Chicken-and-Three-Bean Chili Verde

Photo: Becky Luigart-Stayner; Styling: Buffy Hargett
Recipe from Southern Living

More From Southern Living

Recipe Time

Total: 45 Minutes


  • 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


  1. 1. Bring first 3 ingredients and 3 cups water to a boil in a 3-qt. saucepan; boil 10 minutes.
  2. 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. 3. Remove tomatillo mixture from heat, and cool 5 minutes. Process mixture in a blender until smooth.
  4. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken-and-Three-Bean Chili Verde Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy