Appetizers / Soups / Salads

Mexican Chili is for Dinner.

Mexican Chili takes 30 minutes to prepare.

Mexican Chili takes 90 minutes to cook.

Mexican Chili makes 10 servings.

The ingredients for Mexican Chili are:

2 large Chicken Breasts
8 Anaheim Chiles
3 cups diced onions
1 Tbls minced garlic
3/4 Jar Herdez Green Salsa Verde (Medium)
1 Tbls ground cumin
2 Tsp dried oregano leaves
1 Tsp ground coriander
4 cups chicken stock
1 cup water
1 cup frozen corn, thawed
2 cans white or great northern beans, rinsed
1 Tbls. fresh lime juice
Salt and pepper to taste

Here is how you make Mexican Chili:

Cook chicken breasts for about 20 minutes in water with 1 tsp. salt and 1/2 tsp. pepper. Remove chicken from pot, set aside to cool. Shred chicken after it has cooled. Place Anaheim Chiles on a cookie sheet and roast under broiler until slightly charred and their skin blisters, turning often. Let cool for 3 minutes, then put into 1 gallon plastic bag to steam for 10 minutes. Peel, seed, dice and set aside.Over medium/low heat, sweat onions in oil for about 5 minutes. Add garlic, Salsa Verde and spices and simmer on medium/low heat until onion is tender, turning frequently, being careful not to burn (about 10 more minutes). Add chiles, chicken stock and water, stir well, and bring to a simmer. If you are doing the chicken version, now add shredded chicken and simmer for about 15 minutes. (If you are doing the meatball version instead of the chicken version, now drop reserved meatballs into soup, cover and simmer over low heat until rice is tender, about 35 minutes.) Add corn, beans and lime juice. Simmer an additional 5 minutes. Salt and pepper to taste. You probably won't need any salt or pepper.*****************************************************************Ingredients for Meatballs:1/2 cup dry instant brown rice2 eggs, beaten1 Tbls. chili powder2 Tsp ground cumin1/2 Tsp. each garlic powder, dried oregano leaves, and ground coriander1 Lb. ground Pork Directions:Stir all ingredients (except pork) together in a large bowl. Add pork, mix until combined, then shape into balls about the size of a walnut. Chill or freeze until ready to use. Makes about 25 meatballs.

The nutritional information for Mexican Chili is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 202.2

• Total Fat: 2.1 g
• Cholesterol: 29.2 mg
• Sodium: 810.6 mg
• Total Carbs: 26.7 g
• Dietary Fiber: 6.7 g
• Protein: 18.8 g

Mexican Chili is Mexican cuisine.