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Thanks for tuning in to “Diesel Eats”… we hope to have more episodes
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“Chicken Chili Verde” – Credit: Centennial Kitchen ‘Instant Pot Recipes’ Magazine
2 pounds skinless, boneless chicken breasts (cut into 3/4” cubes)
1 TSP sea salt
1 TBSP EVOO
8 tomatillos, husked, rinsed and quartered
3 poplano peppers, seeded, ribs removed and roughly chopped
2 four OZ cans chopped mild green chiles, drained
1 serrano or jalepeno pepper, roughly chopped
1 CUP red onion
3 cloves garlic, peeled and minced
1 TSP ground cumin
1 TSP dried Mexican oregano (or plain oregano)
1 CUP sodium-free chicken stock
1 CUP cilantro, roughly chopped
Flour tortillas, warmed
1 – Season cubed chicken with salt. Select SAUTE and adjust t
o NORMAL if using Instant Pot or saute in medium-high heated pot (select a pot large enough to cook soup or use skillet and have Crockpot ready for next steps). Add oil to pot/pan, add chicken (in small batches) and cook for about 3-5 minutes or until browned on all sides. As chicken is browned, remove with slotted spoon and place in a bowl. Press CANCEL.
2 – If using Instant Pot, select SLOW COOK setting, if using large pot or Crockpot, select SIMMER or “4 Hour” cooking setting. Add the tomatillos, chiles, serrano/jalepeno, onion, garlic, cumin, oregano, and chicken broth to pot. **Add cooked chicken also or see 2B below**
2B – FOR HIGH PRESSURE ON INSTANT POT:
Cook at high pressure for 10 minutes. When cooking is complete, use a natural release
to depressurize. Use an immersion blender to blend the soup. Add chicken to soup and
stir to combine.
3 – Cook for 4 hours. Using slotted spoon stir and mash up whole chunks of tomatillos.
4 – Serve with warm tortillas, lime wedges and cilantro.
5.6 g FAT
40.2 g PROTEIN
11.1 g CARBS
PLUS 1 SMALL (6-7” round), FLOUR TORTILLA:
2 g FAT
3 g PROTEIN
17 g CARBS
2 lbs chicken = $6
8 tomatillos = $2.87
3 poplano peppers = $3.15
1 serrano pepper = $0.07
1 small red onion = $1.99
1 box chicken stock = $2.79
1 pack tortillas = $1.59
***I Used EVOO, salt, cumin, oregano from my pantry, plus we DID NOT use cilantro or limes when we made this. Include $5-15 extra if purchasing additional spices/oils/herbs.
TOTAL COST: $20.86
This recipe will definitely be repeated in our kitchen. If you enjoy a little spice, this soup is about a mild-medium to medium level spiciness. Leaving the seeds and ribs in the poblano and serrano peppers will certainly kick up the spice level.