Salsa Verde Chicken Chili (serves 12-16)
1 large onion, chopped
1 large green bell pepper, seeded and chopped
2 tbsp. Olive oil
1 tbsp. chili powder
1 tsp. Adobo powder
1 ½ tsp. cumin
1 jalapeno pepper, seeded and diced (optional)
3 cups cooked chicken, chopped or shredded
2 16 oz. jars Salsa Verde
1 cans Rotel tomatoes with green chilies
4 cups chicken stock
3 15 oz. can diced Fire-roasted tomatoes with juice
1 15 oz. can dark red kidney beans, rinsed and drained
1 15 oz. can black beans, rinsed and drained
1 15 oz. can pinto beans, rinsed and drained
Garnishes: Sour cream, chopped avocado, grated cheddar cheese, and cilantro
In a large pan or Dutch oven over medium heat, add the olive oil, chopped onion and bell pepper. Sauté, stirring often until onion and bell pepper have softened, 5-7 minutes. Add to a large slow cooker. Add the cooked chicken, cumin, jalapeno pepper, if using, chili and adobo powder, Salsa Verde, fire-roasted tomatoes, Rotel tomatoes, chicken stock and beans, and mix well. Cover and cook on low 6-7 hours. Serve with your favorite garnishes.
