The weather is starting to cool off and that means slippers, blankets and comfort food – like this soup! Filling, flavorful and healthy, it’s the perfect warm meal with lots of protein! I made a big batch overnight on Sunday, some for lunches this week and some is going in my freezer… doesn’t get much easier than that 🙂 I slurped it up at my desk today… MMMMmmmmM. Enjoy!
Slow Cooker Chicken Chili Verde
4 chicken breasts (or 2 lbs)
5 cups chicken broth
1 large onion, diced
4 garlic cloves, minced
4 celery stalks, chopped
1 green pepper, seeds removed, chopped
2 jalapeño peppers, seeds removed, minced
2 tomatillos, chopped
1 tsp cumin
1 1/2 tsp corriander
3/4 tsp chili powder
Sea salt and fresh ground pepper, to taste
For Garnish: avocado and cilantro
In slow cooker, place chicken, broth, and juice and zest of limes. In medium sauce pan, heat oil over medium heat. Add onion, garlic, peppers and celery. Cook about 5 minutes, until onions are translucent and celery is soft. Add tomatillos and seasonings. Continue to cook, stirring to combine, about 2 more minutes. Add mixture to slow cooker. Cook on low for 6-7 hours or high for 4-5 hours. Using a fork, shred chicken into thin pieces.
Serve in bowls, garnished with avocado and cilantro.
Side Note: it’s also fantastic over cauliflower mashed potatoes or sweet potato hash browns with a little cheese! (Tried the later tonight – nomnom!)