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Chicken + Bean Chili Verde
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Chicken and Bean Chili Verde

Course Main Course
Cuisine American
Keyword Chicken and Bean Chili Verde
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 853kcal
Author Kathleen

Ingredients

  • 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

Instructions

  • 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 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 occasionally, 15 minutes. Stir in crushed tortilla chips, cilantro and lime juice. Add extra chicken broth to achieve desired thickness and heat through. Check to season and adjust with salt and pepper.

Nutrition

Calories: 853kcal | Carbohydrates: 49g | Protein: 65g | Fat: 45g | Saturated Fat: 11g | Cholesterol: 182mg | Sodium: 1018mg | Potassium: 1870mg | Fiber: 10g | Sugar: 17g | Vitamin A: 1795IU | Vitamin C: 135.1mg | Calcium: 153mg | Iron: 7.5mg