Chili Chicken Verde

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More authentically Mexican than tomato-based salsas, salsa verde is made from tomatillos. Salsa verde’s thin consistency makes it perfect as a base for this chicken chili.

Tags: Intermediate, One Hour, Soups & Stews, Entrées, Chicken/Poultry, Vegetables, Beans, Mexican, Stewing, President's Choice Blue Menu, Low Fat, High Fibre
Serves: 8
Skill level: Intermediate
Prep time: 15  minutes
Cooking time: 45  minutes
Total: 60  minutes

Additional Information


3 cloves garlic, minced
1/2 tsp (2 mL) ground cumin
4 PC Blue Menu Air Chilled Boneless, Skinless Chicken Breasts
2 tbsp (25 mL) PC 100% Pure Canola Oil
2 jars (each 430 g) PC Salsa Verde - Mild
1 can (341 mL), drained PC Blue Menu Peaches & Cream Whole Kernel Corn
1 onion, finely diced
1/2 tsp (2 mL) ground coriander
1 can (540 mL) no name White Kidney Beans rinsed and drained
2 tbsp (25 mL) chopped fresh coriander


  1. Place chicken breasts in saucepan. Cover with cold water. Place over high heat. Bring to a boil. Reduce heat to medium-low; simmer uncovered for 15 minutes or until cooked through. Transfer chicken to a plate, reserving cooking water. Set chicken aside to cool. Measure out 2 cups (500 mL) of chicken cooking water; if you have less than 2 cups (500 mL), add water to make up amount. Set cooking water aside. 
  2. In large saucepan, heat oil over medium-high heat; cook onions and garlic for 5 minutes, stirring frequently, or until translucent and fragrant. Stir in coriander and cumin; cook for 1 minute, stirring. Stir in reserved chicken cooking water, salsa verde, beans and corn. Bring to a boil. Reduce heat to simmer; cook uncovered for 20 minutes, stirring occasionally, or until mixture is slightly thickened.
  3. When chicken is cool enough to handle, cut into 1/2-inch (1 cm) dice. Stir into saucepan; cook for 1 minute or until heated through. Remove from heat. Stir in coriander.



Chef's Tips

PC Chef's Tips / Serve on bed of PC Indian Basmati Rice, if desired.

Garnish with lime wedges, sour cream, sliced roasted red peppers and/or shredded Monterey Jack cheese, if desired.

Nutritional Information

Per 1 cup (250 mL)
Calories 240 Cal
Fat 5 g
Sodium 820 mg
Carbohydrate 25 g
Fibre 6 g
Protein 23 g
High in Fibre