Chicken chili verde
Prep 10 min
Total 30 min
Serves 5
Updated Jun 8, 2018
Chatelaine
Ingredients
2 tbsp
1
3
garlic cloves, chopped
1 tsp
1/2 tsp
1/4 tsp
820 mL
1/4 cup
8
540-mL can
navy beans, drained and rinsed
4 cups
packed baby spinach
Optional toppings
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.
Nutrition
Calories 407, Protein 41 g, Carbohydrates 27 g, Fat 15 g, Fibre 7 g, Sodium 946 mg.How to pit an avocado
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