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Green Chile Chicken Chili (Sabrosa Chili) Recipe

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This recipe for Green Chile Chicken Chili (Sabrosa Chili) is from The Matthews Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Chili:
4 chicken breasts (thawed or frozen)
2 jars salsa verde (I use Guy Fieri's brand each 420 ml)
2 cans chopped green chilies (I use Old El Paso brand each 127 ml)
2-3 cans of white kidney beans (540 ml each) drained
1-2 cups of chicken stock
1-2 cups of corn (canned or frozen)
1-2 whole thai chiles
For garnishing:
cilantro
cheddar cheese
sour cream
green onions
limes wedges
pickled, sliced jalapenos
diced avocados
Directions:
Directions:
Place one can of white kidney beans into the food processor. Blend, adding stock as needed to make a fairly pourable paste.
Put into the slow cooker.
Add the two tins of salsa verde, two tins of green chiles, whole raw thai chiles and the uncooked, uncut chicken breasts.
Cook on high until the chicken is cooked through. (3-4 hours depending on whether the chicken was thawed or frozen.)
Pull the chicken breasts out, shred and place back into the slow cooker with the rest of the beans and the corn.
Cook on low for another 3-4 hours.
Use more stock to thin out if necessary.
Pull out the whole chiles before serving.

Serve with Corn Bread

 

 

 

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