GREEN CHILE CHICKEN CHILI
The prep work for this chili is easy thanks to several pantry staples. It's loaded with shredded chicken and beans. The spicy heat can be tamed a bit with cool sour cream. -Fred Lockwood, Plano, Texas
Provided by Taste of Home
Time 5h30m
Yield 10 servings (3-1/2 quarts).
Number Of Ingredients 10
Steps:
- Place the chicken, onions, peppers, jalapenos and chiles in a 5- or 6-qt. slow cooker. Pour salsa over top. Cover and cook on low 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred chicken with 2 forks, discarding skin and bones; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through. Serve with toppings as desired. Freeze option: Before adding sour cream, cilantro and toppings, cool chili. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Stir in sour cream and cilantro. Serve with toppings as desired.
Nutrition Facts : Calories 320 calories, Fat 7g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 1187mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 7g fiber), Protein 32g protein.
GREEN CHILE CHICKEN SOUP
Provided by Wanna Make This?
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Char the peppers over the stove burner flame until blackened all over. Place in a large bowl and cover tightly with a dish towel. Let cool. Peel and scrape off the blackened skins. Remove the stems and seeds from the peppers and cut into 1/4-inch pieces.
- Melt the butter in a medium Dutch oven over medium heat. When the butter is melted, add the leeks, potatoes and peppers and cook until the leeks are wilted, about 4 minutes. Add the garlic and season with 1 teaspoon salt. Sprinkle with the flour and cook to remove the raw flour taste, about 2 minutes. Add the cumin, oregano and nutmeg. Pour in the chicken broth and 2 cups water. Stir to combine. Bring to a strong simmer and cook until the potatoes are tender, about 15 minutes.
- Add the cream, chicken and corn. Return to a simmer and cook until slightly thickened and flavorful, 10 to 15 minutes more. Stir in the lime juice and season with salt if needed.
- Serve the soup in bowls garnished with cilantro leaves and cotija.
GREEN CHILE CHICKEN SOUP
One of our favorites. A spicy, tasty soup. If you like, you can add 1 cooked potato cut into pieces at the end before serving. The more chiles you use, the spicier the soup!
Provided by Ann
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- In a large pot melt butter or margarine. Add flour and stir the resulting paste over medium heat. Add the milk and chicken broth and whip to eliminate any lumps. Bring to a boil and reduce heat to simmer.
- Add the chicken. Add the chopped green chiles, salt, pepper and garlic powder to taste. Stir well and cover. Simmer for 30 minutes and serve.
Nutrition Facts : Calories 347.6 calories, Carbohydrate 16.4 g, Cholesterol 88.2 mg, Fat 23.5 g, Fiber 0.6 g, Protein 17.3 g, SaturatedFat 12.5 g, Sodium 313.9 mg, Sugar 4.3 g
GREEN CHILE CHICKEN SOUP
Ridiculously easy and quick. My husband's favorite. The only way to mess this one up is to add too much milk making the soup too thin. I got this recipe from my mother, but I don't know where it originated. The amounts can vary. You really can't mess this one up.
Provided by Robyn from the dese
Categories Lunch/Snacks
Time 25m
Yield 1 large pot, 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix soups, chicken, corn and green chile in very large pot.
- Gradually add milk to desired consistency.
- I use about 3/4 of the empty soup can full.
- Let boil.
- Serve in bowls with tortillas on the side.
- You can probably do this in a crockpot with raw chicken at the bottom, top with soup, corn, milk and chile and let cook 7 hours.
GREEN CHILE, CHICKEN, AND CORN SOUP
This soup has some of my favorite things in it! I really enjoy it in the fall, just as the weather is turning cold. I can usually still find fresh corn at that time, and it's so great to have a warm soup on a crisp, chilly night! This is from "Southwest Cooks!", a collection of Native American cuisine.
Provided by breezermom
Categories Chicken Breast
Time 1h10m
Yield 13 cups
Number Of Ingredients 12
Steps:
- Peel the onion and stud with the cloves. Combine the onion, broths, chicken and potato in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until the potato is tender.
- Remove the onion. Remove the chicken, reserving the broth in the pan. Let the chicken cool, bone it, and chop the meat. Return the chicken to the pan; set aside.
