For the chicken in this recipe, you can poach 4-5 bone-in chicken thighs until very tender, then pull the meat off the bones in shreds. Or you can buy a rotisserie chicken and pull the meat off. You will need about a pound of cooked chicken.
2 Tbsp. vegetable oil
1 onion, chopped
2 tsp. minced garlic
1 green pepper, chopped
1 yellow pepper, chopped
2 cups chicken stock or broth (If I cook my chicken, I use the left over strained stock.)
1 16-oz. jar Herdez salsa verde (I use mild.)
1 4-oz. can green chopped chilis (I use mild.)
1 16-oz. can petite diced tomatoes
1/2 tsp. oregano
1/2 tsp. cumin
1-1/2 tsp. chili powder
11-oz. can Del Monte summer crisp corn. (This is what I use but you can use fresh corn, or any other canned or frozen corn.)
Two 15-oz. cans Cannelini beans (white kidney), drained, or any other white beans you prefer.
Salt and pepper to taste.
Directions:
1. Heat oil and cook onion, garlic, and chopped peppers until soft.
2. Stir in stock, salsa verde, green chilis, tomatoes, and spices. Bring to a boil, and then simmer about 10 minutes.
3. Add corn, chicken, and beans. Simmer 5 minutes. Season with salt and pepper to taste.
Notes:
If the chili is too thick, you can add more stock/broth to thin, depending on your preferences. For serving, I like to top it off with shredded cheese, sliced green onions, sour cream, guac, with tortilla chips on the side for scooping.
