Name: Chicken Chili Verde
Total time: 30 min
Ingredients: 2 (15 ounce) cans no-salt-added pinto beans, rinsed, divided; 1 tablespoon canola oil; 1.5 pounds boneless, skinless chicken thighs, trimmed and cut into bite-size pieces; 2 cups chopped yellow onion (1 medium); 2 cups chopped poblano peppers (2 large); 5 cloves garlic, chopped (about 1 1/2 tablespoons); 4 cups unsalted chicken stock; 1.5 cups prepared salsa verde; 0.5 teaspoon salt; 2 cups frozen corn kernels (about 12 ounces); 2 cups chopped spinach (about 2 ounces); 1.5 cups coarsely chopped fresh cilantro; 6 tablespoons sour cream

Chicken Chili Verde

4.7

(18)

14 Reviews

Prepared salsa verde adds tang to this fast weeknight chili recipe and pairs beautifully with the rich caramelized chicken and creamy beans. Don't shy away from the poblano peppers. They offer a mild heat but deliver a depth of flavor you can't find in regular green bell peppers.

By Robin Bashinsky

Updated on September 19, 2023

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Tested by

EatingWell Test Kitchen

Active Time:

30 mins

Total Time:

30 mins

Servings:

Yield:

9 cups

Nutrition Profile:

Nut-Free Soy-Free High-Protein Egg-Free Gluten-Free

Jump to Nutrition Facts

Nutrition Notes

Is Corn Healthy?

Somewhere along the line, corn got a bad rap. Myths, from it having no nutritional value to being high in fat and sugar—and consequently making you gain weight—abound. But the truth is, corn does have health benefits and can be a part of a healthy diet.

Corn is a mix of saturated, polyunsaturated and monounsaturated fats, with the polyunsaturated fat making up almost half of the amount of fat in corn. Corn also contains fiber and resistant starch—a special type of carbohydrate that is slow to digest and can help with weight control. As for the sugar in corn—bananas and apples have more sugar than corn does. Corn is loaded with antioxidants and contains B vitamins, iron, protein and potassium. The insoluble fiber in corn acts as a prebiotic, providing your helpful gut bacteria with food to flourish.

Is This Recipe Diabetes-Friendly?

Yes, this recipe meets our guidelines for diabetes-appropriate combination meals.

Tips from the Test Kitchen

I Only Have Dried Beans, Can I Use Them Instead?

We use canned pinto beans because they're convenient, but you can use dried beans if you have them on hand. You'll need to soak the dried beans overnight in water and cook them first before adding them to the recipe. You can cook dried beans on the stovetop, in a pressure cooker or in a slow cooker.

Can I Use Rotisserie Chicken Instead of Chicken Thighs?

If you use store-bought rotisserie chicken, note that it is higher in sodium and will alter the nutritional profile of the recipe. For a rotisserie chicken, remove and discard the skin if you're watching your sodium and saturated fat intake. Carefully separate the meat from the bones and discard any cartilage. Dice the chicken breasts and shred the rest. You can also use leftover roast chicken if you have it.

Frequently Asked Questions

What Is in Salsa Verde?

Salsa verde is a spicy green sauce in Mexican cuisine made with tomatillos and green chili peppers. We use prepared salsa verde in our recipe, but you can make your own Roasted Tomatillo Salsa, Air-Fryer Roasted Poblano & Tomatillo Salsa or Green Tomato Salsa at home.

Additional reporting by Carrie Myers and Jan Valdez

Ingredients

2 (15 ounce) cans no-salt-added pinto beans, rinsed, divided
1 tablespoon canola oil
1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
2 cups chopped yellow onion (1 medium)
2 cups chopped poblano peppers (2 large)
5 cloves garlic, chopped (about 1 1/2 tablespoons)
4 cups unsalted chicken stock
1 ½ cups prepared salsa verde
½ teaspoon salt
2 cups frozen corn kernels (about 12 ounces)
2 cups chopped spinach (about 2 ounces)
1 ½ cups coarsely chopped fresh cilantro
6 tablespoons sour cream

Directions

Mash 1 cup beans in a small bowl with a whisk or potato masher.
Heat oil in a large heavy pot over high heat. Add chicken; cook until browned, turning occasionally, 4 to 5 minutes. Add onion, poblanos and garlic. Cook until the onion is translucent and tender, 4 to 5 minutes.
Add the remaining whole beans, the mashed beans, stock, salsa and salt. Bring to a boil. Reduce heat to medium and simmer until the chicken is cooked through, about 3 minutes. Stir in corn, spinach and cilantro. Cook until the spinach is wilted, about 1 minute. Serve topped with sour cream.

Equipment

Large pot

Originally appeared: EatingWell.com, December 2018

Nutrition Facts (per serving)

408	Calories
14g	Fat
41g	Carbs
32g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size about 1 1/2 cups
Calories 408
% Daily Value *
Total Carbohydrate 41g	15%
Dietary Fiber 9g	31%
Total Sugars 9g
Protein 32g	63%
Total Fat 14g	18%
Saturated Fat 4g	19%
Cholesterol 81mg	27%
Vitamin A 1676IU	34%
Vitamin C 25mg	27%
Folate 59mcg	15%
Sodium 570mg	25%
Calcium 109mg	8%
Iron 4mg	21%
Magnesium 85mg	20%
Potassium 869mg	18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.