Chicken Chili Verde

Chicken Chili Verde2

Since soup season doesn’t quit here in Michigan, we cooked up this quickie to get us through until fresh green things and berries make an appearance. This one takes about 40 mins and one pot. We are a toast with soup kinda family, but sometimes a melty-cheesy thing on the side is friggen’ necessary.



1 lb ground organic chicken or turkey

1/2 lb chorizo sausage

If you can’t find loose ground sausage, get the links. Cut it open and discard the casing. There are no substitutes for chorizo, so go track down the good stuff.

1 Yellow Onion Diced

2 Fresh Jalapenos

First rule of cooking with fresh hot peppers – TASTE THEM. Cut a piece off before you start and try it. Keep a glass of milk close by for mouth-saving emergencies, but for Cripe’s Sake do not cook blind. Jalapenos are notoriously variable. Make sure you try a piece of the green flesh and the white flesh. Then, and only then, should you decide how much to use. I used pretty damn spicy jalapenos, which produced a mild spicy chili in the end.

1 jar salsa verde

This white girl doesn’t have homemade salsa lying around, so I get mine in a pinch at Trader Joe’s. Go to your local Latin grocery for the good stuff. Either way, find one that has only real stuff in it – some combination of tomatillos, jalapenos, garlic and lime.

1 Small Can Green Chiles

1 quart heirloom yellow and green tomatoes halved or cubed

1 can organic white kidney (Cannellini) beans

Always drain and rinse canned beans with cold water. I love the Joseph Joseph slotted spoon because it holds exactly one can of beans, so I don’t need to dirty my colander.

1 t dried cumin

1 t granulated garlic

Firm avocado, limes & cilantro for garnish

1 box vegetable stock

Always have an extra box on hand. Depending on the soup consistency, you might need to break into a second box. If you don’t have extra, you can use water, but you’ll need to adjust your seasoning accordingly.


Dutch Oven or Soup Pot

Wooden Slotted Spoon

Dinner plate or glass bowl


  1. Heat olive oil in the dutch oven over medium-high heat.
  2. Add chorizo to your pot and use a wooden spoon to break up. Add chicken after the chorizo has started to release its sexiness (I mean the fat). Season with salt and pepper. Let the ground meats cook until it is crispy on the outside but not yet cooked through.
  3. Use a slotted spoon to remove meat and let rest on a plate.
  4. In the same pot, add an additional drizzle of oil. Add chopped onion, jalapeno, can of green chilis, cumin, and garlic. Season with salt and pepper. Scrape bottom of the pot to mix and deglaze.
  5. Add meat, drained beans, salsa, and about half the box of vegetable stock. Bring to boil then turn down to a simmer. Add tomatoes once simmering. Let simmer until sauce thickens – about 10 minutes.  Add more veg stock as needed.
  6. While it cooks, tear the cilantro, slice avocado and limes. Serve with toast and garnishes.
  7. Ladle soup into bowls. Top with green garnishes and toast.


Because it’s May and still cold and rainy as hell outside. And because you can pick up this entire ingredient list even at gringo grocery stores these days.  Go get you some springtime cozy.


Chicken Chili Verde

We showed you ours, now show us yours. Tag your sexy sustenance @properlyforked   OR   #properly forked


Recipe created and tested in Properly Forked kitchen.





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