Photo: Becky Luigart-Stayner; Styling: Buffy Hargett
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
How to Make It
Bring first 3 ingredients and 3 cups water to a boil in a 3-qt. saucepan; boil 10 minutes.
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.
Remove tomatillo mixture from heat, and cool 5 minutes. Process mixture in a blender until smooth.
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.
I've never cooked anything from Southern Living magazine but this was fabulous! Good chili kick and so healthy. I halved the recipe - still a big potful. Also, to maximize on my ingredients, I poached a chicken breast (in 2-1/2 cups water), then used the poaching liquid to boil the tomatillos. I only used one pepper, and one can of (black) beans. Word of advice: Using a towel, hold firmly down on the blender cover to avoid having hot tomatillos splattered all over the kitchen.
This recipe was delicious! I just had a couple of notes. The liquid reduced a little too much, so I would agree about adding more stock next time. Also, even though I live in Houston, I could not find fresh tomatillo peppers, so I used canned. I thought the taste was outstanding.
This was great! Although I did make a few substitutions - I used only two cans of black beans instead of three cans of different beans, and I felt that that was plenty of beans. I also substituted chicken stock for the water and bouillon cube, and added more salt at the end to taste. Finally, I substituted canned pickled chilies for the peppers because that's what I had on hand. I did also add some extra stock at the end as well to get the chili to a consistency that I preferred. Overall, a great dish, though! My whole family really enjoyed it and it tasted even better the next day.