SERRANO SALSA VERDE RECIPES

Name: White chicken chili with salsa verde
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 10 servings
Ingredients: 1 Tbsp Olive oil; 1 large Uncooked onion(s) chopped; 4 medium Poblano chile seeded, diced; 2 item(s) Serrano chile(s) seeded, minced; 1 Tbsp Minced garlic; 1 Tbsp Chili powder; 2 tsp Kosher salt or to taste; 1.5 tsp Ground cumin; 1 tsp Ground coriander; 1 tsp Dried oregano; 3 cup(s) Reduced-sodium chicken broth; 2 pound(s) Uncooked boneless skinless chicken breast(s); 45 oz Canned cannellini beans rinsed and drained; 0.333 cup(s) Salsa verde; 2 Tbsp Fresh lime juice; 0.333 cup(s) Cilantro minced, fresh

WHITE CHICKEN CHILI WITH SALSA VERDE | RECIPES | WW USA

White chicken chili with salsa verde | Recipes | WW USA image

Fresh poblano and serrano chiles are to thank for this chili's vibrant, warming flavor. It's the perfect dish to serve on a chilly winter night when you need a hearty bowl of chicken, veggies, and beans. The chili also comes together in just one pot for added convenience and super-easy cleanup. As well as the chiles, chicken, and beans, it features a medley of onions, garlic, chili powder, cumin, coriander, oregano, salsa verde, lime juice, and fresh cilantro. You can freeze any leftovers in 1-cup containers for easy, portion-controlled lunches for another time. Leftovers make a great filling for soft tacos or burritos.

Provided by WEIGHTWATCHERS.COM

MEXICAN RESTAURANT SALSA RECIPE

Mexican Restaurant Salsa Recipe image

Authentic Mexican restaurant salsa prepared with fresh plum tomatoes, white onion, cilantro, and serrano peppers just like they make in Mexico. It's simple, fresh-tasting, and easy to make.

Provided by Douglas Cullen

Categories Salsa

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 7

Ingredients

1 pound plum (Roma tomatoes)
1 half medium white onion
2 serrano chiles (or small jalapeños)
1 clove garlic (optional)
8 sprigs cilantro (fresh)
2 tbsp. cooking oil
1 tsp. salt

Steps:

Remove the seeds and veins from the chiles (Leave them in if you want a hotter salsa)
Roughly chop the tomatoes, onion, chiles, and cilantro
Add the chopped vegetables to your blender (Do not add extra water unless needed and then add a couple of tablespoons at a time)
Add ½ teaspoon salt
Blend the salsa until it has a coarse texture
Preheat 2 tablespoons of oil in a pan
Pour the blended salsa in the hot oil
Bring to a boil and then reduce the heat to low
Simmer for 15 minutes
Adjust the salt

Nutrition Facts : ServingSize 1 /4 cup, Calories 60 kcal, CarbohydrateContent 5 g, ProteinContent 1 g, FatContent 5 g, SodiumContent 338 mg, SugarContent 3 g

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