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Chicken Chili Verde
Chicken Chili Verde
2 Reviews
From: EatingWell.com, December 2018
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.
- By: Robin Bashinsky
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 2 (15 ounce) cans no-salt-added pinto beans, rinsed, divided
- 1 tablespoon canola oil
- 1½ pounds boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
- 2 cups chopped yellow onion (1 medium)
- 2 cups chopped poblano peppers (2 large)
- 5 cloves garlic, chopped (about 1½ tablespoons)
- 4 cups unsalted chicken stock
- 1½ cups prepared salsa verde
- ½ teaspoon salt
- 2 cups frozen corn kernels (about 12 ounces)
- 2 cups chopped spinach (about 2 ounces)
- 1½ cups coarsely chopped fresh cilantro
- 6 tablespoons sour cream
Preparation
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Prep
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Ready In
- Mash 1 cup beans in a small bowl with a whisk or potato masher.
- 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.
- Serving size: about 1½ cups
- Per serving: 408 calories; 14 g fat(4 g sat); 9 g fiber; 41 g carbohydrates; 32 g protein; 59 mcg folate; 81 mg cholesterol; 9 g sugars; 0 g added sugars; 1,676 IU vitamin A; 25 mg vitamin C; 109 mg calcium; 4 mg iron; 570 mg sodium; 869 mg potassium
- Nutrition Bonus: Vitamin C (42% daily value), Vitamin A (34% dv), Iron (22% dv)
- Carbohydrate Servings: 2½
- Exchanges: 3 starch, 2 fat, 1½ vegetable, 1 lean protein
Reviews 2
January 26, 2019
By: Cindy O
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.
January 12, 2019
By: Irene
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!!
