Espinoso Pollo Chili

An authentically Mexican chicken chili recipe.


5 servings (1 1/2 cups each)

Chili Ingredients

1 tablespoon olive oil
1/2 cup chopped fresh cactus leaves
1 large onion, chopped (1 cup)
1 clove garlic, finely chopped
1 (16 ounce) jar Old El Paso® salsa verde
3 cups cubed cooked chicken
1 (15 ounce) can cannellini beans, drained, rinsed
3 cups chicken broth (from 32-ounce carton)
1/2 cup Mexican beer or nonalcoholic beer
1 teaspoon ground cumin

Garnish Ingredients, if desired

sour cream
shredded Monterey Jack cheese
sliced green onions
diced avocado
chopped fresh cilantro
corn chips


In 3-quart saucepan, heat oil over medium heat. Cook cactus, onion and garlic in oil about 7 minutes, stirring occasionally, until crisp-tender.

Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cook uncovered 10 minutes, stirring occasionally. Serve chili with garnishes.

Estimated Time

Preparation/Total Time: 40 minutes

Nutritional Information

1 Serving (1 Serving): Calories 330 (Calories from Fat 90), Total Fat 10 g (Saturated Fat 2 1/2 g, Trans Fat 0 g), Cholesterol 70 mg; Sodium 1230 mg; Total Carbohydrate 25 g (Dietary Fiber 6 g, Sugars 5 g), Protein 34 g; Exchanges: 1 Starch; 2 Vegetable; 4 Very Lean Meat; 1 1/2 Fat; Carbohydrate Choices: 1 1/2

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