Serves 1
Directions
- 1Char the ingredients for the salsa verde, let them cool, then add to a blender.
- 2Peel garlic and add the rest of the seasonings to the blender, then blend and set aside the salsa verde.
- 3Sear chicken thighs in olive oil until golden and cooked through.
- 4Remove cooked chicken and set aside.
- 5Sauté poblano, jalapeño, and onion with a pinch of salt and pepper until soft.
- 6Add bay leaf and garlic.
- 7Clear a center in the pan, add a little extra oil, and pour seasonings into toast to bring out their flavor.
- 8Add in a frozen hatch chili (optional) or green chilies.
- 9Add a splash of non-alcoholic beer to deglaze the pot (optional).
- 10Blend one can of beans with a ladle of hot broth.
- 11Stir the blended beans back into the pot.
- 12Add the shredded chicken along with the other can of whole beans to the pot.
- 13Remove the bay leaf.
- 14Turn off the heat.
- 15Finish with lime zest, juice, crema, and cilantro.
- 16Stir and season with salt and pepper to taste.
- 17Ladle into bowls, add toppings, and enjoy.
Ingredients
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken thighs
- Salt
- black pepper, to taste
- 1 medium yellow onion, diced
- 2 poblano peppers, diced
- 1 jalapeño, diced (seeds removed for less heat)
- 0.5 cup roasted Hatch chiles, chopped (optional; or substitute 1 (4 oz) can diced green chiles)
- 6 to cloves garlic, minced
- Splash of beer, optional (for deglazing)
- 4 cups low-sodium chicken broth
- 2 cups homemade salsa verde
- 2 cans white beans, drained and rinsed
- 1 cup fire-roasted corn kernels (optional)
- 0.5 Zest of lime, to taste
- 1 Juice of lime, to taste
- 0.5 cup Mexican crema, room temperature
- 0.5 cup chopped fresh cilantro (optional)
- 1 tbsp ground cumin
- 1 tsp ground cumin
- 1 tsp dried oregano (Mexican oregano if available)
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 2 tsp chili powder, divided
- 1 tsp Aleppo pepper
- 0.25 tsp cayenne pepper
- 1 bay leaf (optional)
Equipment
blenderpan
Tips
- Making salsa verde from scratch adds freshness and depth.
- Using chicken thighs keeps the chicken juicier and enriches the broth.
- Blending one can of beans makes the chili creamy without making it too thick.
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