Chicken Chili Verde

Pairs Well With

Serves 4


2 large boneless skinless chicken breasts, cut into 2 inch pieces

1 tablespoon olive oil

1 yellow onion chopped into 1inch pieces

2 cloves garlic chopped

1 teaspoon cumin seeds

½ teaspoon dried oregano

2 teaspoons ground cumin

1 15 oz can organic chopped tomatoes

1 6 oz can whole green chilis, drained and chopped

1 7 oz can salsa verde

3 cups low sodium chicken broth

Lime zest, sour cream


 Heat olive oil in a large stainless steel pot over medium high heat. Add chicken, in batches if necessary, and cook almost all the way through on both sides. Add onion and garlic, sauté for 5 minutes or until softened. Add spices and stir for 30 seconds.

Add tomatoes, green chilis, salsa verde and broth. Bring to a boil and simmer for 20-30 minutes. Serve with a grating of lime zest and a dollop of sour cream. Very good with warm flour tortillas or over whole wheat couscous.