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Chicken Chile Verde
I did this recipe in a slow cooker. Be sure to sautee the onions, garlic and anaheim peppers in a pan beforehand. I also used chicken thighs that are skinless but bone- in for the depth of flavour that comes from stewing the bones. The recipe can also use water instead of chicken broth for a bit lighter. I used dried beans that were soaked overnight so cooking previously was not truly necessary. Canned beans work well too. I will remove the bones and shred the chicken before serving. I add one half of the lime to the 20 minutes of cooking and add a bit more to taste with fresh cilantro to garnish the soup. If you like it a bit thicker feel free to blend or pulse one cup of the soaked beans with some water or chicken broth and add to the pot like that.
CALORIES: 371.8 |
FAT: 9g |
PROTEIN: 28.9g |
CARBS: 43.5g |
FIBER: 9.8g