Description
This vibrant Chicken Chili Verde combines lean protein with antioxidant-rich peppers for a heart-healthy twist on comfort food. The tangy salsa verde perfectly complements caramelized chicken and creamy beans, while poblano peppers add a mild heat and impressive nutritional profile – they’re packed with vitamin C and beneficial compounds that support cellular health. This energizing, protein-rich dish delivers both exceptional flavor and wholesome nutrition in every bowl.
Ingredients
- 2 15-ounce cans no-salt-added pinto beans, rinsed , divided
- 1 tablespoon canola oil
- 1 ½ pounds boneless, skinless chicken thighs , trimmed and cut into bite-size pieces
- 2 cups chopped yellow onion (1 medium)
- 2 cups chopped poblano peppers (2 large)
- 5 cloves garlic , chopped (about 1 ½ tablespoons)
- 4 cups unsalted chicken stock
- 1 ½ cups prepared salsa verde
- ½ teaspoon salt
- 2 cups frozen corn kernels (about 12 ounces)
- 2 cups chopped spinach (about 2 ounces)
- 1 ½ cups coarsely chopped fresh cilantro
- 6 tablespoons sour cream
Instructions
STEP 1
Mash 1 cup beans in a small bowl with a whisk or potato masher.
STEP 2
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.
STEP 3
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.
© Meredith Operations Corporation. All rights reserved. Used with permission.
