Chicken chili verde

Prep 10 min
Total 30 min
Serves 5



2 tbsp
large onion, chopped
garlic cloves, chopped
1 tsp
1/2 tsp
1/4 tsp
820 mL
canned whole tomatillos, drained
1/4 cup
skinless, boneless chicken thighs, thinly sliced
540-mL can
navy beans, drained and rinsed
4 cups
packed baby spinach

Optional toppings

chopped avocado
sliced jalapeños
grated cheddar
chopped cilantro
crumbled tortilla chips


  • HEAT a pot over medium. Add oil, then onion. Cook until soft, about 6 min. Add garlic and spices. Cook for 30 sec. Add tomatillos, breaking them up into chunks with a wooden spoon. Reduce heat to medium-low. Simmer for 5 min.
  • STIR in water and chicken. Increase heat to medium. Gently boil, stirring often, until chicken is cooked through, 7 to 8 min. Stir in beans and spinach until just wilted, about 1 min. Spoon into bowls and serve with desired toppings.



Calories 407, Protein 41 g, Carbohydrates 27 g, Fat 15 g, Fibre 7 g, Sodium 946 mg.

How to pit an avocado

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