All the good stuff - Green chilies, lime, cumin, cilantro- yes, I may be drooling ;). This unique twist on a standard chili, gives you all the Mexican flavors you love, in a hearty and nutritious, easy to make one (or two) dish meal.
Green Chicken Chili:
The first step is to pressure cook the flavorful chicken, which provides the start to developing the flavors of the broth for this dish. If you don't have an InstaPot, you can make this on the stove in a large pot, or in a CrockPot, it will just take additional time to cook the chicken to the point of shredding.
1. Dice1 small onion- red or white
2. Set the InstaPot to sauté setting and add 1 tablespoon avocado oil ( or your favorite cooking oil).
3. Add the diced onions and sauté till the onions soften
4. While the onions are cooking, cut 3 chicken breasts into quaters
5. Season the chicken with 2 teaspoons cumin, 2 teaspoons garlic salt, 2 teaspoons oregano, and black pepper to taste.
6. Add 1 large can of green enchilada sauce or chili verde salsa - if you need additional liquid, add chicken stock or broth.
7. Pressure Cook on high for 35 minutes
Once the chicken is cooked, shred the chicken, it will fall apart!
Next you have 2 options here:
Move the chicken to a large soup pot or dutch oven on the stove
OR finish the chili in the the InstaPot on the slow cook setting.
As I was limited on time so I chose to move to a dutch oven on the stove.
Heat pot on medium heat and add the following:
2 cans of drained white beans
2 small cans of roasted green chilies
1/4 cup chopped cilantro
Juice of 1 Lime
Salt to taste
Mix, and bring to a simmer. Simmer for 15-20 minutes.
While the chili is simmering, prepare your toppings.
Here are some of my favorites:
Diced fresh jalapenos
Chopped fresh cilantro
Avocado
Lime
You are ready to serve. Assemble your perfect bowl and enjoy! Leftovers are also great, and easily reheated in the microwave (leave the toppings separate).
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