Chicken Chili Verde

Home Recipes Chicken Chili Verde

Mexican

Lunch

Soups/stews

30m Prep Time

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.

Calories

407kcal

Fat

14g

Saturated Fat

Monounsaturated Fat

Cholesterol

81mg

Sodium

570mg

Carbohydrates

40g

Dietary Fiber

Added Sugars

Total Sugars

Protein

32g

Potassium

869mg

Download our Quick Heart Healthy Dinners Cookbook

"*" indicates required fields