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Chicken Chili Verde

  • Easy
  • Make ahead
  • One pot
  • Lunchs
Quick 30 minutes

Cooking time

8 servings (2 sets)

Serve sizes

4 / 5

Nutritional value

SERVINGS 4 people
Print out Ingredients and Instructions Print
Equipment Required
  • Can opener
  • Large pot with lid
  • Knife and cutting board

Ingredients

  • 2 (15 oz) cans pinto beans, rinsed
  • 1 tablespoon canola oil
  • 1 1/2lbs boneless, skinless chicken thighs, trimmed into 1 inch pieces
  • 1 medium yellow onion, chopped
  • 1 large poblano pepper, chopped
  • 5 cloves garlic, chopped
  • 4 cups unsalted, chicken stock
  • 1 1/2 cups jar salsa verde
  • 2 cups frozen corn
  • 2 cups spinach
  • 1 cup cilantro, coarsely chopped
  • 8 tablespoon non fat plan greek yogurt

Preperation instructions

  • Mash one cup beans in a small bowel with a whisk or fork.
  • Heat oil in a large pot over medium high heat. Add chicken, cook until browned turning occasionally about 4-5 minutes. Add onion, poblano chili and garlic. Cook until the onion is translucent and tender, about 4-5 minutes.
  • Add the remaining beans, mashed beans, chicken stock and salsa. Bring to a boil. Reduce heat to medium and simmer until chicken is cooked through.
  • Stir in corn, spinach and cilantro and cook for about 1 minute.
  • Serve warm with 1 tsp of yogurt on top.

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