Happy New Years! Hope you all had a wonderful Christmas and New Years with your friends and family. I’ve been MIA for the month of December, between the holiday rush, getting sick, traveling and food poisoning it’s been a crazy month.
This is one of my all time favorite recipes that I have at one time or another made for all my friends when they have had babies. This recipe comes from Iowa Girl Eats, if you don’t know her blog, definitely check it out! She was one of the first eating/workout blogs that I fell in love with before I decided to start my own. I actually lost my pics that I took of this and a couple other dishes, but head over to Iowa Girl Eats blog to check it out!!
Chicken Chili Verde
adapted from Iowa Girl Eats
1 Tbsp vegetable oil
1/2 cup onion, chopped
2 cloves garlic, minced
1/2 Tbsp. cumin
1 4.5 oz. can green chilies
2 chicken breast, cooked and shredded
1 can Northern Beans, drained and rinsed
2 cups chicken broth
salt and pepper
green Tabasco sauce
2 cups kale, chopped into 1 inch pieces (Optional)
1 Tbsp. cornmeal
1/4 cup milk
1. In a large pot add in oil and onions, and sauté until translucent. Add in garlic and cumin and cook for another minute.
2. Add in all ingredients till the green Tabasco sauce. Stir and cook and bring to a boil Reduce heat and simmer for 20 minutes.
3. Stir in kale, milk and cornmeal, add to the pot and cook for another 10 minutes.
Serve with some sour cream (or Greek yogurt) and cheese! Love this chili so creamy without all the calories too!