Chicken-and-Three-Bean Chili Verde
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Ingredients
14 fresh tomatoes (about 3 pounds), without husks
3 garlic cloves, minced
1 extra large chicken stock cube
1 large onion, chopped
3 poblano peppers, peeled and chopped
2 tablespoons olive oil
1 pack (16 oz) frozen white corn with whole grains
1 tablespoon chili powder
1 teaspoon ground cumin
3 cups chopped boiled chicken
1 can black beans (15 oz), peeled and rinsed
1 can navy beans (15 oz), peeled and rinsed
1 can (15 oz) small beans, peeled and rinsed
2 cups shredded tortilla chips
½ cup chopped fresh coriander leaves
3 tablespoons fresh lime juice
2 teaspoons salt
½ teaspoon pepper
Filling: avocado slices, grated Jack cheese, sprigs of fresh cilantro.
To make
In a 3-liter saucepan, bring the first 3 ingredients and 3 cups of water to a boil; simmer for 10 minutes.Meanwhile, saute the onion and pepper in hot oil in a large roasting pan over medium-high heat for 4 minutes or until tender. Add corn; simmer 2 minutes. Add the ground chili pepper and cumin; simmer for 4 minutes.Remove the tomatillo mixture from the heat and let cool for 5 minutes. Whisk the mixture in a blender until smooth.Add the chicken, beans and tomatillo mixture to the roasting pan. Cook, stirring occasionally, for 15 minutes. Add the tortilla chips and the following 4 ingredients; cook for 5 minutes or until the tortilla chips are tender. Serve with the desired fillings.Note: We tested with Knorr Extra Large Chicken Stock Cubes.
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Author:Admin
Published: 11/20/2023 10:39 PM
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