Chicken chili verde

28

PREP TIME

10 min

TOTAL TIME

30 min

Serves

5

Chicken chili verde

Photo, Roberto Caruso.


Ingredients

  • 2 tbsp canola oil
  • 1 large onion , chopped
  • 3 garlic cloves , chopped
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/4 tsp cayenne
  • 820 mL canned whole tomatillos , drained
  • 1/4 cup water
  • 8 skinless, boneless chicken thighs , thinly sliced
  • 540-mL can navy beans , drained and rinsed
  • 4 cups packed baby spinach

Optional toppings

  • chopped avocado
  • sliced jalapeños
  • grated cheddar
  • chopped cilantro
  • crumbled tortilla chips

Instructions

  • HEAT a pot over medium. Add oil, then onion. Cook until soft, about 6 min. Add garlic and spices. Cook for 30 sec. Add tomatillos, breaking them up into chunks with a wooden spoon. Reduce heat to medium-low. Simmer for 5 min.
  • STIR in water and chicken. Increase heat to medium. Gently boil, stirring often, until chicken is cooked through, 7 to 8 min. Stir in beans and spinach until just wilted, about 1 min. Spoon into bowls and serve with desired toppings.

 

How to pit an avocado

Nutrition (per serving)

  • Calories
  • 407,
  • Protein
  • 41 g,
  • Carbohydrates
  • 27 g,
  • Fat
  • 15 g,
  • Fibre
  • 7 g,
  • Sodium
  • 946 mg.