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Salsa Verde Chicken Chili Recipe

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This recipe for Salsa Verde Chicken Chili, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Audra Rose Bollard
Added: Saturday, April 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
5-6 chicken tenders or 2 chicken breasts
1 14 oz. can cannelloni (white kidney) beans
1 14 oz. can chicken broth
3/4 c. salsa verde (green chile salsa)
1 c. frozen corn
2 T. chopped cilantro
1 package fajita seasoning marinade
Garnishes: chopped tomatoes, sour cream, cheddar and/or jack cheese, chopped avocado, sliced green onions, tortilla chips

Directions:
Directions:
Cut chicken into bite-sized chunks and marinade in the fajita seasoning for approximately 15 minutes (you may only need about half the marinade packet). Heat a large skillet, coated in nonstick cooking spray, over high heat. Remove chicken from marinade with a slotted spoon and cook 3-4 minutes, or until chicken is no longer pink. To skillet add cannelloni beans, chicken broth, corn, cilantro, and 1/2 cup water. Reduce heat to medium and cook 5 minutes longer, until soup in heated through. Ladle soup into bowls and garnish as desired.

 

 

 

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