Name: Chicken Chili Verde
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 (15 ounce) cans no-salt-added pinto beans, rinsed, divided; 1 tablespoon canola oil; 1.5 pounds boneless, skinless chicken thighs, trimmed and cut into bite-size pieces; 2 cups chopped yellow onion (1 medium); 2 cups chopped poblano peppers (2 large); 5 cloves garlic, chopped (about 1 1/2 tablespoons); 4 cups unsalted chicken stock; 1.5 cups prepared salsa verde; 0.5 teaspoon salt; 2 cups frozen corn kernels (about 12 ounces); 2 cups chopped spinach (about 2 ounces); 1.5 cups coarsely chopped fresh cilantro; 6 tablespoons sour cream

Question 1

How should I store leftovers?

Accepted Answer

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving, or enjoy cold depending on the dish.

Question 2

Can I make this recipe ahead of time?

Accepted Answer

You can prep the ingredients in advance and cook when ready. Most components reheat well; add fresh garnishes just before serving for the best presentation.

Question 3

Can I make this dairy-free?

Accepted Answer

Yes. Use a plant-based alternative for the dairy ingredients — nutritional yeast or dairy-free cheese work well as substitutes.

Question 4

Can I use a different protein?

Accepted Answer

Yes, you can easily swap the protein. Adjust cooking time as needed — smaller cuts cook faster, and plant-based proteins may need less time. Ensure the substitute is cooked through before serving.

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