- Cut chiles in half lengthwis; remove seeds and membranes. Place chiles, skin side up, on an ungreased baking sheet; flatten with the palm of your hand. Broil 3 inches from the heat (with electric oven door partially opened) 6 minutes or until charred. Place chiles in ice water; peel and discard skins. Coarsely chop the chiles, and add to the reserved broth mixture.
- Stir in corn; bring to a boil. Reduce heat and simmer, uncovered, 4 minutes or until the corn is tender. Taste your soup, and add salt and pepper as needed (depends on the broth you originally used).
- Ladle soup into individual soup bowls. Top each serving with avocado slices and chopped tomato. Garnish, if desired with sour cream and fresh cilantro.
Nutrition Facts : Calories 129.9, Fat 5, SaturatedFat 1.1, Cholesterol 10.7, Sodium 531.1, Carbohydrate 15.2, Fiber 2.8, Sugar 3.1, Protein 7.9
GREEN CHILE CHICKEN ENCHILADA SOUP
I created this cheesy chicken enchilada soup by accident trying to make a casserole that flopped. I decided to create a soup out of it instead! Yum!
Provided by VenturaMama77
Categories Chicken Soup
Time 45m
Yield 10
Number Of Ingredients 7
Steps:
- Combine chicken broth, enchilada sauce, condensed soup, and sour cream in a large pot. Whisk until well combined. Add green chiles and Cheddar-Monterey Jack cheese. Blend with an immersion blender to desired consistency. Add chicken.
- Heat over medium-low heat until cheese is melted and soup is heated through, at least 30 minutes.
Nutrition Facts : Calories 364.2 calories, Carbohydrate 12.8 g, Cholesterol 94.6 mg, Fat 21.6 g, Fiber 1.8 g, Protein 28.9 g, SaturatedFat 9.2 g, Sodium 1926.3 mg, Sugar 3.5 g
GREEN CHICKEN CHILI
Provided by Katie Lee Biegel
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the ground chicken and use a wooden spoon to break up the meat as it browns. Remove the chicken to a plate and set aside.
- Add the remaining tablespoon olive oil to the Dutch oven and reduce the heat to medium. Add the onion and jalapeño. Cook, stirring often, until the onions are translucent and tender, 5 to 6 minutes. Stir in the garlic, cumin and coriander and cook until the spices are fragrant, 1 to 2 minutes. Add the chicken broth, shredded chicken, cooked ground chicken, salsa verde, salt and pepper and use a wooden spoon to scrape up any browned bits on the bottom of the pan. Bring to a low boil, reduce the heat to a simmer and let simmer, stirring occasionally, 1 hour. Stir in the beans and half-and-half and continue to simmer, uncovered, until the liquid has reduced and the chili is thick, about 30 minutes.
- Serve with cheese skulls, tortilla chips, sour cream, cilantro and scallions.
- Preheat the oven to 400 degrees F.
- Place a 6-count skull mold on a baking sheet.
- Sprinkle 1/4 cup cheese into each skull mold. Bake until the cheese has melted and the edges just begin to brown slightly, 4 to 5 minutes.
- Allow the skulls to cool for 2 minutes, then remove from the pan. Serve on top of a warm bowl of chili. Cheese Skull recipe courtesy of The Kitchen.
More about "green chile chicken soup recipes"
CHICKEN AND HATCH CHILE STEW - LIFE MADE SIMPLE
From lifemadesimplebakes.com
4.7/5 (75)Total Time 1 hrCategory Main Dishes, SoupsCalories 158 per serving
- In a large large stock pot or Dutch oven set over medium heat, heat the olive oil. When the oil is hot, add the onion and corn, cook until fragrant, about 6 minutes. Add the garlic and cook for 1 minute, then sprinkle in the coriander, cumin, paprika, salt and pepper and continue stirring/cooking for an additional minute or so.
- Add the hatch chiles, salsa verde, chicken stock, water and lime juice. Turn the heat up and bring the mixture to a boil. Add the chicken and cilantro, simmer for 20 minutes. Pour in the rice, cook until tender, about 15 minutes or so. Garnish and serve immediately.
SLOW COOKER CREAMY GREEN CHILE CHICKEN ENCHILADA …
From reciperunner.com
4.4/5 (379)Total Time 4 hrs 15 minsCategory Soup, Stew + ChiliCalories 469 per serving
- Add the ingredients through the corn into the slow cooker, stir and cover with the lid. Set on low for approximately 6 hours, medium for 4 hours or high for 3 hours.
