Chicken-and-Three-Bean Chili Verde

Name: Chicken-and-Three-Bean Chili Verde
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 45
Cuisine: American
Ingredients: 1 sprig Toppings: avocado slices, shredded Jack cheese, fresh cilantro; 425 grams black beans, drained and rinsed; 425 grams small kidney beans, drained and rinsed; 425 grams navy beans, drained and rinsed; 1 extra large chicken bouillon cube; 1 Tbsp chili powder; 710 milliliters chopped cooked chicken; 454 grams package frozen whole kernel white corn; 118 milliliters fresh cilantro leaves, chopped; 3 garlic cloves, minced; 1 teaspoon ground cumin; 3 Tbsps fresh lime juice; 2 Tbsps olive oil; 1 large onion, chopped; 1 teaspoons pepper; 3 poblano peppers, seeded and chopped; 2 teaspoons salt; 1 kilograms 14 fresh tomatillos (about , husks removed; 473 milliliters crushed tortilla chips

Chicken-and-Three-Bean Chili Verde is a gluten free and dairy free soup. This recipe serves 45. One serving contains 100 calories, 5g of protein, and 4g of fat. From preparation to the plate, this recipe takes about 45 minutes. This recipe is typical of American cuisine. A mixture of toppings: avocado, ground cumin, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. It will be a hit at your The Super Bowl event.

Instructions

Bring first 3 ingredients and 3 cups water to a boil in a 3-qt. saucepan; boil 10 minutes.

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Water

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Sauce Pan

Meanwhile, saut onion and peppers in hot oil in a large Dutch oven over medium-high heat 4 minutes or until tender.

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Peppers

Onion

Cooking Oil

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Dutch Oven

Add corn; saut 2 minutes.

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Corn

Add chili powder and cumin; saut 4 minutes.

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Chili Powder

Cumin

Remove tomatillo mixture from heat, and cool 5 minutes. Process mixture in a blender until smooth.

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Tomatillos

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Blender

Add chicken, beans, and tomatillo mixture to Dutch oven. Cook, stirring occasionally, 15 minutes. Stir in tortilla chips and next 4 ingredients; cook 5 minutes or until tortilla chips are soft.

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Tortilla Chips