Making Green Chili for Dinner

Have you ever tried a Chicken Chili Verde or green chili? It’s so worth it if you haven’t. A green chili is a fun change with white beans, hominy, quinoa and chicken. The salsa verde, a tomatillo-based salsa, limes and cilantro bring a totally different flavor from your traditional chili. Using rotisserie chicken and already prepped salsa instead of tomatillos, this chili is truly a dump, stir and dish up kind of recipe. Top with a little plain Greek yogurt (or sour cream), lime and extra cilantro. You’re going to want seconds before you’ve even finished.

Ingredients (serves 7-8).

1/2 onion, diced
2 t minced garlic
1/2 poblano pepper, seeds removed, minced (optional)
16 oz tomatillo-based salsa (I used Whole Foods Roasted Verde Salsa)
4 c water
1 can (15 oz) navy beans, drained and rinsed
1 can (15 oz) northern white beans, drained and rinsed
1 can (28 oz) hominy, drained and rinsed
1 can (4 oz) diced hot! green chilies, undrained
1/2 c white quinoa, uncooked
2 t cumin
2½ c rotisserie chicken, chopped/shredded
1/2 c fresh cilantro, roughly chopped
Greek yogurt or sour cream to serve
Lime wedges to serve

Directions.

In a large soup pot over medium, barely cover the bottom of the pot with water. Add onions, poblano peppers and garlic. Heat until onions are tender and water is beginning to evaporate off.
Add salsa, beans, hominy and chilies and water. Stir in quinoa and cumin, and bring to a boil. Once boiling, reduce to a simmer for about 15-20 min, stirring occasionally and adding more water as needed as chili thickens.
Once quinoa is cooked, mix in chicken and fresh chopped cilantro. Simmer for an additional 3-5 min. Chili will thicken as it cools and you may need to add more water as needed.
Laddle 1½ c chili into bowls. Top with 1 T of non-fat plain Greek yogurt or sour cream. Serve each with a lime wedge.
Enjoy!