Here’s a wonderful and unique Chili that is perfect when the weather cools down. It’s super chunky, full of great flavors, and a wonderful change of pace from your standard chili. The corn gives the chili verde a sweet crunch and the lime and cilantro really brighten all the flavors. If you want a spicier version don’t seed the pablonos and add a few jalapenos.
Source: Adapted from Southern Living
- 3 Pounds Fresh Tomatillos, Washed and Husks Removed
- 3 Garlic Cloves, Chopped
- 1 Extra Large Chicken Bouillon Cube
- 3 Cups Water
- 1 Large Yellow Onion
- 3 Poblano Peppers, Seeded and Chopped
- 2 Tablespoons Olive Oil
- 16 Ounce Package Frozen Corn
- 1 Tablespoon Dried Chili Powder
- 2 Teaspoon Dried Ground Cumin
- 1 Fully Cooked Rotisserie Chicken, Shredded
- 1 (15 Ounce) Can Black Beans, Drained and Rinsed
- 1 (15 Ounce) Can Navy Beans, Drained and Rinsed
- 1 (15 Ounce) Can Small Kidney Beans, Drained and Rinsed
- 2-4 Cups Chicken Broth, Divided
- 1 Cup Crushed Tortilla Chips, Fairly Finely Crushed
- 1 Cup Fresh Cilantro, Chopped
- 3 Tablespoons Fresh Lime Juice
- To Taste Salt
- To Taste Black Pepper
Bring the first 3 ingredient and 3 cups of water to a boil in a 3 quart saucepan. Boil 10 minutes.
Meanwhile, saute onion and peppers in hot oil in a large Dutch oven over medium high heat until the vegetables are soft, about 4 minutes. Add corn and and continue to saute 2 minutes. Add chili powder and cumin; saute another 4 minutes.
Remove tomatillo mixture from heat and cool 5 minutes. Process mixture with a stick blender until smooth.
Add chicken, beans, tomatillo mixture and 2 cups of chicken broth to Dutch oven. Cook, stirring occassionally, 15 minutes. Stir in cruched tortilla chips, cilanto and lime juice. Add extra chicken broth to achieve desired thickness and heat through. Check seasoning and adjust with salt and pepper.