Chicken Chili Verde

Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Prepared salsa verde adds tang to this fast weeknight chili recipe and pairs beautifully with the rich caramelized chicken and creamy beans. Don't shy away from the poblano peppers. They offer a mild heat but deliver a depth of flavor you can't find in regular green bell peppers.

Robin Bashinsky
Source: EatingWell.com, December 2018

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Recipe Summary

active:
30 mins
total:
30 mins
Servings:
6
Nutrition Profile:
Heart Healthy
Low-Calorie
High Fiber
Diabetic Appropriate
Egg Free
Gluten-Free
Low Sodium
Nut-Free
High Blood Pressure
Soy-Free
Healthy Aging
Healthy Immunity
Nutrition Info
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Ingredients

Directions

  • Mash 1 cup beans in a small bowl with a whisk or potato masher.

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  • Heat oil in a large heavy pot over high heat. Add chicken; cook until browned, turning occasionally, 4 to 5 minutes. Add onion, poblanos and garlic. Cook until the onion is translucent and tender, 4 to 5 minutes.

  • Add the remaining whole beans, the mashed beans, stock, salsa and salt. Bring to a boil. Reduce heat to medium and simmer until the chicken is cooked through, about 3 minutes. Stir in corn, spinach and cilantro. Cook until the spinach is wilted, about 1 minute. Serve topped with sour cream.

Nutrition Facts

Serving Size: about 1 1/2 cups
Per Serving:
408 calories; protein 31.6g 63% DV; carbohydrates 40.5g 13% DV; exchange other carbs 2.5; dietary fiber 8.6g 34% DV; sugars 8.6g; fat 13.9g 21% DV; saturated fat 3.7g 18% DV; cholesterol 81.4mg 27% DV; vitamin a iu 1676.2IU 34% DV; vitamin c 24.7mg 41% DV; folate 58.9mcg 15% DV; calcium 109.2mg 11% DV; iron 3.8mg 21% DV; magnesium 84.9mg 30% DV; potassium 869.3mg 24% DV; sodium 569.6mg 23% DV; thiamin 0.1mg 14% DV.
Exchanges:

3 starch, 2 fat, 1 1/2 vegetable, 1 lean protein

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Irene
Rating: 5 stars
01/12/2019
Swapped pinto beans for black beans. Topped with sour cream shredded sharp cheddar and 1 crushed tortilla chip. Bursting with flavor! Will definitely make many times again. Love this!! Read More
Cindy O
Rating: 5 stars
01/26/2019
Awesome flavors. I made this completely as written and I would make it again. There are a couple of things I'd change though. If you have time I recommend just adding the chicken after you've added the broth and salsa verde. It would have to cook longer but I think the chicken would come out more tender and flavorful. When you cook the chicken before adding broth the chicken forms a barrier and doesn't suck up the flavors of the soup as easily. I'd also add a little less cilantro. Read More
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