Name: Chicken Chili Verde With White Beans
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 1.5 to 2 lbs (680 to 907 g)of skinless chicken breasts; 1.5 lbs (680 g) of boneless chicken thighs or the equivalent; 2 medium onions, chopped; 2 stalks of celery, chopped; 1 to 2 serranos, minced (jalapenos can be used instead); 2 large green chilies, roasted, peeled deseeded and chopped (4 oz or 113 g canned whole roasted green chilies can be substituted for green chilies); 1 large poblano, roasted, peeled and deseeded and chopped; 3 to 4 garlic gloves, peeled and chopped; 1 teaspoon of ground cumin; 1 teaspoon of dried thyme or 1 tablespoon of fresh; 1 teaspoon of dried Mexican oregano; 1 Bay leaf; 1 1/2 lbs (680 g) of tomatillos, peeled and pureed chunky; 4 cups (1 L) of chicken broth; 1 can of (15.5 oz or 439 g) cannellini or great northern white beans; 1/4 cup of chopped fresh cilantro; 1 teaspoon of salt or to taste; Pepper to taste; Serve with cooked basmati rice or brown rice (optional); garnish with chopped avocado, monterey jack cheese or queso blanco

Description

This Chicken Chili Verde combines the tangy freshness of tomatillos with tender chicken and hearty white beans, creating a flavorful and comforting dish.

Ingredients

Scale

1.5 to 2 lbs (680 to 907 g)of skinless chicken breasts
1.5 lbs (680 g) of boneless chicken thighs or the equivalent
2 medium onions, chopped
2 stalks of celery, chopped
1 to 2 serranos, minced (jalapenos can be used instead)
2 large green chilies, roasted, peeled deseeded and chopped (4 oz or 113 g canned whole roasted green chilies can be substituted for green chilies)
1 large poblano, roasted, peeled and deseeded and chopped
3 to 4 garlic gloves, peeled and chopped
1 teaspoon of ground cumin
1 teaspoon of dried thyme or 1 tablespoon of fresh
1 teaspoon of dried Mexican oregano
1 Bay leaf
1 1/2 lbs (680 g) of tomatillos, peeled and pureed chunky
4 cups (1 L) of chicken broth
1 can of (15.5 oz or 439 g) cannellini or great northern white beans
1/4 cup of chopped fresh cilantro
1 teaspoon of salt or to taste
Pepper to taste
Serve with cooked basmati rice or brown rice (optional)
garnish with chopped avocado, monterey jack cheese or queso blanco

Instructions

Salt and pepper the chicken. Heat a dutch oven or 5 1/2 quart wide soup pot on medium high heat. Add 1 or more tablespoons of olive oil and brown the chicken on both sides but not cooked through. Remove the chicken and set aside.
In the same pot, add the chopped onions and celery. Sauté for about 5 minutes until the onions are soft and translucent. Add the minced serranos and garlic, cooking for another 2 minutes until fragrant.
Stir in the ground cumin, oregano, coriander, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the chopped tomatillos and chicken broth to the pot, scraping up any browned bits from the bottom. Bring to a simmer.
Return the chicken to the pot, cover, and simmer for 20 minutes until the chicken is cooked through.
Remove the chicken, shred it with two forks, and return it to the pot.
Add the drained and rinsed white beans to the pot. Simmer for an additional 10 minutes to heat through.
Stir in the chopped cilantro and lime juice. Adjust seasoning with salt and pepper to taste.
Serve hot with optional toppings such as sour cream, shredded cheese, and avocado slices.

Notes

This chili can be made vegetarian by omitting the chicken and adding an extra can of beans. It freezes well, making it a great make-ahead meal. For a milder version, use jalapeños instead of serranos. Serve with crusty bread or over rice for a complete meal.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Cuisine: Mexican

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 4
Sodium: 600
Fat: 15
Carbohydrates: 25
Fiber: 8
Protein: 30
Cholesterol: 70