Love this lighter version of chili and the combo of roasted Poblano and tomatillos which is just delicious. I made a few changes and adjustments to the recipe — I added some shredded chicken (about 2 cups of breast) along with the ground chicken, as well as about 1 cup of corn. I sliced avocados as a garnish and also used some shredded Monterey Jack. Using homemade stock is also a winner and I needed more like two cups of stock. Finally, I substituted Greek yogurt for the sour cream for a healthier version of the recipe. If Serrano chilis are too spicy, use jalapeños as a substitute or just eliminate all together.
Click here for the original recipe from Saveur.