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Chile Chicken Chili

Chile Chicken Chili

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JPSMOMMIE

When I need a healthy, easy dinner for the family, I get out my slow cooker and make this chili. Chicken, cannellini beans, and salsa verde make this a delicious and somewhat spicy dish. Serve with shredded cheese and tortilla chips.

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Nutrition

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  • Calories:
  • 370 kcal
  • 18%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 48.8g
  • 16%
  • Protein:
  • 28.9 g
  • 58%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 1173 mg
  • 47%

Based on a 2,000 calorie diet

Directions

  1. Place chicken meat in the slow cooker; mix in salsa verde, tomato puree, vegetable broth, chili powder, cumin, cayenne pepper, salt, and black pepper. Add cannellini beans, corn, bell pepper strips, and onion; stir well.
  2. Cook on High, stirring occasionally, for 2 hours. Reduce heat to Low and simmer until serving time, at least 2 hours.
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Reviews

zolar55
10
5/3/2013

This was great,,,,,,,,,,quite spicy.....quite thick also......I added an extra can of chicken broth.....couldn't find anything but a large container of vegetable broth....so I used chicken.....I have to be careful not to have it too spicy or my wife won't eat it.....added cheddar cheese to the bowl and this was a recipe I will make again ....very easy....very easy to eat!!

bon appetite
5
4/25/2013

Wow! this chili is great. Easy to make with the rotisserie chicken and packed with flavor. I actually added too much cayenne pepper but my family is still eating it. I made white rice to go along with it and they like the combo.

Rock_lobster
2
4/7/2014

Chile Chicken Chili Haiku: "Guess we're of the few. Salsa verde overwhelmed. But easy to make." The salsa verde really took over this entire crockpot of chili making it less than enjoyable for us to eat. I followed the recipe exactly, except using a can of crushed tomatoes instead of puree (close enough, if not same), homemade chicken stock instead of veg broth, and a chicken that I'd cooked, shredded and frozen into meal-time portions ahead of time (that had produced said chicken stock.) If I made again, I would saute the onions and peppers in olive oil, adding garlic, prior to putting in the crockpot, and would sub small cans of diced green chiles instead of the salsa verde.