Chicken-and-Three-Bean Chili Verde

10 Reviews
ADD YOUR REVIEW
Photo: Becky Luigart-Stayner; Styling: Buffy Hargett
Total Time
45 Mins
Yield
Makes 12 cups
October 2012
RECIPE BY Southern Living

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.

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Ratings & Reviews

LindaDantzler's Review

magpie1295
November 06, 2013
Delicious!!!!!!! I did add more chicken broth. Everyone loved it.

Avivale's Review

Avivale
June 04, 2013
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

AmyNJames
January 18, 2013
N/A

KellyBK's Review

camiboon
January 11, 2013
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

LindaDantzler
October 29, 2012
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

KellyBK
October 24, 2012
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

EHam32
October 08, 2012
N/A