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Easy Chicken Salsa Verde Stew

A great addition to your weeknight rotation. This delicious stew uses pantry ingredients to make it fast and easy.



  • 2 pounds boneless skinless chicken breasts or thighs

  • 2 cups salsa verde [choose a jar that is free of seed oils and sugar]

  • 1 onion, chopped

  • 2 carrots, chopped

  • 2 stalks celery, chopped

  • 1 -15oz. can fire roasted tomatoes

  • 2 cups chicken broth

  • 1 tsp. cumin

  • 1 tsp. kosher salt

  • 1 cup full-fat coconut milk [from a can]

  • Juice of 1 lime

  • 2 tbsp. avocado oil

  • Cilantro, sliced radishes, avocado slices


  1. In a large stock pot heat avocado oil over medium-high heat.

  2. Add chopped onions, celery, and carrots. Saute until soft.

  3. Add cumin, salt, tomatoes, salsa verde, broth and bring to a boil.

  4. Turn down heat to medium-low and add chicken. Cook until chicken is fully cooked.

  5. Remove chicken from pot and shred.

  6. Return chicken to pot, turn down heat to low.

  7. Simmer stew for 1 hour.

  8. Add coconut milk and lime juice, taste, adjust seasonings

  9. Serve with chopped cilantro, sliced radishes and avocado.

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