Chicken Chili Verde

Chicken Chili Verde

"With creamy chicken corn chowder and black beans, this flavorful chicken chili verde is ready to eat in less than half an hour."
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Ingredients

25 m servings 368 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 368 kcal
  • 18%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 28.1g
  • 9%
  • Protein:
  • 30.8 g
  • 62%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 822 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In large 4-quart saucepan, heat oil over medium-high heat until hot. Cook onion and garlic in oil 2 to 3 minutes or until onion begins to turn translucent. Add chicken pieces, salt and pepper. Cook 3 to 5 minutes or until chicken is no longer pink in center.
  2. Reduce heat to medium; stir in soup and beans. Simmer 5 minutes. Remove from heat; stir in lime juice and chopped cilantro.

Reviews

Read all reviews 6
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Where is the green chili? The recipe is tasty but I wouldn't call it chili verde

Four stars because of the canned chowder. I made this with some leftover homemade chicken chowder, added drained & rinsed pinto beans and freshly roasted diced green chiles. Garnish each servin...

This was really good, I added a little cumin and crushed up some tortilla chips to add texture and was DELISH. Was easy and quick. Kid and husband approved as well.

I loved this recipe. I put it in the crockpot to simmer all day. I also made dumplings (1 cup flour, 1/2 cup milk, 2 tsp. baking powder and 1 1/2 tbsp melted butter)drop on top of chili and put ...

Really simple and good. I did add green peppers. We will make again.

I've been on the look-out for a tomato-free chili recipe for a while, and this is a good starting point. I had to tweak it a bit to bump up the flavor, though. I added a can of diced green chi...

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