Salsa Verde Chicken Chili

Dear Chili Sunday,

I knew you’d be great when I first dreamed you up, but I had no idea. I didn’t know that I would love you so much. I had no idea chili could be so exciting to make in new ways. I would never have imagined it would be the middle of December and I wouldn’t be tired of you, despite introducing you in early Fall.

I’m sorry I underestimated you.

Yours truly,

Steph

Salsa Verde Chicken Chili

Course: Main Dish

Cuisine: Mexican, Slow Cooker

Servings: 4 servings

Calories: 126kcal

Author: Steph Wagner

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Ingredients

• 1 lb boneless, skinless chicken breast
• 1 (14.5 oz) can low sodium chicken broth
• 2 cups salsa verde (green salsa)
• 2 tsp ground cumin
• 2 tbsp fresh cilantro, chopped
• dollup of plain Greek yogurt for topping, optional

Instructions

• Place raw chicken breasts in the bottom of a slow cooker and add can of chicken broth. Add salsa verde (green salsa) and cumin.
• Stir to combine and cook for 4 hours on high or 7-8 hours on low.
• Shred chicken using two forks.
• Serve chili topped with cilantro and plain Greek yogurt, if desired. Eat with a fork and avoid the liquid if you've had Gastric Sleeve or Gastric Bypass surgery.

Notes

*Serving sizes on the recipes are not necessarily "bariatric sized" portions but are "traditional" portion sizes.

Nutrition

Serving: 3oz | Calories: 126kcal | Carbohydrates: 3g | Protein: 25g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 948mg | Potassium: 694mg | Fiber: 1g | Sugar: 7g | Vitamin A: 785IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 2mg