This chicken chile verde will change your life! Thick, rich, warm, and comforting, the zesty soup is packed with Southwest flavors, and is the perfect recipe for a chilly fall evening. It’s also made in the Instant Pot, so it's quick and easy, too.
Start by adding the water, chicken bouillon, onion powder, oregano, and cumin to the pressure cooker, and give it a quick stir to dissolve the spices. Then add the garlic, bay leaves, jalapeños, tomatoes/chiles, and chicken to the pot, and gently stir to evenly mix. Place the lid on the instant pot, and cook this on high for 30 minutes.
Once cooking is complete, take off the lid and use tongs to remove the chicken from the pot, placing it into an empty mixing bowl. Note, be careful as the chicken may be very tender and fall apart. Remove and discard the bay leaves from the pressure cooker, leaving everything else in the pot.
Next, shred the chicken using two forks, or using an electric mixer (as seen in my video) until evenly shredded. Pour the contents of the pressure cooker into the bowl of chicken and gently mix together. Finally, add in the entire jar of avocado salsa and stir.
To serve, ladle the chile verde into individual bowls and top with your favorite toppings/garnishes.
