Chicken-and-Three-Bean Chili Verde |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
1. Bring first 3 ingredients and 3 cups water to a boil in a 3-qt. saucepan; boil 10 minutes.
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.
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.
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