White Chili With Salsa Verde Recipes

Steps:

• 1. In a large saucepan, combine water, lemon pepper, and cumin seed: bring to boil. Add chicken. Reduce heat to low; cover & simmer 20-30 minutes or until chicken is fork-tender and juices run clear.
• 2. While chicken is cooking, make the salsa verde by chopping all of the ingredients into a mixing bowl.
• 3. Add lime juice and seasoning. Mix well, cover, and chill until needed.
• 4. Remove chicken to a platter. Remove skin and bones. Chop into small pieces. Return to saucepan with the broth.
• 5. Spray medium skillet with cooking spray. Cook onions and garlic until tender. Add them to the chicken and broth along with the corn, chilies, cumin powder, and lime juice. Bring the mixture to a boil.
• 6. Add Northern beans and stir until heated through.
• 7. To serve, place a generous tablespoon of chips and cheese into 8 individual bowls.
• 8. Ladle white chili over the chips and cheese.
• 9. Serve with Salsa Verde and more chips, if desired. Simply add salsa to soup to add spice and texture plus a wonderful flavor. This is not a hot chili and is low in calories. The salsa is also good just with chips. Enjoy!

Steps:

• Cook the rice according to the package instructions.
• Meanwhile, heat the olive oil and butter in a large Dutch oven over medium heat. When the oil is hot and the butter has melted, add the garlic, poblanos, onions and jalapenos, then stir to combine. Add the sausage meat and season with the salt and pepper. Cook the sausage, crumbling it as you go, until browned, 8 to 10 minutes.
• Add the enchilada sauce, salsa verde and green chiles with their liquid. Bring to a simmer and cook for 10 to 12 minutes, to thicken and develop the flavors. Stir in the lime juice. Taste and adjust the seasonings as needed.
• Serve alongside the rice and garnish with the sour cream, radish, cilantro and hot sauce.

Steps:

• Place chicken at the bottom of a slow cooker and sprinkle chili seasoning over top. Add 1 can of white beans, chicken broth, salsa verde, corn, onion, celery, jalapenos, green chiles, and garlic. Cook on High until chicken is no longer pink in the center and the juices run clear, about 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from the slow cooker, shred meat with 2 forks, and return to the pot.
• Puree remaining can of white beans in a blender or electric chopper; add to the chili. Stir and cook on High for 30 more minutes. Top with cilantro and serve.

Steps:

• Heat oil in a large soup pot over medium heat. Add onion and peppers; sauté, stirring often, until softened, about 5 to 10 minutes. Add garlic, chili powder, salt, cumin, coriander and oregano; stir and cook, 1 minute.
• Add broth, chicken and beans; increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, covered, until chicken is cooked through, about 15 to 20 minutes. Remove chicken to a plate; let rest 5 minutes and then shred with two forks.
• Return shredded chicken to pot and stir in salsa verde, lime juice and cilantro; heat through.
• Serving size: 1 c.

Steps:

• Combine the great Northern beans, salsa, pepperjack cheese, and chicken in a slow cooker.
• Cook on Low until cheese is melted completely into the chili and the flavors have combined, 4 to 5 hours.

Steps:

• Cook turkey, onions and garlic in large saucepan over medium-high heat 5 to 7 min. or until turkey is done and onions are tender, stirring occasionally; drain. Return turkey mixture to pan.
• Add beans, chiles, bouillon, dry seasonings and 3 cups water; stir. Bring to boil, stirring frequently. Cover; simmer over medium-low heat 10 min., stirring occasionally.
• Mix flour and remaining water until blended. Add to turkey mixture. Bring to boil over medium heat, stirring constantly; simmer over medium-low heat 20 min., stirring occasionally.
• Serve topped with cheese and salsa.