Green Chili Chicken and Pinto Bean Stew

  • Preparation Time
    Prep:
    10 min.
  • Cooking Time
    Cook:
    25 min.
  • Serves
    Serves:
    4

With rotisserie chicken, jarred green salsa and Better Than Bouillon Roasted Chicken Base, this speedy stew delivers loads of flavor in a very short amount of time.

Recipe tags: chicken base, easy difficulty, main, chicken, stew

Ingredients

Quantity Ingredient
2 tbsp olive oil
2 stalks celery, diced
1 poblano pepper, seeded and diced
2 cups jarred tomatillo salsa (salsa verde)
1 tbsp Better Than Bouillon® Roasted Chicken Base
1 can (15 oz) pinto beans, drained and rinsed
2 cups shredded rotisserie chicken
2 corn tortillas (5 inches), torn into pieces
½ cup sour cream
2 tbsp finely chopped fresh cilantro

Directions

  • 1

    In large skillet set over medium-high heat, heat oil. Cook celery and poblano, stirring occasionally, for 3 to 5 minutes or until starting to soften. Stir in salsa, 1 cup water and Roasted Chicken Base; bring to a boil.

  • 2

    Stir in pinto beans, chicken and tortillas; bring back to a boil. Reduce heat to medium-low. Cook, stirring occasionally, for 12 to 15 minutes or until sauce is thickened and flavors are married.

  • 3

    Serve stew with dollops of sour cream and garnish with cilantro.

Tips: Serve stew with rice, warm tortillas or garlic bread if desired.

Substitute poblano pepper with 1 diced green bell pepper and diced 1 jalapeƱo pepper if desired.