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Salsa Verde Chicken Chili
Serves 8 |
Ready to eat in 25 minutes!
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Ingredients:
| 1 tablespoon olive oil |
| 1 bell pepper, seeded and chopped |
| 1 yellow onion, chopped |
| 2 cups cooked chopped chicken |
| 2 teaspoons chili powder |
| 1 teaspoon ground cumin |
| 2 cups chicken stock |
| 1 jar salsa verde, 16 oz. |
| 1 can cannellinibeans, rinsed and drained, 15 oz. |
| 2 cans fire-roasted diced tomatoes, 15 oz each |
| 1 can diced tomatoes with green chilies, 10 oz. |
Directions:
- Bring a large pan to medium heat. Drizzle in the olive oil. Then add the bell peppers and onions. Saute for 5 minutes, until the bell peppers and onions have softened.
- Add the chopped chicken. Season with cumin and chili powder. Stir to combine.
- Pour in the chicken stock, salsa verde, cannellini beans, fire-roasted tomatoes, and tomatoes with green chilies. Stir until well mixed.
- Once simmering, reduce the heat to low, and cook for 10 minutes.
- Spoon the chili into serving bowls. Enjoy!
| Main Ingredient: | Tomato, Chicken |
| Cooking Method: | Stovetop |
| Course: | Lunch, dinner |
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