This recipe is really really good!! You can make it with green salsa or red – therefore it can be “Green Chicken Chili” or “Red Chicken Chili” depending on what type of salsa you add! This is a great recipe to freeze for later – no cream or cheese in it (you add the cheese right before serving).
I used this Air Fyer Chicken Recipe for the chicken in this dish. It is sooo good and tender.
Ingredients
- 1 pound pinto beans, soaked in water or 1 can pinto beans
- 1 1/2 cups yellow onion, chopped
- 2 tsp minced garlic
- 1 can chopped chilies
- 6 cups chicken stock
- 1 tsp vegetable oil
- 2 jalapeno peppers, chopped (may need more if you want to sprinkled on top when serving)
- 1 tsp oregano
- 2 tsp cumin
- 6 cups diced/shredded chicken breast
- 2 cups prepared salsa (red or green)
- salt and pepper to taste
- sour cream (garnish)
- shredded monterey jack cheese (garnish)
- chopped jalapeno peppers (garnish)
Instructions
- Simmer the beans, 1 cup of onions, can of chopped green chilies (undrained) and 1 tsp garlic in chicken stock for 2 hours, or until beans are soft, but not mushy
- Saute remaining onion, jalapenos, and spices in oil in a skillet
- Add sauteed onion mixture to the chili
- Add the chicken and salsa to the chili and stir to combine
- Simmer for 60-75 minutes, season with pepper (may have enough salt from the broth) if desired
- Ladle into bowls, sprinkle with cheese, sour cream and jalapenos
As always – ENJOY!