Chicken Chili Verde

This is inspired by another Rachel Ray recipe but I made it even easier and faster. The only part that takes a little time is roasting and peeling the peppers, but I feel it’s worth it. If you want to make it healthier, you can leave off the chips and cheese. Great for a cold day and also for the busy holidays.

2 lbs ground chicken
1 can white beans
2 T olive oil
3 poblano peppers, roasted, peeled and diced
1 onion, diced
1 garlic, minced
1/4 cup chopped cilantro
2 envelopes Frontera Grill green enchilada sauce (found in any supermarket; I used one envelope green enchilada sauce and 1 green skillet sauce)
2 cups shredded Monterey Jack or Pepper Jack cheese
crushed tortilla chips

Heat the olive oil in an ovenproof or cast iron skillet and saute the onion and garlic in it until softened. Add the ground chicken and cook over high heat until cooked through, breaking up with a spoon. Add the beans, poblano peppers and Frontera sauces; simmer for about 15 minutes until warm and flavors have melded. Add salt to taste and cilantro.  Cover the top of the chili with crushed chips and sprinkle the cheese over that. Broil until cheese is bubbly. You can serve this with sour cream if you like.
I think corn might be a nice addition next time.

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