Serves
6
Prep
20
mins
Cooking
60
mins
Chicken & Pinto Bean Chilli Verde
Directions
Step 1
Cook the beans as per on pack instructions. Drain and set aside.
Step 2
Add the basil, parsley, jalapenos, oil, salt and pepper into a food processor. Process for 2 minutes until smooth.
Step 3
In a large pot, heat oil and cook chicken for 5-6 minutes until lightly golden. Add onions, capsicum and garlic and cook for a further 4-5 minutes to soften.
Step 4
Add the cooked beans, stock, salt, pepper, salsa verde and corn. Bring to the boil, then simmer for 15 minutes. Stir in spinach and coriander until just wilted for about 1 minute. Serve topped with sour cream.
Tips
- For best results, we recommend soaking the Pinto Beans overnight.
- Slice and panfry some chorizo to garnish the top of the soup for added richness.
Ingredients
- 1 1/2 cups McKenzie's Pinto Beans
- 1 tbs olive oil
- 600g boneless chicken thighs, diced
- 2 brown onions, diced
- 2 green capsicums, diced
- 4 cloves garlic, finely chopped
- 4 cups chicken or vegetable stock
- 1/2 tsp McKenzie's Australian Natural Sea Salt Grinder
- 1 tsp McKenzie's Whole Black Peppercorn Grinder
- 2 cups frozen corn kernels
- 2 cups baby spinach
- 1 cup coriander, coarsely chopped
- 1/3 cup sour cream (optional)
- 1 cup fresh basil
- 1 cup fresh parsley
- 6 jalapeno slices
- 1/2 cup olive oil
- To taste McKenzie's Australian Natural Sea Salt Grinder
- To taste McKenzie's Whole Black Peppercorn Grinder
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