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Salsa Verde Chicken Chili Recipe

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This recipe for Salsa Verde Chicken Chili is from McCan Family Cookbook Volume 2, 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:  
3 chicken breast
2 salsa verde salsa (1 regular and 1 roasted) 24oz total
1 jalapeņo pepper diced or however spicy you like
1 small yellow or white onion diced
3 clove garlic minced or jarred
1/2 cup fresh cilantro chopped
1 red or green bell pepper diced
1 10oz bag fire roasted corn (can get corn with the bell peppers already in it)
1 can Rotel tomatoes with chiles
1 can diced green chiles 4oz or 4.5oz
2 15.5oz cans white kidney beans drained and rinsed (drained and put in last hour of cooking)
1 14.5oz can of chicken broth

Seasoning:
1 tablespoon cumin
1 teaspoon of chipotle powder
3/4 teaspoon of oregano
1/2 teaspoon of garlic powder
Salt and pepper to taste
* can adjust/add more seasoning if desired
Directions:
Directions:
Place all ingredients (besides beans and cilantro) and seasoning in crock pot cook on high for a 4-6 hours or low 8-10 shred chicken then add in beans and cilantro last hour.

Serve with:
cornbread muffins/fritos/tortilla strips
Sliced Avocado
Sour cream
Shredded cheese
Or whatever toppings you like

 

 

 

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