Chicken Chili Verde Is Quick and Delicious

Pair rich caramelized chicken and creamy beans with poblano peppers for great depth of flavor.

Poblano peppers add mild heat to the dish. Jennifer Causey/TNS

Prepared salsa verde adds tang to this fast weeknight chili recipe and pairs beautifully with the rich caramelized chicken and creamy beans. Don’t shy away from the poblano peppers. They offer a mild heat, but deliver a depth of flavor you can’t find in regular green bell peppers.

Chicken Chili Verde

Active Time: 30 minutes Total Time: 30 minutes

Serves 6

• 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

Mash 1 cup beans in a small bowl with a whisk or potato masher.