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Chicken Chili with Salsa Verde

Name: Chicken Chili with Salsa Verde
Prep time: 15 min
Total time: 1 h
Yield: 16
Ingredients: 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; 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; 1/2 purple onion, finely chopped; 1 avocado, pitted and cubed; Sour cream, to taste; 1 cup shredded manchego (or mild cheddar) cheese

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Prep 15 min
Total 60 min
Servings 16

By Tablespoon Kitchens

Updated July 17, 2017

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

Steps

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!

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.

No nutrition information available for this recipe

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.