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
Units
Scale
- 1 1/2 to 2 lbs (680 to 907 g)of skinless chicken breasts
- 1 1/2 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 tsp of ground cumin
- 1 tsp of dried thyme or 1 tbsp of fresh
- 1 tsp 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 1/2 oz or 439 g) cannellini or great northern white beans
- 1/4 cup (60 ml) of chopped fresh cilantro
- 1 tsp 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 tbsp 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: Stew
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4
- Sodium: 600
- Fat: 15
- Carbohydrates: 25
- Fiber: 8
- Protein: 30
- Cholesterol: 70