Chicken Chili Verde
photo by EvaFortuna01
- Ready In:
- 1 1⁄2 lbs boneless skinless chicken breasts or 1 1/2 lbs boneless skinless chicken thighs
- 1 (15 ounce) can white beans (cannellini)
- 1 (8 ounce) can salsa verde
- 4 cups chicken stock
- 1 vidalia onions or 1 sweet onion, chopped
- 1 jalapeno pepper, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, minced
- 1 teaspoon cumin
- 2 teaspoons adobo seasoning
- 1 dash salt (to taste)
- 1 dash pepper (to taste)
- 3 sprigs cilantro, chopped
- 2 tablespoons extra virgin olive oil, EVOO
- 2 cups tortilla chips (a couple handfuls, reserve the rest of the bag)
- 1 dash sour cream (optional)
- 1 dash shredded cheddar cheese (optional)
- Chop all vegetables.
- Add chicken and stock to a large dutch oven/soup pot. Bring to a boil and poach until chicken is cooked through, about ten minutes. Remove chicken and set aside to cool. Divide stock in half.
- Meanwhile, in a small sauce pan, add EVOO, onion, jalapeno and bell pepper, cook until softened, five to eight minutes.
- Once peppers and onions are cooked, add garlic, cumin, adobo, salsa verde and white beans and two cups of the reserved stock. Bring to a simmer.
- In a food processor, pulse tortilla chips dry until well ground. Use a high speed setting, you want the chips as finely ground as possible. Once ground, add the remaining 2 cups of stock. Combine thoroughly.
- Transfer vegetable and stock mixture from sauce pan to the soup pot.
- Shred cooled chicken by hand directly into soup pot. Aim for 1/2 inches to 1 inches sized pieces. Slowly add tortilla chip/stock mixture while stirring. Add Salt, pepper and cilantro.
- Allow chili to cook down for at least 30 minutes. The longer it cooks, the better the flavors meld and the better it tastes, so this is a great meal to prepare early and leave on the stove. Tastes even better the next day too, if you manage to hold on to your leftovers!
- Serve in bowls topped with your favorite chili toppings with extra tortilla chips alongside for dipping.
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