Salsa Verde Chicken Chili

How to best describe this dish? In a word it’s wonderful! It’s a delicious bowl full of roasted chicken, a bounty of hearty legumes, sweet onion, poblano peppers, white corn with salsa verde swirling throughout, all kissed with Southwestern spices!

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 everyone sample a little of each – and there’s never any shaming if someone makes a second loop through the line! While still living in Atlanta, Emily hosted a “chili dinner” and this was one of the two types of chili on her menu. This is a perfect dish for entertaining, even if it’s last minute. With most of us having easy access to roasted chickens, grabbing one from the market makes this a quick, hearty meal.

The chili starts with pops of flavor from onion, smoky notes from poblano peppers, followed with a touch of sweet corn. Black beans, navy beans, and Great Northern beans are added providing a slightly creamy texture. Salsa verde – a vibrant green salsa made with tomatillos – bring everything together with fresh cilantro and fresh lime adding an unexpected brightness to the dish.

To finish, toss in crushed white corn tortilla chips and you’ve got a fabulous dish that’s ready in no time.

Ladle up a bowl, top it with fresh tomatoes, ripe avocados, cilantro and your favorite 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

1-¼ 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

2 to 3 cups shredded roasted chicken breast, from 1 large roasted chicken

1 jar salsa verde (tomatillo salsa), 16-ounces, mild or medium

1 can black beans, drained, 15-ounces

1 can navy beans, drained, 15-ounces

1 can Great Northern beans, drained, 15-ounces

2 cups crushed white corn tortilla chips

½ cup chopped fresh cilantro*

3 tablespoons fresh lime juice, about 2 limes

3 to 4 cups chicken stock

½ teaspoon kosher salt

½ teaspoon freshly cracked black pepper

For serving: cherry tomatoes, ripe avocado, cilantro, shredded cheese and extra tortilla chips

*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 stockpot 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 beans.

Add the chicken and pour in the salsa verde, stirring to mix together.

Add the chopped cilantro, kosher salt and black pepper along with 3 cups of the chicken stock.

Stir in the crushed tortilla ships and 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. Add additional stock if needed. Stir occasionally to keep the chili from sticking to the pan.

Serve with your preferred toppings.

Add additional chicken stock as needed to reheat any leftovers. Serves 6 to 8.