Salsa Verde Chicken Chili
Servings: 4 servings
Calories: 126kcal
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