Chicken and White Bean Chile Verde with Cilantro-Lime Pesto

Name: Chicken and White Bean Chile Verde with Cilantro-Lime Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 3 servings Diced Avocado, optional; 0 teaspoons black pepper; 2 5 ounce cans cannellini beans, with liquid; 710 milliliters chicken broth; 3 servings White Bean Chicken Chile Verde; 0 teaspoons chili powder; 1 teaspoons cumin; 1 bunch fresh cilantro; 2 cloves garlic; 4 cloves garlic, minced; 0 a jalapeno, seeds and ribbing removed; 2 limes, juiced; 3 servings Cilantro-Lime Pesto, recipes follows; 3 servings Cilantro-Lime Pesto; 57 grams olive oil; 2 teaspoons olive oil, plus extra for tomatillos and chiles; 1 teaspoons oregano; 227 grams poblano chiles; 1 teaspoons salt, according to taste; 3 servings salt and pepper, to taste; 473 milliliters cooked, shredded chicken (see: Shredded Tex-Mex Crock-Pot Chicken); 3 servings Sour Cream, optional; 946 milliliters swiss chard, chopped (about 1 bunch), stems removed; 454 grams tomatillos; 3 servings Tortilla chips, optional; 1 handful walnuts (around 1/4 cup); 1 large yellow onion, diced

Chicken and White Bean Chile Verde with Cilantro-Lime Pesto is a gluten free recipe with 3 servings. This main course has 844 calories, 32g of protein, and 61g of fat per serving. This recipe covers 45% of your daily requirements of vitamins and minerals. A mixture of onion, jalapeno, cilantro, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

For the White Bean Chicken Chile Verde:Preheat oven to 425 degrees F. Line a large baking or cookie sheet with foil. Set aside.

Ingredients you will need

Whole Chicken

Chili Pepper

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

Remove skins from tomatillos. Wash, dry, and cut in half.

Ingredients you will need

Tomatillos

Place cut side down on foil lined baking sheet. Wash and cut poblanos in half, remove ribbing, seeds and stems.

Ingredients you will need

Poblano Pepper

Seeds

Equipment you will use

Baking Sheet

Aluminum Foil

Place cut side down (skins facing up) on the baking sheet.

Equipment you will use

Baking Sheet

Drizzle the tomatillos and poblanos with olive oil. Roast at 425 degrees F until tomatillos are soft and the chiles are blistered.

Ingredients you will need

Tomatillos

Olive Oil

Poblano Pepper

Chili Pepper

Add cooked tomatillos and poblanos (you can skin them if you want, but I opted not to) in a food processor and puree until smooth. Set aside.

Ingredients you will need

Tomatillos

Poblano Pepper

Equipment you will use

Food Processor

Heat the 2 teaspoons of olive oil in a large dutch oven or stock pot.

Ingredients you will need

Olive Oil

Stock

Equipment you will use

Dutch Oven

Add the onion and saute until golden and tender, about 5 minutes.

Ingredients you will need

Onion

Add the garlic, oregano, cumin and chili powder.

Ingredients you will need

Chili Powder

Oregano

Garlic

Cumin

Saute for an additional 3 minutes. Stir the tomatillo mixture, cook over medium-low heat (lowering heat if sputtering occurs) for 10 minutes, until thickened. Stir in the broth, beans (with liquid) and shredded chicken. Continue to simmer for an additional 20 minutes.Stir in the chopped chard, season to taste with salt and pepper, and simmer for 5-10 more minutes, until chard is tender.

Ingredients you will need

Shredded Chicken