Chicken-And-Three-Bean Chili Verde Recipe

Name: Chicken-And-Three-Bean Chili Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 fresh tomatillos (about 3 lb.), husks removed; 3 garlic cloves, minced; 1 extra-large chicken bouillon cube; 1 large onion, chopped; 3 poblano peppers, seeded and chopped; 2 tablespoons olive oil; 1 (16-oz.) package frozen whole kernel white corn; 1 tablespoon chili powder; 1 teaspoon ground cumin; 3 cups chopped cooked chicken; 1 (15-oz.) can black beans, drained and rinsed; 1 (15-oz.) can navy beans, drained and rinsed; 1 (15-oz.) can small kidney beans, drained and rinsed; 2 cups crushed tortilla chips; 1/2 cup fresh cilantro leaves, chopped; 3 tablespoons fresh lime juice; 2 teaspoons salt; 1/2 teaspoon pepper; Toppings: avocado slices, shredded Jack cheese, fresh cilantro sprigs

Servings: persons

14 fresh tomatillos (about 3 lb.), husks removed
3 garlic cloves, minced
1 extra-large chicken bouillon cube
1 large onion, chopped
3 poblano peppers, seeded and chopped
2 tablespoons olive oil
1 (16-oz.) package frozen whole kernel white corn
1 tablespoon chili powder
1 teaspoon ground cumin
3 cups chopped cooked chicken
1 (15-oz.) can black beans, drained and rinsed
1 (15-oz.) can navy beans, drained and rinsed
1 (15-oz.) can small kidney beans, drained and rinsed
2 cups crushed tortilla chips
1/2 cup fresh cilantro leaves, chopped
3 tablespoons fresh lime juice
2 teaspoons salt
1/2 teaspoon pepper
Toppings: avocado slices, shredded Jack cheese, fresh cilantro sprigs

1
Bring first 3 ingredients and 3 cups water to a boil in a 3-qt. saucepan; boil 10 minutes.
2
Meanwhile, saute onion and peppers in hot oil in a large Dutch oven over medium-high heat 4 minutes or until tender. Add corn; saute 2 minutes. Add chili powder and cumin; saute 4 minutes.
3
Remove tomatillo mixture from heat, and cool 5 minutes. Process mixture in a blender until smooth.
4
Add chicken, beans, and tomatillo mixture to Dutch oven. Cook, stirring occasionally, 15 minutes. Stir in tortilla chips and next 4 ingredients; cook 5 minutes or until tortilla chips are soft. Serve with desired toppings.
5
Note: We tested with Knorr Extra Large Chicken Bouillon Cubes.

683

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 14 fresh tomatillos (about 3 lb.), husks removed, 3 garlic cloves, minced, 1 extra-large chicken bouillon cube, 1 large onion, chopped, and more.

Yes, Chicken-And-Three-Bean Chili Verde falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken-And-Three-Bean Chili Verde

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