Chicken Chile Verde
Chicken Chile Verde
Ingredients
- 2 tablespoons cooking oil
- 1 yellow onion, chopped
- 2 shallots, chopped
- 2 jalapeños, seeded and chopped
- 1 teaspoon salt, or to taste
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1 can navy beans, 15 ounce, rinsed and drained
- 1/2 jar green salsa, 16 ounce jar
- 4 cups chicken stock, 32 ounce carton
- 2 cups shredded cooked chicken
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- 2 bay leaves
- 1 tablespoon plain yogurt
For Serving
- 1 cup mozzarella cheese, shredded
- 1 lime, cut into wedges
- 1 jalapeño, thinly sliced, for garnish
Instructions
- 1
Heat cooking oil in a large pot or Dutch oven over medium heat.
⏱️ 2 min
- 2
Add chopped yellow onion, shallots, and seeded and chopped jalapeños to the pot. Sauté until softened, about 5-7 minutes.
⏱️ 7 min
- 3
Stir in salt, ground cumin, and garlic powder. Cook for 1 minute more, until fragrant.
⏱️ 1 min
- 4
Pour in the rinsed and drained navy beans, green salsa, and chicken stock. Mix well to combine.
⏱️ 3 min
- 5
Add the shredded cooked chicken, chopped fresh cilantro, and bay leaves to the pot.
⏱️ 2 min
- 6
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.
⏱️ 60 min
- 7
Remove the bay leaves from the pot. Stir in the plain yogurt for creaminess.
⏱️ 2 min
- 8
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.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Chile Verde
- 2 tablespoons cooking oil
- 1 yellow onion, chopped
- 2 shallots, chopped
- 2 jalapeños, seeded and chopped
- 1 teaspoon salt, or to taste
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1 can navy beans, 15 ounce, rinsed and drained
- 1/2 jar green salsa, 16 ounce jar
- 4 cups chicken stock, 32 ounce carton
- 2 cups shredded cooked chicken
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- 2 bay leaves
- 1 tablespoon plain yogurt
For Serving
- 1 cup mozzarella cheese, shredded
- 1 lime, cut into wedges
- 1 jalapeño, thinly sliced, for garnish
Instructions
- 1
Heat cooking oil in a large pot or Dutch oven over medium heat.
⏱️ 2 min - 2
Add chopped yellow onion, shallots, and seeded and chopped jalapeños to the pot. Sauté until softened, about 5-7 minutes.
⏱️ 7 min - 3
Stir in salt, ground cumin, and garlic powder. Cook for 1 minute more, until fragrant.
⏱️ 1 min - 4
Pour in the rinsed and drained navy beans, green salsa, and chicken stock. Mix well to combine.
⏱️ 3 min - 5
Add the shredded cooked chicken, chopped fresh cilantro, and bay leaves to the pot.
⏱️ 2 min - 6
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.
⏱️ 60 min - 7
Remove the bay leaves from the pot. Stir in the plain yogurt for creaminess.
⏱️ 2 min - 8
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.
⏱️ 3 min