White chicken chili with salsa verde
1
Points® value
Total Time
1 hr 5 min
Prep
20 min
Cook
40 min
Serves
10
Difficulty
Easy
Fresh poblano and serrano chiles are to thank for this chili's vibrant, warming flavor. It's the perfect dish to serve on a chilly winter night when you need a hearty bowl of chicken, veggies, and beans. The chili also comes together in just one pot for added convenience and super-easy cleanup. As well as the chiles, chicken, and beans, it features a medley of onions, garlic, chili powder, cumin, coriander, oregano, salsa verde, lime juice, and fresh cilantro. You can freeze any leftovers in 1-cup containers for easy, portion-controlled lunches for another time. Leftovers make a great filling for soft tacos or burritos.
Ingredients
Olive oil
1 Tbsp
Onion
1 large, chopped
Poblano chile pepper
4 medium, seeded, diced
Serrano chile pepper
2 item(s), seeded, minced
Jarred minced garlic
1 Tbsp
Chili powder
1 Tbsp
Kosher salt
2 tsp, or to taste
Ground cumin
1½ tsp
Ground coriander
1 tsp
Dried oregano
1 tsp
Reduced sodium chicken broth
3 cup(s)
Uncooked boneless skinless chicken breast
2 pound(s)
Canned cannellini beans
45 oz, rinsed and drained
Salsa verde
⅓ cup(s)
Fresh lime juice
2 Tbsp
Cilantro
⅓ cup(s), minced, fresh