Go Back
–+ servings
Chicken and Three Bean Chili Verde

Chicken and Three Bean Chili Verde

The best chili has layers of flavors! The recipe calls for fresh green hatch chilies. It will be worth your effort. Serve with a green salad and, of course, some Cervesas and Margaritas!
Print Recipe Pin Recipe
Servings 4 People

Ingredients
  

  • 14 Tomalillos - about 3 lbs. - husks removed
  • 3 Garlic Cloves - chopped
  • 48 oz. Box of Chicken Broth - organic if possible *
  • 1 Medium Sweet Onion - chopped
  • 3 Poblano Peppers - seeded and chopped
  • 2 tbsp. Smoked Olive Oil *
  • 2 tsp. Kosher Salt
  • 1 1/2 tbsp. Chili Powder *
  • 2 tsp. Cumin - ground *
  • 1 tsp. Coriander Seeds - Ground *
  • 1 tsp Mexican Oregano *
  • 16 oz. Package Frozen White Corn - or fresh if available
  • 3 Cups Cooked Chicken - shredded
  • 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 *
  • 1/2 Cup Fresh Cilantro - chopped
  • 3 tbsp. Fresh Squeezed Lime Juice
  • 1 tsp. Kosher Salt - to taste
  • 1/2 tsp. Smoked Ground Pepper *
  • Toppings:
  • Avocado Slices
  • Shredded Jack Cheese
  • Sour Cream
  • Fresh Cilantro - chopped
  • Tortilla Chips - lightly crushed
  • Lime Wedge - optional

Instructions
 

  • Bring the first three ingredients and 3 cups of water to a boil in a medium-size saucepan. Boil for 10 minutes, making sure to turn the tomatillos over in the pan so that the tomatillos will cook evenly. Set aside to slighty cool.
  • Meanwhile, add the Smoked Olive oil to a large Dutch oven. Add the onions and peppers and cook over medium-high heat for 3 to 4 minutes or until tender. Next, add the kosher salt, chili powder, cumin, coriander, and oregano to the saute mixture and saute until the spices are slightly caramelized but not burned.
  • Next, add the corn and saute for 2 minutes.
  • Process the slightly cooled mixture with a hand-held mixer, a Vitamix, or a blender until smooth.
  • Next, add the chicken, the beans, and the tomatillo mixture to the Dutch oven. Mix all the ingredients until thoroughly mixed and heat for 15 to 20 minutes. Finally, stir in the cilantro, lime juice, salt, and pepper.
  • To serve - place in individual soup bowls and garnish with the all the toppings.

Notes

*Affiliated Links of Products I Recommend 
Tried this recipe?Let us know how it was!