Chicken Chili Verde
60 mins (prep 30, cooking 30)
20 ingredients
1 servings
An adaptation of Rachael Ray's Chicken Chili Verde from the Rachael Ray Magazine. I can't find the original on her website any longer. (Or in my recipe collection!) This is a delicious and different version of your standard chili, using salsa verde as its base flavor instead of tomato sauce. We like to eat it with tortilla chips like a hearty dip.

Categories:  <-60-mins , seasonal , poultry , north-american , super-bowl , chili , time-to-make , holiday , chicken , southwestern-u.s. , main-dish , american , meat , fall , number-of-servings , vegetable , tex-mex , from-scratch ,
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Serving Size (1929.96 g)
Servings 1
Amount per Serving
Calories 4432.26 Calories from Fat 1367.1
% Daily Value *
Total Fat 151.9g 233.69%
Saturated Fat 21.33g 106.64%
Trans Fat 0.31g %
Cholesterol 28.8mg 9.6%
Sodium 2934.5mg 122.27%
Total Carbohydrate 619.08g 206.36%
Dietary Fiber 88.43 g 353.71%
Sugars 30.64 g %
Protein 158.14g 316.28%
Vitamin A 1278.88IU% Vitamin C 48.55mg%
Calcium 1702.88mg% Iron 59.48mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
boneless skinless chicken thighs, salsa verde, vidalia onion, jalapeno pepper, green bell pepper, adobo seasoning, dash salt, dash pepper, shredded cheddar cheese