About the Recipe
This chicken chili verde is quick and easy using prepared salsa verde for a little bit of vinegar tanginess, a mild heat from poblano peppers, and beans to help mellow the heat.
Ingredients
2 (15 ounce) cans no-salt-added pinto beans, rinsed, divided
1 tablespoon canola oil
1 ½ pounds skinless chicken breast, trimmed and cut into bite-size pieces
2 cups chopped yellow onion (1 medium)
2 cups chopped poblano peppers (2 large)
5 cloves garlic, chopped (about 1 1/2 tablespoons)
4 cups unsalted chicken stock
1 ½ cups prepared salsa verde
2 cups frozen corn kernels (about 12 ounces)
2 cups chopped spinach (about 2 ounces)
1 ½ cups coarsely chopped fresh cilantro
Preparation
Mash 1 cup beans in a small bowl with a whisk or potato masher.
Heat oil in a large heavy pot over high heat. Add chicken; cook until browned, turning occasionally, 4 to 5 minutes. Add onion, poblanos and garlic. Cook until the onion is translucent and tender, 4 to 5 minutes.
Add the remaining whole beans, the mashed beans, stock, and salsa. Bring to a boil. Reduce heat to medium and simmer until the chicken is cooked through, about 3 minutes. Stir in corn, spinach and cilantro. Cook until the spinach is wilted, about 1 minute.