Green Chile Chicken Stew
Servings: 6 servings
Ingredients
- 1 16 oz jar salsa verde
- 2 14 oz cans low sodium chicken broth
- 2 lbs boneless, skinless chicken breasts
- 1 large yellow or white onion, diced
- 8 cloves garlic, minced
- 1 red bell pepper, diced
- 1 bunch cilantro, chopped Save some for topping
- 2 4 oz cans diced green chiles, drained
- 1/2 cup basmati rice
- 1 15 oz can black beans, drained
- 1 15 oz can corn, drained
- 1 cube tomato chicken bouillon (such as Knorr's Caldo de Tomate)
- 1 packet taco seasoning
- 1 tbsp cumin
- 1 tbsp smoked paprika
- salt and pepper to taste
- Toppings of your choice (cheese, remaining cilantro, green onion, salsa, tortilla strips, etc.)
Instructions
- Add a drizzle of olive oil to your Ninja Foodi or Instant Pot using the saute setting on medium high. When oil has heated, add onion, garlic, and bell pepper and saute until just slightly softened and fragrant.
- Add salsa and broth to your pressure cooker and change to the saute setting on high. Bring to a boil.
- Add all other ingredients, stirring well to combine.
- Switch the pressure cooker to the pressure cooking setting on high for 15 minutes. When it's finished cooking, allow the mixture to naturally release for 20 minutes and then quick release any remaining pressure.
- Transfer chicken breasts to a deep bowl or cutting bowl to shred. Once shredded, return to the pot and stir until well mixed. If there is too much liquid leftover, you may want to boil it off using the saute method on medium high, stirring frequently.
- Serve hot with toppings of your choice.
Notes
No Ninja Foodi/ Instant Pot? No worries! You can easily make this in a crockpot or on the stove, just adjust the cooking time!