Chili Verde

This is a great tasting meal that works great on the stove or in the crock pot.  I usually double the recipe, and if there’s anything left, freeze it in serving sized containers.

  • 8 oz. dry pinto beans
  • 1 pound boneless, skinless chicken breasts (2 cups)
  • 1 4-oz. can green chilies
  • ¾ teaspoon dried oregano
  • 3 cups water
  • 3 chicken bouillon cubes
  • 1 teaspoon minced garlic (1 clove)
  • 1 teaspoon salt
  • 2/3 cup finely chopped onion
  • 1 cup Monterey jack cheese (I always buy the large block of it – 1 cup is not enough)
  • tortilla chips
  • tomatoes

Top of Stove Instructions:

Rinse beans and soak overnight (If you forget to do this, like I always do, just use the quick soak method explained on the bag).  Drain.

Cut chicken in one-inch cubes and cook until no longer pink.  (I buy chicken tenders, cook them in boiling water for 15 minutes, and then shred.)

Combine beans, water, bouillon, garlic, salt and onion in a large pot.  Bring to a boil.  Reduce heat and simmer until beans are tender, about one hour.  Add more water if necessary.

Combine chicken and spices with beans and simmer 30 more minutes.  Serve on tortilla chips and top with shredded jack cheese and chopped tomatoes.

Crock pot instructions:

Rinse beans and soak overnight (If you forget to do this, like I always do, just use the quick soak method explained on the bag).   Drain.

Cut chicken in one-inch cubes and cook until no longer pink.  (I buy chicken tenders, cook them in boiling water for 15 minutes, and then shred.) Combine chicken with green chilies and ¾ teaspoon dried oregano and place in refrigerator until needed.

Combine beans, water, bouillon, garlic, salt and onion in crockpot.  Cook on low all day or high for about 4 hours, until beans are tender.

About one hour before serving, add chicken mixture to crock pot.  Stir.  Cook on low an additional hour (it doesn’t have to be one hour – you just want the chicken warm). Serve on tortilla chips and top with shredded jack cheese and chopped tomatoes.

Trackbacks

  1. […] all that chicken you’re going to shred, you might like to make: Shredded Barbecue Sandwiches Chili Verde Green Rice […]

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