Chicken Chili Verde

Good afternoon!

In light of my recent participation paucity, I have decided to do TWO posts this week. Hopefully that will help make up for the week I missed.

Texas has the weirdest (and by weirdest, I mean warmest) winter weather ever. But because I know somewhere in the U.S. it probably does feel like winter I want to offer this gluten-free Chicken Chili Verde recipe. I found this recipe on my favorite gluten-free website (so far) Gluten Freely. Click here to view the original recipe.

This recipe is SUPER EASY, so it is good for a busy night when you don’t have a lot of time.

Okay, here we go:

2 Tb. Vegetable Oil
1/2 medium onion, chopped (use whatever color onion you want, I used a yellow one because that’s what I had)
2 cloves garlic, minced (hint: you can buy jars of minced garlic if you don’t want to constantly have to chop up garlic; one tsp = about one clove)
1 lb. boneless, skinless chicken breasts cut into 1/2 inch pieces
salt and pepper to taste
1 can (18.5 oz.) Progresso creamy chicken soup with corn (I imagine there is dairy in this because it’s creamy, so you can omit it if you are wary of dairy 🙂 and sub in just a can of corn if you want.)
1 can (15 oz.) black beans, drained and rinsed
1 Tb. lime juice
2 Tb. chopped cilantro (optional, also use fresh or dried)
1/4 -1/2 cup green salsa of your choice (optional, I like to add this to spice the soup up)

In a large saucepan heat oil over medium-high heat until hot. Cook the onion and garlic in the oil for 2 to 3 minutes or until the onion begins to turn translucent. Add the chicken pieces and salt and pepper (I often add other seasonings, too, like Tony Chachere’s for extra spice). Cook for 3-5 minutes or until the chicken is no longer pink in the center.

Reduce the heat to medium and stir in the soup, beans, and salsa (if using). Simmer for 5 minutes. Remove from hear and stir in the lime juice and cilantro.

And you’re done! I usually serve it with corn chips and possibly grated cheese if I have any.

I hope this recipe warms your stomachs and hearts.

Happy Eating!

P.S. Mine is usually more of a brownish color than a true green. Perhaps I should spend more time rinsing my beans. Hmm…