Chile Chicken Chili recipe

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Ingredients

1 rotisserie chicken, skinned and boned, meat pulled into large chunks
2 (16 ounce) jars salsa verde (green salsa)
1 (28 ounce) can tomato puree
1 cup vegetable broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon cayenne pepper
salt and ground black pepper to taste
2 (15 ounce) cans cannellini beans, drained
1 (16 ounce) package frozen sweet white corn
1 (16 ounce) bag frozen bell pepper strips
1 white onion, chopped

Nutrition Info

369.6 calories
carbohydrate: 48.8 g
cholesterol: 62.3 mg
fat: 7 g
fiber: 9.2 g
protein: 28.9 g
saturatedFat: 1.6 g
servingSize: -
sodium: 1125 mg
sugar: 13.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place chicken meat in the slow cooker, mix in salsa verde, tomato puree, vegetable broth, chili powder, cumin, cayenne pepper, salt, and black pepper. Add cannellini beans, corn, bell pepper strips, and onion, stir well.

  2. Cook on High, stirring occasionally, for 2 hours. Reduce heat to Low and simmer until serving time, at least 2 hours.

Recipe Yield

8 servings

Recipe Note

When I need a healthy, easy dinner for the family, I get out my slow cooker and make this chili. Chicken, cannellini beans, and salsa verde make this a delicious and somewhat spicy dish. Serve with shredded cheese and tortilla chips.

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