Although the ingredients have changed several times, this recipe has been a staple in our family for many years. It’s great on a cold wintery day.
Ingredients
- 1-2 TBSP coconut oil
- 1 lb diced organic chicken breast
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 1 16 oz jar salsa verde (made with tomatillos) or a large can of tomatillos chopped
- 1 28 oz can of dice tomatoes, undrained
- 1 can of chicken broth
- 1 4 oz can of chopped green chili peppers, undrained
- ½ tsp oregano
- ½ tsp ground coriander
- ¼ tsp ground cumin
- 2 cans of cannellini beans, drained
- juice of 1 lime
- salt and pepper to taste
- chopped avocado
- chopped cilantro (optional)
- lime wedges (optional)
Instructions
- Heat oil over medium – high in a soup pot. Add diced chicken. Season with salt and pepper and sauté until done (about 3 minutes). Remove chicken to a plate.
- Add onions and sauté until translucent, about 3-5 minutes. Add garlic and sauté about 1 minute.
- Add tomatillos, tomatoes, broth and spices. Bring to a boil. Reduce heat and simmer 20-30 minutes.
- Add chicken and beans and heat through for about 5 minutes. Stir in lime juice.
- Ladle into bowls and top with avocado, cilantro and lime wedges.
