Ingredients
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1 (16 ounce) jar green salsa (salsa verde)
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1 (16 ounce) can diced tomatoes with green chile peppers
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2 (15 ounce) cans white beans, drained
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1 (14.5 ounce) can chicken broth
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1 (14 ounce) can corn, drained
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1 onion, chopped
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½ teaspoon dried oregano
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¼ teaspoon ground cumin
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salt and ground black pepper to taste
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3 skinless, boneless chicken breasts
Directions
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Mix green salsa, diced tomatoes with green chile peppers, white beans, chicken broth, corn, onion, oregano, cumin, salt, and black pepper together in a slow cooker. Lay chicken breasts atop the mixture.
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Cook on Low until the chicken shreds easily with 2 forks, 6 to 8 hours.
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Remove chicken to a cutting board and shred completely; return to chili in slow cooker and stir.
"Served with 4-blend Mexican cheese, sour cream and fresh cilantro". Karen Moore
Editor's Note:
Please note the differences in ingredient amounts and yield when using the magazine version of this recipe.
Nutrition Facts (per serving)
386 | Calories |
3g | Fat |
63g | Carbs |
29g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 5 | |
Calories 386 | |
% Daily Value * | |
Total Fat 3g | 4% |
Saturated Fat 1g | 4% |
Cholesterol 37mg | 12% |
Sodium 1338mg | 58% |
Total Carbohydrate 63g | 23% |
Dietary Fiber 11g | 39% |
Total Sugars 7g | |
Protein 29g | 58% |
Vitamin C 8mg | 9% |
Calcium 160mg | 12% |
Iron 6mg | 36% |
Potassium 1095mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.