| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 1/4 pounds skinless, boneless chicken thighs
- Kosher salt and freshly ground pepper
- 2 teaspoons ground cumin
- 1 onion, chopped
- 1 poblano chile pepper, seeded and chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 3 cups frozen chopped collard greens, thawed
- 1 15-ounce can white chili beans
- 1 cup canned or jarred crushed tomatillos
- 2 scallions, thinly sliced
Instructions
- Heat a large pot over high heat and add 1 tablespoon olive oil. Season the chicken with salt, pepper and 1 teaspoon cumin. Working in batches if necessary, add the chicken to the pot and cook until golden, 4 to 5 minutes per side. Remove to a plate.
- Add the remaining 1 tablespoon olive oil, the onion and poblano to the pot and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and remaining 1 teaspoon cumin; cook until golden, 30 seconds. Stir in the chicken broth, collards, chili beans and tomatillos. Stir in the chicken and any juices from the plate. Cover and bring to a boil, then uncover and reduce the heat to a steady simmer. Cook until the chicken is tender, about 15 minutes.
- Shred the chicken in the pot with 2 forks. Divide the chili among bowls and top with the scallions.
Nutrition Facts
| Calories | 490 |
| Total Fat | 16 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 133 milligrams |
| Sodium | 881 milligrams |
| Carbohydrates | 45 grams |
| Dietary Fiber | 13 grams |
| Protein | 47 grams |
| Sugar | 7 grams |
Reviews
My husband and I both liked it. It does seem more like a chicken soup rather than a chili, though. You do miss the sour cream on top. Also, we prefer chili that is a little thicker — hence why it seemed more like a soup. But it was still tasty!
I made this for dinner last night and I’m pleased with how quickly it came together. I could not find crushed tomatillos at my supermarket so I substituted Salsa Verde which had tomatillo as the main ingredient but also included onion, cilantro, chile pepper, and salt. I think this was a fine substitution and ended up adding some extra flavor. I left out the scallions on top, but served it with sour cream and tortilla chips. One recommendation I have is to remove the chicken thighs from the soup before shredding– it would have been much easier to shred on a plate rather than in the soup. I would definitely make this dish again because it was flavorful, delicious, and a quick weeknight meal.
I’m currently trying to cook and review every recipe in the Jan/Feb 2018 issue and honestly this would be one I would typically pass over if I wasn’t…. and this is partly why I’m doing this! It was great and I liked it much more than I thought I would!!
While the kiddos thought it was too green to try (ages 5 and 3), my husband and I liked that the recipe didn’t start overly spicy to accommodate sensitive palates but it was easy to tailor to our own spice preferences.
I would replace the scallions with cilantro and we added a tiny bit of sour cream and some crushed tortilla chips.