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. Source: EatingWell.com, December 2018

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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

408 calories; 13.9 g total fat; 81 mg cholesterol; 570 mg sodium. 40.5 g carbohydrates; 31.6 g protein; Full Nutrition

Reviews (2)

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