CHICKEN CHILI WITH COLLARDS

Chicken Chili with Collards image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

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Ingredients

2 tablespoons extra-virgin olive oil
1 1/4 pounds skinless, boneless chicken thighs
Kosher salt and freshly ground pepper
2 teaspoons ground cumin
1 onion, chopped
1 poblano chile pepper, seeded and chopped
3 cloves garlic, minced
4 cups low-sodium chicken broth
3 cups frozen chopped collard greens, thawed
1 15-ounce can white chili beans
1 cup canned or jarred crushed tomatillos
2 scallions, thinly sliced

Steps:

Heat a large pot over high heat and add 1 tablespoon olive oil. Season the chicken with salt, pepper and 1 teaspoon cumin. Working in batches if necessary, add the chicken to the pot and cook until golden, 4 to 5 minutes per side. Remove to a plate.
Add the remaining 1 tablespoon olive oil, the onion and poblano to the pot and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and remaining 1 teaspoon cumin; cook until golden, 30 seconds. Stir in the chicken broth, collards, chili beans and tomatillos. Stir in the chicken and any juices from the plate. Cover and bring to a boil, then uncover and reduce the heat to a steady simmer. Cook until the chicken is tender, about 15 minutes.
Shred the chicken in the pot with 2 forks. Divide the chili among bowls and top with the scallions.

Nutrition Facts : Calories 490, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 133 milligrams, Sodium 881 milligrams, Carbohydrate 45 grams, Fiber 13 grams, Protein 47 grams, Sugar 7 grams