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Chicken and white bean chili verde with sonoma pesto Recipe

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This recipe for Chicken and white bean chili verde with sonoma pesto is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
l lb. tomatillos
1/2 lb. poblano chili
2 t. olive oil
1 1/2 c. yellow onion, fine chop
1 T. garlic, minced
1 t. mexican oregano, cumin,
3 c. chicken stock (may need 4)
2 15.5 oz cannellini beans with liquid
2 T. chopped cilantro
2 c. cooked shredded chicken
4 c. chard, stemmed cut into 1 inch strips
Salt and pepper to taste
Juice of a lime
Directions:
Directions:
Preheat oven 400º
Roast tomatillos and poblano on sheet pan until tomatillos are soft. Blend until smooth.
Heat olive oil in saute pan. Add onions and cook until carmelized, about 5 min. Add garlic and oregano and cook until aromatic.
Add tomatillo mixture and cook 10 min until slightly thickened.
Add stock, beans, and bring to simmer and cook 20 min.
Add cilantro, chicken, chard bring to simmer and cook for 10 min.
Salt and pepper
Serve with lime
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
55 min

 

 

 

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