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​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
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