- When the time is up remove the chicken breasts and let them cool for several minutes before shredding. Once shredded add the chicken back in.
- Whisk in the cream cheese until it incorporated. Turn off the slow cooker and whisk in the Greek yogurt. Whisk immediately so that the yogurt doesn't curdle. Serve the soup topped with shredded cheese, cilantro and avocado slices.
ROASTED HATCH CHILE CHICKEN SOUP - SMARTYPANTSKITCHEN
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Ratings 18Category Appetizer, Entree, SoupCuisine SouthwesternTotal Time 1 hr 30 mins
EASY STOVETOP GREEN CHILI CHICKEN SOUP - HEARTBEET KITCHEN
From heartbeetkitchen.com
4.8/5 (20)Category Dinner, SoupCuisine AmericanTotal Time 45 mins
- Sprinkle salt over chicken thighs. Heat 1 tablespoon olive over medium high heat in a heavy stock pot, and add chicken thighs in individual layer. Sear on both sides 4-5 minutes to get a golden brown crust. Remove chicken thighs and set aside.
- Turn heat down to medium and add diced onion + pinch of salt to chicken drippings in pot, and saute until translucent, about 7 minutes. Add smoked paprika, chili powder, cumin, and oregano leaves. Stir and coat onion, and you will start to smell the spices become fragrant, cooking for 1-2 minutes. Add a tablespoon more olive oil, and stir in garlic, cooking for 1-2 minutes.
- Add chicken back to pot, along with salsa verde, diced green chiles, chicken broth, and bay leaves. Stir, and bring to a boil. Turn heat down to a light simmer, and cover. Cook for 20 minutes.
- Remove chicken thighs and shred using forks. Add back to pot, along with white beans, cook for 10 more minutes. Stir in fresh lime juice.
GREEN CHILI CHICKEN TORTILLA SOUP - LINDYSEZ | RECIPES
From lindysez.com
Cuisine Tex-MexTotal Time 55 minsCategory Lunch, Main Course, Soups, Stews & ChiliCalories 227 per serving
- Step 1Heat the oil until hot, but not smoking, in a large soup pot or Dutch oven. Generously season the chicken breast with salt and pepper then place in the hot oil, skin side down. Leave to brown, about 5 minutes. Then turn and brown the other side, about 3 minutes. Take the chicken out of the pan and set aside. When cool, remove the skin.
- Step 2Meanwhile, put the chilies and onion (in batches) into the work bowl of a food processor. Roughly chop, do not pulverize, with on/off pulses (about 7 or 8). After you take the chicken out of the pot, lower the heat and add the chopped chilies and onion, stir, then cover and allow to sweat over low heat, about 10 minutes.
- Step 3Add the cumin and oregano, some salt and pepper, then add the chicken stock. Put the chicken breasts back into the pot, bring to a simmer, cover, and simmer 30 minutes.
- Step 4Remove the chicken breast and allow to cool. Add the hominy to the pot and simmer another 10 minutes.
CHICKEN AND GREEN CHILE VERDE SOUP - TASTE AND SEE
From tasteandsee.com
4.6/5 (5)Total Time 40 minsCuisine SouthwestCalories 104 per serving
- Season the veggies in the pot with 1 1/2 teaspoon salt, 1 teaspoon pepper, 2 tablespoons cumin, 1 teaspoon coriander, and cook 2 more minutes.
- Meanwhile, drain 1 can of pinto beans, rinse them, and smash with a fork into a paste in a small bowl. Add a little chicken stock to the beans when smashing and it will help with this step. Drain and rinse the other 2 cans of pinto beans and leave them whole. Set the beans aside.
- Add 3 small cans of diced green chiles and 2 cups of green chile salsa Verde (use a medium-spicy version or use mild if spice-averse) to the veggies and spices.
GREEN CHILE ENCHILADA SOUP | THE RECIPE CRITIC
From therecipecritic.com
Reviews 1Estimated Reading Time 3 minsServings 8Calories 126 per serving
- Add the diced onion and saute until the onion is soft and translucent. Add the minced garlic and cook an additional 30 seconds until fragrant.
- Add in the chicken broth, green enchilada sauce, shredded chicken, drained beans, diced green chiles, cumin and salt. Stir to combine.
