This easy-to-make chili is loaded with chicken and beans. If the spicy heat is a bit much, tame it a bit with cool 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 chicken, onions, peppers, jalapenos and chilies in a 5- or 6-qt. slow cooker. Pour salsa over 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 beans, sour cream and cilantro; heat through. Serve with toppings of your choice.
To freeze: Before adding sour cream, cilantro and toppings, cool the chili. Freeze 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 exposed skin. Avoid touching your face.