Ingredients:
- Chicken breasts
- Salsa verde
- Shallots
- Yellow onion
- Minced garlic
- Spices: cumin, onion, paprika, salt-n-pepa
- Pinto beans
- White beans
- Chickpeas
- Cilantro (or parsley if you are weird)
- Sour cream
- Rotel tomatoes with green chilies (I prefer fire roasted)
- Lime
- Scallions
- Chopped green chiles (small can)
- Cholula (optional, but will be judged if you leave this out)
Directions:
In a crockpot, place 3 large chicken breasts (or 5-6 small breasts) with 1 chopped shallot, 1/2 of a chopped yellow onion (I love onions so you may want 1/4) and the entire jar of salsa verde. Add a teaspoon of minced garlic. You can also add chicken broth for more flavor. Sometimes if the chili is too thick you may want to add a little water (though broth is preferred and this comes later).
You can set the crockpot on low and let it do it’s thing. Or, if you are running behind because you just now realized that you want to make this for dinner, you can use the high setting (you slacker).
Once the chicken starts to fall apart with a fork, break up the chicken breasts into smaller pieces. Use two forks; this shit hot. The two forks will help shred the chicken. If it isn’t shredding then you need to let it cook longer.
Add two cans of rinsed pinto beans, two cans of rinsed white beans, and one can of rinsed chickpeas. When adding the Rotel, I do not strain or rinse but just dump the entire damn contents into the crockpot. The juice is good and adds flavor. Add the chopped green chiles. Add spices and don’t be shy. Well, you can be shy with the salt. If you need your hand held, then maybe a teaspoon of cumin… does that help? Squeeze out the juice of an entire lime straight into the pot. Add fresh minced cilantro. Stir all this deliciousness together and let it simmer for another hour.
I usually put half of the sour cream into the chili to give it a creamy consistency. That’s up to you if you want to make it more delicious or not. Cream cheese works too. Stir again. It’s ready to eat! Serve with fresh scallions (or cilantro) on top and some Cholula if you know what’s best!
*Cornbread and salad are great sides for this dish. This chili can also be made with pork. Swap the chicken out for pork for a pork verde chili. You can also add corn or other veggies if you want to make it more hearty. The fun part about cooking is that you can do whatever you want! Hell, pour a little beer in the chili. I won’t tell.
