4oz hatched green chiles(1/2 to 3/4 can if you like less spicy)
1mediumred bell pepperfinely chopped
1/2cupwhite onionfinely chopped
2tbspground cumin
1tspdried oregano
1tspgarlicminced
1/2tspsea salt
FOR SERVING:
avocado1/4 a small avocado, sliced, per serving
cilantrochopped
limewedges
Instructions
HEAT olive oil in a Dutch oven over medium/high heat. Add chicken and onion. Cook uncovered until chicken begins to brown. Stir in garlic, cumin, oregano, sea salt, bell pepper and green chiles. Cook 5 minutes.
POUR in chicken broth and bring to a boil. Simmer for 15 minutes. Pour in heavy cream and stir well. Simmer 5 minutes. Divide into 2 servings. Serve with fresh lime, cilantro and 1/4 cup slices avocado.
ALTERNATE INSTANT POT DIRECTIONS:
USING saute function on instant pot, do step 1 above, OR if rushed, throw everything in at once without sauteeing.
ADD chicken broth & heavy cream. Set to manual high pressure for 10 minutes. If doubling batch or more, increase pressure cooking time by 7-10 minutes for each time you increase the recipe.