Tagged as: Nutrition

Diesel Eats – Chicken Chili Verde

What’s up, Tribe!

Thanks for tuning in to “Diesel Eats”… we hope to have more episodes

detailing easy, healthy and inexpensive recipes… so stay tuned!

“Chicken Chili Verde”Credit: Centennial Kitchen ‘Instant Pot Recipes’ Magazine
Serves 6

2 pounds skinless, boneless chicken breasts (cut into 3/4” cubes)
1 TSP sea salt

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
Lime wedges


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**
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.


Nutritional Breakdown:
Per Serving

256.6 calories
5.6 g FAT
40.2 g PROTEIN
11.1 g CARBS


90 calories
2 g FAT
17 g CARBS

Cost Breakdown:
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

Final Thoughts:
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.  


Nutrition Basics with Chris Wessler

Many of us are on a journey to create “the best me ever”.  We go as hard as we can in the gym.  We put the work in, spill the blood and tears, yet still often miss the mark we are shooting for.  The reason this happens is due to the fact that no matter how hard we go on the gym floor… “You cant out train a bad diet” . We’ve all heard that a million times.  The problem most of us face is tat we are un aware that we aren’t fueling our bodies with the proper Nutrition or simply, we have no idea where to even start.

We are constantly flooded with garbage media, usually selling some type of miracle product or see the newly popular IG models that claim to eat whatever they want and still look ripped.  We here of someone that tried some crazy new diet and was shredded 3 weeks later.  Here is the truth…  There are many ways to obtain the look and performance goals you seek.  Like the saying goes, “there’s more than one way to skin a cat”.  But before we can adopt an aggressive plan, we really need to have a solid grasp on the basics of nutrition.

In todays Total Human Performance Project show we dive into some of the basic question we hear throughout the week.  While basic, the answers to these questions are vital in laying down a sound nutrition plan.  Below is the video recording and the audio version.  There is a bit of a lag on the video as we recorded it live.  Have a listen and let us know if you have any questions.