Chicken Green Chili Sherrys Way Recipes

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CHEF JOHN'S GREEN CHICKEN CHILI



Chef John's Green Chicken Chili image

Make this easier version of chili verde using chicken and a tomatillo-based green salsa instead of roasting and pureeing fresh tomatillos. Note that this is a green chili made with chicken and not a chili made with green chicken. Sorry if this disappoints anyone. You can serve it with sour cream, avocado, cilantro, and corn tortillas or corn bread.

Provided by Chef John

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

Time 1h50m

Yield 6

Number Of Ingredients 13

3 pounds skinless, boneless chicken thighs
kosher salt to taste
1 (24 fluid ounce) bottle tomatillo-based salsa verde
½ (4 ounce) can chopped roasted green chiles
3 cloves garlic
1 large jalapeno pepper, seeded and sliced
½ cup lightly packed cilantro leaves and stems
1 tablespoon ground cumin
1 teaspoon ground dried chipotle pepper
½ teaspoon freshly ground black pepper
¾ teaspoon dried oregano
1 teaspoon kosher salt, or more to taste
2 (15 ounce) cans white kidney beans, drained and rinsed

Steps:

  • Season chicken thighs with salt on both sides.
  • Transfer 1/2 the chicken to a dry, nonstick skillet over high heat. Cook until browned, about 4 minutes per side. Transfer to a bowl. Brown the rest of the chicken. Let cool to room temperature before cutting.
  • Combine salsa verde, green chilies, garlic, jalapeno, and cilantro in a blender. Blend, starting on low and finishing on high, until sauce is very smooth and bright green.
  • Cut chicken into bite-sized pieces and transfer back into the bowl. Combine chicken pieces, accumulated juices, and the green sauce into a pot. Season with cumin, chipotle pepper, black pepper, oregano, and salt.
  • Rinse out blender with a splash of water and pour into the pot. Mix together and set heat to medium-high. Bring to a simmer; reduce heat to medium-low. Simmer until chicken is tender, depending on size of chicken pieces, about 1 hour. Stir in kidney beans and simmer until thickened, about 15 minutes.

Nutrition Facts : Calories 520.8 calories, Carbohydrate 31.3 g, Cholesterol 127.7 mg, Fat 23.2 g, Fiber 9.2 g, Protein 43.4 g, SaturatedFat 6.3 g, Sodium 1281.2 mg, Sugar 4.4 g

GREEN CHILE CHICKEN CHILI



Green Chile Chicken Chili image

The prep work for this chili is easy thanks to several pantry staples. It's loaded with shredded chicken and beans. The spicy heat can be tamed a bit with cool sour cream. -Fred Lockwood, Plano, Texas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 5h30m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 10

4 bone-in chicken breast halves (14 ounces each)
2 medium onions, chopped
2 medium green peppers, chopped
1 cup pickled jalapeno slices
1 can (4 ounces) chopped green chiles
2 jars (16 ounces each) salsa verde
2 cans (15-1/2 ounces each) navy beans, rinsed and drained
1 cup sour cream
1/2 cup minced fresh cilantro
Optional toppings: Shredded Colby-Monterey Jack cheese, sour cream and crushed tortilla chips

Steps:

  • Place the chicken, onions, peppers, jalapenos and chiles in a 5- or 6-qt. slow cooker. Pour salsa over top. Cover and cook on low 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred chicken with 2 forks, discarding skin and bones; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through. Serve with toppings as desired. Freeze option: Before adding sour cream, cilantro and toppings, cool chili. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Stir in sour cream and cilantro. Serve with toppings as desired.

Nutrition Facts : Calories 320 calories, Fat 7g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 1187mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 7g fiber), Protein 32g protein.

GREEN CHICKEN CHILI



Green Chicken Chili image

Provided by Katie Lee Biegel

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 pound ground chicken
1 large onion, diced
1 jalapeño, seeds removed for less heat if desired, minced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
4 cups low-sodium chicken broth
2 cooked chicken breasts, such as from rotisserie chicken, shredded
1 cup salsa verde
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cans cannellini beans, drained and rinsed
1/2 cup half-and-half
Cheese Skulls, recipe follows
Tortilla chips, sour cream, cilantro, chopped scallions, for serving
1 1/2 cups whole milk shredded mozzarella

Steps:

  • Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the ground chicken and use a wooden spoon to break up the meat as it browns. Remove the chicken to a plate and set aside.
  • Add the remaining tablespoon olive oil to the Dutch oven and reduce the heat to medium. Add the onion and jalapeño. Cook, stirring often, until the onions are translucent and tender, 5 to 6 minutes. Stir in the garlic, cumin and coriander and cook until the spices are fragrant, 1 to 2 minutes. Add the chicken broth, shredded chicken, cooked ground chicken, salsa verde, salt and pepper and use a wooden spoon to scrape up any browned bits on the bottom of the pan. Bring to a low boil, reduce the heat to a simmer and let simmer, stirring occasionally, 1 hour. Stir in the beans and half-and-half and continue to simmer, uncovered, until the liquid has reduced and the chili is thick, about 30 minutes.
  • Serve with cheese skulls, tortilla chips, sour cream, cilantro and scallions.
  • Preheat the oven to 400 degrees F.
  • Place a 6-count skull mold on a baking sheet.
  • Sprinkle 1/4 cup cheese into each skull mold. Bake until the cheese has melted and the edges just begin to brown slightly, 4 to 5 minutes.
  • Allow the skulls to cool for 2 minutes, then remove from the pan. Serve on top of a warm bowl of chili. Cheese Skull recipe courtesy of The Kitchen.

CHICKEN GREEN CHILI SHERRY'S WAY



Chicken Green Chili Sherry's Way image

Fall weather is upon us. This is a healthy and different alternative to traditional red chili con carne. I am using ground chicken in place of beef and freshly cooked pinto beans from my family's bean farm in Colorado to create a spicy chili. This is a real belly-warmer. Feel free to use canned green chile and eliminate the...

Provided by Sherry Blizzard

Categories     Chili

Time 4h45m

Number Of Ingredients 22

SAUTE UNTIL CHICKEN IS DONE:
1 lb ground chicken
1 Tbsp olive oil
1 medium onion, diced
2 jalapenos, seeds and stems removed, diced fine
4 Tbsp granulated garlic
2 clove garlic diced
SPICES:
1 Tbsp ground cumin
1 1/2 tsp corriander
1 Tbsp salt
1/2 tsp pepper
2 box chicken stock (32 oz)
2 c pinto beans divided into 1 cups see instructions.
12 green chiles, peeled, seeded, ribbed and rough chopped (you can use canned green chile instead if you want)
GARNISH
1/4 c cilantro
1/4 c monterey jack cheese, shredded
tortilla chips or small flour tortillas
OPTIONAL:
avocado, diced
dollop, sour cream

Steps:

  • 1. What you need:
  • 2. Saute the ground chicken, onions and jalapenos in olive oil until the chicken is done and jalapenos/onions are somewhat tender. Transfer to a crock pot.
  • 3. To the crockpot add the stock and spices. Add 1 cup pinto beans and the rough chopped green chile. Cook on high for 2 1/2 hours.
  • 4. Puree the other 1 cup pintos. They will be the thickening agent later on.
  • 5. Add the pureed pintos and cook on low for another 2 hours.
  • 6. Place some tortilla chips or torn tortilla pieces at the bottom of the bowls. Spoon over the chili. Top with shredded cheese and a sprinkle of cilantro.
  • 7. Serve with some sweet cornbread and butter. https://www.justapinch.com/recipes/bread/sweet-bread/aunt-marcias-tennessee-sweet-cornbread.html

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