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Verde Chicken Chili

Stephanie Ralya
An easy & delicious chicken chili made with salsa verde & white beans. Recipe includes directions for a crock pot or pressure cooker.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Mexican
Servings 6 -8 servings

Equipment

  • Pressure Cooker or Slow Cooker

Ingredients
  

  • 2 16 oz Jars of Salsa Verde I use Herdez
  • 1 7 oz Can Chopped Green Chilies undrained
  • 1 Lime halved
  • 2 c Chicken Stock low sodium
  • 1/2 T Cumin ground
  • 1/2 T Chjli Powder
  • 1 t Paprika
  • 1 t Garlic Powder
  • 1/2 t Oregano, dried
  • 1/2 t Salt
  • 1/4 t Black pepper
  • 3 15 oz Cans White Kidney Beans drained & rinsed
  • 1.5 lb Chicken Breast boneless/skinless
  • Pepper Jack Cheese optional, for serving
  • Sour Cream or Plain Greek Yogurt optional, for serving
  • Hint of Lime Tortilla Chips optional, for serving
  • Cilantro chopped, optional, for serving

Instructions
 

Slow Cooker or Crock Pot Instructions

  • Add all ingredients except the chicken & optional toppings to the crock pot. Stir to mix. Submerge chicken breasts into the mixture, completely covering. Cook on high for 4 hours or on low for 8 hours. Remove chicken from crock pot & shred. Return to crock pot & stir to combine. Serve immediately with desired toppings.

Pressure Cooker or Instant Pot Instructions

  • Add all ingredients except the chicken & optional toppings to the pressure cooker pot. Stir to mix. Submerge chicken breasts into the mixture, completely covering. Set to manual mode & cook for 12 minutes if using frozen chicken or 5 minutes if using fresh or thawed. Immediately release pressure. Remove chicken & shred. Return to instant pot & stir to combine. Serve immediately with desired toppings.

Notes

Keyword autumn, easy, fall, green beans, kid-friendly, salsa, simple, winter