Lean Green Chili
2022-02-19 17:14:38
Serves 6
Packed with flavor but watch the “heat index” of the Green Salsa you use!
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
- 1 to 1 ½ lbs. boneless chicken breasts, cut into ¾ pieces
- 1/3 cup Masa
- 1 teaspoon ground Cumin
- 2 teaspoons vegetable oil
- ½ cup chopped onion
- 1 cup chopped Poblano pepper (or bell pepper)
- 1 garlic clove, diced
- 1 box (32 oz.) chicken broth
- 2 (15 oz.) cans Pinto beans, drained and rinsed
- 1 (16 oz.) container of salsa verde/green chili enchilada sauce
- 2 Tablespoons snipped fresh Cilantro
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Instructions
- Toss cubed chicken into batter bowl and cover with masa and cumin. Toss to coat evenly.
- Heat oil at medium-high heat in 4-5 qt stock pot or stove top casserole dish.
- Add chicken; cook and stir about 5 minutes or until you don’t see any pink left.
- Remove chicken and set aside.
- Saute onions, peppers and garlic for 3-5 minutes.
- Stir in broth, beans, salsa and chicken and bring to a boil.
- Reduce heat; simmer, uncovered for about 15 minutes.
- Serve with corn chips/tortillas in the soup.
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