This easy chili is loaded with chicken and beans. If you want, the spicy heat can be tamed a bit with sour cream.
—FRED LOCKWOOD PLANO, TX
PREP: 25 MIN. • COOK: 5 HOURS • MAKES: 10 SERVINGS (3 1/2 QUARTS)
4 bone-in chicken breast halves (14 ounces each)
2 medium onions, chopped
2 medium green peppers, chopped
1 cup pickled jalapeno slices
1 can (4 ounces) chopped green chilies
2 jars (16 ounces each) salsa verde
2 cans (15 1/2 ounces each) navy beans, rinsed and drained
1 cup (8 ounces) sour cream
1/2 cup minced fresh cilantro
Optional toppings: shredded Colby-Monterey Jack cheese, sour cream and crushed tortilla chips
1. Place the chicken, onions, peppers, jalapenos and chilies in a 5- or 6-qt. slow cooker. Pour salsa over the top. Cover and cook on low for 5-6 hours or until the chicken is tender.
2. Remove chicken; cool slightly. Shred chicken with two forks, discarding skin and bones; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through. Serve with toppings of your choice.
FREEZE OPTION Before adding sour cream, cilantro and toppings, cool chili. Freeze chili 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 if desired.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.