White Chili Salsa Verde Recipes

WHITE CHICKEN CHILI WITH SALSA VERDE

White chicken chili with salsa verde image

Fresh poblano and serrano chiles are to thank for this chili's vibrant, warming flavor. It's the perfect dish to serve on a chilly winter night when you need a hearty bowl of chicken, veggies, and beans. The chili also comes together in just one pot for added convenience and super-easy cleanup. As well as the chiles, chicken, and beans, it features a medley of onions, garlic, chili powder, cumin, coriander, oregano, salsa verde, lime juice, and fresh cilantro. You can freeze any leftovers in 1-cup containers for easy, portion-controlled lunches for another time. Leftovers make a great filling for soft tacos or burritos.

Time 1h5m

Yield 10 servings

Number Of Ingredients 16

Ingredients

1 Tbsp Olive oil
1 large Uncooked onion(s) chopped
4 medium Poblano chile seeded, diced
2 item(s) Serrano chile(s) seeded, minced
1 Tbsp Minced garlic
1 Tbsp Chili powder
2 tsp Kosher salt or to taste
1.5 tsp Ground cumin
1 tsp Ground coriander
1 tsp Dried oregano
3 cup(s) Reduced-sodium chicken broth
2 pound(s) Uncooked boneless skinless chicken breast(s)
45 oz Canned cannellini beans rinsed and drained
0.333 cup(s) Salsa verde
2 Tbsp Fresh lime juice
0.333 cup(s) Cilantro minced, fresh

Steps:

Heat oil in a large soup pot over medium heat. Add onion and peppers; sauté, stirring often, until softened, about 5 to 10 minutes. Add garlic, chili powder, salt, cumin, coriander and oregano; stir and cook, 1 minute.
Add broth, chicken and beans; increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, covered, until chicken is cooked through, about 15 to 20 minutes. Remove chicken to a plate; let rest 5 minutes and then shred with two forks.
Return shredded chicken to pot and stir in salsa verde, lime juice and cilantro; heat through. Yields about 1 cup per serving.

Nutrition Facts : Calories 90 kcal

CREAMY WHITE CHICKEN CHILI WITH SALSA VERDE

Creamy White Chicken Chili with Salsa Verde image

You will enjoy everything to do with this white chicken chili made with salsa verde. It tingles the nostrils, warms the tongue, and causes taste bud euphoria. Serve with sour cream and shredded pepper Jack cheese.

Provided by lynn9980

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

Time 1h45m

Yield 10

Number Of Ingredients 14

Ingredients

1 (2 pound) rotisserie chicken, skinned and boned, meat pulled into large chunks
1 (8 ounce) package cream cheese, softened
½ cup half-and-half
1 tablespoon olive oil
2 medium green bell peppers, chopped
2 medium jalapeno peppers, diced
3 cloves garlic, chopped
1 tablespoon dried minced shallots
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
8 cups chicken stock
1 (16 ounce) jar salsa verde
1 tablespoon ground cumin
2 teaspoons dried oregano

Steps:

Shred chicken meat; set aside.
Place cream cheese in a microwave-safe bowl. Microwave on high power until soft, about 20 seconds. Add half-and-half and stir until completely mixed; set aside.
Heat oil in a large skillet over medium heat. Add bell peppers, jalapenos, and garlic; saute until soft, 5 to 7 minutes. Toss in chicken, dried shallots, cayenne pepper, salt, and black pepper. Add chicken, cream cheese mixture, chicken stock, salsa, cumin, and oregano; bring to a boil.
Reduce heat and simmer for 1 to 2 hours.

Nutrition Facts : Calories 343 calories, Carbohydrate 7.2 g, Cholesterol 98.7 mg, Fat 23.4 g, Fiber 0.8 g, Protein 24.8 g, SaturatedFat 9.6 g, Sodium 836.8 mg, Sugar 2.8 g

WHITE CHILI VI

White Chili VI image

Chunks of white meat chicken, Great Northern beans, salsa, and Pepper Jack cheese make this a super simple and super quick recipe sure to please everyone! Serve with tortilla chips and sour cream.

Provided by NBLANZY

Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes

Time 4h5m

Yield 8

Number Of Ingredients 4

Ingredients

1 (48 ounce) jar great Northern beans
1 (16 ounce) jar salsa
½ pound pepperjack cheese, cut into chunks
1 (8 ounce) can white meat chicken, shredded

Steps:

Combine the great Northern beans, salsa, pepperjack cheese, and chicken in a slow cooker.
Cook on Low until cheese is melted completely into the chili and the flavors have combined, 4 to 5 hours.

Nutrition Facts : Calories 367.8 calories, Carbohydrate 40.3 g, Cholesterol 48 mg, Fat 12.1 g, Fiber 9.2 g, Protein 25.7 g, SaturatedFat 5.9 g, Sodium 658.1 mg, Sugar 1.7 g

WHITE CHILI WITH VERDE SALSA

White Chili with Verde Salsa image

Pack in the flavors with our White Chili with Verde Salsa! This white chili recipe features ground turkey, TACO BELL® Verde Salsa and green chiles. Enjoy!

Provided by My Food and Family

Categories Home

Time 55m

Yield 5 servings (about 1 cup each)

Number Of Ingredients 13

Ingredients

3/4 lb. ground turkey
1 onion, chopped
1 clove garlic, minced
1 can (16 oz.) pinto beans, rinsed
1 can (4 oz.) chopped green chiles, undrained
2 tsp. WYLER'S Instant Bouillon Chicken Flavored Granules
1-1/2 tsp. ground cumin
1 tsp. dried oregano leaves
1/4 tsp. pepper
3-1/4 cups water, divided
2 Tbsp. flour
1/2 cup KRAFT Shredded Monterey Jack Cheese
1/2 cup TACO BELL® Verde Salsa

Steps:

Cook turkey, onions and garlic in large saucepan over medium-high heat 5 to 7 min. or until turkey is done and onions are tender, stirring occasionally; drain. Return turkey mixture to pan.
Add beans, chiles, bouillon, dry seasonings and 3 cups water; stir. Bring to boil, stirring frequently. Cover; simmer over medium-low heat 10 min., stirring occasionally.
Mix flour and remaining water until blended. Add to turkey mixture. Bring to boil over medium heat, stirring constantly; simmer over medium-low heat 20 min., stirring occasionally.
Serve topped with cheese and salsa.

Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 1270 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 21 g

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