1 tablespoon avocado oil

1 large red onion, chopped

4 boneless, skinless chicken breasts, cut into bite-sized pieces

2 (15-ounce) cans pinto beans, drained and rinsed

1 (26-ounce) can crushed tomatillos

2 (24-ounce) jars salsa verde (mild or spicy, your choice)

1 (4-ounce) can diced green chiles

3 cups chicken bone broth (or 3 cups water + 2 scoops bone broth protein powder)

1 jalapeño, stem and seeds removed, finely chopped

1 cup fresh cilantro, chopped

Juice of 2 limes

Salt and pepper, to taste (optional – skip salt if following a low sodium diet)

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Sauté the aromatics:
Heat avocado oil in a large pot over medium-high heat. Add the chopped onion and cook for 2–3 minutes until softened.
Add the chicken:
Stir in the chopped chicken breast and cook just until the outside turns white — it doesn’t need to be fully cooked yet.
Combine ingredients:
Add the crushed tomatillos, salsa verde, green chiles, pinto beans, broth, jalapeño, lime juice, and half of the cilantro. Stir well to combine.
Simmer:
Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer gently for 1 hour, stirring occasionally, until the chicken is tender and the sauce has thickened slightly.
Check doneness:
Make sure the chicken reaches an internal temperature of 165°F (74°C).
Garnish and serve:
Ladle into bowls and top with remaining fresh cilantro. Add a squeeze of lime or a few slices of avocado if desired.

Adjust the spice: For extra heat, add a diced serrano pepper or a few drops of hot sauce.
Thicker stew: Simmer uncovered for the last 15 minutes to reduce liquid.
Storage: Store leftovers in an airtight container for up to 4 days in the fridge or 3 months in the freezer.
Reheat: Warm gently on the stove or in the microwave, adding a splash of broth if needed.
Vegetarian option: Skip the chicken and replace with extra beans or roasted veggies.