Chicken Verde Chili

with roasted green chiles

Think of this as two chile chili—zesty fresh serranos and robust roasted poblanos. All mellowed with rustic corn masa and roasted garlic. We like to stir in grilled or roasted zucchini and corn and serve bowlfuls sprinkled with fresh cilantro.

Serves 4  |  Cooks in 20 Minutes

Ingredients

1     pound boneless skinless chicken thighs, cut    into ½ inch pieces, or coarsely ground chicken 
1     pouch Red Fork® One Pot Sauce 
1     can (15 oz) small white beans with liquid
1     cup chicken broth or water
1     cup corn kernels
Chopped fresh cilantro and sour cream for serving

 

Instructions

1.     Cook chicken in 2 Tbs oil in a 3-quart saucepan over medium-high until opaque, about 10 min.
2.    Stir in all ingredients. Simmer, partly covered, stirring often, over low heat about 10 min. Season with salt.
3.    Serve with cilantro and sour cream.

 

Variation: Substitute ground turkey for chicken.