Verde Chicken Chili
The recipe Verde Chicken Chili could satisfy your American craving in about 30 minutes. For $1.24 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains about 17g of protein, 8g of fat, and a total of 243 calories. This recipe serves 8. If you have lime, salsa verde, fresh cilantro, and a few other ingredients on hand, you can make it. A couple people really liked this main course. This recipe is liked by 44 foodies and cooks. It can be enjoyed any time, but it is especially good for The Super Bowl. It is brought to you by Kraft Recipes. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 58%, this dish is good. If you like this recipe, you might also like recipes such as Chicken Chili Verde, Chicken Chili Verde, and Chicken Chili Verde.
Servings: 8
Preparation duration: 30 minutes
Ingredients:
1 can (15.5 oz.) great Northern beans, rinsed
1-1/2 cups hot cooked long-grain white rice
1 cup fat-free reduced-sodium chicken broth
2 Tbsp. chopped fresh cilantro
1 green pepper, chopped
1 lime, cut into 8 wedges
1 Tbsp. oil
1 onion, chopped
1/4 cup KRAFT Classic Ranch Dressing
1/4 cup TACO BELL® Thick & Chunky Medium Salsa
2 bottles (7 oz. each) TACO BELL® Verde Salsa
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
Equipment:
sauce pan
Cooking instruction summary:
Heat oil in large saucepan on medium heat. Add chicken; cook and stir 8 to 10 min. or until done. Stir in peppers and onions; cook 2 to 4 min. or until crisp-tender, stirring frequently. Add verde salsa, broth and beans; stir. Simmer on medium-low heat 20 min. or until heated through, stirring occasionally. Meanwhile, mix dressing and medium salsa until blended. Spoon rice onto platter; top with chicken mixture, dressing mixture and cilantro. Serve with lime wedges.
Step by step:
1. Heat oil in large saucepan on medium heat.
2. Add chicken; cook and stir 8 to 10 min. or until done. Stir in peppers and onions; cook 2 to 4 min. or until crisp-tender, stirring frequently.
3. Add verde salsa, broth and beans; stir. Simmer on medium-low heat 20 min. or until heated through, stirring occasionally. Meanwhile, mix dressing and medium salsa until blended.
4. Spoon rice onto platter; top with chicken mixture, dressing mixture and cilantro.
5. Serve with lime wedges.
Nutrition Information:
covered percent of daily need
