White chicken chili with salsa verde
5
Points®
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
Uncooked onion(s)
1 large
Poblano chile
4 medium
Serrano chile(s)
2 item(s)
Jarred minced garlic
1 Tbsp
Chili powder
1 Tbsp
Kosher salt
2 tsp
Ground cumin
1.5 tsp
Ground coriander
1 tsp
Dried oregano
1 tsp
Reduced-sodium chicken broth
3 cup(s)
Uncooked boneless skinless chicken breast(s)
2 pound(s)
Canned cannellini beans
45 oz
Salsa verde
0.333 cup(s)
Fresh lime juice
2 Tbsp
Cilantro
0.333 cup(s)
Instructions
1
Heat oil in a large soup pot over medium heat. Add onion and peppers; sauté, stirring often, until softened, about 5 to 10 minutes. Add garlic, chili powder, salt, cumin, coriander and oregano; stir and cook, 1 minute.
2
Add broth, chicken and beans; increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, covered, until chicken is cooked through, about 15 to 20 minutes. Remove chicken to a plate; let rest 5 minutes and then shred with two forks.
3
Return shredded chicken to pot and stir in salsa verde, lime juice and cilantro; heat through. Yields about 1 cup per serving.
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