Creamy Chicken Chili Verde
One pot Skillet Creamy Chicken Chili Verde makes for an easy, flavorful dinner that comes together in 30 minutes- serve this over rice and top with avocado
Equipment
- deep pot/sauce pan with
Ingredients
- 3 chicken breast (2-21/2 lbs) chopped into 1 inch chunks
- 1 tbsp olive oil
- 1 green bell pepper diced
- 1 cup white onion chopped
- 2 cup zucchini diced
- 1 jalapeno (optional) diced
- 1/4 cup diced green chilis
- 32 oz green salsa chili verde or hatch green chili salsa
- handful of cilantro almost a 1/4 cup
- 1 tsp onion powder
- 1 tsp cumin
- 1 tbsp minced garlic
- 2 tbsp lime juice
- 4 oz cream cheese
- 1/3 cup sour cream
- 2-3 cup cooked rice to serve with the chili verde totally optional, but this is what I like to eat it over.
- avocado, cilantro, red onions for topping
Let's Make It
- Add the chopped chicken into a large pan over medium high heat. Sautee for about 3-4 minutes before adding in the bell peppers, onion, zucchini + jalapeno. Let the veggies cook for another 2-3 minutes or until slightly tender.
- Add in the green salsa, chilis, onion powder, cumin, minced garlic, lime juice + cilantro. Stir until everything is well combined and then cover, turn the heat down to medium low and let it simmer for about 10 minutes or until the veggies are tender and the chicken is cooked all the way through (165℉).
- In the meantime cook your rice.
- After about 10 minutes, add the cream cheese to the pot, cover and cook for another 2-3 minutes.
- Add the cream cheese in and stir everything together until the cream cheese is well distributed.
- Serve over a bed of rice and top with avocado, cilantro + red onions!