Weeknight Chicken White Bean Chili with Salsa Verde
Serve up a rich, comforting bowl with just the right amount of heat.
Quick Facts
- Prep Time: 10 minutes
Ingredients
- 1 poblano pepper
- 1 large onion, finely chopped
- 1 tablespoon olive oil
- 1/2 cup frozen corn (or canned)
- 1 can cannellini beans
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 cayenne pepper
- 1 teaspoon pepper
- 3 cups chicken broth
- 2 cups chicken, cooked and shredded
- 1 tablespoon Argo® Corn Starch
- 1 tablespoon water
- 1/2 cup sour cream
- 1 cup white cheddar cheese, shredded
- 1 bunch cilantro
- 2 limes, juiced and zest of 1
- 1 tablespoon feta cheese
- 1/3 cup olive oil
- 1 serrano pepper, deseeded (optional)
Directions
- Char poblano pepper over direct flame and then chop.
- Sauté onions in olive oil until translucent. Add corn and chopped poblano, beans, and the spices. Cook for an additional two minutes.
- Add chicken broth and bring to a boil. Add chicken and cook for 20 minutes.
- Stir corn starch and water together to make slurry. Add slurry, cheese, and sour cream and cook five additional minutes to thicken.
- To make the Salsa Verde: Add all ingredients to a blender and blend till smooth. Top chili.
