GREEN CHICKEN CHILI
1 pound boneless skinless chicken breasts, cubed
2 cups dried northern white beans, rinsed and sorted
1 chopped onion
1 clove minced garlic
1 4-ounce can chopped green chilies
1 carton low sodium chicken broth
3 - 4 cups water to cover as needed
3 - 4 teaspoons chicken bouillon granules
1 recipe Salsa Verde
Place all ingredients, down to water, in crockpot. Cover and cook on low for 6 - 8 hours or until
beans are completely done. Check once or twice during cooking to see if water needs to be added.
For each cup of water added also add 1 tsp chicken bouillon. When completely done remove chicken,
shred and return to pot. Add salsa verde. Cover and let heat through before serving. I do not have a set
serving size for this recipe. Please weigh and measure the final dish to determine the points for Green.
SALSA VERDE
8 tomatillos, husked & washed
1 sweet onion
2 cloves garlic
4 ounces chopped green chilies
1/4 cup chopped fresh cilantro
salt to taste
splash lime juice
Rough chop the tomatillos and onions then place all ingredients in food processor. Using the pulse
setting, coarsely chop. Cover and chill in the refrigerator until serving.
YouTube Let's Cook Video
1 pound boneless skinless chicken breasts, cubed
2 cups dried northern white beans, rinsed and sorted
1 chopped onion
1 clove minced garlic
1 4-ounce can chopped green chilies
1 carton low sodium chicken broth
3 - 4 cups water to cover as needed
3 - 4 teaspoons chicken bouillon granules
1 recipe Salsa Verde
Place all ingredients, down to water, in crockpot. Cover and cook on low for 6 - 8 hours or until
beans are completely done. Check once or twice during cooking to see if water needs to be added.
For each cup of water added also add 1 tsp chicken bouillon. When completely done remove chicken,
shred and return to pot. Add salsa verde. Cover and let heat through before serving. I do not have a set
serving size for this recipe. Please weigh and measure the final dish to determine the points for Green.
SALSA VERDE
8 tomatillos, husked & washed
1 sweet onion
2 cloves garlic
4 ounces chopped green chilies
1/4 cup chopped fresh cilantro
salt to taste
splash lime juice
Rough chop the tomatillos and onions then place all ingredients in food processor. Using the pulse
setting, coarsely chop. Cover and chill in the refrigerator until serving.
YouTube Let's Cook Video
