I attempted to make chicken chili, but it was tasteless. Therefore, I combined the ingredients with my own style. When the weather turns chilly, my family looks forward to this meal since they know it will be served. It has a great flavor. For a unique serving, pair with tortilla chips and sliced avocado. Serve with cheese and sour cream.
| Prep Time: | 10 mins |
| Cook Time: | 6 hrs |
| Total Time: | 6 hrs 10 mins |
| Servings: | 5 |
Ingredients
- 1 (16 ounce) jar green salsa (salsa verde)
- 1 (16 ounce) can diced tomatoes with green chile peppers
- 2 (15 ounce) cans white beans, drained
- 1 (14.5 ounce) can chicken broth
- 1 (14 ounce) can corn, drained
- 1 onion, chopped
- ½ teaspoon dried oregano
- ¼ teaspoon ground cumin
- salt and ground black pepper to taste
- 3 skinless, boneless chicken breasts
Instructions
- Mix green salsa, diced tomatoes with green chile peppers, white beans, chicken broth, corn, onion, oregano, cumin, salt, and black pepper together in a slow cooker. Lay chicken breasts atop the mixture.
- Cook on Low until the chicken shreds easily with 2 forks, 6 to 8 hours.
- Remove chicken to a cutting board and shred completely; return to chili in slow cooker and stir.
- Please note the differences in ingredient amounts and yield when using the magazine version of this recipe.
Nutrition Facts
| Calories | 386 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 11 g |
| Protein | 29 g |
| Saturated Fat | 1 g |
| Sodium | 1338 mg |
| Sugars | 7 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I made it with about 2 Chipotle Peppers chopped. Boy that was enough heat. Definitely needed salt. Dolloped sour cream and sprinkled chopped cilantro. Served with cornbread. This was okay. Easy. Even so, I will not be putting into regular rotation.
I made a few changes from the recipe. I omitted the salsa verde & tomatoes. I guess you could add these on the side. I first added chopped garlic, celery & onion. Then added 3 cans of northern beans, 1 can of corn, 2 cans of sliced green chilies, chicken broth, spices. Seasoned my chicken with the same spices.. placed on top. I also added chicken bullion cubes. Cooked it for 6 hours then took the chicken out to shred. Added it back in & then mixed in some cream cheese for creaminess. Serve with sour cream, cilantro. Cilantro adds a nice touch.
I normally don’t like chicken chili. This is an awesome chicken chili recipe! I made it exactly as written, including the diced tomatoes with green chile peppers, with the addition of a small can of Goya Chipotle Peppers in Adobo sauce. I diced up the peppers before adding. Makes a great burrito filling, too! This is definitely a keeper that I’ll make again soon.
I made it with a can of tomatoes with jalapeno instead of chilis because that’s what I had and I added 8 oz. of neufchatel cream cheese at the end of cooking to make it creamy, and frozen corn instead of a can. No salt because the canned veggies and broth added enough.
Chili made for grandkids. No heat or spices. Super mild and very soupy. Disappointed!
Very good! Made by recipe but did add about 1/2 tsp of Tony Cachere’s original creole seasoning instead of salt and pepper. For my taste, finishing off with some fresh cilantro and maybe a little green onion would make it superb!
It’s great
Love the recipe! I see many think it’s missing something. I added 1/2 a block of cream cheese to make it a little more rich. Definitely season a little more to your liking.
Followed the recipe exactly. Great flavor and you can tweak it easily if you prefer more spice. Only suggestion is to sauté the onions a bit before adding to the mix because they were still not tender enough after 7 hours.
As it was was missing heat. Kicked it up by Adding a can of chipotle peppers, chili powder, white pepper (a must for flavor doesn’t take much) wasn’t exactly a white sauce but it was flavorful.
I’ve made this many times and tweaked a couple things, particularly McCormick’s chicken chili (taco if it’s not available) mix, which adds some extra flavor.
delicious tweaked it a little but turned great
This is nice and easy, but like the other reviews said, I think this chili was definitely missing something. How about some chili powder?!! I added 1/2 tsp chili powder and then 1/2 a packet of McCormick’s chili seasoning. I also added a good dose of black pepper. Aww!! It turned out much better!!
My family loves this. I didn’t have onions last time I made it and it was still delicious.
It was too spicy. Need to cut back on the amount of Salsal Verda and use a small onion. It’s very tasty with crackers and cheese , to cut the spicey-ness.
Made as listed except only 1 can of white kidney beans (is there a bean called white bean??). I used mild chile verde and cooked at high for about 6 hours. It was perfect and delicious!!! Thanks for a new recipe. Not sure how much you all eat but probably enough for 8 people in our house (used 1.25 lbs of chicken).
I didn’t have green salsa so I used regular. It’s very good!
Awesome. I made the chili exactly like the recipe. The family loved it. My picky eater had 2 bowls!!
Excellent recipe! It is full of delicious flavor. Thank you for sharing.
This is such a delicious dish!!! I put it in the crock pot and it was so easy!!
I’ve made this 3 times, always delish! I don’t do well with beans so I substitute with a can of hominy.