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Three Bean Chili Verde
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| 14 | fresh tomatillos, (about 3 lb.), husks removed |
| 3 | garlic cloves, minced |
| 1 extra-large chicken bouillon cube | |
| 1 large | onion, chopped |
| 3 poblano peppers, seeded and chopped | |
| 2 tablespoons | olive oil |
| 1 (16-oz.) package | frozen whole kernel white corn |
| 1 tablespoon | chili powder |
| 1 teaspoon | ground cumin |
| 3 cups | chopped cooked chicken |
| 1 (15-oz.) can | black beans, drained and rinsed |
| 1 (15-oz.) can | navy beans, drained and rinsed |
| 1 (15-oz.) can | small kidney beans, drained and rinsed |
| 2 cups | crushed tortilla chips |
| 1/2 cup | fresh cilantro leaves, chopped |
| 3 tablespoons | fresh lime juice |
| 2 teaspoons | salt |
| 1/2 teaspoon | pepper |
| Toppings: | |
| avocado slices | |
| shredded Jack cheese | |
| fresh cilantro sprigs | |
Preparation
Total: 45 Minutes
1. Bring first 3 ingredients and 3 cups water to a boil in a 3-qt. saucepan; boil 10 minutes.
2. Meanwhile, sauté onion and peppers in hot oil in a large Dutch oven over medium-high heat 4 minutes or until tender. Add corn; sauté 2 minutes. Add chili powder and cumin; sauté 4 minutes.
3. Remove tomatillo mixture from heat, and cool 5 minutes. Process mixture in a blender until smooth.
4. 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. Serve with desired toppings.
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