Recipes
Chicken Chili Verde
- Soups
Prepared salsa verde adds tang to this fast weeknight chili recipe and pairs beautifully with the rich caramelized chicken and creamy beans. Don't shy away from the poblano peppers. They offer a mild heat but deliver a depth of flavor you can't find in regular green bell peppers.
Ingredients
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2 (15 ounce) cans no-salt-added pinto beans, rinsed, divided
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1 tablespoon neutral oil, such as canola or avocado
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1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
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2 cups chopped yellow onion (1 medium)
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2 cups chopped poblano peppers (2 large)
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5 cloves garlic, chopped (about 1 1/2 tablespoons)
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4 cups unsalted chicken stock
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1 ½ cups prepared salsa verde
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½ teaspoon salt
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2 cups frozen corn kernels (about 12 ounces)
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2 cups chopped spinach (about 2 ounces)
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1 ½ cups coarsely chopped fresh cilantro
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6 tablespoons sour cream
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