Chicken Chili Verde

with lime crema and fresh cilantro

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

Calorie-Conscious Icon
A note about serious food allergies

Turns out, it IS easy being green. (Sorry, Kermit.) What's easier than this simmering, filling bowl of shredded chicken and cannellini beans? And what's more green than cilantro and lime crema (not to mention the green enchilada sauce)? OK, maybe we've pushed this theme too far, but just trust us: The greenest of chefs can make this easy-peasy dish. (We couldn't help ourselves.)

In Your Box (serves 2)

  • 2 Boneless Skinless Chicken Breasts
  • 1 Yellow Onion
  • 2 Garlic Cloves
  • 1 Lime
  • 5 Cilantro Sprigs
  • 15 oz. Cannellini Beans
  • Info
    14 fl. oz. Green Enchilada Sauce
  • Info
    1 oz. Sour Cream
  • Nutrition (per serving)

  • Calories
    591
  • Carbohydrates
    57g
  • Fat
    17g
  • Protein
    59g
  • Sodium
    1315mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Pot
  • 1 Small Bowl

Before You Cook

  • Step 1 - Cook the Chicken
    1

    Cook the Chicken

    Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper. Place a large pot over medium-high heat. Add 2 tsp. olive oil and chicken to hot pot. Cook undisturbed until browned, 3-4 minutes. Flip and reduce heat to medium. Cover and cook until chicken reaches a minimum internal temperature of 165 degrees, 4-5 minutes. Remove chicken to a plate and allow to cool. Reserve pot; no need to wipe clean. While chicken cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Halve and peel onion. Cut halves into ½” dice. Mince garlic. Zest and halve lime. Quarter one half and juice remaining half. Mince cilantro leaves and stems.

  • Step 3 - Begin the Chili Verde
    3

    Begin the Chili Verde

    Return pot used to cook chicken to medium heat. Add 1 Tbsp. olive oil and onion to hot pot. Cook until softened and lightly browned, 4-6 minutes. Add garlic and cook until aromatic, 1 minute.

  • Step 4 - Continue the Chili Verde
    4

    Continue the Chili Verde

    Add ½ cup water and beans and their liquid. Bring to a boil and boil, 5-8 minutes. While soup cooks, shred chicken. Add shredded chicken and green enchilada sauce. Return to a boil and immediately remove from burner. Stir in half the cilantro (reserve remaining for garnish).

  • Step 5 - Make the Lime Crema
    5

    Make the Lime Crema

    In a small bowl, stir together sour cream, 1 tsp. lime zest, 2 tsp. lime juice, and a pinch of salt and pepper.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Ladle chili verde into a bowl. Top with a dollop of lime crema and remaining cilantro. Serve lime wedges on the side.