chile verde Recipe

Name: chile verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 8 oz dry pinto beans 1 in a quarter cup; 1 lb boneless skinless chicken breast 2 cups cooked; 4 oz can chopped green chilies; 1 tsp ground cumin; 3/4 tsp dried oregano leaves; 1/4 tsp Ground cloves; 1/4 tsp cayenne pepper; 3 cup water; 3 chicken bouillon cubes; 1 tsp minced garlic 1 clove; 1 tsp salt; 2/3 cup finely chopped onion; 1 cup rated low fat monterey jack cheese; 1 dozen corn tortillas; 11 1/2 oz jar salsa

Servings: persons

8 oz dry pinto beans 1 in a quarter cup
1 lb boneless skinless chicken breast 2 cups cooked
4 oz can chopped green chilies
1 tsp ground cumin
3/4 tsp dried oregano leaves
1/4 tsp Ground cloves
1/4 tsp cayenne pepper
3 cup water
3 chicken bouillon cubes
1 tsp minced garlic 1 clove
1 tsp salt
2/3 cup finely chopped onion
1 cup rated low fat monterey jack cheese
1 dozen corn tortillas
11 1/2 oz jar salsa

1
rinse pinto beans soak them in cold water overnight drain them
2
cut chicken into 1 inch cubes.
3
cook until no longer pink in small amounts of water
4
combine chicken with chili's and seasonings refrigerate until needed
5
at the same time combine beans, water, bullion cubes, garlic, salt and onions in large pot bring to a boil reduce heat and simmer until beans are soft about 1 hour add more water if necessary
6
combined chicken and spices with beans simmer 10 minutes cool and freeze great cheese put in 1 quart bag and attach it to the freezer container with the chili's
7
to serve thaw chili's and cheese simmer chili 30 minutes stirring occasionally top chili's with salsa and grated cheese serve on warmed corn tortilla
8
serve with tossed green salad

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 oz dry pinto beans 1 in a quarter cup, 1 lb boneless skinless chicken breast 2 cups cooked, 4 oz can chopped green chilies, 1 tsp ground cumin, and more.

Yes, chile verde falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

chile verde

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