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Heat cooking oil in a large pot or Dutch oven over medium heat.

Add chopped yellow onion, shallots, and seeded and chopped jalapeños to the pot. Sauté until softened, about 5-7 minutes.

Stir in salt, ground cumin, and garlic powder. Cook for 1 minute more, until fragrant.

Pour in the rinsed and drained navy beans, green salsa, and chicken stock. Mix well to combine.

Add the shredded cooked chicken, chopped fresh cilantro, and bay leaves to the pot.

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 to 2 hours, stirring occasionally, to allow the flavors to meld.

Remove the bay leaves from the pot. Stir in the plain yogurt for creaminess.

Ladle the Chicken Chile Verde into individual serving bowls. Top each serving with shredded mozzarella cheese, a squeeze of fresh lime juice, and a few slices of fresh jalapeño.


Heat cooking oil in a large pot or Dutch oven over medium heat.

Add chopped yellow onion, shallots, and seeded and chopped jalapeños to the pot. Sauté until softened, about 5-7 minutes.

Stir in salt, ground cumin, and garlic powder. Cook for 1 minute more, until fragrant.

Pour in the rinsed and drained navy beans, green salsa, and chicken stock. Mix well to combine.

Add the shredded cooked chicken, chopped fresh cilantro, and bay leaves to the pot.

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 to 2 hours, stirring occasionally, to allow the flavors to meld.

Remove the bay leaves from the pot. Stir in the plain yogurt for creaminess.

Ladle the Chicken Chile Verde into individual serving bowls. Top each serving with shredded mozzarella cheese, a squeeze of fresh lime juice, and a few slices of fresh jalapeño.
