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

Green Chile Chicken Chili

chicken breast

onions,

green peppers, chopped

jalapeno

(4 ounces) chopped green chiles

jars (16 ounces each) salsa verde

navy

sour cream

cilantro

Optional toppings: Shredded Colby-Monterey Jack cheese, sour cream and crushed tortilla chips

I love this green chili, and I'm giving it five stars!  Although the possibilities for this chili are endless, here is my own personal twist for a main course Mexican dinner:  Omit the the beans, sour cream and cilantro from the chili.  While the shredded chicken is still warm, add a little cream cheese to it.  Spread the chicken mixture onto either flour tortillas (for burritos) or corn tortillas (for enchiladas).  Roll up and place them into a 13x9" baking dish.  Pour enough of the green chili from the slow cooker to cover.  Bake at 350 degrees for about 20 minutes or so.  Immediately sprinkle with the cheese after removing from the oven.  Serve on individual plates and top with lettuce, tomatoes and sour cream.  Put any remaining chili from the slow cooker into a bowl and onto the table to offer additional goodness!  Thank you for this outstanding recipe Fred!

<p>This has been a favorite since I first discovered the recipe.  It is truly the best chicken chili I've had.  One hint is that it is a great use for leftover roasted chicken and if you're in a rush, it's good with shredded roasted deli chicken.</p>

Great recipe Fred!....I did use boneless, skinless breasts and added a third can of beans that I mashed before adding at the end.  Also added chopped garlic and some add'l spices (cumin, pepper, parsley).  You can use lots of different canned beans as well to switch up the recipe.  Recipe goes a long way!

I love anything Mexican "green chicken", so I knew this would be right up my alley.  I made dried beans instead of canned, I try to do this whenever possible to control the salt and it's overall fresher tasting.  I added 1 serrano pepper and 1 garlic minced, we like our food spicy and flavorful.  Topped it with pepperjack cheese, a dollup of sour cream and crushed tortilla chips.  Thank goodness for the sour cream which tamed the heat, I even added some of the bean juice from the pan to tame it also.  Whew!  Overall, this was a very good chili that will be made again.

Just made this tonight for the first time (for the Super Bowl) and WOW, we just loved it! Super easy to put together and the result is a really delicious chili. Our store was out of poblanos, which I had wanted to use rather than regular green peppers, so I skipped that ingredient. As per some other reviews, I used large organic boneless/skinless breasts and shredded them with 2 forks in the slow cooker, after everything cooked for 6 hours on low. I used a fresh jalapeno instead of the pickled ones. I added a little chicken stock with the jar of Salsa Verde and we used the sour cream as a topping, along with finely shredded Jack cheese and fresh cilantro. Highly, highly recommend this recipe!

Very usable recipe.  Made half batch in 3.5 quart show cooker; used boneless skinless chicken breast (probably more than recipe asked for, didn't weigh it - didn't have to defat at any stage).  1st meal:  used as chili soup, garnished with fritos.  2nd meal:  with slotted spoon used some cooked mixture to fill 6 corn tortillas and added cheddar-jack cheese to create enchiladas; served with salad.  3rd meal:  to remainder cooked mixture added 14.5 oz can chicken broth and about 2 cups home-frozen corn and a bit of salt  to create what my husband called "a tasty soup".  I love these types of recipes that can make PlannedOver meals to throw together in a jiffy.

I made this for a chili cookoff and it unanimously won "Judge's Favorite". I used an Anaheim pepper as the green pepper and omitted the pickled jalapenos all together (really not a fan of them). I think one trick to making this turn out great is using quality salsa verde. My favorite brand (seriously, could eat by the spoonful!) is Frontera - it's roasted and a little smoky and medium heat, turned out great. Like others, I also used boneless/skinless chicken breast and it was fine. Of all the chili in the contest, this was the only one that was completely devoured...which means I need to make more, I only got one serving.

This was delicious  and easy to make.  I will  make it again.

This was so good and so easy! I used boneless, skinless chicken breasts and fat free sour cream. We don’t like too much heat so used banana peppers with a tea spoon of crushed red pepper and a peach pineapple salsa. My new favorite chili for sure.

I made this for my family! It is hearty n amazing! Serve with a salad n rolls! This is a great recipe!

This was way better than I thought it was going to be. I was tempted to thicken it but in the end it didn't need it. Will definitely make again. Perfect for a cold winter day.

Very good but next time when I half the recipe I'll remember to half the jalapeños!

Great recipe ...thanks Fred.  I did use boneless chicken breasts and that makes the shredding  quick and easy.  Also added one addl can of beans that I mashed.

I don't understand any negative reviews.  I make this at least once a month and it lasts a couple of days (barely).  I've followed the recipe to a "T" and made variations (mostly removing jalape?os and chiles from the main dish, saving them as a topping, as the hubby can't handle the heat) and make with fresh salsa verde, vice a jarred-version (which is delicious), because the hubby can't handle the "medium" heat.  Easy, budget friendly, and soooooo yummy!  Thanks!

I have a question. When the recipe calls for green peppers, do they mean green bell peppers or green hot peppers, such as jalapeños or serranos? Or even poblanos?  I think it might be the latter because there is a note about wearing gloves to chop the peppers.   Anybody know? Or does anyone want to share what they chose. Thanks,

This chili is delicious!  A bit of caution, though.  If I had used a whole cup of the sliced pickled jalapenos, I would have had to throw it out.  I used about 1/4C and it was still really hot; I had to use two cups of sour cream to cool it down.  I used boneless chicken breast any it worked perfectly.

Hubby raved about this chilli! He can't take much spicy heat, but surprisingly this wasn't real hot. I cut the pickled jalapenos to 1/4 cup and added an extra can of beans. Didn't add sour cream or cilantro. Didn't need it. Can't wait for leftovers!

Smelled amazing but we really didn't care for it.

This is one delicious chicken chili!  I used boneless skinless chicken breasts and sauted the veggies in a little oil before I put them in the crockpot.  I cooked in on low for 3 hours, any longer and the chicken would have been overdone in my crockpot.  I omitted the jalape?os since my husband doesn't like spicy foods, but it didn't matter, the salsa verde was too hot for him anyway (The only kind I could find was "medium" heat).  Next time, if I can't find a mild salsa verde, I will see if they have a mild green enchilada sauce.  We topped the chili with cheese and crushed tortilla chips,

Will definitely make this again. Took half of it to the neighbors and they loved it too!

Love this recipe!  I have made it several times and always get rave reviews, and it is so easy to make.  The only adjustments I make are to use cream cheese instead of sour cream (personal preference) and since I have young kids I cut back the jalapenos to 1/4 to 1/2 cup since I have found that a full cup makes it pretty spicy (still good, but the kids won't eat it that spicy).  This recipe makes a lot, so I cut it in half when I am only cooking for my family.  It is also great with tortilla chips as a dip or nachos.

green chile chicken chili

Prep Time: 30 minutes

Cook Time: 5 hours

Total: 5 hours, 30 minutes

Servings: 6.5

Author : Taste of Home

Ingredients

Instructions

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