Chicken-and-Three-Bean Chili Verde

Name: Chicken-and-Three-Bean Chili Verde
Total time: 45 min
Yield: Makes 12 cups
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

10 Reviews

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Photo: Becky Luigart-Stayner; Styling: Buffy Hargett

Total Time

45 Mins

Yield

Makes 12 cups

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

How to Make It

Step 1

Bring first 3 ingredients and 3 cups water to a boil in a 3-qt. saucepan; boil 10 minutes.

Step 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.

Step 3

Remove tomatillo mixture from heat, and cool 5 minutes. Process mixture in a blender until smooth.

Step 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.

Step 5

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

Ratings & Reviews

LindaDantzler's Review

2013-11-06T10:27:37-05:00 magpie1295

Delicious!!!!!!! I did add more chicken broth. Everyone loved it.

Avivale's Review

2013-06-03T22:08:21-04:00 Avivale

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.

AmyNJames's Review

2013-01-18T14:38:58-05:00 AmyNJames

N/A

KellyBK's Review

2013-01-11T06:40:55-05:00 camiboon

Delicious recipe! I used chicken broth instead of water/bouillon and subbed a jar of green chili sauce for the tomatillos. Made it much faster and it was so flavorful. Going into my regular rotation!

camiboon's Review

2012-10-29T13:26:53-04:00 LindaDantzler

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.

magpie1295's Review

2012-10-24T04:09:21-04:00 KellyBK

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.

EHam32's Review

2012-10-08T06:34:35-04:00 EHam32

N/A

Chicken-and-Three-Bean Chili Verde

Ingredients

How to Make It

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Ratings & Reviews

LindaDantzler's Review

Avivale's Review

AmyNJames's Review

KellyBK's Review

camiboon's Review

magpie1295's Review

EHam32's Review

Chicken-and-Three-Bean Chili Verde

Ingredients

How to Make It

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