Chili Verde

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Chicken Chili Verde

Yield 6

Author Judy Doherty

Prep time

5 Min

Cook time

15 Min

Total time

20 Min

A quick cooking, rich chili with a tomatillo sauce base will delight everyone.

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Ingredients

• 1 pound tomatillos, husks removed
• 3 poblano chilies, remove stems and seeds
• 1/2 onion, cut in cubes
• 2 garlic cloves
• 2 tsp olive oil
• 3 cups no-salt-added chicken broth
• 2 tsp cumin
• 1 tsp garlic powder
• 1 tsp red pepper flakes1 chicken breast, boneless, skinless diced (can also use thighs)
• 1 can white beans, drained (15 ounce)
• 4 sprigs cilantro
• 1 lime cut in wedges

Instructions

1. Place the tomatillos, chili, onion, and garlic on a sheet pan. Drizzle with the oil. Bake at 500 degrees for 5 minutes or until golden brown. Remove from the oven and cover with a clean tea towel or paper towel.
2. Meanwhile, bring the broth to a boil. Lower to a simmer. Season with the cumin, garlic powder and red pepper flakes. Dice up the chicken and add to the broth wtih the beans. Bring to a boil, lower to a simmer and cook for about 5-8 minutes or until the chicken is done.
3. Puree everything on the sheet pan and add to the chili. Stir well. Simmer briefly.
4. Serve in a bowl garnished with sprigs of cilantro and wedges of lime.

Nutrition Facts

Calories

154

Fat

3 g

Sat. Fat

0 g

Carbs

26 g

Fiber

7 g

Net carbs

20 g

Sugar

6 g

Protein

8 g

Sodium

300 mg

Cholesterol

3 mg

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