Dinner
Chicken Chili Verde
Tender chicken thighs simmer with pinto beans and corn in a lively green broth of salsa verde and poblano peppers, while spinach and cilantro add fresh brightness. Mashing some beans creates a naturally thick, hearty chili that finishes creamy and vibrant.
- Total
- 35 min
- Prep
- 20 min
- Cook
- 15 min
- Serves
- 9
Nutrition per Serving
- Calories
- 408
- Protein
- 32g
- Carbs
- 41g
- Fat
- 14g
- Fiber
- 9g
- Sugar
- 9g
- Sodium
- 570mg
Ingredients
- 2 (15 ounce) cans no-salt-added pinto beans, rinsed, divided
- 1 tbsp canola oil
- 1 1/2 lb boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
- 2 cup chopped yellow onion (1 medium)
- 2 cup chopped poblano peppers (2 large)
- 5 clove garlic, chopped (about 1 1/2 tablespoons)
- 4 cup unsalted chicken stock
- 1 1/2 cup prepared salsa verde
- 1/2 tsp salt
- 2 cup frozen corn kernels (about 12 ounces)
- 2 cup chopped spinach (about 2 ounces)
- 1 1/2 cup coarsely chopped fresh cilantro
- 6 tbsp sour cream
Instructions
- Mash 1 cup beans in a small bowl with a whisk or potato masher.
- 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.