Ingredients
Salsa Verde:
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1 pound tomatillos, husked
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½ onion, cut into 2 pieces
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1 serrano pepper
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2 cloves garlic, unpeeled
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½ cup chopped fresh cilantro
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1 teaspoon salt
Chili:
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4 cups chicken broth
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2 (15 ounce) cans great Northern beans, drained
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2 skinless, boneless chicken breast halves
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2 teaspoons ground cumin
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½ teaspoon salt, or to taste
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4 Hatch chile peppers, halved and seeded
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½ cup shredded jalapeno Jack cheese
Directions
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Place tomatillos, onion, serrano pepper, and garlic in a hot cast iron skillet and cook until blackened, turning frequently, 7 to 10 minutes. Peel garlic cloves and transfer to a blender. Add the blackened vegetables, cilantro, and salt; blend until smooth.
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Place chicken broth, beans, chicken, cumin, and salt in a slow cooker. Pour in blended salsa. Cook on High until chicken is tender, 3 to 3 1/2 hours.
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Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place Hatch peppers with cut sides down onto the prepared baking sheet.
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Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 10 minutes.
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Remove 1 cup beans from the slow cooker; mash and stir back in. Remove chicken breasts and shred using 2 forks. Stir into the slow cooker. Peel broiled peppers and dice flesh into 1-inch pieces; add to the slow cooker. Sprinkle in Jack cheese.
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Cook until chili is warmed through, about 30 minutes more.
Cook's Note:
A 16-ounce jar of salsa verde can be used in place of making it from scratch. A 4-ounce can of Hatch chiles can be used in place of fresh chiles.
Nutrition Facts (per serving)
310 | Calories |
6g | Fat |
42g | Carbs |
23g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 310 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 3g | 13% |
Cholesterol 35mg | 12% |
Sodium 1453mg | 63% |
Total Carbohydrate 42g | 15% |
Dietary Fiber 10g | 35% |
Total Sugars 7g | |
Protein 23g | 46% |
Vitamin C 14mg | 15% |
Calcium 158mg | 12% |
Iron 4mg | 19% |
Potassium 815mg | 17% |
* 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.