Miami had its first cold day of the year last weekend (50 degrees, yippee!) and it was finally cool enough to make some warming comfort food. I’ve always been a fan of this chili verde recipe because I love that it’s lighter than most red-sauce varieties yet doesn’t skimp on the meaty chicken aspect. The squeeze of lime really adds another dimension — and you could even add some chopped cilantro for a fresh garnish.
Chicken Chili Verde
2 pounds boneless skinless chicken breast
1 small red onion, chopped
2 fresh jalapenos, seeded and diced
2 teaspoons minced garlic
1 teaspoon cumin
½ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon black pepper
¼ teaspoon onion powder
2 (4.5 ounce) cans chopped green chiles
1 cup salsa verde
2 (15 ounce) cans white beans, drained and rinsed
1 (32 ounce) container of chicken broth
1 lime, juiced
1 ½ teaspoons Cajun seasoning (or season salt)
Place the chopped onions, diced jalapenos and minced garlic into the slow cooker. Top with chicken breast and sprinkle spices all over chicken. Add undrained cans of green chiles and salsa verde. Add the white beans and chicken broth.
Cook on low for 8 hours or on high for 4 hours.
Before serving, shred the chicken and add it back to the slow cooker. Squeeze lime juice and sprinkle Cajun seasoning into pot and let cook on low for another 20-30 minutes.
Serve chili with tortilla chips and shredded cheese.