Warm up with a comforting bowl of hearty chicken chili on a cold, rainy, or snowy day.
This warm and hearty chicken chili is made with fresh tomatillos to give it that southwestern taste found in salsa verde. You can find fresh tomatillos in most grocery stores. They look like green tomatoes covered in a papery green husk. Unlike tomatoes, tomatillos have a more acidic and tangy taste which is perfect for this southwestern soup.
You can spice up this hearty chicken chili with a can of diced green chilies, red pepper, cayenne pepper, or hot sauce depending on your desired level of heat. Although, this recipe is typically made mild.
For the chicken:
Use pre-cooked shredded chicken instead of cubed, boiled-to-death chicken so the soup comes out perfect. You can make the shredded chicken one of two ways:
- If you have an Instant Pot (IP) you can cook them frozen in 15 minutes. First, want to make sure the breasts are not frozen together to avoid half cooked-half raw chicken. Place 1 cup of water in the IP and put the trivet in place. Place the chicken breasts on the trivet. Put the lid on and seal the pot. Set the IP to pressure cook for 15 min. It will take about 10 minutes to come to pressure, 15 min. cooking time, and then 10 minutes to depressurize, so about 30 minutes in all. Since this is so easy, I usually make more chicken and reserve the rest for another recipe.
- For defrosted breasts, place them on a baking sheet in one layer. Drizzle the chicken with extra virgin olive oil and sprinkle with salt and pepper. Place into an oven preheated to 350 degrees. Depending on the size or the chicken breasts, it could take 20-35 minutes to reach 165 degrees in the thickest part of the breast.
Once chicken is cooked, move the breasts to a cutting board and shred with 2 forks. Reserve the chicken for later.
Preparing the tomatillos:
To prepare the tomatillos, peel their skin off. After they are peeled, give them a quick rinse under warm water to remove the sticky residue left behind. Then, chop them into chunky pieces.
This recipe complies with the following diets:
- Paleo– remove the beans & increase chicken amount by 1 breast
- Vegan/Vegetarian- No
- Low FODMAP– no
- SCD– remove pinto beans, do not use canned beans- prepare navy beans by soaking first according to this soaking method. If beans don’t agree with you, then omit and add more chicken.
- Keto- no
- Gluten free– yes
- Grain free- yes
- Dairy free– yes
Per serving* (6 servings/recipe): 290 calories, 3.5g fat, 42g carbohydrate, 13g fiber, 24g protein
*This analysis does not include diced avocado topping
Recipe post contributed by: Courtnay Mecca Nutrition