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Make this easier version of chili verde using chicken and a tomatillo-based green salsa instead of roasting and pureeing fresh tomatillos. Note that this is a green chili made with chicken and not a chili made with green chicken. Sorry if this disappoints anyone. You can serve it with sour cream, avocado, cilantro, and corn tortillas or corn bread.
Ingredients
- 3 pounds skinless, boneless chicken thighs
- kosher salt to taste
- 1 (24 fluid ounce) bottle tomatillo-based salsa verde
- ½ (4 ounce) can chopped roasted green chiles
- 3 cloves garlic
- 1 large jalapeno pepper, seeded and sliced
- ½ cup lightly packed cilantro leaves and stems
- 1 tablespoon ground cumin
- 1 teaspoon ground dried chipotle pepper
- ½ teaspoon freshly ground black pepper
- ¾ teaspoon dried oregano
- 1 teaspoon kosher salt, or more to taste
- 2 (15 ounce) cans white kidney beans, drained and rinsed
Directions
Step 1
Season chicken thighs with salt on both sides.
Step 2
Transfer 1/2 the chicken to a dry, nonstick skillet over high heat. Cook until browned, about 4 minutes per side. Transfer to a bowl. Brown the rest of the chicken. Let cool to room temperature before cutting.
Step 3
Combine salsa verde, green chilies, garlic, jalapeno, and cilantro in a blender. Blend, starting on low and finishing on high, until sauce is very smooth and bright green.
Step 4
Cut chicken into bite-sized pieces and transfer back into the bowl. Combine chicken pieces, accumulated juices, and the green sauce into a pot. Season with cumin, chipotle pepper, black pepper, oregano, and salt.
Step 5
Rinse out blender with a splash of water and pour into the pot. Mix together and set heat to medium-high. Bring to a simmer; reduce heat to medium-low. Simmer until chicken is tender, depending on size of chicken pieces, about 1 hour. Stir in kidney beans and simmer until thickened, about 15 minutes.
Chef’s Notes:
When selecting green salsas at the supermarket, make sure tomatillos are the first ingredient, followed by onion and chilies.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 521 | |
| % Daily Value * | |
| Total Fat23g | 30% |
| Saturated Fat6g | 32% |
| Cholesterol128mg | 43% |
| Sodium1281mg | 56% |
| Total Carbohydrate31g | 11% |
| Dietary Fiber9g | 33% |
| Total Sugars4g | |
| Protein43g | |
| Vitamin C9mg | 46% |
| Calcium79mg | 6% |
| Iron5mg | 28% |
| Potassium330mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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