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Ingredients
  • 2 (15 ounce) cans no-salt-added pinto beans, rinsed, divided
  • 1 tablespoon canola oil
  • 1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
  • 2 cups chopped yellow onion (1 medium)
  • 2 cups chopped poblano peppers (2 large)
  • 5 cloves garlic, chopped (about 1 ½ tablespoons)
  • 4 cups unsalted chicken stock
  • 1 ½ cups prepared salsa verde
  • ½ teaspoon salt
  • 2 cups frozen corn kernels (about 12 ounces)
  • 2 cups chopped spinach (about 2 ounces)
  • 1 ½ cups coarsely chopped fresh cilantro
  • 6 tablespoons sour cream
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