GREEN CHILI - CHICKEN CHILI VERDE RECIPE - …
From chefdehome.com
Cuisine MexicanCategory Soup, Main CourseServings 4-5Total Time 1 hr
- Remove husk of tomatillos. Roast tomatillos and chilies on open flame until nicely charred from all sides. Put chilies in a plastic bag (or container with lid) and let sweat. Once cooled, scrape off skin as much as possible, and remove seeds. Rough dice and add chilies, tomatillos, cilantro stems and half of leaves into food processor. Process until puréed. Set aside.
- Heat oil in a heavy bottom deep pan. Add onion and garlic with bay leaf. Sauté until onions are soft. (3-4 minutes)
- Add diced chicken, season with salt and black pepper with cumin power, oregano and sauté until chicken no longer pink and spices are fragrant. (2-3 minutes)
- Add puréed tomatillos-chilies mixture with 1/2 tsp of salt, diced potatoes (if using) with chicken stock. Mix well, bring to boil. Cover. Reduce heat and simmer for 30-40 minutes or until liquid has reduced, chili thickened, potatoes and chicken are fully cooked and tender. Remove and discard bay leaf. Taste and adjust lime juice and salt.
GREEN CHILE CHICKEN SOUP - NEW MEXICO NOMAD
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Reviews 77Estimated Reading Time 2 mins
10 BEST GREEN CHILI WITH CHICKEN SOUP RECIPES | YUMMLY
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GREEN CHILE CHICKEN SOUP | 24BITE® RECIPES
From 24bite.com
5/5 (28)Total Time 50 minsCategory Main CourseCalories 194 per serving
- Set oven to broil (usually about 550℉) and allow to preheat. Spray baking sheet with cooking spray.
- Wash Anaheims and Serrano. Remove stems from Anaheims, slice each pepper in half and place with skin side up on cooking sheet. Cut onion horizontally into four large slices and place on same cooking sheet. Place peeled garlic and whole Serrano on same cooking sheet. Place in oven on highest rack and allow to cook about 10-15 minutes. The peppers will be charred and onions will have a few charred looking bits. The garlic may be completely blackened so don't worry. That's what you are looking to find.
- Place charred peppers in a bowl and cover with plastic wrap to "sweat" for 10 to 15 minutes. They need to cool enough for you to be able to handle them easily. Once cool enough to handle, carefully remove the charred skin from each. It should peel off easily. Remove skin, seeds and stem from Serrano. Place all the peppers in an electric blender with the onions and garlic.
GREEN CHILE CHICKEN POZOLE - AMBITIOUS KITCHEN
From ambitiouskitchen.com
4.9/5 (23)Total Time 1 hrCategory Dairy Free, Dinner, Gluten Free, LunchCalories 435 per serving
- In a large dutch oven or pot, add olive oil and place over medium high heat. Next add in diced onion, bell pepper and garlic. Saute for a few minutes until onions are tender. Next add in spices: cumin, coriander, garlic powder and oregano. Mix to coat the veggies with the spices, then slowly add in chicken broth, green chiles, hominy, chicken thighs and salt and pepper. Stir well to combine.
- Bring soup to a boil then reduce heat and simmer uncovered for 25 minutes or until chicken is fully cooked. You’ll want the chicken to be covered by the broth so make sure to stir every so often.
- Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to the pot then stir in corn, cilantro and juice from 1 lime. Simmer for 5-10 more minutes, then taste and adjust seasonings, if necessary. Enjoy. Serves 4-6.
- Serve pozole in bowls immediately, top with shredded green cabbage, dollop of Greek yogurt, pinch of fresh chopped cilantro, avocado slices and a lime wedge.
HATCH GREEN CHILE AND CHEESE SOUP - CREATIVE CULINARY
From creative-culinary.com
Reviews 27Estimated Reading Time 4 minsServings 6-8Total Time 50 mins
- In a large, heavy pot, melt butter over very low heat; add the onion, peppers and garlic and cook over low heat for 10 minutes until vegetables are soft but not browned.
- Remove from heat, stir in cheese, add the cilantro and blend with an immersion blender until smooth.
BAKED GREEN CHILE CHICKEN - RECIPE RUNNER
From reciperunner.com
4.5/5 (6)Total Time 40 minsCategory DinnersCalories 396 per serving
- Preheat oven to 375° F. and spray an oven safe baking dish (approximately 11 x 7 inch) with cooking spray. Pour 1/4 cup of enchilada sauce into the bottom of the prepared dish.
