Chili Verde Recipe (with Chicken Instead of Pork)

Ingredients

• avocado oil1 tablespoon
• red onion, chopped1
• chicken breasts, chopped4
• two 15-ounce cans pinto beans, drained and rinsed
• one 26-ounce can crushed tomatillos
• two 24-ounce cans salsa verde
• one 4-ounce can green chiles
• chicken bone broth (or 2 scoops of protein powder from bone broth mixed with 3 cups of water)3 cups
• jalapeño, stem and seeds removed, chopped1
• fresh cilantro, chopped1 cup
• juice of 2 limes

Method

1. In a large stock pot over medium-high heat, add the avocado oil and onions.
2. Sauté for few minutes before adding the chicken breast. Sauté for another minute or so.
3. Add the remaining ingredients, bringing the mixture to a boil.
4. Reduce heat to medium-low and allow to simmer for 1 hour, or until chicken reaches internal temperature of 165 F.
5. You can also follow the same instructions to cook in a slow cooker. Cook for 6 to 8 hours.
6. Serve in big soup bowls and top with fresh cilantro.