Verde Chicken Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
Chicken carrotsonion celery 1/2 tsp black peppercorns chickenRoast Poblano or Pasillas or green bell pepper (keep in mind Pasilla peppers are spicy)oliveonioncloves of garlic.cumin powder oregano Italian Stewed tomatoes saltpepper
Serving size 1 cup
Simmer Chicken adding 1 cup carrots, onion and celery 1/2 tsp black peppercorns to make a broth. Cook for 3 hours
Remove vegetables and chicken set aside allowing to cool.
Shred chicken
Roast Poblano or Pasillas or green bell pepper (keep in mind Pasilla peppers are spicy)
In large pot add 1tbsp olive oil and chopped onion and 3 cloves of garlic.
Add 2tsp cumin powder 2 tsp oregano
Add 8 cups of broth
2 cans of Italian Stewed tomatoes (crush tomatoes)
Seed peel and slice peppers rinse all seeds away
add to broth
Simmer for 30 minutes
add shredded chicken
salt and pepper to taste
Simmer for 30 minutes
Number of Servings: 14
Recipe submitted by SparkPeople user LZMCCALL.
Simmer Chicken adding 1 cup carrots, onion and celery 1/2 tsp black peppercorns to make a broth. Cook for 3 hours
Remove vegetables and chicken set aside allowing to cool.
Shred chicken
Roast Poblano or Pasillas or green bell pepper (keep in mind Pasilla peppers are spicy)
In large pot add 1tbsp olive oil and chopped onion and 3 cloves of garlic.
Add 2tsp cumin powder 2 tsp oregano
Add 8 cups of broth
2 cans of Italian Stewed tomatoes (crush tomatoes)
Seed peel and slice peppers rinse all seeds away
add to broth
Simmer for 30 minutes
add shredded chicken
salt and pepper to taste
Simmer for 30 minutes
Number of Servings: 14
Recipe submitted by SparkPeople user LZMCCALL.
Nutritional Info Amount Per Serving
- Calories: 129.9
- Total Fat: 3.2 g
- Cholesterol: 24.5 mg
- Sodium: 995.5 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 4.2 g
- Protein: 10.7 g
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