Green Chicken Chili
Hey friends! I have another amazing recipe to share with you, using Bernard’s Gourmet Foods Tomatillo Y Verde soup. In this post you will learn how to make my Green Chicken Chili recipe. This recipe is an easy weeknight dinner, uses minimal ingredients, and is gluten free & can be made dairy free.
Continue reading below for the full printable recipe for the Green Chicken Chili. You can also tune in to the video posted below to follow along step by step!
If you like this recipe, be sure to check out my other recipes using Bernard’s Salsa’s here. If you haven’t shopped their new website yet, be sure to check it out here! In celebration of their new online store, for a limited time you can purchase 3 jars of salsa for only $20. FREE shipping included! I have shared before just why I love these salsas, but want to share again. They are completely natural, no sugar, fillers or water added ever. The owner’s are incredibly friendly, and the company is just a down to earth family brand.
If you are looking for tasty, small batch salsa, that brings the heat and flavor, Bernard’s Salsa needs to be on your list. They have quite a few flavors to choose from, including Mango Pineapple Y Habanero, Tomato Y Chipotle, Tomato Y Red Pepper, and Tomato Y Serrano, Jalapeño, Habanero.
Green Chicken Chili
Ingredients
- 3 cooked & shredded chicken breasts
- 1 jar tomatillo y poblano salsa
- 32 oz chicken broth
- 1 cup coconut cream
- 12 oz frozen white corn
Instructions
- Cook & shred your chicken before starting chili. If you buy rotisserie chicken, you can skip this step.
- In a large pot, combine chicken broth, salsa, coconut cream, and corn. Stir to combine & allow to simmer for about 10 minutes.
- Add shredded chicken back into the pot and allow to simmer for another 15-20 minutes.
- Serve in individual bowl & top with desired toppings. Enjoy!
Notes
Thanks again for reading, and I hope you enjoy!
