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:

Quickview
242k Calories
17g Protein
8g Total Fat
24g Carbs
9% Health Score
Limit These
Calories
242k
12%

Fat
8g
13%

  Saturated Fat
1g
7%

Carbohydrates
24g
8%

  Sugar
4g
5%

Cholesterol
38mg
13%

Sodium
681mg
30%

Get Enough Of These
Protein
17g
35%

Vitamin B3
6mg
33%

Selenium
22µg
33%

Vitamin B6
0.57mg
29%

Vitamin C
19mg
23%

Phosphorus
228mg
23%

Manganese
0.38mg
19%

Potassium
601mg
17%

Fiber
3g
15%

Folate
53µg
13%

Magnesium
50mg
13%

Vitamin K
12µg
12%

Vitamin B5
1mg
12%

Vitamin B1
0.15mg
10%

Vitamin A
435IU
9%

Copper
0.15mg
8%

Iron
1mg
8%

Vitamin B2
0.11mg
7%

Vitamin E
0.92mg
6%

Zinc
0.89mg
6%

Calcium
47mg
5%

Vitamin B12
0.19µg
3%

covered percent of daily need
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