Recipe Image

Chicken Chili Verde

  • 30 m
  • 30 m
Robin Bashinsky
“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.”


    • 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


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