Pearl Barrett and Serene Allison, The Trim Healthy Mamas, shared a recipe for Creamy Verde Chicken Chili from their latest cookbook, Trim Healthy Table. (see recipe below) Get all the details online at www.trimhealthymama.com .
Creamy Verde Chicken Chili
FAMILY SERVE—FEEDS 6 TO 8 (HALVE IF YOUR FAMILY IS SMALLER, OR MAKE FULL AND FREEZE HALF)
2½ to 3 pounds boneless, skinless chicken breasts, thawed if frozen
1 (16-ounce) jar salsa verde (hot, medium, or mild)
1 (15-ounce) can white beans, rinsed and drained
1 (10-ounce) can Ro-tel-style diced tomatoes and green chilies (medium, mild, or hot)
1 (10- to 12-ounce) bag frozen riced cauliflower
1 (10- to 12-ounce) bag frozen small-cut seasoning blend (peppers, onions,celery - or cut your own!)
1½ (8-ounce) packages 1/3 less fat cream cheese
1½ cups frozen diced okra
3 cups chicken broth, divided
1 teaspoon Mineral Salt
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1. Place the chicken, salsa verde, beans, canned tomatoes, cauliflower rice, and seasoning blend in the bottom of a crockpot.
2. Put the cream cheese, okra, 2 cups of the broth, the salt, cumin, chili powder, onion powder, and garlic powder in a blender and blend until smooth. Blend, baby, blend until no green specks are left!
3. Add the contents of the blender to the crockpot along with the remaining 1 cup broth and stir. Cover and cook on low for 6 to 8 hours. When done, shred the chicken with 2 forks right inside the pot.
ELECTRIC PRESSURE COOKER DIRECTIONS: Add everything to the pressure cooker (including the blended sauce and remaining cup of broth). Seal and cook at high pressure for 25 minutes. Use natural pressure release. Shred the chicken.
Reprinted from TRIM HEALTHY MAMA’S TRIM HEALTHY TABLE: More Than 300 All-New Healthy and Delicious Recipes from Our Homes to Yours © 2017 by Pearl Barrett and Serene Allison. Published by Harmony Books, an imprint of Penguin Random House.