Ingredients:
- 1 pound (about 450g) boneless, skinless chicken thighs, diced
- 1 pound fresh tomatillos, husks removed and washed
- 2 poblano peppers
- 2 jalapeño peppers
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (15 ounces) white beans (cannellini or navy beans), drained and rinsed
- 1 teaspoon ground cumin
- 1/2 tsp dried coriander
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder (adjust for your spice preference)
- Salt and pepper to taste
- 4 cups chicken broth
- 1/2 cup sour cream
- Juice of 2 limes
- Fresh cilantro and sour cream for garnish (optional)
Instructions:
- Preheat your broiler. Place the tomatillos, poblano peppers, and jalapeño peppers on a baking sheet. Broil them for about 5 minutes per side until they’re charred and blistered. Remove from the oven and let them cool. Once cooled, remove the skins and seeds from the peppers and roughly chop them. Note: Instead of the oven, you can carefully grill them on a BBQ.
- In a large pot or Dutch oven, heat some olive oil over medium-high heat. Add the diced chicken and cook until it’s no longer pink, about 5 minutes. Remove the chicken from the pot and set it aside.
- In the same pot, add chopped onions and cook until they become translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the roasted tomatillos and chopped peppers to the pot, along with ground cumin, dried oregano, and chilli powder. Cook for a few minutes to blend the flavours.
- Return the cooked chicken to the pot, then add the drained white beans. Season with salt and pepper to taste.
- Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, allowing the flavours to meld.
- After 30 minutes, stir in the sour cream and lime juice. Simmer for an additional 10-15 minutes until the chilli is heated through and slightly thickened.
- Taste and adjust the seasoning as needed.
- Serve hot, garnished with fresh cilantro and a dollop of sour cream if desired.
Instant Pot Instructions:
To make Roasted Tomatillo Chicken Chilli in your Instant Pot, start by setting it to the “Sauté” mode and heating some olive oil. Sauté the diced chicken until it’s no longer pink, then remove it and set it aside. In the same pot, sauté chopped onions until translucent, add minced garlic, and stir in the roasted tomatillos and chopped peppers. Add the diced chicken, drained white beans, ground cumin, dried coriander, dried oregano, chilli powder, salt, and pepper. Pour in the chicken broth, seal the Instant Pot, and set it to “High Pressure” for 10 minutes, followed by a quick release. Stir in sour cream and lime juice, then simmer in the “Sauté” mode for 10-15 minutes until the chilli thickens. Serve hot, garnished with cilantro and sour cream.
Crockpot Instructions:
For the Crockpot method, begin by sautéing the diced chicken in a separate skillet until no longer pink, then transfer it to your Crockpot. In the same skillet, sauté chopped onions until translucent, add minced garlic, and transfer this mixture to the Crockpot as well. Add the roasted tomatillos, chopped peppers, drained white beans, ground cumin, dried coriander, dried oregano, chilli powder, salt, and pepper to the Crockpot. Pour in the chicken broth and cook on low for 6-8 hours or on high for 3-4 hours, until the flavours meld together. Before serving, stir in sour cream and lime juice, and let it heat for an additional 10-15 minutes. Garnish with cilantro and sour cream before enjoying your flavourful chilli!
