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Green Chicken Chili
Tina Schoenfeldt
This recipe is an easy weeknight dinner, uses minimal ingredients, and is gluten free & can be made dairy free.
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Prep
5
minutes
mins
Cook
20
minutes
mins
Course
Main Course
Cuisine
Mexican
Servings
6
Ingredients
1x
2x
3x
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
Optional toppings: Avocado, Cilantro, Sour Cream, and Shredded Cheese.
Tried this recipe?
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and let me know how it was!