SERVINGS: 5 PREPPING TIME: 10 min COOKING TIME: 1 hr | INGREDIENTS: 3 chicken breasts 1 green pepper 1/2 red onion 1 can chickpeas or white beans 1 can coconut milk 1 cup salsa verde Olive oil 1 tsp garlic powder 1/2 tsp chili powder S&P For garnish: Sliced jalapeno Cilantro Chili oil crunch
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DIRECTIONS
Prep the veggies: chop the green pepper and onion finely.
Over medium-high, heat a splash of olive oil in a large pot. When it starts to smoke, add chicken, garlic powder and chili powder. Add salt and pepper to taste. Sear until golden brown, about 1 minute on each side.
Add green pepper, onion, beans (including the liquid), coconut milk and salsa verde. Give everything a good stir. Bring to boil, reduce heat to medium-low, cover and simmer for 45 minutes.
When the timer runs out, remove the chicken breasts. Using two forks, shred the chicken into small pieces. Return the shredded chicken back into the pot and continue to cook for another 5-10 minutes.
Remove from heat and let rest (the flavours will continue to develop).
Serve the white chili with slices of jalapeno, cilantro and chili oil. Enjoy!