Chicken Chili Verde With Beans
Total Time
1 hour and 5 minutes
Prep Time
15 minutes
Cook Time
50 minutes
Rating
5 out of 5 stars
(25)
Ingredients
4 servings
- 2 tablespoons olive oil
- 1 large onion, diced
- 6 garlic cloves, rough chopped
- 1-2 poblano peppers, finely diced (or sub 1-2 x 4 ounce cans green chilies – please see notes)
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon chili powder
- 4 cups chicken broth
- 1 tablespoon soy sauce or GF Bragg’s liquid amino acids
- 1 tablespoon apple cider vinegar
- 1 ½ teaspoons kosher salt, more to taste
- 1 tablespoon dried oregano ( or 2 tablespoons fresh)
- 1 ½ lbs chicken breasts or thighs – boneless, skinless
- 3 cups white beans, cooked. ( 2 x 14-ounce cans, drained –or 1 ½ cups dry, soaked and cooked.)
- 1 bunch cilantro, chopped, divided
- 2 limes
- pinch cayenne or chipotle powder to taste
- —–
- Garnishes: cilantro, sour cream, lime, avocado, sliced jalapeno
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Preparation
Step 1
Heat oil in a large heavy bottom pot or Dutch oven over medium heat. Add onion, garlic and poblano pepper and sauté until tender about 8 minutes.
Step 2
Add cumin, coriander and chili powder and lightly toast, for about 1 minute.
Step 3
Add broth, scraping up the brown bits. Turn heat to high.
Step 4
Add soy sauce, vinegar, oregano and salt.
Step 5
Stir, add chicken breasts or thighs whole and bring to a boil. Cover turn heat to low and keep at a low simmer for 20-30 minutes, until chicken is coked through and breaks apart easily.
Step 6
Once the chicken is tender, shred it into smaller pieces with two forks. (If it is not shredding easily, it may need longer to cook.)
Step 7
Add the cooked white beans and juice of 1 lime ( for a thicker consistency you could mash 1 cup of beans). Bring to a boil, then simmer over medium heat, uncovered for 10 minutes, until it reduces and thickens just a bit. Taste, adjust salt and spice level -adding a pinch of chipotle powder or cayenne of you like.
Step 8
Stir in half the cilantro and serve.
Step 9
Divide among bowls, serve with more cilantro, a dollop of sour cream, avocado, and lime wedges.
Step 10
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