Holy Spoons

The gift of hospitality sometimes comes with food.

Chicken Chili Verde

Chicken Chili Verde

This is one of those filling, zesty comfort foods. You can add all sorts of extra “hot stuff” to this if you like it spicier. It’s great with a salad and a fresh batch of cornbread. It freezes great, too! Please note that you can substitute any kind of beans for the canned beans. About 1/2 pound dried beans = 2 cans of prepared beans. For the time-saving factor, I usually use canned beans.


  • 2 cans low salt black beans
  • 1 can cannellini (white) beans
  • 1 can pinto beans
  • 1 cup frozen corn (optional)
  • 2 cups cooked chicken breasts, chopped into large pieces
  • 1 green bell pepper, chopped
  • 4 jalapeño peppers, seeded and chopped
  • 1 tsp ground cumin
  • 1/2 tsp ground cayenne pepper
  • 3 cups chicken stock (I use gluten free, organic chicken stock if I don’t have my own available)
  • 4 Tbsp fresh cilantro, chopped
  • 4 garlic cloves, minced
  • 1 medium onion, chopped

Rinse beans drain; place in large stock pot. Add corn, chicken, jalapeños, onions, spices, garlic and chicken stock to beans. Cover and bring to a boil. Simmer 2 hours or until flavors have melded and beans and chicken have begun to “shred”. Add more water if necessary. Cool and freeze.

This recipe also works great in a crock pot. It will take most of a day on “LOW” heat.

About Deb

Wife, mom, sister, pastor, chaplain, friend and Buckeye. I Yam what I Yam. Frequently imperfect, completely loved by the Divine, and grateful.

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This entry was posted on September 22, 2011 by in crockpot, OAMC, Soups and stews.
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