Chicken Chili Verde

Name: Chicken Chili Verde
Total time: 30 min
Ingredients: 2 (15 ounce) cans no-salt-added pinto beans, rinsed, divided; 1 tablespoon canola oil; 1 ½ 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 1 1/2 tablespoons); 4 cups unsalted chicken stock; 1 ½ cups prepared salsa verde; ½ teaspoon salt; 2 cups frozen corn kernels (about 12 ounces); 2 cups chopped spinach (about 2 ounces); 1 ½ cups coarsely chopped fresh cilantro; 6 tablespoons sour cream

Rating: 5 stars

2 Ratings
2 Reviews

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

Robin Bashinsky

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Directions

Step 1

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

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Step 2

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.
Step 3

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; 13.9 g total fat; 3.7 g saturated fat; 81 mg cholesterol; 570 mg sodium. 869 mg potassium; 40.5 g carbohydrates; 8.6 g fiber; 9 g sugar; 31.6 g protein; 1676 IU vitamin a iu; 25 mg vitamin c; 59 mcg folate; 109 mg calcium; 4 mg iron; 85 mg magnesium;

Exchanges:

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

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

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Cindy O

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

Irene

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

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Chicken Chili Verde

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Chicken Chili Verde

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Chicken Chili Verde

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Chicken Chili Verde