Chicken Chilli Verde

• servings: 6
• active time: 20 Minutes
• total time: 1 Hour

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

Notes

Tastes amazing served with cream cheese spread on tortillas