Umami Recipes
Umami Recipes

Chicken Chilli Verde

6

servings

20 Minutes

active time

1 Hour

total time

Ingredients

2 Anaheim Peppers (Pablano works too) de-seeded, ribs removed, and diced

I Tbs minced garlic

2 serano Peppers de-seeded + Ribs removed, and diced

32 oz chicken Broth (or equivalent bullion)

I white onion sliced into Rounds

2 boneless skinless chicken breasts

2 boneless skinless chicken thighs

6-8 Tomatillos, quartered

1 Tbs cumin

½ tsp salt

1/2 tsp pepper

1 bunch cilantro

1 to 12 cups water

Garnishes: 1/2 Red Onion, corn tortillas with cream cheese, radishes, Avocado, chips, cilantro

Directions

  • If freezing: add all ingredients except cilantro and garnishes to bag and freeze (using bullion instead of broth). Defrost overnight before use.

  • Add all ingredients except cilantro to pot (also do not add chicken if using rotisserie chicken)

  • Add water to cover ingredients

  • Stir

  • If using raw chicken: Cook on high for 20 minutes. If using rotissarie chicken (not added to pot) cook on high for 10 minutes

  • Natural release for 10 minutes

  • If chicken cooked in pot, remove chicken and shred. Leave out.

  • Blend soup with bunch of cilantro

  • Add shredded chicken to soup

  • Serve with Garnishes

6

servings

20 Minutes

active time

1 Hour

total time
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