Get the recipe: Family-Friendly Chicken Chili Verde
Made with chicken, corn, beans and a tomatillo salsa verde, this easy and healthy Chicken Chili Verde is a perfect family meal for any night of the week!
Ingredients
For Soup
- 3-4 cups cooked shredded chicken (or ef using slow cooker method - 1 pound boneless skinless chicken breast)
- 2 15oz cans great northern beans, drained and rinsed
- 1 15oz can corn, drained and rinsed
- 1 tsp ground cumin
- 1 tbsp fresh cilantro, finely chopped
- 4-6 cups chicken broth
For Salsa Verde
- 10-12 tomatillos, husked
- 1/2 onion, chopped
- 2 cloves garlic
- 1 jalapeno pepper, de-seeded and roughly chopped
- 1/4 cup packed fresh cilantro
- 1 tsp cumin
- 1/2 tsp oregano
- 1 tsp salt
Instructions
Stove Top Instructions
- Preheat oven to broil. Place the tomatillos on baking sheet and broil for 5 minutes, flip and broil for an additional 4-5 minutes or until blistered.
- Place the tomatillos, onion, garlic, jalapeño, cilantro, cumin, oregano and salt into a blender and puree until smooth.
- In a large stockpot or dutch oven, place the cooked chicken, beans, corn, cumin, broth and salsa verde and bring to a boil. Reduce to a simmer and let cook for at least 20 minutes.
- Serve with choice of toppings and enjoy.
Slow Cooker Instructions
- Make the salsa verde following directions above.
- Place the raw chicken, beans, corn, cumin, broth and salsa verde into slow cooker and let cook for 3-4 hours on high or 6-8 hours on low.
- Take chicken out, let cool slightly and then shred with two forks. Return the shredded chicken back to the slow cooker and stir back in.
- Serve with choice of toppings and enjoy.
Notes
Age: 9 months and up
Baby-Led Weaning: if serving for baby-led weaning you can drain the soup part and serve the beans, corn, chicken and avocado. I would gently smash the beans and corn with the back of a fork before serving so baby can grip them better.
Suggested Toppings: Diced avocado, cilantro, plain yogurt, sour cream, shredded cheese, corn chips, chopped onions or sliced green onions.
Time-Saving Tip: if you are short on time you can use 2 cups of any store-bought salsa verde instead of making your own. Just make sure to use a mild varity of salsa;)
No Cooked Chicken: if you don't have cooked chicken on hand, you can add in 1 or 2 boneless skinless chicken breasts (slice in half first) to the simmer soup base (step 3) and let cook for 20 minutes. Take out the cooked chicken and then shred with forks.
Storage: you can store this soup in an airtight container in the fridge for up to 6 days or in the freezer for up to 2 months.
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