Chicken Chile Verde

Posted by Jennifer (the RD) on August 15, 2012

This is a recipe that my mom used to make us when she was strapped for time. It is both quick, low fat, and super easy! She said she got from the back of a Las Palmas can years ago when my sister and I were kids.


3 cups cubed cooked chicken

1 28 oz. can Las Palmas Green Chile Enchilada sauce

1 15 oz. can black beans, drained and rinsed

1 ¼ cups frozen corn (I like the roasted corn from Trader Joe’s)

1 cup chopped onion

2 garlic cloves, minced

Combine all ingredients in a dutch oven or a large saucepan, bring to a boil.  Reduce heat, and simmer, uncovered 30-40 minutes.

Makes 10 one cup servings.   I think this can be served with rice or tortillas.

 ♥ ♥

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6 responses to “Chicken Chile Verde

  1. Hi and thanks for linking up with our Foodie Friends Friday. Be sure to come back and send your friends over, Sunday is our voting day!

  2. This looks interesting, thanks for sharing on Foodie Friends Friday and remember to come back and vote on Sunday

  3. Oh this looks good! Thanks for sharing at this week’s BFF Open House.

  4. Love your recipe for chicken chile verde! It looks very delicious!

    Stopping by your blog from Must Try Monday (I posted #27 Pizza Sauce).

    Pinned and Tweeted!

    Amber @ The Cook’s Sister

  5. Jennifer RD

    Thanks for the interest. Let us know how you liked the recipe 🙂

  6. This looks great! Thanks for joining in and sharing at Must Try Monday!

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