- In a small bowl combine the chili powder, cumin, garlic powder salt and pepper. Coat the chicken breast evenly with the spice mixture and place them in the baking dish. Top the chicken with the strips of green chiles and pour the remaining enchilada sauce on top. Sprinkle on the shredded cheese and cover the baking dish with foil.
- Bake for 20 minutes then remove the foil and bake another 5-10 minutes or until the chicken is cooked through and the internal temperature is 165°. Garnish with chopped cilantro before serving.
- While the chicken is baking prepare the rice. In a bowl stir together the cooked rice, enchilada sauce, green chiles, cilantro, salt and pepper. Taste for seasoning and serve with the green chile chicken.
GREEN CHILI CHICKEN SOUP - SUEBEE HOMEMAKER
From suebeehomemaker.com
4.8/5 (8)Total Time 50 minsCategory SoupCalories 382 per serving
- In a large stock pan, heat olive oil to medium heat. Add diced onion and jalapeño, and sauté until softened, approximately 3-4 minutes. Add garlic and stir for 30 seconds. Then add the chicken, cumin, onion powder, salt, and pepper and saute for 5-6 minutes, until chicken is slightly browned.
- Add chicken broth, beans, salsa verde, and green chilies, and bring to a boil. Reduce heat and simmer for approximately 10-15 minutes, or until chicken is cooked through.
- Remove chicken to shred. Add it back to pot and simmer on low for another 10 minutes. Check seasonings and adjust according to your tastes.
- Serve with optional garnishes - cilantro, avocado slices, tortilla strips, sour cream, shredded cheese, sliced jalapeño, etc.
GREEN CHILE CHICKEN ENCHILADA SOUP | YELLOWBLISSROAD.COM
From yellowblissroad.com
5/5 (8)Total Time 35 minsCategory SoupCalories 455 per serving
- Heat olive oil in a heavy bottomed soup pot or dutch oven over medium heat. Add onion and cook, stirring often, 4-5 minutes or until soft. Stir in garlic and cook for 30-45 seconds.
- Add green chiles, chicken, salsa, chicken stock and enchilada sauce. Bring to a boil, then cover and turn heat to low. Simmer for 20-30 minutes.
- Cut tortillas into ½ inch strips and place several strips in the bottom of each bowl. Ladle soup over the tortilla strips and serve with optional garnishes (sour cream, shredded cheese, cilantro) and a squeeze of lime.
GREEN CHILI STEW WITH CHICKEN AND WHITE BEANS RECIPE - GOOP
From goop.com
Servings 4Category Recipes
- First, roast the poblanos: Place each pepper directly over the gas flame of your stove (or in the oven under your broiler) until it starts to blacken. Rotate it to char evenly on all sides. Once it looks sufficiently charred, remove from heat, place in a bowl, and cover with a tea towel. Let it sit for 5 minutes.
- While the poblano peppers rest, start the soup. Heat the olive oil in large pot over medium-high heat. Once hot, add the onion and salt and cook for about 5 minutes, until fragrant and translucent. Reduce the heat to medium and add the garlic, jalapeño, cumin, and oregano. Let cook for another 5 to 8 minutes, stirring occasionally, just so everything melds together and the flavors concentrate.
- In the meantime, peel and prep the poblanos. You should be able to easily rub off the charred skin to reveal the tender roasted pepper (don’t rinse them with water—that would wash away the smoky flavor). Then remove the seeds and ribs and dice them.
- Add the diced poblanos and the green chilies to the onion mixture in the pot, along with the beans, chicken, and stock. Reduce the heat to medium-low and let cook for about 45 minutes.
CREAMY GREEN CHILE CHICKEN SOUP | LEXI'S CLEAN KITCHEN
From lexiscleankitchen.com
5/5 (3)Category DinnerServings 4Total Time 1 hr
- Heat the oil in a large dutch oven. Once hot add onions, peppers, carrots, and cook, stirring occasionally, until very softened, about 10 minutes.
- Add in the potatoes, green chiles, beans, salsa verde, shredded chicken, broth, salt and cumin and stir together. Bring up to a boil and then reduce heat to simmer until the potatoes are tender and the soup has slightly reduced, about 20-25 minutes.
