2 Lbs chicken (thighs and or breasts)
8 cups chicken broth (I use the broth from the chicken I just cooked)
¼ cup taco seasoning (or you can mix cumin, chili powder, garlic powder, and cayenne to make your own)
4 oz fire-roasted diced mild green chilies (I use Hatch brand)
7 oz salsa verde (I use Herdez brand)
1 red onion diced
1 diced bell pepper
6 garlic cloves minced
5 fire-roasted tomatoes sliced
1 -6oz can black olives drained and chopped
½ cup fresh cilantro
Juice from 1 lime
Diced avocado
Plantain chips (optional)
To fire roast tomatoes: pre heat oven to 400 degrees, cut tomatoes in half then slice each half. Line cookie sheet with parchment paper, then lay the tomatoes flat with no over lapping. Sprinkle olive oil on the tomatoes as well as garlic powder, onion powder, oregano, Italian seasonings, salt and black pepper. Roast in oven for 25 minutes take it out early if it starts to burn.
- Put chicken in a pan on medium heat with lid on. Chicken can be fresh or frozen. Cook chicken for about 20 minutes or until it is no longer pink. Take chicken out of pan and dice it into pieces.
- Place diced chicken in a pot. Add chicken broth, taco seasoning, green chilies, salsa verde, onion, garlic, tomatoes, black olives, cilantro, and lime juice to the pot as well. Cook on medium heat until in starts to boil, then let it simmer with the lid on stirring occasionally.
- Top with diced avocados and plantain chips and serve.
I usually quadruple this recipe and freeze it in meal-sized portions. When reheating it place it in the crock-pot and cook on high for 4-6 hours or on low for 8 or more hours. It can also be reheated on the stovetop as well.