Best White Chili Salsa Verde Recipes

CREAMY WHITE CHICKEN CHILI WITH SALSA VERDE

Steps:

• Shred chicken meat; set aside.
• Place cream cheese in a microwave-safe bowl. Microwave on high power until soft, about 20 seconds. Add half-and-half and stir until completely mixed; set aside.
• Heat oil in a large skillet over medium heat. Add bell peppers, jalapenos, and garlic; saute until soft, 5 to 7 minutes. Toss in chicken, dried shallots, cayenne pepper, salt, and black pepper. Add chicken, cream cheese mixture, chicken stock, salsa, cumin, and oregano; bring to a boil.
• Reduce heat and simmer for 1 to 2 hours.

WHITE CHICKEN CHILI WITH SALSA VERDE

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!

WHITE CHICKEN CHILI WITH SALSA VERDE

Steps:

• Soak beans in four cups of water overnight.
• Combine flour, garlic, cumin, oregano and black pepper in a large resealable plastic bag; set aside. Toss chicken with flour mixture to completely coat.
• Heat oil in large nonstick skillet over medium high heat; add chicken to skillet. Saute chicken until lightly browned about 6 to 8 minutes.
• Remove any floating beans; drain water and place beans in slow cooker. Add vegetables, chicken broth, 1/2 cup salsa verde and water to the slow cooker.
• Place chicken in slow cooker; stir to combine ingredients.
• Cook on HIGH for 4 to 6 hours or LOW for 7 to 9 hours or until beans are tender. Stir in remaining salsa verde, evaporated milk, cheese and cilantro. Serve with sliced jalapenos and additional cilantro, if desired.

WEIGHT WATCHERS WHITE CHICKEN CHILI WITH SALSA VERDE

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.

WHITE CHILI WITH VERDE SALSA

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.

WHITE CHILI WITH SALSA VERDE

Steps:

• SALSA VERDECombine all salsa ingredients in medium bowl mix well. Refrigerate 30 minutes to blend flavors.CHILIMeanwhile, in large saucepan, combine water, I teaspoon lemon pepper seasoning and cumin seed bring to a boil. Add chicken breast halves. Reduce heat to low cover and simmer 20 to 28 minutes or until chicken is fork-tender and juices run clear. Remove chicken from bones cut into I-inch pieces. Return chicken to saucepan.Spray medium skillet with nonstick cooking spray heat over medium heat. Add garlic clove cook and stir 1 minute. Remove from skillet add to chicken mixture. Add 1 cup onions to skillet cook and stir until tender. Add cooked onions, corn, chiles, cumin and 2 to 3 tablespoons lime juice to chicken mixture. Bring to a boil. Add beans cook until thoroughly heated.To serve, place about 1 tablespoon each of tortilla chips and cheese in 8 individual soup bowls ladle hot soup over cheese. Serve with salsa.TIPS:* If fresh or canned tomatillos are not available, 2 cups coarsely chopped green tomatoes can be substituted.**Adobo is a specialty seasoning available in Hispanic grocery storesNutrition Per Serving (1-cup): Calories 290 Protein 24g Carbohydrate 39g Fat 7g Sodium 1010mgPICTURE: Top to bottom: White Chili with Salsa Verde, Black-Eyed Peas and Pork GumboFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

WHITE CHILI: SALSA VERDE

Steps:

• Combine all salsa ingredients in medium bowl mix well. Refrigerate 30 minutes to blend flavors.TIPS:* If fresh or canned tomatillos are not available, 2 cups coarsely chopped green tomatoes can be substituted.**Adobo is a specialty seasoning available in Hispanic grocery storesFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.