Spicy Chicken Chili Verde

By Bailey1_

Ingredients

• 1 lb skinned and boned chicken
• 1 tbsp veggie oil (I used bacon grease from 6 slices of bacon chopped and browned)
• 1 container refridgerated prechopped onion
• 1 tbsp jarred minced garlic
• 2 cups chicken broth
• 1 cup salsa verde
• 1 cup frozen whole kernel corn ( I used canned low sodium plus juice)
• 1 tsp ground cumin (I used my own spices in my own amounts)
• 1 tsp hot sauce (I used Franks Sriracha sauce)
• 1/2 tsp black pepper
• 1 (15.5oz) can of cannellini beans, drained (I used Great Northern instead)
• Garnishes: sour cream, chopped tomatoes, chopped fresh cilantro

Details

Servings 1
Adapted from facebook.com

Preparation

Step 1

Optional add in: butternut squash, mushrooms, shrimp, smoked sausage, rice, noodles.
1. Cook chicken in hot oil in a medium skillet over medium-high heat 4 mins or until brown, stirring often. (I used my brown feature on my PC. Transfer chicken to a 4-qt or larger slow cooker. Add onion and garlic to drippings in skillet; saute until tender. Add broth, stirring to loosen particles from bottom of skillet. Add broth mix to chicken in cooker. Stir in salsa and next 4 ingredients. Cover and cook on low for 10 hours.
2. Add beans, smash some beans with masher or spoon until to the thickness desired. Makes 6 servings.

Pressure Cooker: add all ingredients and cook on high pressure for 6 to 8 mins. I like my squash crunchier so I recommend 6 mins.