CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Chicken Chili Verde

Marilyn Martin's
recipe box


Printview my recipes
this recipe viewed 20 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Recipes
    Prep Time:       Cook Time:       Total Time:  

Chicken Chili Verde (Serves 6)
The honey in this chili helps balance the spices and tartness of the tomatillos.

Ingredients:

1 pound tomatillos
1 green bell peppers, diced
1 sweet Italian pepper (light green)
1 onion, diced
1 teaspoon minced garlic
1 pound ground chicken
1 teaspoon dried oregano
1 teaspoon cumin
1/2 teaspoon cayenne pepper
2 teaspoons chili powder
1 tablespoon honey
3 cups chicken broth, divided
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can garbanzo beans, rinsed and drained
1/4 teaspoon salt
1/4 teaspoon pepper
Sour cream (for garnish)
Chopped cilantro, for garnish
1 avocado, diced for garnish

Preparation:

Wash vegetables and take off the husks of the tomatillos. Line a cookie sheet with aluminum foil and coat with cooking spray. Preheat the broiler. Arrange the whole tomatotillos and the light green pepper, cut in half skin up, on the cookie sheet. Cook under the broiler for 8 minutes. Let cook on the stove when done.
While cooking vegetables in the broiler, dice onion and peppers. Preheat large soup pot on medium heat. Add olive oil to the bottom of the pot. Add onions, peppers, and garlic and saute for 3-4 minutes. Add ground chicken and break apart with a spoon. Add chili powder, cumin, oregano, cayenne pepper, salt and pepper. Cook chicken until it's no longer pink in the middle (about 8 minutes), stirring frequently. Keep warm.
In a food processor, add broiled vegetables with a bit of salt and pepper, honey, and 1 cup of chicken broth. Process until pureed. Add to the soup pot.
Rinse and drain pinto and garbanzo beans. Add to the soup pot. Add remaining 2 cups of chicken broth and bring chili to a simmer for 15 minutes.
While soup is simmering, chop fresh cilantro and dice avocado.
Serve with sour cream, cilantro, and avocado. Chips or warmed tortillas are a good compliment


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Chicken Chili Verde
   by sgre52160



1 pkg of boneless skinless chicken breast (approx 10 pieces) 1 (28 oz) can tomatillos, drained and diced 1 (7 oz) can green chili, chopped 1 large onion diced 1 tbsp chili pepper 1 tsp cumin powd




Chili Verde
   by sgre52160



1 (4 lb) port roast 4 cans cream of chicken soup 4 (4 oz) cans diced green chilies 1 whole head garlic, sliced 1 tsp cumin, or to taste Salt and pepper, to taste Bake roast at 450 for 30 minut




Pork Chili Verde
   by sgre52160



8 whole Anaheim chiles 1 1/2 pounds pork loin, trimmed, cut into ½-inch cubes and seasoned with salt 2 tablespoons vegetable oil 2 tablespoons tequila, water or chicken broth 3 cups diced yellow




Chili Verde - Crock Pot
   by sgre52160



1 large onion and green pepper, sliced 4 cloves garlic, minced 1 tbsp olive oil 4 oz can diced green chilies 1 jalapeno, diced 7 tomatillo, peeled off the husk and coarsely chopped 2 lb pork lea




*chili Verde* - Easy
   by sgre52160



1 pork butt roast Flour 1 onion 3-4 garlic cloves roughly sliced/chopped 1 small can diced jalapenos 1 small can diced chilies 1 jar green chili salsa 1 can tomato sauce Salt to taste Cut m





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.