Servings: 8 servings
Calories: 443kcal
Ingredients
- 2 tablespoon avocado oil
- 1 med onion, diced
- ½ cup red bell pepper, diced
- 4-5 cloves garlic, minced
- 8 cups chicken broth
- 1 (16 oz) bottle Salsa Verde I used mild
- 1 tablespoon chili powder
- 1 tablespoon cumin
- ½ tablespoon coriander
- ½ tablespoon dried oregano
- 4 cups shredded chicken
- 1 cup Mexican crema or sour cream
- 2 (15.8 oz) cans Great Northern Beans
- 1 (16 oz) bag frozen sweet corn
- kosher salt and fresh ground pepper, to taste
Instructions
- Sauté the onion and red bell pepper in a the avocado oil until soft. Add the garlic, cooking until fragrant.
- Add the salsa verde and chicken broth. At this point, I will check for salt and pepper levels and add any if I need to.
- Next, you're basically going to dump the remaining ingredients into the pot and warm it through. This is very technical I know, but that's all you need to do.
- Once the chicken chili is piping hot, ladle into soup bowls and add your favorite toppings. I love everything from fresh cilantro, to extra sour cream, to sliced jalapeños.
- Enjoy!
Nutrition
Serving: 1serving | Calories: 443kcal | Carbohydrates: 44g | Protein: 31g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 74mg | Sodium: 1363mg | Potassium: 979mg | Fiber: 10g | Sugar: 9g | Vitamin A: 1320IU | Vitamin C: 20mg | Calcium: 145mg | Iron: 4mg
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