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Salsa Verde Chicken Chili

Salsa Verde Chicken Chili

How to best describe this dish? In a word it’s wonderful! It’s a chili full of roasted chicken, a bounty of hearty legumes and spicy Southwestern flavors!

Emily and I share a love for entertaining and have found that soup dinners are a fun way to feed a crowd. We make two or three different soups then set out small cups or bowls and let folks sample a little of each – and no shaming if some make a second loop! And on a recent trip to Atlanta Emily hosted a chili dinner and this was one of the two types of chili on her menu.

Best of all, this is a perfect dish for last minute entertaining. With most of us having easy access to roasted chickens this chili comes together quickly.

The chili starts with pops of flavor from onion, those smoky notes of poblano peppers, sweet corn and those fragrant spices of cumin and chili pepper.

Black beans, navy beans and Great Northern beans add to a slightly creamy texture.

Salsa verde – that vibrant green salsa made with tomatillos – combines with fresh cilantro and lime to bring an unexpected brightness to the dish. Toss in white corn tortilla chips and you’ll see this chili comes together in a most delicious way.

A quick note on cilantro – if you’re one of those people whose taste buds don’t get along with this herb – feel free to use fresh parsley instead.

Ladle up a bowl, top it with fresh tomatoes, ripe avocados, cilantro and cotija cheese. Your guests will be making another trip around the stove!

Salsa Verde Chicken Chili

2 tablespoons olive oil

2 cups chopped sweet onion, about 1 medium onion

1-1/4 cups chopped poblano peppers, about 2 large peppers that have been seeded and the membrane removed

1 package frozen white corn, 16-ounces

2 teaspoons ground chili powder

2 teaspoons ground cumin

3 cups chopped roasted chicken, 1 chicken or 2 if you only use the breast meat

1 jar salsa verde (tomatillo salsa), 16-ounces

1 can black beans, rinsed and drained, 15-ounces

1 can navy beans, rinsed and drained, 15-ounces

1 can Great Northern beans, rinsed and drained, 15-ounces

2 cups crushed white corn tortilla chips

½ cup chopped fresh cilantro*

3 tablespoons fresh lime juice, about 2 limes

3 cups chicken stock

½ teaspoon kosher salt

½ teaspoon freshly cracked black pepper

Cherry tomatoes, ripe avocado, cilantro and shredded or crumbled cotija or queso fresco cheese for serving

*If you are one of those folks who have an adverse taste reaction to cilantro feel free to substitute with fresh parsley.

Pour the olive oil into a large Dutch oven placed over medium heat. When the oil is hot add the chopped onion and poblano pepper. Cook until the onion is translucent and the peppers are tender, about 10 to 15 minutes.

Toss in the corn and stir together with the onion and peppers.

Add the chili powder and the cumin along with the roasted chicken and the beans. Pour in the salsa verde and stir to mix together.

Add the crushed chips, the chopped cilantro and the lime juice. Pour in the chicken stock, the kosher salt and the black pepper.

Cook over medium-low heat for 20 to 30 minutes until all the ingredients are heated through and the chips have softened into the chili.

Serve with your favorite toppings. Serves 6.

Add additional chicken stock as needed to reheat any leftovers.

Salsa Verde Chicken Chili, courtesy of Preserving Good Stock

January 28, 2019
: Serves 6.

How to best describe this dish? In a word it’s wonderful! It’s a chili full of roasted chicken, a bounty of hearty legumes and spicy Southwestern flavors!

By:

Ingredients
  • 2 tablespoons olive oil
  • 2 cups chopped sweet onion, about 1 medium onion
  • 1-1/4 cups chopped poblano peppers, about 2 large peppers that have been seeded and the membrane removed
  • 1 package frozen white corn, 16-ounces
  • 2 teaspoons ground chili powder
  • 2 teaspoons ground cumin
  • 3 cups chopped roasted chicken, 1 chicken or 2 if you only use the breast meat
  • 1 jar salsa verde (tomatillo salsa), 16-ounces
  • 1 can black beans, rinsed and drained, 15-ounces
  • 1 can navy beans, rinsed and drained, 15-ounces
  • 1 can Great Northern beans, rinsed and drained, 15-ounces
  • 2 cups crushed white corn tortilla chips
  • ½ cup chopped fresh cilantro*
  • 3 tablespoons fresh lime juice, about 2 limes
  • 3 cups chicken stock
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • Cherry tomatoes, ripe avocado, cilantro and shredded or crumbled cotija or queso fresco cheese for serving
  • *If you are one of those folks who have an adverse taste reaction to cilantro feel free to substitute with fresh parsley.
Directions
  • Step 1 Pour the olive oil into a large Dutch oven placed over medium heat. When the oil is hot add the chopped onion and poblano pepper. Cook until the onion is translucent and the peppers are tender, about 10 to 15 minutes.
  • Step 2 Toss in the corn and stir together with the onion and peppers.
  • Step 3 Add the chili powder and the cumin along with the roasted chicken and the beans. Pour in the salsa verde and stir to mix together.
  • Step 4 Add the crushed chips, the chopped cilantro and the lime juice. Pour in the chicken stock, the kosher salt and the black pepper.
  • Step 5 Cook over medium-low heat for 20 to 30 minutes until all the ingredients are heated through and the chips have softened into the chili.
  • Step 6 Serve with your favorite toppings.
  • Step 7 Add additional chicken stock as needed to reheat any leftovers.


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