Leangreenchickenchili Recipes

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LEAN 'N GREEN CROCKPOT CHILI



Lean 'N Green Crockpot Chili image

This lean and Green Crock Pot Chili Recipe is a yummy lightened up Green Chili recipe made in the slow cooker and is only 241 calories per serving!

Provided by Jamie Sanders

Categories     main dish

Time 5h10m

Number Of Ingredients 16

1 pound boneless skinless chicken breasts cut into 3/4 inch pieces
1/2 cup chopped onions
2 tsp Ground Cumin
1 to 2 tsp garlic
1/2 tsp chili powder
salt and pepper (about 1/4 tsp each)
2 cans of fat free chicken broth
1 can of green enchilada sauce (or 1 1/2 cup of salsa verde)
8 6-inch corn tortillas broken into very small pieces (divided)
3/4 cup of corn
2 cans of beans, drained and rinsed (Black or pinto)
1 tsp cornstarch
1/2 evaporated milk or (1/3 cup of dry milk and 1/2 cup water)
2 tsp snipped fresh cilantro
Sour cream
Shredded Cheese

Steps:

  • Add chicken, chopped onion, chicken broth, enchilada sauce, spices and half of the broken up corn tortillas to the crock-pot and mix everything together.
  • Cook on low for 4 hours.
  • Once the chili has cooked for 4 hours, add the corn, beans, and the rest of the broken up tortillas to the crock pot.
  • Stir the cornstarch into the evaporated milk (or dry milk/water) until completely dissolved.
  • Mix cornstarch Mixture into the chili.
  • Cook on low for 1 more hour.
  • Serve and then top with optional sour cream, shredded cheese and cilantro.
  • Enjoy!

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.

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.

LEAN GREEN CHICKEN CHILI



Lean Green Chicken Chili image

A thick and rich stew that got all thumbs up from my diners! This is a Pampered Chef recipe that I've submitted as it appeared in my cookbook. For visual appeal, next time I'll use cannelini beans rather than pintos. I didn't even attempt to grate the tortillas, I just chopped them up finely; you need them small enough to dissolve & thicken the stew. The poblano peppers add lots of flavor but not much heat. The opportunity to adjust the heat level to your taste will be in your choice of salsa verde. I used a medium-heat salsa and it was just right for us. I also opted not to use the remaining tortillas for chips - I just warmed them & served on the side. Let your tastebuds guide you in your choices!

Provided by SusieQusie

Categories     Lunch/Snacks

Time 50m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 11

8 (6 inch) corn tortillas, divided
2 teaspoons vegetable oil, divided
1 lb boneless skinless chicken breast, cut into 3/4 inch pieces
1 teaspoon ground cumin
1 cup chopped poblano pepper (1-2 medium)
1/2 cup chopped onion
1 garlic clove, finely minced
2 (14 ounce) cans reduced-fat chicken broth
2 (15 ounce) cans pinto beans, drained and rinsed
1 1/4 cups salsa verde (green salsa) or 1 (10 ounce) can green enchilada sauce
2 tablespoons minced cilantro

Steps:

  • Preheat oven to 400°F.
  • Cut 4 tortillas in half and stack them one on top of the other. Cut into 1/2-inch strips & toss with 1 teaspoon oil.
  • Spread tortilla strips in a single layer in a baking pan. Bake 10-12 minutes or until crisp, stirring once. Remove from oven and set aside.
  • Fold each of the remaining 4 tortillas into quarters & and coarsely grate using a box grater or your favorite method. Set aside. (Cook's note - I opted to just finely chop the tortillas rather than grating).
  • Toss chicken pieces with cumin.
  • Heat remaining 1 teaspoon of oil in a large soup pan, add chicken and cook 5 minutes. Remove chicken.
  • Add poblano peppers, onion and garlic to pan. Cook and stir 3 minutes.
  • Stir in chicken, broth, beans, salsa and grated tortillas.
  • Bring to a boil then reduce heat to simmer, uncovered, 15 minutes.
  • Stir in cilantro, ladle into soup bowls and top with baked tortilla strips.

Nutrition Facts : Calories 603.6, Fat 9.3, SaturatedFat 1.5, Cholesterol 72.6, Sodium 732.6, Carbohydrate 84, Fiber 22.4, Sugar 7, Protein 46.2

GREEN CHICKEN CHILI



Green Chicken Chili image

This is another version of white chili adapted from Women's Day magazine. Cooking time depends on if you cook on high or low. Corn can be canned or frozen - you can use the whole can by the way! Different kinds peppers can be substituted as well. Enjoy!

Provided by Linky

Categories     Chicken

Time 5h10m

Yield 6 serving(s)

Number Of Ingredients 11

16 ounces salsa verde
2 lbs chicken thighs, cut into 1 1/2 inch pieces
1 cup corn, canned, frozen
1 (15 ounce) can cannellini beans
2 anaheim chilies, chopped
1 medium onion, chopped
1 tablespoon garlic, minced
2 teaspoons cumin, ground
1/2 teaspoon salt
1/2 cup cilantro, chopped
lime wedge, sour cream, shredded cheese

Steps:

  • Mix all ingredients except cilantro in a 3 1/2 qt or larger slow cooker.
  • Cover and cook on high 5-6 hours or on low 8-9 hours.
  • Stir in cilantro, serve with lime and sour cream and shredded cheese.
  • Variation: Don't have enough salsa verde? Use less, but add about 1 cup of chicken broth (or cup of water and bouillon cube) Also, I used mild Hatch chiles and mild salsa - use whatever heat you can stand!
  • Another thought - make on the stove if no time for crockpot. Bring to boil, simmer covered for about 45 minutes.

Nutrition Facts : Calories 461.7, Fat 25.5, SaturatedFat 6.6, Cholesterol 127.4, Sodium 1136.4, Carbohydrate 24.8, Fiber 5, Sugar 9.4, Protein 31.5

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

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