LOADED VEGGIE SALSA VERDE CHICKEN CHILI
LOADED VEGGIE SALSA VERDE WHITE BEAN CHICKEN CHILI
A hearty, warm, and veggie-forward chili that you’re going to want to make again and again!
Ingredients
- 1 1/2 lbs chicken breasts
- 2 tsp cumin divided
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 2 tbsp avocado oil divided
- 1 small yellow onion diced
- 3 cloves garlic minced
- 4 oz can green chilis
- 1 jar salsa verde I used @latejulyorganics
- 4 cups chicken bone broth or chicken broth
- 2 cans cannellini beans drained and rinsed
- 1 1/2 cups zucchini diced
- 1 yellow bell pepper diced
- 1 1/2 cups corn fresh or frozen
- 1 cup cilantro chopped (plus more to garnish)
- salt and pepper to season
- garnish with: cilantro lime, tortilla chips, avocado
Instructions
- Season your chicken generously with salt and pepper and massage in 1 tsp of your cumin, onion and garlic powder, and oregano
- Heat a tbsp of oil in large pot or dutch oven for medium high
- Sear your chicken for 3 minutes on each side until nicely golden and remove from pot
- Add another tbsp of oil along with your onions and about a tsp of salt and cook for 5 minutes
- Add your garlic and cook for another minute
- Add your bell pepper, green chilis, salsa, broth, cumin, a generous tsp of salt, and chicken to the pot and bring to a boil
- Reduce to a simmer, cover, and cook for 20 minutes
- Remove your chicken from the pot and shred it up before returning it to the pot along with your zucchini, corn, and beans and cook for another 10 minutes
- Stir in your cilantro for the final minute
- Serve with more cilantro, a generous squeeze of lime, avocado, and tortilla chips
- ENJOY!
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