro.
  • 7. Serve with some sweet cornbread and butter. https://www.justapinch.com/recipes/bread/sweet-bread/aunt-marcias-tennessee-sweet-cornbread.html

CHICKEN GREEN CHILI



Chicken Green Chili image

Provided by Tyler Florence

Categories     main-dish

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 30

1 chicken, about 3 1/2 pounds
1 large onion, peeled
3 cloves garlic, peeled
1/4 bunch fresh thyme
1 bay leaf
4 poblano chiles
Extra-virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 cup finely ground tortilla chips (ground in a food processor)
Salt
Leaves from 1/2 bunch fresh cilantro, chopped
Smoky Chile Cornbread, recipe follows
Shredded Jack cheese
Chopped fresh cilantro leaves
Lime wedges
4 strips bacon, chopped
2 cups cornmeal, white or yellow
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
4 eggs
2 cups milk
1 canned chipotle chile, drained, stemmed, seeded and minced
2 tablespoons finely chopped fresh chives, optional

Steps:

  • Remove the giblets from the chicken. Discard the liver (it makes the broth bitter) and hold onto everything else. Rinse the chicken with cool water. Put the chicken, onion, and giblets in a large stockpot. Pour in enough cold water just to cover by 1 inch (about 3 quarts). Toss in the garlic and herbs and allow the water to slowly come to a boil over medium heat. Skim off the foam then reduce the heat and simmer gently for 1 hour, uncovered, until the chicken is cooked through. Skim any impurities that rise to the surface; add more water if necessary to keep the chicken covered.
  • Carefully remove the chicken to a cutting board and let it cool. With a slotted spoon, remove the vegetables, giblets, thyme and bay leaf from the pot and discard. Reserve chicken broth. When the chicken is cool enough to handle, discard the skin and bones; shred the meat by hand.
  • Meanwhile, seed, core, and thinly slice the poblano peppers.
  • Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Dust the vegetables with the ground cumin, coriander, and oregano, and stir; cook 1 minute. Stir in the ground tortillas. Pour in the reserved chicken broth, season with salt and cook 20 minutes. Now add the shredded chicken and chiles, and the cilantro and cook 5 more minutes. Taste for seasoning.
  • To serve, ladle the chili into big bowls and garnish with grated cheese, cilantro, and a wedge of lime. Serve with the Smoky Chile Cornbread.
  • Preheat the oven to 350 degrees F.
  • Put the bacon into a cold 10-inch cast iron pan and cook over medium heat until the fat is rendered and the bacon bits are crisp, 5 to 7 minutes. Use a slotted spoon to remove the bacon to a paper towel lined plate. Keep the bacon fat in the pan and set aside.
  • In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, baking soda, and salt. In a separate bowl beat the eggs with a whisk until foamy; whisk in the milk. Add the milk mixture to the dry ingredients and stir just until combined. Fold in the bacon bits, chile, and chives. Pour the batter into the cast iron pan. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.

SHREDDED SLOW COOKER GREEN CHILE CHICKEN



Shredded Slow Cooker Green Chile Chicken image

Flavorful shredded chicken makes the perfect stuffing for enchiladas, tacos, burritos, or whatever you like! Zesty ingredients like green chiles, lime, and cumin cook all day in a slow cooker. I like to serve this with fresh corn tortillas for taco night, but the possibilities are endless with a shredded chicken like this.

Provided by LADYJANE1976

Categories     Everyday Cooking     Slow Cooker     Main Dishes     Chicken

Time 8h15m

Yield 16

Number Of Ingredients 10

1 tablespoon olive oil
2 ½ pounds skinless, boneless chicken breast halves
2 ½ pounds skinless, boneless chicken thighs
2 (7 ounce) cans diced green chile peppers, divided
1 large onion, diced
1 whole head garlic, peeled and chopped
3 tablespoons ground cumin
2 large limes, juiced, divided
1 tablespoon salt
1 tablespoon ground black pepper

Steps:

  • Place oil in the bottom of a slow cooker. Add chicken breasts and thighs, 1 can of chile peppers, onion, garlic, cumin, 1/2 of the lime juice, salt, and pepper.
  • Cook on Low until chicken is falling apart, about 8 hours.
  • Remove chicken and shred with 2 forks.
  • Return chicken to the slow cooker. Add remaining chile peppers and lime juice; stir. Test flavor and season with salt and pepper to taste.

Nutrition Facts : Calories 212.9 calories, Carbohydrate 5.5 g, Cholesterol 76.5 mg, Fat 9.6 g, Fiber 1.2 g, Protein 25.7 g, SaturatedFat 2.5 g, Sodium 790.4 mg, Sugar 1.5 g

GREEN CHICKEN CHILI



Green Chicken Chili image

This is another version of white chili adapted from Women's Day magazine. Cooking time depends on if you cook on high or low. Corn can be canned or frozen - you can use the whole can by the way! Different kinds peppers can be substituted as well. Enjoy!

Provided by Linky

Categories     Chicken

Time 5h10m

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 461.7, Fat 25.5, SaturatedFat 6.6, Cholesterol 127.4, Sodium 1136.4, Carbohydrate 24.8, Fiber 5, Sugar 9.4, Protein 31.5

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