Rachael Ray Green Chicken Chili

I love this recipe. It is one of my favorites. My kids like it, too. My husband does not like it. He is a big-on-texture guy and he can not get past the soaked tortilla chips (I do not want to use the word “mushy”) used in this recipe. I think this chili reads more like a hot dip because of it. But I love dip! We eat this a lot when my husband is at work.


I watched Rachael Ray make this recipe on her talk show when it was on. It looked so easy and good. I could not wait to try it.

And I did. And it was.


2 chicken breasts cooked and cut into pieces (I just use a rotisserie chicken)
4 cups chicken stock (1 carton)
3 Tablespoons of Olive Oil
1/4 cup chopped onio
2 minced garlic cloves (I just use 1 frozen packet)
1 Tbsp. Chili powder
2 tsp. ground cumin
1 seeded and chopped jalapeno
1 16 oz. jar of green salsa (salsa verde)
1 bottle of beer (anything you have or like)
Juice from 2 limes
Bag of tortilla chips (2 handfuls of tortilla chips set aside)

Optional Toppings

Chopped cilantro
Sour cream
Shredded cheese

I normally would never write down someone else’s recipe that I have not changed. However, there are a few things written in her recipe that I do differently (and that I remember her doing differently on the show). So, I am going to do a step by step.



Pour olive oil in a dutch oven or other pot you use for soups and stews until hot. Add onions and jalapeno. Cook until soft, about 7 minutes. Add garlic. Cook an additional minute. Now add your spices and stir around in onion mixture for one minute.


Turn off heat and add beer. Turn heat back on and add salsa and chicken stock. Bring to a boil. Add chicken. (Sometimes I add a can of chili beans). Simmer for fifteen minutes.

In the meantime, grind your handfuls of tortilla chips. I do not have a food processor, so I beat mine with a mallet in a large ziploc bag. No anger issues here. ; )


Add ground or super smashed tortilla chips to pot after fifteen minutes of simmering from the instructions above has passed. Continue simmering with tortilla chips now in pot for eight minutes. Stir every few minutes so tortilla chips do not clump together or stick to the bottom of the pan.

Turn off heat. Add lime juice. Stir.


Serve in bowls topped with cilantro and other optional toppings. We dip our tortilla chips into this yummy indulgence and walk away full and happy.

Thanks Rachael Ray for a recipe that has made us happy for years!

P. S. I shared this on Savvy Southern Style!

Pepper Bellies


You might know this as “Frito Pie.” But to me, this meal will always be labeled “Pepper Bellies.” Amen. The end.

For every birthday party of my youth, this is the dinner I would request. Imagine screaming girls, sitting down at a table eagerly awaiting a bowl of steaming chili smothering chips and being smothered, in return, by heaps of cheese. Mmmmm….

This is not something I make all of the time. Okay, once a month. I have to admit, it is not all that healthy. But it is good. It creates fun memories. And, well, life is short. It should be fun, too.



Packet of chili seasoning (I have tried all of them. I just buy the cheapest.)
1/4 tsp. garlic powder
One pound ground turkey or beef
Shredded cheese for topping
14-15 oz. can tomato sauce
14-15 oz. can chili beans (optional, because my children are odd)
1 bag of original Fritos corn chips

Optional Toppings:

Diced onions
Sour cream
Hot sauce


In a large skillet, cook ground meat with a pinch of garlic powder, salt and pepper until brown and crumbly. If I am cooking with ground turkey, I add a couple of splashes of Worcestershire sauce. Drain fat, if needed.


Add packet of chili seasoning with water as called for on the packet. Stir. Add tomato sauce. Stir. I also use my potato masher to get my meat finer. Add beans, if you dare. Stir.

Let simmer eight minutes on low heat. Stirring as needed.

Turn off heat.

Layer Fritos in bottom of bowl. (I use 46 for 3 points. This is the maximum for 3 WW points. I count them out for my bowl.) Ladle chili on top of Fritos. Add toppings.

This “meal” is very inexpensive. The maximum I ever pay for Fritos is $2. Factor in $3.50 for the meat, .80 for the tomato sauce, $1 for the chili seasoning, and $2 for the cheese. You are looking at less than $10 for an easy dinner. Healthy? No. Easy and cheap? Yes.


Now go enjoy the heck out of this scrumptious dish!

Have you had Pepper Bellies or Frito Pie?

I shared this on Savvy Southern Style

And on My Romantic Home