Chicken Chili Verde

Rating: 5 stars
5 Ratings
  • 5 star values: 5
  • 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

Gallery

Read the full recipe after the video.

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; carbohydrates 40.5g; dietary fiber 8.6g; fat 13.9g; saturated fat 3.7g; cholesterol 81.4mg; vitamin a iu 1676.2IU; vitamin c 24.7mg; folate 58.9mcg; calcium 109.2mg; iron 3.8mg; magnesium 84.9mg; potassium 869.3mg; sodium 569.6mg; thiamin 0.1mg.
Exchanges:

3 starch, 2 fat, 1 1/2 vegetable, 1 lean protein
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Reviews (4)

Read More Reviews
5 Ratings
  • 5 star values: 5
  • 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
pugmama
Rating: 5 stars
03/12/2020
Delicious! Substituted shredded mexican chicken breasts for thighs. Did not use poblanos...Added cumin oregano and chili powder to my carmelizing onion garlic and red/yellow peppers. Served with lime wedges and a few baked chickpea tortilla chips. My new favorite soup recipe! Read More
travelnski
Rating: 5 stars
09/24/2020
Got many compliments but did make several changes. Added 1 small pork tenderloin. Added 1/2 cup (additional) of salsa verde Added 1 can rinsed black beans Used only 2 cans (15oz) chicken stock Will definitely make this again!! Read More
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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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