Fresh poblano and serrano chiles are to thank for this chili's vibrant, warming flavor. It's the perfect dish to serve on a chilly winter night when you need a hearty bowl of chicken, veggies, and beans. The chili also comes together in just one pot for added convenience and super-easy cleanup. As well as the chiles, chicken, and beans, it features a medley of onions, garlic, chili powder, cumin, coriander, oregano, salsa verde, lime juice, and fresh cilantro. You can freeze any leftovers in 1-cup containers for easy, portion-controlled lunches for another time. Leftovers make a great filling for soft tacos or burritos.
olive oil 1 Tbsp
uncooked onion(s) 1 large, chopped
poblano chile 4 medium, seeded, diced
serrano chile(s) 2 item(s), seeded, minced
minced garlic 1 Tbsp
chili powder 1 Tbsp
kosher salt 2 tsp, or to taste
ground cumin 1½ tsp
ground coriander 1 tsp
dried oregano 1 tsp
reduced-sodium chicken broth 3 cup(s)
uncooked boneless skinless chicken breast(s) 2 pound(s)
canned cannellini beans 45 oz, rinsed and drained
salsa verde ⅓ cup(s)
fresh lime juice 2 Tbsp
cilantro ⅓ cup(s), minced, fresh
1. Heat oil in a large soup pot over medium heat. Add onion and peppers; sauté, stirring often, until softened, about 5 to 10 minutes. Add garlic, chili powder, salt, cumin, coriander and oregano; stir and cook, 1 minute.
2. Add broth, chicken and beans; increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, covered, until chicken is cooked through, about 15 to 20 minutes. Remove chicken to a plate; let rest 5 minutes and then shred with two forks.
3. Return shredded chicken to pot and stir in salsa verde, lime juice and cilantro; heat through. Yields about 1 cup per serving.