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!
Cook Time 1 hourhr
Course Dinner, Lunch, Lunch and Dinner, Soups and Stews
Servings 6to 8
Equipment
Large stockpot
Ingredients
2tablespoonsolive oil
2cupschopped sweet onion, about 1 medium onion
1-¼cupschopped poblano peppers, about 2 large peppers, seeded and the membrane removed
1packagefrozen white corn, 16-ounces
2teaspoonsground chili powder
2teaspoonsground cumin
2 to 3cupsshredded roast chicken breast, from 1 large roasted chicken
1jarsalsa verde (tomatillo salsa), 16-ounces, mild or medium
1canblack beans, drained, 15-ounces
1cannavy beans, drained, 15-ounces
1canGreat Northern beans, drained, 15-ounces
2cupscrushed white corn tortilla chips
½cuphopped fresh cilantro*
3tablespoonsfresh lime juice, about 2 limes
3 to 4cupschicken stock
½teaspoonkosher salt
½teaspoonfreshly cracked black pepper
For serving: cherry tomatoes, ripe avocado, cilantro, shredded cheese and extra tortilla chips
Instructions
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.
Notes
*If you are one of those folks who have an adverse taste reaction to cilantro feel free to substitute with fresh parsley.