Southwest Green Chicken Chili
Southwest Chicken Chile Verde
The best chicken chili you’ll ever have (PERIOD)
Keto | Low-carb | Sugar-free | Dairy-free | Nut-free | Gluten-free | Soy-free
Tired of the same ol’ bowl of chili…then this is the recipe for you. This chicken chile verde will change your life! Thick, rich, warm, and comforting, the zesty soup is packed with Southwest flavors, and is the perfect recipe for a chilly fall evening. It’s also made in the Instant Pot, so it's quick and easy, too.
This recipe is loosly inspired by the traditional Mexican dish, chicken chile verde which originated in the Mexican state of Sinaloa, where it’s a popular street food. "Chile verde" literally means "green chile" in Spanish, typically consisting of pieces of chicken cooked in a flavorful green salsa made with tomatillos, green chiles, and spices. Although my version is a very non-traditional approach to the original recipe, it yields truly spectacular flavors with minimal work. So easy you can make it any day of the week. I’m using a special ingredient I absolutely love….avocado salsa, which adds an amazing depth and creaminess! So, feel free to customize this chili by adding your favorite toppings, adjusting the spices, and/or spice level.
Also, this is a great make-ahead recipe, as it lasts really well (maybe even gets better) in the fridge. I highly suggest making a double batch to work great as a crowd feeder, or just freeze half to thaw on-demand later for a perfect “grab-n-go” dinner! Store in an airtight container and keep it in the fridge for up to 7 days, or freeze for up to 3 months.
INGREDIENTS:
8 cups - Warm water
¼ cup - Chicken bouillon powder (I use Knorr Caldo de Pollo - see PRO TIPS)
2 tsp - Onion powder
1 tsp - Dried oregano
1 tsp - Cumin
4 cloves - Garlic, minced
3 - Bay leaves
¼ cup - Pickled jalapenos, drained (see PRO TIPS)
Two 10 oz cans - Diced tomatoes with green chiles (see PRO TIPS)
3 lbs - Boneless, skinless chicken breasts
15.7 oz jar - Herdez Guacamole salsa (see PRO TIPS)
Optional, for toppings: Sliced avocado, fresh cilantro, crumbled queso fresco, sliced jalapeños, sour cream, lime wedges
PRO TIPS:
Chicken bouillon powder (caldo de pollo) can typically be found in the Latin/Mexican aisle of any grocery store.
The pickled jalapeños (sometimes called nacho peppers, depending on your grocery store), can usually be found in a can or jar in the Latin food section, or near the pickles. A fun upgrade, if you can find it, is using canned hatch green chiles or fire-roasted diced green chiles instead.
Rotel brand of diced tomatoes with green chiles comes in mild, original, or hot versions, so pick based on your preferences.
Click HERE to watch the recipe video on Youtube!
DIRECTIONS:
Start by adding the water, chicken bouillon, onion powder, oregano, and cumin to the pressure cooker, and give it a quick stir to dissolve the spices. Then add the garlic, bay leaves, jalapeños, tomatoes/chiles, and chicken to the pot, and gently stir to evenly mix. Place the lid on the instant pot, and cook this on high for 30 minutes.
Once cooking is complete, take off the lid and use tongs to remove the chicken from the pot, placing it into an empty mixing bowl. Note, be careful as the chicken may be very tender and fall apart. Remove and discard the bay leaves from the pressure cooker, leaving everything else in the pot.
Next, shred the chicken using two forks, or using an electric mixer (as seen in my video) until evenly shredded. Pour the contents of the pressure cooker into the bowl of chicken and gently mix together. Finally, add in the entire jar of avocado salsa and stir.
To serve, ladle the chile verde into individual bowls and top with your favorite toppings/garnishes.