- Stir in the cashew cream, lime juice and cilantro. Taste, and adjust the seasoning, adding in more salt or lime juice as needed.
GREEN CHILE CHICKEN SOUP + VIDEO | KEVIN IS COOKING
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5/5 (5)Calories 436 per servingCategory Soups
- In a large stock pot melt the butter over medium heat. Add the garlic, stirring and sauté for a minute.
- Add the chopped vegetables and continue to cook for 5 minutes, stirring and scraping the bottom of pot.
- Season with kosher salt, black pepper, ground cumin and chopped sage. Stir and sauté several minutes.
HATCH GREEN CHILE AND CHICKEN WITH DUMPLINGS SOUP ...
From chickenfriedkitchen.com
5/5 (1)Total Time 1 hr 10 minsCategory MainCalories 446 per serving
- During the last 15 minutes of the soup simmering, combine flour, baking powder, sugar, and salt and pepper in a medium bowl.
GREEN CHILE CHICKEN SOUP - GRACE AND GOOD EATS
From graceandgoodeats.com
Cuisine AmericanCategory Main CourseServings 12Calories 255 per serving
- Fully cook the chicken. I like to use the Instant Pot method: add 1 cup of the chicken broth to the Instant Pot. Place the trivet inside and place the chicken on top. Season with salt and pepper. Close the lid and seal. Cook for 8 minutes on high pressure before carefully performing a quick release. Remove the chicken to shred. (Do not place the chicken back in the Instant Pot yet.)
- Add the remaining chicken broth, spices, black beans, corn, and green chiles to the Instant Pot.
CREAMY GREEN CHILE CHICKEN SOUP RECIPE - EATINGWELL
From eatingwell.com
3.5/5 (2)Total Time 50 minsCategory Healthy Soup RecipesCalories 300 per serving
- Preheat grill to medium-high (if grilling chiles) or preheat oven to 400 degrees F (if roasting chiles).
- Place chicken and broth in a large saucepan; bring to a boil. Cover, reduce heat to a simmer and cook, turning the chicken halfway through, until no longer pink in the middle, 10 to 15 minutes, depending on size. Remove from the heat. Transfer the chicken to a clean cutting board, leaving the broth in the pan. When cool enough to handle, shred or chop the chicken into bite-size pieces.
- Meanwhile, grill chiles, turning frequently, until blistered on all sides, about 15 minutes. (Alternatively, roast on a baking sheet, turning once or twice with tongs, until blackened in places, 15 to 20 minutes.) When cool enough to handle, peel and remove stems and seeds. Finely chop 2 chiles; puree the other 2 in a food processor or blender with 1/4 cup of the hot broth.
- Whisk 1/2 cup of the broth in a bowl with wine and flour until smooth. Return the pan with the broth to medium heat and whisk in the flour mixture until well combined. Stir in the chopped and pureed chiles and the chicken. Add milk, salt, white pepper and oregano; heat, stirring frequently, until steaming and hot, but not boiling, 10 to 15 minutes. Remove from the heat and stir in cilantro.
GREEN CHILE CHICKEN STEW - HATCH GREEN CHILE RECIPES
From dessertfortwo.com
Reviews 141Calories 201 per servingCategory Dinner Recipes For Two
- Add the onion to the pot, and cook while stirring occasionally until softened and starting to turn golden brown on the edges, about 5 minutes.
- Add the chicken broth, salt, pepper, chopped potatoes, and green chiles to the pot. Bring the mixture to a simmer.
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From wickedspatula.com
4.7/5 (10)Total Time 5 hrs 10 minsCategory Main CourseCalories 173 per serving
- Place the chicken on the bottom of the slow cooker and pour in the remaining ingredients. Set to either 5 hours on high or 7-8 hours on low.
- Once done taste for seasoning and add additional salt if necessary. Top with desired toppings and serve.
GREEN ENCHILADAS CHICKEN SOUP (SLOW COOKER + INSTANT POT ...
From seekinggoodeats.com
Category Soup RecipesCalories 346 per serving
- In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours.
- Remove chicken and shred. Add shredded chicken, jack cheese, cream cheese, half and half, and green salsa to slow cooker. Turn slow cooker to warm and stir until cheeses are melted. Add hot sauce or additional salsa to taste.
- Cook your chicken on high pressure with 1 cup of broth for 8 minutes. Do a quick release after 10 minutes. Remove chicken and shred.
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