LOADED VEGGIE SALSA VERDE CHICKEN CHILI✨a hearty, warm, and veggie-forward chili that you’re going to want to make again and again! I love with soup and chili season rolls around and this recipe is going to be on heavy rotation these next few months 🤤
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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
4oz can green chilis
1 jar salsa verde
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
Directions:
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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