Chicken-and-Three-Bean Chili Verde

Ingredients

• 1 slices toppings: avocado jack cheese fresh shredded
• 15 oz black beans drained and rinsed canned
• 15 oz kidney beans drained and rinsed canned
• 15 oz navy beans drained and rinsed canned
• 1 extra large chicken bouillon cube 
• 1 tablespoon chili powder 
• 3 cups meat from a rotisserie chicken cooked chopped
• 16 oz kernel corn whole white frozen
• 0.5 cup cilantro leaves fresh chopped
• 3  garlic cloves minced
• 1 teaspoon ground cumin 
• 3 tablespoons juice of lime fresh
• 2 tablespoons olive oil 
• 1 large onion chopped
• 0.5 teaspoon pepper 
• 3  poblano peppers seeded chopped
• 2 teaspoons salt 
• 3 lb tomatillos fresh
• 2 cups tortilla chips crushed

Equipment

• sauce pan
• blender
• dutch oven

Directions

1. Bring first 3 ingredients and 3 cups water to a boil in a 3-qt. saucepan; boil 10 minutes.
2. Meanwhile, saut onion and peppers in hot oil in a large Dutch oven over medium-high heat 4 minutes or until tender.
3. Add corn; saut 2 minutes.
4. Add chili powder and cumin; saut 4 minutes.
5. Remove tomatillo mixture from heat, and cool 5 minutes. Process mixture in a blender until smooth.
6. Add chicken, beans, and tomatillo mixture to Dutch oven. Cook, stirring occasionally, 15 minutes. Stir in tortilla chips and next 4 ingredients; cook 5 minutes or until tortilla chips are soft.
7. Serve with desired toppings.
8. Note: We tested with Knorr Extra Large Chicken Bouillon Cubes.