This Summer Chicken Chili Verde is full of healthy vegetables and protein. Top with your favorite chili toppings and enjoy a hearty yet nutritious meal for lunch or dinner.
In a large soup pot, heat your olive oil over medium heat. Add your onion and garlic and cook for a couple of minutes. Add your peppers and zucchini and cook for an additional 5 minutes until all the vegetables start to soften and are fragrant. Add cumin, oregano, salt and pepper to vegetable mixture and stir. At this time add your beans, broth, salsa and whole chicken breasts.
Cover pot and bring to a slow boil. Let simmer for 30-45 minutes until chicken is cooked through (take a fork and pull apart to check). Once chicken is cooked through, pull out onto a plate or cutting board and carefully shred into small pieces using two forks. Add shredded chicken back into the soup pot and cook uncovered for another 10-15 minutes.
Taste for salt and pepper and adjust.
Serve with lime, fresh cilantro, cheese or Greek yogurt as toppings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (2759g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1295 | ||
Calories from Fat: 196 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.8g | 29 % | |
Saturated Fat 5.1g | 26 % | |
Monounsaturated Fat 8.5g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 401mg | 123 % | |
Sodium 6100.7mg | 210 % | |
Potassium 5713.5mg | 150 % | |
Total Carbohydrate 74.1g | 22 % | |
Dietary Fiber 15g | 60 % | |
Sugars, other 59.1g | ||
Protein 201.3g | 288 % | |
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: 1295
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