Chicken Chili Verde
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This zesty chicken chili verde is a warm hug in a bowl—hearty, flavorful, and just the right balance of comfort and kick. Packed with tender chicken, creamy beans, and a pop of fresh veggies, it’s the perfect dish to spice up your mealtime without breaking a sweat!
Ingredients:
2 (15-oz.) cans no-salt-added pinto beans, rinsed, divided
1 Tbsp. canola oil
1 ½ lbs. boneless, skinless chicken thighs, trimmed and cut into bite-sized pieces
2 cups chopped yellow onion (about 1 medium onion)
2 cups chopped poblano peppers (about 2 large)
5 cloves garlic, chopped (about 1 ½ Tbsp.)
4 cups unsalted chicken stock
1 ½ cups prepared salsa verde
½ tsp. salt
2 cups frozen corn kernels (about 12 oz.)
2 cups chopped fresh spinach (about 2 oz.)
1 ½ cups coarsely chopped fresh cilantro
6 Tbsp. sour cream, for serving
Directions:
This hearty, flavor-packed chili verde is perfect for cozy nights—fresh, zesty, and oh-so-satisfying!
This recipe was sourced from Eating Well. For more delicious dishes, browse through our forum here!
Ingredients:
2 (15-oz.) cans no-salt-added pinto beans, rinsed, divided
1 Tbsp. canola oil
1 ½ lbs. boneless, skinless chicken thighs, trimmed and cut into bite-sized pieces
2 cups chopped yellow onion (about 1 medium onion)
2 cups chopped poblano peppers (about 2 large)
5 cloves garlic, chopped (about 1 ½ Tbsp.)
4 cups unsalted chicken stock
1 ½ cups prepared salsa verde
½ tsp. salt
2 cups frozen corn kernels (about 12 oz.)
2 cups chopped fresh spinach (about 2 oz.)
1 ½ cups coarsely chopped fresh cilantro
6 Tbsp. sour cream, for serving
Directions:
- In a small bowl, mash 1 cup of pinto beans with a whisk or potato masher; set aside.
- Heat oil in a large, heavy pot over high heat. Add chicken and cook, stirring occasionally, until browned, 4 to 5 minutes.
- Stir in onion, poblano peppers, and garlic. Cook until the onion turns translucent and tender, about 4 to 5 minutes.
- Add the remaining whole beans, mashed beans, chicken stock, salsa verde, and salt. Bring to a boil, then reduce heat to medium and let simmer until the chicken is fully cooked, about 3 minutes.
- Stir in corn, spinach, and cilantro, cooking for another 1 minute until the spinach wilts.
- Ladle into bowls and top with a dollop of sour cream. Serve warm and enjoy!
Dig in and savor every spoonful! Image source: Eating Well
This hearty, flavor-packed chili verde is perfect for cozy nights—fresh, zesty, and oh-so-satisfying!
This recipe was sourced from Eating Well. For more delicious dishes, browse through our forum here!
