Soups/stews
Chicken Chili Verde
Overview
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.
Prep time
30
Cook Time
0
Total Time
30
External Id
REC0023921
Nutritional Information
Makes:
6 Servings
Calories
407kcal
Carbohydrates
40g
Fat
14g
Saturated Fat
4g
Protein
32g
Cholesterol
81mg
Dietary Fiber
9g
Potassium
869mg
Sodium
570mg
Total sugars
9g
Instructions
STEP 1 Mash 1 cup beans in a small bowl with a whisk or potato masher.
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.
© Meredith Operations Corporation. All rights reserved. Used with permission.
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 ½ 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
