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–+ servings

Chicken and Three Bean Chili Verde

The chili will be perfect for the upcoming holidays. Serve with a green salad and, of course, some Cervesas and Margaritas!
Print Recipe
Servings 6 People

Ingredients
  

  • 14 Fresh Tomatillos - about 3 lb. - husks removed
  • 3 Garlic Cloves - minced
  • 48 Oz. Box Chicken Broth - organic if possible
  • 1 Large Onion - chopped
  • 3 Poblano Peppers - seeded and chopped
  • 2 tsp. Kosher Salt - my favorite
  • 2 tbsp. Smoked Olive Oil
  • 2 tbsp. Chili Powder
  • 2 tsp. Cumin Seeds - ground in a grinder
  • 1 tsp. Coriander Seeds - ground in a grinder
  • 1 tsp. Mexican Oregano - leaves
  • 1 16 oz. Package Frozen White Corn - or fresh if possible
  • 3 Cups Cooked Chicken - chopped
  • 1 15- oz. Can Black Bean - drained and rinsed
  • 1 15 =oz. Can Navy Bean - drained and rinsed
  • 1 15- oz. Can Small Kidney Beans - drained and rinsed
  • 1/2 Cup Fresh Cilantro - chopped
  • 3 tbsp. Fresh Lime Juice
  • 1 tsp. salt or to taste
  • 1/2 tsp. Smoked Ground Pepper
  • Toppings: avocado slices shredded jack cheese, and fresh cilantro sprigs

Instructions
 

Step 1

  • Bring first 3 ingredients and 3 cups water to a boil in a 3-qt. saucepan; boil 10 minutes.

Step 2

  • Meanwhile, sauté onion and peppers in hot oil in a large Dutch oven over medium-high heat 4 minutes or until tender. Add corn; sauté 2 minutes. Add chili powder and cumin; sauté 4 minutes.

Step 3

  • Remove tomatillo mixture from heat, and cool 5 minutes. Process mixture in a blender until smooth.

Step 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.
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