The Pioneer Woman Tasty Kitchen
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Chicken Chili Verde with Avocado

5.00 Mitt(s) 6 Rating(s)6 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 5

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Level: Easy

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Description

A healthy chicken chili verde with avocado that’s perfect for a tailgating party!

Ingredients

  • 16 whole Tomatillos, Peeled And Washed
  • 2 whole Jalapenos, Stem And Seeds Removed, Cut In Half Lengthwise
  • 3 whole Limes, Juiced
  • 1 whole Onion, Chopped
  • 5 cloves Garlic, Minced
  • 2 Tablespoons Extra Virgin Olive Oil
  • 3 whole Boneless, Skinless Chicken Breast Diced
  • 1 teaspoon Sea Salt
  • 2 Tablespoons Cumin
  • 2 Tablespoons Chili Powder
  • 1 teaspoon Oregano
  • 3 cups Chicken Stock
  • 1 pound Dried Great Northern Beans, Soaked And Cooked Until Tender
  • 2 whole Poblano Peppers
  • 1 bunch Cilantro
  • 2 whole Avocados, Peeled, Pitted And Diced
  • 2 cups Cheese Shredded (We Use Jack And Cheddar)
  • 1 cup Greek Yogurt Or Sour Cream

Preparation

Preheat oven to 450 F. Place tomatillos and jalapenos onto a baking sheet. Roast them in the oven for 15-18 minutes, until the bottom of the jalapenos start to brown.

Place tomatillos and jalapenos in a blender with lime juice and puree until smooth.

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.

Add tomatillo puree, chicken stock and beans. Mix until combined. At this point put the mixture in a crockpot.

Place poblano peppers 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 cool enough to handle. Remove skin and rinse under cold water. Remove seeds and stem. Chop. Add the poblanos to the chili.

Cook over low heat in the crockpot for 6-8 hours, stirring as needed.

Right before serving add chopped cilantro and stir well.

Serve topped with fresh avocado, cheese and Greek yogurt or sour cream.

4 Comments

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skor on 1.4.2017

This was good, but was wondering if when peeling tomatillos, are you just taking off the outer husk, or the skin as well.

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Candace on 9.10.2012

I haven’t tried this yet, but it sounds delicious! On my to-do list

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lindafromgeorgia on 9.9.2012

Awesome recipe thank you for sharing. Lots of flavor chicken was very tender. I did leave the beans out though.

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Dax Phillips on 8.28.2012

That looks and sounds amazing. Just in time for football season!

6 Reviews

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skor on 1.4.2017

Very tasty, my whole family loved it! Used already cooked chicken and just sauted onion and garlic until translucent, toasted seasonings with that and tossed everything in the crockpot to mix. Prepared salsa verde and poblanos the night before so prep the day of was made pretty easy.

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bkraemer on 12.16.2013

Really good flavor. Skipped cooking chicken with onions and put breasts in crockpot raw. At end of cooking, took them out and shredded. Ate with pieces of heated corn tortillas.

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Mary on 12.12.2012

I loved it. The avocado really adds to it.

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jessswan on 10.23.2012

This one goes on the keeper list. The prep time took a lot longer for me than listed, but probably because I was chasing my 20 month old daughter in between! I have a smooth top range and didn’t have time to fire up the grill, so I broiled my poblano peppers 15-20 minutes, turning throughout, and they still turned out perfectly. My husband and I love salsa verde, so we were excited to find this recipe! Thanks!

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Allyson on 9.19.2012

It was amazing!!! I made it for dinner on Sunday night thinking it would last me the whole week as leftovers! Was I ever wrong! Everyone loved it at my house and ate a couple of bowls each. The flavors were really good and the avocado really adds to the dish.

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