Chicken Chili Verde With Avocado

Thursday, June 7, 2018

Ok..Ok.. I know the chili it's self wasn't very Verde color but oh boy oh boy was Chicken Chili Verde with Avocado tasty..

When the husband and kids tasted it all I heard was MMM.. Oh my gosh Mom Chicken Chili Verde is so good.. Well I guess that is said a lot in our house but what can I say.. 

Chicken Chili Verde was really delicious and healthy too. 

I can't wait to make this again for our first football party of the season!

Chicken Chili Verde is an all time family favorite and never lasts long in our house. It could easily be a white bean, award winning chili.

I know your family will enjoy it as much as mine.

Chicken Chili Verde Tomatillos from Serena Bakes Simply From Scratch.

These are tomatillos if you've never seen them before now you know.

Chicken Chili Verde peel and wash tomatillos from Serena Bakes Simply From Scratch.

Peel and wash tomatillos. 

Halve jalapenos and place skin side down on a cookie sheet. (I removed seeds to prevent mine from being to hot for the kiddo's but if you like it hot hot hot feel free to leave them in.)

Chicken Chili Verde roasted tomatillos and jalapeƱos from Serena Bakes Simply From Scratch.

Roast in a 450 degree oven from about 15-18 minutes until the bottoms of the tomatillos and jalapeno's start to brown.

Chicken Chili Verde squeeze in lime.

Add tomatillos and jalapeƱos to a blender. Add juice of 3 limes and puree until smooth.

Chicken-Chili-Verde-With-Avocado-Olive-Oil-Garlic-Cumin-Garlic-Onion.jpg

In a large stock pot add olive oil, garlic and onion. 

Cook over medium-high heat until onion becomes translucent. 

Add chicken, sea salt, cumin, chili powder and oregano. Saute chicken for about 5 minutes or until fragrant.

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Add pureed tomatillos, chicken stock, and cooked great northern white beans. Mix until fully combined and lower the heat to low.

Chicken-Chili-Verde-With-Avocado-Poblano-Chili.jpg

Over a gas burner or grill char the outside of 2 poblano chili's. 

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Removed charred skin under cold water and dice poblano chili's.

Chicken Chili Verde with avocado is a family favorite white bean chili recipe from Serena Bakes Simply From Scratch.

Stir in poblanos  and cook for 6-8 hours over low heat. At this point I transferred the mixture to the crock pot.

Chicken Chili Verde with Avocado with a favorite white bean chili recipe from Serena Bakes Simply From Scratch.

When done add fresh chopped cilantro right before serving.

Chicken Chili Verde with Avocado is packed with flavor and could easily be an award winning recipe from Serena Bakes Simply From Scratch.

Top off Chicken Chili Verde with fresh sliced avocado, shredded cheese, greek yogurt or sour cream, and additional cilantro. 

Whatever you do don't leave out the avocado it helps cut the heat and leaves a nice creamy texture.

¡Buen provecho!

You can read all the reviews on Tasty Kitchen for my Chicken Chili Verde Recipe.

A few of my other favorite chili recipes are:




Chicken, Chili, Verde, White Bean, Award Winning, Chicken Breast, Dinner, SuperBowl, recipe, Chili Verde, Authentic
Recipe, Chili, Dinner, Lunch, Super Bowl, Beans
American, Mexican
Yield: 6 ServingsPin it

Chicken Chili Verde with Avocado

Chicken Chili Verde With Avocado recipe uses white beans and could easily be an award winning chili with it's full flavor from Serena Bakes Simply From Scratch.
5 out of 5 based on 6 ratings
prep time: 25 minscook time: 6 hourtotal time: 6 hours and 25 mins

ingredients:


  • 16 whole Tomatillos, Peeled And Washed
  • 2 whole Jalapenos, Remove Seeds
  • 3 whole Limes, Juiced
  • 1 whole Onion, Chopped
  • 5 cloves Garlic, Minced
  • 2 tablespoons Extra Virgin Olive Oil
  • 3 whole Chicken Breast, Diced
  • 1 teaspoon Sea Salt
  • 2 tablespoons Cumin
  • 2 tablespoons Chili Powder
  • 1 teaspoon Oregano
  • 1 pound Dried Great Northern Beans, Soaked And Cooked Until Tender
  • 3 cups Chicken Stock
  • 2 whole Poblano Chili's
  • 1 bunch Cilantro
  • 2 whole Avocados, Seeded And Diced
  • 2 cups Cheese, Shredded (We Use Jack And Cheddar)
  • 1 cup Non Fat Greek Yogurt (For Garnish)

instructions


  1. Preheat oven to 450 degrees. On a baking sheet place tomatillos, and jalapenos skin side down. Cook for 15-18 minutes, until the bottom of the jalapenos start to brown.
  2. Place tomatillos and jalapenos in a blender with lime juice, and puree until smooth.
  3. In a large stock pot add onion, garlic, and olive oil. Saute over medium-high heat, until onions become translucent. Add chicken, sea salt, cumin, chili powder, and oregano. Saute for about 5 minutes or until fragrant.
  4. Add tomatillo puree, chicken stock, and beans. Mix until combined. At this point mixture can be transferred to a crock pot. Reduce heat to low.
  5. Place poblano chili's over an open flame of a gas stove or grill. Cook until outside is charred. Set poblanos aside and allow to cool for 10 minutes or until touchable. Remove skin and rinse under cold water. Remove seeds and stem. Chop. Add to chili.
  6. Cook over low heat covered for 6-8 hours, stirring as needed.
  7. Right before serving add chopped cilantro, and stir well.
  8. Serve topped with fresh avocado, cheese, and greek yogurt or sour cream.
calories
651
fat (grams)
29
carbs (grams)
55
protein (grams)
53
sugar (grams)
8
Created using The Recipes Generator

The best Chicken Chili Verde with Avocado could easily be an award winner from Serena Bakes Simply From Scratch.


Chicken Chili Verde with Avocado is a family favorite recipe using white beans from Serena Bakes Simply From Scratch.

6 comments

  1. Delicious meal. roasted tomatillo, jalapeno and poblano, you make me hungry.

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  2. What an amazing recipe! Not only it sounds delicious but look very appetizing too! Very interesting combination of ingredients! I must say that I've not come across a lot of recipe using avocado & this is indeed a very interesting recipe! Bookmarking this. Thanks for sharing this wonderful recipe! Have a lovely Day, Serena! HUGS :)

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  3. Yes, please!! This is one of those recipes that has an ingredient list that I positively adore. I can only imagine how good they all are together. My husband will LOVE this

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  4. You make everything look delicious! You have the same granite as my parents have in their kitchen. I want granite too! :) Hope you have a great weekend!!!

    ReplyDelete
  5. I just made chili verde for the first time not too long ago, but with pork. I like the spin of alternating it with chicken I will have to pin your recipe so I can try it next time. @ DearCreatives.com

    ReplyDelete
  6. Have to get all of the ingredients! Looks amazing! So happy you shared at my chicken party!Nettie

    ReplyDelete

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