Chicken Chili Verde
Active Time: 30 minutes Total Time: 30 minutes- 2 (15-ounce) cans no-salt-added pinto beans, rinsed, divided
- 1 tablespoon canola oil
- 1 1/2 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 1/2 cups prepared salsa verde
- 1/2 teaspoon salt
- 2 cups frozen corn kernels (about 12 ounces)
- 2 cups chopped spinach (about 2 ounces)
- 1 1/2 cups coarsely chopped fresh cilantro
- 6 tablespoons sour cream
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.
Recipe nutrition per serving: 408 Calories, Total Fat: 14 g, Saturated Fat: 4 g, Cholesterol: 81 mg, Carbohydrates: 41 g, Fiber: 9 g, Total Sugars: 9 g, Protein: 32 g, Sodium: 570 mg, Potassium: 869 mg, Iron: 4 mg, Folate: 59 mcg, Calcium: 109 mg, Vitamin A: 1676 IU, Vitamin C: 25 mg.
