Salsa Verde Chicken Chili

By barbsjustagirl

Ron Miller - excellent!

Ingredients

• 4 chicken breasts
• 1 medium onion, chopped
• 2 medium green peppers, chopped
• Hatch chilies from Food City (I used 4-6) seeded and chopped
• 1 jalapeno pepper (seeded and chopped)
• 1 can (4 oz.) chopped green chilies - can use Hatch or Ortega brand (Mild)
• 2 jars (16 oz. each) salsa verde
• 2 cans (15-1/2 oz. each) white northern beans, rinsed and drained
• 1 cup (8 oz.) sour cream
• 1/2 cup minced fresh cilantro
• Optional toppings: shredded cheese, sour cream and crushed tortilla chips

Preparation

Step 1

1. Place the chicken, onions, peppers, jalapeño and chilies in a 5-6 qt. slow cooker. Pour salsa over top. Cover and cook on low for 5-6 hours or until the chicken is tender.
2. Remove chicken and shred; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through.
Serve with toppings of your choice.

320 calories, 7 grams fat, 32 grams protein