Chicken Chili Verde

Updated 11/11 for a spicier, and not too clumpy, chili. Leave out the serrano chilies if you do not want a spicy chili. The spice level is not that hot, but more tongue tingly. 

Do you want to eat a delicious and tangy chili, different from any chili you have ever eaten? Good, then this recipe should be on your menu for next week. If you don’t, then I cannot help you. This chili is delightful, tangy, and straight-up yummy. There is no terrific story behind this recipe. I found it in the recent issue of Southern Living and I knew I had to make it. My husband only likes Chicken and White Bean chili because it has no base of tomato sauce, and when I saw this one knowing how much he loves making salsa verde I had a feeling it would be a hit. If I was not also cooking if for my parents we would have added a couple Serrano peppers, to add some heat. Although if we had done that I would not have been able to feed it to my son, and he loved it! He just loves food that comes from our plate and is not baby food. Such a little man, even at his age. 

Chicken Chili Verde

3 C. chicken, cooked and chopped*

14 tomatillos (about 3 lbs), rinsed with husks removed

3 garlic cloves

1 large chicken bouillon cube

3 C. water

1 large onion, chopped

2 Tbs. olive oil

2-3 poblano peppers

3 serrano chilies

1 tsp. chili powder

1 tsp. cumin

2 (15 oz.) cans great northern white beans

2 (15 oz.) can pinto beans

3 Tbs. lemon juice

1/2 tsp. salt

1/2 tsp. pepper

*I used 8 drumsticks, cooked them for a few hours in the crock pot, mostly on low, covering them with water to prevent the tops from overcooking, and add a light sprinkling of salt. I took the cooked meat and chopped it up for the soup. Cooking dark meat in the crock pot is a perfect way (not to mention easy) of cooking chicken for soups and stews. 

  • In a large pot bring the tomatillos and next 3 ingredients to a boil. Boil for 10 minutes, uncovered, until the tomatillos are soft.
  • Meanwhile, put the olive oil into a dutch oven over medium heat. Add in the peppers and cook for a few minutes before adding the onion. Cook for around 10 minutes, until they are soft. Take off the heat and process in a food processor. Put back into the dutch oven.
  • Puree the tomatillos with some of the broth, until smooth. If you want a runnier broth use all of the water. I left about 3/4 C. of liquid when I pureed the tomatillos so it would be a thicker chili. 
  • Add the pureed tomatillos into the dutch oven with the peppers and onion. Turn the heat onto medium and add in the chicken, beans, spices, lemon juice, salt and pepper. Cook for 15 minutes over medium, stirring infrequently. 
  • This dish can be served with shredded monterey jack or cheddar cheese, avocados, and fresh, crunchy tortilla chips. 

Adapted from Southern Livings Chicken-and-Three-Bean Chili Verde.