AuthorKathrynIt's just starting to warm up here in Michigan, but I still have a taste for soups and chili so I decided to play around with this one. The salsa gives the chili a little kick that's different from traditional chili spices like chili powder.
Dice onions and peppers - I used the Onion Chopper which made the prep super easy. Heat oil in a large soup pot (I used my Ninja) over medium heat.
Add the onion and pepper and sauté, stirring often - about 7 minutes - until the veggies have softened.
Add all the dry spices, stir and let simmer for another minute.
Add broth and beans and bring mixture to a boil. Keep heat at medium and let soup simmer for about 20 minutes.
While the chili is simmering, in a skillet on the stovetop, heat 1 tbsp. olive oil and add chicken breasts. Season lightly with salt and pepper. Cook for about 10 minutes, then flip over to the other side and cook for another 10 minutes. Cut a slit in the middle to make sure there is no more pink inside.
After the chicken is done cooking, transfer to a large bowl. Use a hand mixer on low to shred. Believe me, using the mixer saves so much time and effort over using forks. Once shredded, transfer to chili.
Add salsa verde, lime juice, and cilantro - save a little for garnish. Heat through for about 2 minutes and serve!
Ingredients
Directions
Dice onions and peppers - I used the Onion Chopper which made the prep super easy. Heat oil in a large soup pot (I used my Ninja) over medium heat.
Add the onion and pepper and sauté, stirring often - about 7 minutes - until the veggies have softened.
Add all the dry spices, stir and let simmer for another minute.
Add broth and beans and bring mixture to a boil. Keep heat at medium and let soup simmer for about 20 minutes.
While the chili is simmering, in a skillet on the stovetop, heat 1 tbsp. olive oil and add chicken breasts. Season lightly with salt and pepper. Cook for about 10 minutes, then flip over to the other side and cook for another 10 minutes. Cut a slit in the middle to make sure there is no more pink inside.
After the chicken is done cooking, transfer to a large bowl. Use a hand mixer on low to shred. Believe me, using the mixer saves so much time and effort over using forks. Once shredded, transfer to chili.
Add salsa verde, lime juice, and cilantro - save a little for garnish. Heat through for about 2 minutes and serve!
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