Chicken Chili Verde
It's still raining here in California, so we're beating the blues with a family favorite: Chicken Chili Verde with Tuscan Herb nopales. It's ready in 4-6 hours in a slow cooker. Double the recipe and freeze half to have on hand for a fast and hearty weeknight dinner.
Makes 4-6 servings.
1 jar of Eric's Nopales Tuscan Herb
1 lb boneless, skinless chicken breast
2 15-oz cans of Cannellini or Great Northern beans, drained and rinsed
1 15-oz can of corn, drained and rinsed
32 oz chicken broth
1 16-oz jar of salsa verde, mild or spicy
1 tsp ground cumin
1 8-oz brick of cream cheese
Optional toppings: cilantro, chips, diced avocado, shredded cabbage, and hot sauce
Place the chicken, beans, corn, broth, salsa, and ground cumin into a slow cooker. Add 3-4 tbsp of Eric's Nopales Tuscan Herb brine. Let cook for 3-4 hours on high or 6-8 hours on low.
With tongs, remove the chicken from the slow cooker and place in a large mixing bowl. Let cool slightly and then shred with two forks or a hand mixer.
Return the shredded chicken back to the slow cooker. Slowly stir in the cream cheese until combined.
Serve with nopales and your choice of toppings.