An incredibly comforting chicken chili made with shredded chicken and white beans and cooked in a hearty salsa verde broth.
If we must say good-bye. to the summer season, then we should at least look forward to the cooler weather and everything that it includes. Sweaters, jeans, boots, scarfs and of course SOUPS!
We all love the warmth of a bowl of something homemade and wonderful... but let's add a bit more love to the mix and make it healthy! Last year, my Getufit Chili Blog hit the favorites list as it became the talk of Getufit-Nation (see blog)..so I thought I should kick off the Autumn season with yet another Irene favorite. Salsa Verde Chicken Chili!
Keep in mind, this recipe can be just as easily made VEGETARIAN/VEGAN by following the same recipe and omitting a few ingredients (see below!)
Enjoy!
INGREDIENTS
4 large chicken breasts raw (about 1 pound)
1 medium yellow onion
3 16-ounce cans white beans
2 tablespoons olive oil
2 cups salsa verde (any can or jar brand will work!)
2 limes freshly juiced
1- 15oz can corn or white hominy rinsed and drained
7 cups of water
2 teaspoons ground cumin
2 teaspoon chili powder
1/4 cup cilantro chopped (measure after chopping)
diced avocado for serving
INSTRUCTIONS
Prepare your ingredients by dicing the onion, and draining the beans. Make sure to rinse the beans, too. Set ingredients aside until needed.
In a crockpot or Instant Pot, add all ingredients except for cilantro and avocado.
Crockpot: Cook high for 4 hours or Low for 6.
Instant Pot: Cook for 25 minutes and slow-release pressure.
Carefully shred chicken that should pull apart. Add cilantro and diced avocado.
Serve immediately. Leftovers can be stored in the fridge for 3 days. Do not add diced avocado to the leftover soup that is to be stored - only add when serving.
*If making this without chicken, use 2 tbsp vegetable stock paste instead of chicken for flavor.
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