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Chili Verde


once a month cooking

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Chili Verde 0 Picture


  • 1 15 oz can pinto beans, drained
  • 1 lb boneless, skinless chicken breasts, cooked
  • 1 4 oz can chopped green chilies
  • 1 tsp ground cumin
  • 3/4 tsp. dried oregano
  • 1/8 tsp.cayenne pepper
  • 3 cups water
  • 3 chicken bouillon cubes
  • 1 tsp. minced garlic (1 clove)
  • 1 tsp salt
  • 2/3 cup finely chopped onion
  • 1 cup grated monterey jack cheese
  • 1 dozen corn tortilla
  • 1 24 oz jar salsa


Cooking time 70mins


Step 1

combine chicken with chilies and seasonings; refrigerate until needed. at the same time, combine beans, water, bouillon cubes, garlic, salt, and onion in a large pot; bring to a boil.
Reduce heat and simmer until beans are soft, about 1 hour. add more water if needed.
combine chicken and spices with beans; simmer 10 min more. cool and freeze. Grate cheese, put it in a 1 qt bag and attach it to the freezer container with the chili.
to serve, thaw chili and cheese; serve on warmed tortilla shells

summary of processes:
cut 1 lb boneless chicken into 1 inch cubes; chop 2/3 cup onion

freeze in: 5 cup container and 1 qt bag
serve with: fresh tomato and avocado slices


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