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Photo: Becky Luigart-Stayner; Styling: Buffy Hargett Photo by: Photo: Becky Luigart-Stayner; Styling: Buffy Hargett

Chicken-and-Three-Bean Chili Verde

Southern Living OCTOBER 2012

  • Yield: Makes 12 cups
  • Total:45 Minutes

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

Preparation

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.

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Chicken-and-Three-Bean Chili Verde recipe

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