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Chicken Chili Verde with White Beans
45 minServes 6Nutri-Score A€€
A
45 min
45 minChicken Chili Verde with White Beans
what you need
Ingredients
chicken thighs (boneless, skinless, cut into bite-sized pieces)Meat680 g
white beans (canned, drained and rinsed)Pantry800 g
zucchini (diced)Produce1 piece
tomatillos (husked and halved)Produce450 g- poblano peppers (stemmed and roughly chopped)Produce2 pieces
- jalapeño (stemmed and roughly chopped)Produce1 piece
onion (peeled and quartered)Produce1 piece
garlic (peeled)Produce4 pieces- chicken brothPantry240 ml
cumin (ground)Spices2 g
oregano (dried)Spices1 g
Greek yogurt (for serving)Dairy120 g
lime (cut into wedges, for serving)Produce1 piece
per serving
Nutrition
286kcal
- Carbs
- 22 g
- Proteins
- 29 g
- Fat
- 9 g
what you’ll use
Tools
Blender
Dutch oven
Stovetop
step by step
Method
- Step 1
Blend the green sauce
- Add the tomatillos, poblano peppers, jalapeño, onion, garlic, chicken broth, cumin and oregano to a blender.
- Blend until smooth.
- Step 2
Brown the chicken
- Heat a Dutch oven over medium-high heat.
- Add the chicken thighs and brown on all sides.
- Step 3
Simmer the chili
- Pour the green sauce over the chicken.
- Stir in the white beans and zucchini.
- Bring to a simmer and cook until the chicken is cooked through and the chili has thickened.
- Step 4
Serve
- Ladle the chili into bowls.
- Top with Greek yogurt and serve with lime wedges.