Chicken-and-Three-Bean Chili Verde

Southern Living
Chicken-and-Three-Bean Chili VerdeRecipe
Photo: Becky Luigart-Stayner; Styling: Buffy Hargett

Makes 12 cups


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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


Total: 45 Minutes

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.

Note: We tested with Knorr Extra Large Chicken Bouillon Cubes.

Created date

September 2012