Chicken Chili Very Verde | recipe
So… guys. It’s been a minute since I’ve posted on here. Or maybe, a New York minute. Or a New York minute and a half. Basically I’m saying it’s been a long ass time since you’ve heard from me, and I don’t even know if anyone is still out there (is this thing on?), but if you are I appreciate you and I am back.
A brief summary of a few things that have changed since I last posted:
I got a dog, her name is Fresca, and she is the light of my life. She also sheds like bananas crazy so if anyone has any good recommendations for a vacuum or a roomba situation…
I started a new job in San Jose! For those outside the Bay Area, that means it’s about an hour and a half each way from San Francisco. I was commuting for a while, but I recently moved to San Jose and now my commute is twenty minutes or less each way. Life changing. And I still like my “new” job, 9 months in.
I ended a four year relationship, which also led to the move to be closer to work. That’s probably all I’ll say about that for a while, both out of respect for my ex and also for my own sanity.
Some things that haven’t changed:
I still watch a lot of TV and movies, and look forward to making more recommendations now that Netflix and Hulu are coming out with their own content on the regular.
I still read a lot and can’t wait to share more book picks!
I still knit, though the shop has effectively been shut down for the last year or so. I wanted to prioritize my day job, my Beautycounter business, and my life.
I still love to destress with cooking and will be sharing lots more recipes.
I have a full length mirror, and fashion photos are coming soon! LOLZ. No but really I have missed them. Has anyone else? Just me? Ok something’s gotta be for me I guess.
In the meantime, I wanted to open this new era of blogging with the easiest soup/stew/thing I have made in recent weeks, which can be totally customized based on your flavor preferences and what ingredients you have on hand. Also, by how big of a wuss you are with the spicy. I have been bringing this green chicken chili for lunches this entire week and, what can I say, I’m not mad about it. I’m going to make it again this Sunday.
Ingredients:
CHICKEN. I got a package of boneless skinless chicken breast that turned out to be chicken thighs, which were also pretty delicious. Use some kind of chicken, whichever you like. I would say one package per 6-7 servings should be fine, so if you’re cooking for 2+ people and want leftovers get two packages and double everything else in the recipe.
Two jars of salsa verde, your preferred spice level. I got mild because, wimpo.
Two cans of white beans.
One carton of chicken broth, or the equivalent of about 4 cups if you’re making it yourself or using bouillon. I showed two cartons here by accident PAY NO ATTENTION TO THE CARTON BEHIND THE CARTON.
One small jar hatch chilis.
Jalapenos (I used jarred jalapenos for convenience and chopped about 8-9 “slices”)
1 small yellow or white onion diced
minced garlic to taste but at least 1 tablespoon.
There are basically two steps to this soup: sauteing, and pouring. Oh wait, and then some shredding. Ok fine, three steps.
Step 1: dice the onion, mince the garlic, and finely chop the jalapenos (or use fresh if you want to but watch out for those dang seeds), and add to 1-2 tablespoons melted butter in a large soup pot. Cook until fragrant and onion is translucent.
Step 2: Pour in the salsa, the white beans with liquid, the 4 cups of broth, the hatch chilis, and the chicken. Cook about 20-30 minutes at a slight rolling boil, until chicken is completely cooked through.
Step 3: Once chicken is cooked through, pull out the whole chicken pieces onto a cutting board and use two forks to shred. Add shredded pieces back to soup pot and stir to combine.
HOW TO SERVE:
add crushed tortilla chips for some crunch
grate cheddar cheese or monterey jack on top
add a dollop of greek yogurt or sour cream
add sliced scallions or cilantro on top
Enjoy, and follow up with some sleeping doggo cuddles in the middle of your meal prep Sunday afternoon. Repeat for lunch every day of the week, including dog snuggles if your office allows.
