ART’S GREEN CHICKEN CHILI

This is a great winter dish. Enjoy!

Ingredients

• 2 lbs boneless, skinless chicken thighs

• One can of chickpeas (Alternatively, you can use a bag of Trader Joe's dry chickpeas and prepare your own. We'll review below)

• 1 ½ jars of Trader Joe's salsa Verde

• 1 ½ quarts chicken broth, low sodium

• 1 tablespoon chicken consommé

• 2 carrots, peeled and cut into thin rounds

• 2 celery stalks, sliced on the diagonal 

• 1 medium white onion diced

• 1 green bell pepper, diced

• 1 large zucchini, diced

• 1 or 2 jalapeno peppers, seeded and diced

Prep

1. If making your own chickpeas, start the night before by soaking the dry chickpeas overnight in water.

2. Drain the next day, then add to a saucepan and cover it with enough water to cover the chickpeas. (Optional, add ½ white onion, two garlic cloves, and two bay leaves).

3. Bring to a boil then reduce to a simmer and cook until the chickpeas are soft then drain.  (Approximately 45 minutes). Discard the bay leaves. You can keep the onion and garlic and add them to a Dutch oven along with the cooked chickpeas. 

4. Add canned chickpeas or your prepared ones to a Dutch oven with the chicken broth, consommé, carrots, celery, green pepper, zucchini, jalapeno(s), Salsa Verde, and chicken thighs.

5. Bring to a boil then lower to a brisk simmer.

6. Cook about 45 - 60 minutes or until the chicken is tender.

7. Remove the chicken then shred and return to the Dutch oven.

8. Taste and add more consommé as needed to taste

You're ready to eat! Serve with sour cream, avocado, roasted corn, red onion, queso fresco, or your favorite tortilla chips!