A cool and light summertime version of chicken chili verde. Vibrantly flavorful and ideal for warm days.
Ingredients: 1 lb boneless, skinless chicken breasts, diced. 2 cups fresh tomatillos, husked and chopped. 1 cup green bell pepper, diced. 1 cup yellow onion, diced. 1 can 15 oz white beans, drained and rinsed. 1 can 15 oz black beans, drained and rinsed. 1 can 4 oz diced green chilies. 3 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon oregano. 1/2 teaspoon chili powder. Salt and pepper to taste. 2 cups chicken broth. Juice of 2 limes. Fresh cilantro, chopped, for garnish. Sour cream, for serving.
Instructions: In a large pot, saut diced chicken until browned. Add chopped tomatillos, green bell pepper, and onion. Cook until vegetables are softened. Stir in white beans, black beans, diced green chilies, minced garlic, cumin, oregano, chili powder, salt, and pepper. Pour in chicken broth and lime juice. Bring to a simmer. Cover and let it simmer for 20-25 minutes, allowing flavors to meld. Serve hot, garnished with fresh cilantro and a dollop of sour cream.
Prep Time: 15 minutes
Cook Time: 25 minutes
Participative Leadership In Faith Communities