I know the chili it’s self wasn’t very Verde color but oh boy oh boy was Chicken Chili Verde with Avocado tasty..
When the husband and kids tasted it all I heard was MMM.. Oh my gosh Mom Chicken Chili Verde is so good.. Well I guess that is said a lot in our house but what can I say..
Chicken Chili Verde was really delicious and healthy too.
I can’t wait to make this again for our first football party of the season!
Chicken Chili Verde is an all time family favorite and never lasts long in our house. It could easily be a white bean, award winning chili.
I know your family will enjoy it as much as mine.These are tomatillos if you’ve never seen them before now you know.
Halve jalapenos and place skin side down on a cookie sheet. (I removed seeds to prevent mine from being to hot for the kiddo’s but if you like it hot hot hot feel free to leave them in.)
INGREDIENTS:
16 whole Tomatillos, Peeled And Washed
2 whole Jalapeños, Remove Seeds
3 whole Limes, Juiced
1 whole Onion, Chopped
5 cloves Garlic, Minced
2 tablespoons Extra Virgin Olive Oil
3 whole Chicken Breast, Diced
1 teaspoon Sea Salt
2 tablespoons Cumin
2 tablespoons Chili Powder
1 teaspoon Oregano
1 pound Dried Great Northern Beans, Soaked And Cooked Until Tender
3 cups Chicken Stock
2 whole Poblano Chili’s
1 bunch Cilantro
2 whole Avocados, Seeded And Diced
2 cups Cheese, Shredded (We Use Jack And Cheddar)
1 cup Non Fat Greek Yogurt or Sour Cream (For Garnish)
INSTRUCTIONS:
Preheat oven to 450 degrees. On a baking sheet place tomatillos, and jalapenos skin side down. Cook for 15-18 minutes, until the bottom of the jalapenos start to brown.
Place tomatillos and jalapeños in a blender with lime juice, and puree until smooth.
In a large stock pot add onion, garlic, and olive oil. Saute over medium-high heat, until onions become translucent. Add chicken, sea salt, cumin, chili powder, and oregano. Sauté for about 5 minutes or until fragrant.
Add tomatillo puree, chicken stock, and beans. Mix until combined. At this point mixture can be transferred to a crock pot. Reduce heat to low.
Place poblano chili’s over an open flame of a gas stove or grill or under a broiler. Cook until outside is charred. Set poblanos aside and allow to cool for 10 minutes or until touchable. Remove skin and rinse under cold water. Remove seeds and stem. Chop. Add to chili.
Cook over low heat covered for 6-8 hours, stirring as needed.
Right before serving add chopped cilantro, and stir well.
Serve topped with fresh avocado, cheese, and greek yogurt or sour cream.
Source:https://www.serenabakessimplyfromscratch.com/2012/08/chicken-chili-verde-with-avacado.html
