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Salsa Verde Chicken Chili

I’ll tell you a secret:  I’m writing to you from sunny Mexico right now.  🙂  My husband and I are on a trip for our 10th wedding anniversary and it’s GORGEOUS here.  My understanding is that back home y’all have had your first snow.  I love snow…and soup…and hot cocoa…and all the cold weather stuff, but I’m also enjoying the sun, sand, and Mexican food right now. 

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Luckily for all of us, Amber put together a Mexican soup recipe that’s out of this world.  I’m excited to share it this morning so I can bring you all along on my trip and you’ll be excited to make it because it sounds like it’s soup weather for a lot of you.  Win-win.  Thanks, Amber, for the best of both worlds!

Salsa Verde Chicken Chili
Rate this recipe
69 ratings

Yield: 8ish servings

Serving Size: approx 1 cup

Calories per serving: 274

Fat per serving: 8

Carbs per serving: 11

Protein per serving: 38

Salsa Verde Chicken Chili

Ingredients

  • 3 pounds boneless skinless chicken breast (I prefer to cut these into smaller pieces to make sure they cook evenly)
  • 8 oz Greek yogurt cream cheese
  • 1 jar Herdez Salsa Verde (16 ounces)
  • 1 – 4.5 oz can chopped green chiles
  • 100 grams diced onion
  • 2 Bell Peppers any color (I used yellow & orange for the color)
  • 2 cups chicken broth (or two bouillon cubes and 2 cups of water)
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp sage
  • 1 tsp garlic powder
  • ½ tsp white ground pepper (black pepper works if that's all you have)
  • Dash of salt

Instructions

    Crockpot
  1. Dump all the things into the crockpot. Cook on high for 2-3 hours or low for 4-6 hours. Ta da!
    InstantPot
  1. Dump all the things into the pressure cooker.
  2. Set on manual high for 20 mins.
  3. NPR for 10 mins.
    Stove top
  1. Cook the chicken & cut into small pieces.
  2. Sauté the onion & peppers in one tablespoon of olive oil. Then transfer the chicken, onions, & peppers to a soup pot.
  3. Add all the other ingredients bring to a boil then simmer on low for 45 minutes.
  4. Please note…If you cook it on the stove your fat grams will increase by 10 for the entire recipe.

Notes

If you make it as-is, feel free to borrow my math on MFP: MacroEd Salsa Verde Chicken Chili

https://getmacroed.com/salsa-verde-chicken-chili/

Excited to hear what you think of this.  It’s first on my to-make list when I get home so I can extend the holiday a little longer.  Sending warm, sunny wishes, friends.  See you soon!

All the best,

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