Chicken green chili

2  lb.		boneless skinless chicken breast
32  ounces		of black beans
1/2  cup		onion
5		garlic cloves
1-1/2  cups		of chopped roasted green chilis
16  ounces		tomatilla sauce
1/2  cup		of stewed diced tomatoes
1  teaspoon		2tbs olive oil
1  teaspoon		oregano
1  teaspoon		salt
7  cups		Swanson Chicken Broth - 99% Fat Free

Tip: Click on the ingredient links to learn the nutritional information for all the Chicken green chili ingredients. The serving size for any ingredient in Chicken green chili may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

In a large pot brown the chicken breast, season with salt. Remove from pot and Dice the chicken once it is fully cooked. While the chicken has been browning, chop the onion and garlic. Add the olive oil to the pan and add the chopped onion and garlic. Sauté until onion is transparent. Add chicken broth, chopped green chilis, tomatilla sauce, stewed tomatoes, oregano and black beans. Bring to boil. Cook for 20 minutes. Remove 2 cups of the mixture, mostly the tomatoes, onions, green chilis and beans and place it in a blender. Pulse on purée to thicken. Pour back into the pot and add chicken. Cook for another 45 minutes. Serve.