Saturday, February 19, 2022

Chicken Chili Verde and the Weekly Menu #SoupSaturdaySwappers

This delicious chili is ready in less than half an hour containing simple ingredients from your pantry for a quick, warming bowl of comfort after a day of playing in a Winter Wonderland.

Chicken Chili Verde

The Soup Saturday Swappers are helping our readers prepare for National Chili Day.......

There's a reason that National Chili Day falls on the 4th Thursday of February.  For many of us, February is the coldest month of the year and nothing is better for warming the body and soul than a piping hot bowl of Chili.

I asked the others in the group to offer up Chili recipes so that you, our readers, are prepared for this National Food Holiday.  Let's see what they are sharing with you today.........
Chicken Chili Verde Pin

Nothing is more beautiful than a snow covered landscape, especially if the sun is shining and instead of having to drive to work you have the day off and can go out and enjoy it.  Then when you come in from your walk, or skiing or sledding or snowmobiling, you can warm up with a nice, hot bowl of chili.  Life is very, very good.......

We have lots of time for playing this week. We have some errands to run during the day but no night time plans until Friday when we join our Dive Family for pool night.  I am sharing my Weekly Menu with you.  What's on your menu this week?

Soup Saturday
Corned Beef and Cabbage Soup

Sunday Supper
Lightened Up Chicken Parmesan over Whole Wheat Pasta

Meatless Monday
Creamed Cucumbers

Taco Tuesday
Pizza Tacos

Ranch Pork Chops
Mashed Potatoes

Smoked Sausage Skillet

Fish Friday
Mediterranean Cod
Quinoa and Brown Rice

Soup, Chili, Chicken, Salsa
Yield: 6 servings
Author: A Day in the Life on the Farm
Chicken Chili Verde

Chicken Chili Verde

This delicious chili is ready in less than half an hour containing simple ingredients from your pantry for a quick, warming bowl of comfort.
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min


  • 1 T. olive oil
  • 1 lb. boneless, skinless, chicken breast meat (about 1 large breast), cut into bite size chunks
  • salt and pepper, to taste
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 (15 oz) can tri color bean mixture, drained and rinsed
  • 1/2 large, sweet onion, diced
  • 1 large, poblano pepper, seeded and diced
  • 5 cloves garlic, minced
  • 4 c. chicken stock
  • 1 (16 oz) jar salsa verde (green salsa)
  • 1 (15 oz) can of corn, drained
  • 2 lg. handfuls of baby spinach, roughly chopped


  1. Heat the olive oil in a large soup pot over med high heat. Add the chicken chunks to the pot, season with salt and pepper, and cook until no longer pink. Add the onions, poblano pepper and garlic. Cook for about 5 mnutes, until onion is translucent and mixture is fragrant.
  2. Add the chicken stock, salsa, tri color bean mixture and corn.
  3. Mash up the pinto beans or give them a whirl in the food processor and stir them into the chili. Bring mixture to a boil, then reduce heat and simmer for another 5 minutes or so, until the chicken is cooked through.
  4. Stir in the spinach until wilted and serve.


Adapted from a recipe found at Eating Well.

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