Roasted Chicken Chilie Verde
Nutritional Info
- Servings Per Recipe: 21
- Amount Per Serving
- Calories: 165.8
- Total Fat: 4.7 g
- Cholesterol: 28.4 mg
- Sodium: 554.3 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 6.2 g
- Protein: 15.5 g
View full nutritional breakdown of Roasted Chicken Chilie Verde calories by ingredient
Introduction
Roasted peppers, garlic, corn and chicken, and caramelized onions give this hearty soup a nice depth of flavor. Roasted peppers, garlic, corn and chicken, and caramelized onions give this hearty soup a nice depth of flavor.Number of Servings: 21
Ingredients
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1 medium Onion thinly sliced
2 medium eats Sweet Corn
4 cloves Garlic
2.5 lbs Tomatillos
2 Pablano chilies
2 Anaheim Chiles
3 Jalapeño Peppers
4 Chicken Breasts
4 16oz cans Navy Beans drained and rinsed
3 tbsp Extra Virgin Olive Oil
6 tsp Better than Bullion (Chicken)
3 tsp Bacon grease
2 cups water
Salt to taste
Pepper to taste
Cilantro chopped to taste
Directions
Preheat 2 skillets (cast iron preferred)
Preheat oven to 375F.
Drizzle 2tbsp olive oil over chicken breasts. Season with salt and pepper. Bake until done (45-60 minutes for bone in). Set aside to cool, and shred.
In the first skillet at medium low heat, use 1 tbsp olive oil and caramelize onion.
In the second skillet at medium-medium high heat roast peppers until skin is blistered all around. Set in bowl covered with plate or lid to cool.
Roast garlic and corn. Set aside.
Roast tomatillos. They will be charred in some places, soft, and their bright green color will have faded to a yellow-green.
Peel and seed peppers. Peel roasted garlic cloves, and cut corn off of the cob.
Place tomatillos, peppers, garlic, and caramelized onion into a blender and blend until smooth. Pour mixture into 8qt stock pot.
Add shredded chicken (plus any chicken broth and drippings for flavor), corn, beans, water, chicken bullion, salt, pepper, cilantro, and bacon grease to pot and simmer for 20 minutes.
(Leaving out bacon grease removes about 6 calories per serving)
Serving Size: Makes about 21 1-cup servings
Number of Servings: 21
Recipe submitted by SparkPeople user B1ARMSTRONG.
Preheat oven to 375F.
Drizzle 2tbsp olive oil over chicken breasts. Season with salt and pepper. Bake until done (45-60 minutes for bone in). Set aside to cool, and shred.
In the first skillet at medium low heat, use 1 tbsp olive oil and caramelize onion.
In the second skillet at medium-medium high heat roast peppers until skin is blistered all around. Set in bowl covered with plate or lid to cool.
Roast garlic and corn. Set aside.
Roast tomatillos. They will be charred in some places, soft, and their bright green color will have faded to a yellow-green.
Peel and seed peppers. Peel roasted garlic cloves, and cut corn off of the cob.
Place tomatillos, peppers, garlic, and caramelized onion into a blender and blend until smooth. Pour mixture into 8qt stock pot.
Add shredded chicken (plus any chicken broth and drippings for flavor), corn, beans, water, chicken bullion, salt, pepper, cilantro, and bacon grease to pot and simmer for 20 minutes.
(Leaving out bacon grease removes about 6 calories per serving)
Serving Size: Makes about 21 1-cup servings
Number of Servings: 21
Recipe submitted by SparkPeople user B1ARMSTRONG.
Member Ratings For This Recipe
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EVILCECIL
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JAMER123