Try this Spicy Green Chicken Chili recipe, or contribute your own.
Suggest a better descriptionCombine tomatillos, poblanos canned jalapeƱos and green chiles in blender or food processor. Blend until thick and smooth -- about 1 minute. Set aside.
Place a medium soup pot on the stove, over medium heat and add the olive oil.
Add the onions and garlic to the pot and season with a small amount of salt and pepper, cook until translucent, stirring constantly so it doesn't burn.
Place shredded chicken on top of onions and season with a little salt and pepper.
Cover chicken with the tomatillo blend.
Juice the lime and add to the soup pot along with the chicken broth, salsa verde, sour cream, cumin and coriander, mix all ingredients well.
Cover the pot and simmer for 30 minutes.
After simmering for 30 minutes, add in the chopped cilantro and mix evenly.
Place the lid back onto the pot and allow to simmer for a further 15 minutes, checking the pot from time to time, to make sure it doesn't burn.
Top the soup with fresh sliced avocado, sour cream and shredded Monterey Jack cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (384g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 116 | ||
Calories from Fat: 67 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 11.1mg | 3 % | |
Sodium 232.7mg | 8 % | |
Potassium 371mg | 10 % | |
Total Carbohydrate 10.7g | 3 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 8.7g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 116
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