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Chicken Chili with Salsa Verde

  • Prep 15 min
  • Total 60 min
  • Ingredients 21
  • Servings 16
  • Facebook
    88
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  • Save
    138
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Ingredients

To prepare the salsa verde:

1
lb tomatillos, peeled and washed with cold water
3-4 serrano chiles, without stem
1/2
medium-sized white onion
1
garlic clove
4
cups water
1
handful fresh cilantro
Salt, to taste

To prepare the chili:

2
tablespoons vegetable oil
1/2
medium-sized white onion, finely chopped
1
garlic clove, finely chopped
1
lb ground chicken
Salt and pepper, to taste
1/2
teaspoon ground cumin
1
can whole kernel sweet corn, drained
2
cups pinto beans, cooked
3
zucchini, chopped in large pieces
3
cups Progresso™ chicken broth

For garnish:

1/2
purple onion, finely chopped
1
avocado, pitted and cubed
Sour cream, to taste
1
cup shredded manchego (or mild cheddar) cheese

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
231.7
% Daily Value
Total Fat
9.4g
14%
Saturated Fat
2.8g
14%
Cholesterol
33.0mg
11%
Sodium
601.7mg
25%
Total Carbohydrate
24.6g
8%
Dietary Fiber
6.5g
26%
Sugars
4.9g
Protein
14.0g
% Daily Value*:
Vitamin C
33.90%
34%
Calcium
10.50%
10%
Iron
11.90%
12%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

You may omit all the ingredients for the salsa verde and substitute with 2 cups of pre-prepared salsa verde for enchiladas.

Double this recipe and let cool completely before pouring half the chili in an airtight container. Freeze for 6-8 weeks.

Directions

  • 1 To prepare the salsa verde: Boil the tomatillos over medium-high heat in a medium-sized pot with the serrano chiles, onion, garlic and 4 cups of water until the tomatillos are completely cooked. Remove from heat and let cool. Blend the tomatillos, chiles, onion and garlic with the handful of fresh cilantro until smooth; season with salt.
  • 2 To prepare the chili: In a large pot warm 2 tablespoons of vegetable oil over high heat. Stir-fry the onion and garlic for 1 minute. Add the ground chicken and sauté until thoroughly cooked. Season with salt and pepper, to taste, and the ground cumin. Add the corn, cooked beans, pieces of zucchini and chicken broth; cover. Bring to a boil and reduce heat to a simmer. Continue cooking for 25-30 minutes until the flavors have mixed. Remove from heat.
  • 3 Serve the chili in bowls and garnish with the salsa verde and purple onion, avocado, sour cream and shredded cheese. Buen provecho!

Making frozen meals at home is gaining popularity, and with good reason. It’s a great way to ensure your family is eating wholesome meals without turning to fast food. Since you’re not eating out, and are taking advantage of seasonal offers in the grocery store, you also save money. Not to mention time in the kitchen on those busy days and crazy afternoons spent shuttling your kids to different afterschool activities. But best of all, preparing your own frozen food helps you plan ahead and make your family’s favorite meals. I simply double our favorite recipes, such as this spicy chicken chili with salsa verde, corn, zucchini and beans. Once completely cooled, I divide the chili into batches in airtight containers and store in the freezer. Now, I don’t have to worry about what I’m going to prepare on those hectic days because I know that when I get home all I have to do thaw out a meal I’ve already prepared.

Rate and Comment

Leslie Limon Leslie Limon
September 10, 2015

Making frozen meals at home is gaining popularity, and with good reason. It’s a great way to ensure your family is eating wholesome meals without turning to fast food. Since you’re not eating out, and are taking advantage of seasonal offers in the grocery store, you also save money. Not to mention time in the kitchen on those busy days and crazy afternoons spent shuttling your kids to different afterschool activities. But best of all, preparing your own frozen food helps you plan ahead and make your family’s favorite meals. I simply double our favorite recipes, such as this spicy chicken chili with salsa verde, corn, zucchini and beans. Once completely cooled, I divide the chili into batches in airtight containers and store in the freezer. Now, I don’t have to worry about what I’m going to prepare on those hectic days because I know that when I get home all I have to do thaw out a meal I’ve already prepared.