Calabacitas Chicken Chili

CROCKPOT

6-8 hrs low / 3-4 hrs high

INSTANT POT

15 min

SERVINGS

4-6

PREP TIME: 0 MINS

You’ll find this chicken chili is packed with veggies, and has a light, fresh finish. The term calabacitas means “little squash” in Spanish. As a culinary dish, it refers to the combination of corn, summer squash and green chilis. That flavor combo is the heart of this delightful chili.

Servings Suggestions

 Top with sliced avocado, fresh cilantro and squeeze of lime juice
Use leftover chili as a burrito filling

Always Fresh

Ingredients

Allergy Warning

 none

Spice Level

 mild – medium

Local boneless, skinless chicken breasts, pinto beans, organic corn, onion, zucchini, diced green chili, cilantro, lime juice, garlic, spices, sea salt

Step by Step

Instructions

 Step One

Defrost in the refrigerator. Add contents to the crock. Add 1 1/2 cup of warm water to the emptied bag, then shake and pour into the crock to gather up all the extra spices.

Slow Cooker: Cook on low for 6-8 hours or high for 3-4 hours.

Instant Pot: Set pressure release valve to “sealing”. Set to Manual, 15 minutes. Once timer is complete, allow natural release for approx 5-10 min, then carefully turn to “venting” for manual quick release.

Step Two

Once cooked, shred the chicken and mix it into the chili to absorb the sauce

Pairs Well with

Recipes

How to make a Loaded Mexican Salad/ Burrito Bowl

Customer

Reviews

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