Try this White Chili with Salsa Verde recipe, or contribute your own.
Suggest a better descriptionCombine all salsa ingredients in medium bowl; mix well. Refrigerate 30 minutes or more to blend the flavors. Meanwhile, in a large saucepan, combine water, 1 teaspoon lemon pepper and cumin seed; bring to a boil. Add chicken breasts. Reduce heat to low; cover and simmer 20 to 28 minutes or until chicken is fork tender and juices run clear. Remove chicken from bones; cut into bite size pieces. Return chicken to saucepan. Add olive oil to medium skillet and saute the onions and garlic until tender, add to chicken mixture. Add the corn, chiles, ground cumin and lime juice to the chicken mixture. Bring to a boil. Add the beans; cook until throughly heated. To serve, place a handful each of tortilla chips and cheese in a bowl; ladle hot chili over cheese. Slop some of the salsa verde on top and stir it all up. Good stuff! Recipe by: Hobby Farmer Posted to CHILE-HEADS DIGEST by Hobby Farmer
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Serving Size: 1 Serving (151g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 152 | ||
Calories from Fat: 78 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.6g | 12 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 40.4mg | 12 % | |
Sodium 107.3mg | 4 % | |
Potassium 198.8mg | 5 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 4.7g | ||
Protein 13.2g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 152
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