4boneless, skinless chicken breastscut into large pieces (you will shred them later)
2stalkscelery, including the tops (leaves)cut into ⅓-½" pieces
1green peppercut into ⅓-½" pieces
1medium jalapeno pepperdiced very small, almost minced
216 oz bottlesHerdez Salsa Verdeor another brand, if you prefer
64ozunsalted Chicken Stock
32ozcanned white (navy) beansdrained and rinsed
avacado slicesfor garnish
lime wedgesfor squeezing
In a large, heavy pot over medium-low heat, heat the oil to a shimmer and add the chicken breast pieces, browning both sides a bit and cooking the chicken through (about 5 minutes, turning the pieces after about 3 minutes). Take care not to scorch the fond (the bits that stick to the bottom of the pan), because these are going to add amazing flavor. You may need to cook the chicken in 2-3 batches if you're making a big batch of chili. Set the cooked chicken aside to cool.
If needed, add a little more cooking oil to the pot, heat it up and add the onion, celery and green pepper. Saute for 4-5 minutes.
Add the jalapeno, garlic and cumin and saute for another 3 minutes.
Add about 2 cups of the chicken stock and scrape the bottom of the pan to release the fond and get it dissolving into the broth. Then add the rest of the broth and the Salsa Verde. Bring this up to a gentle simmer.
While the pot is coming up to a simmer, shred the chicken into bite-size pieces and add them to the pot. Cook at the gentle simmer for about 45 minutes.
Add the drained and rinsed beans and continue cooking just until the beans are heated through, about 10 minutes tops. Remember, the beans are already well cooked and we don't want them to start turning into mush.
Turn off the heat and remove the pot from the heat.
Serve with avocado slices for garnish and lime wedges on the side for squeezing into the broth.
Chicken Chili Verde - with time savers! https://acertainserenity.com/2022/04/28/easy-chicken-chili-verde-with-time-savers-that-dont-compromise-on-flavor-get-that-bright-broth-flavor-without-the-hassle/