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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!
Cook Time 1 hour
Course Dinner, Lunch, Lunch and Dinner, Soups and Stews
Servings 6 to 8

Equipment

  • Large stockpot

Ingredients
  

  • 2 tablespoons olive oil
  • 2 cups chopped sweet onion, about 1 medium onion
  • 1-¼ cups chopped poblano peppers, about 2 large peppers, 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 roast 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 hopped 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

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.