Rich chicken chile verde combines creamy white beans, shredded chicken, and chopped green chiles for unbeatable flavor and belly filling power.
Total Cost: $9.15 recipe / $1.14 serving
2Tbspolive oil $0.20
1medium onion $0.39
2whole bone-in, skinless chicken breast halves$3.78
1lbdry white beans, great northern$0.98
1Tbspground cumin $0.15
1/2tspcayenne powder $0.05
1/2tspred pepper flakes $0.05
4 ozcandiced green chiles $0.56
to taste salt and pepper $0.05
8ozshredded monterrey jack $1.74
1bunch fresh cilantro $0.68
Place the beans in a large pot or bowl, cover with cool water to at least two inches above the beans. Refrigerate over night. Prior to cooking the chili, pour off the water and rinse the beans.
Dice the onion and mince the garlic. Saute the onion and garlic in a large pot with olive oil over medium heat until softened.
Add the chicken breasts (thawed), beans, 6 cups of fresh water, bouillon, cumin, oregano, cayenne and red pepper flakes to the pot. Bring to a boil over high heat then reduce to medium and let simmer for one hour (no lid). If you’re concerned about the spice, start with half the cayenne and red pepper flakes and add more later if desired.
After the pot has been simmering for one hour, remove the chicken breasts (continue to let the pot boil). Using two forks, remove the chicken from the bone and shred the meat. Discard the carcasses and return the shredded meat to the pot.
Add the can of green chiles to the pot. Taste the broth and adjust seasoning as desired. Continue to let the chile simmer until thickened (about 30 minutes more). Mash some of the beans against the side of the pot to help thicken the liquid.
Serve each bowl of chili topped with shredded cheese and fresh cilantro leaves.
EXTRA GARNISHES OR ADDITIVES: Lime wedges, sliced jalapeno, spinach (stirred in to wilt), corn nibblets or diced fresh tomato.