How To Make Easy Green Chicken Chili
Savory and delicious, this Green Chicken Chili dish is a hearty soup that uses rotisserie chicken, hatch peppers, beans, and lots of spices.
Serves:
Ingredients
- 2tbspolive oil
- 1yellow onion,diced
- 1green bell pepper,diced
- 1cupsweet corn
- 3clovesgarlic,minced
- 2cupshatch green chiles,mild roasted, chopped, or diced
- 2tspcumin,ground
- 1tsppaprika
- ½tspsalt
- ½tspblack pepper
- 4cupschicken stock
- 3cupschicken,cooked, shredded
- 15ozcannellini beans,(1 can) drained
- ½cupcilantro
- ¼cupwater
- 1lime,juice only
- cilantro,for garnish
- avocado slices,to garnish
- hot sauce,optional, to garnish
For Crispy Corn Chips:
- 10small corn tortillas,sliced into ¼-inch strips
- 2tbspolive oil
- 1tspkosher salt
- 1tspsugar
- 1tspchili powder
Instructions
Crispy Corn Chip:
-
Preheat oven to 400 degrees F.
-
Spread out the corn tortilla slices on a baking sheet lined with aluminum foil or parchment paper.
-
Drizzle with olive oil and sprinkle with salt, sugar, and chili powder. Toss well to combine the spices.
-
Bake for 15 minutes, stirring once or twice to make sure the strips are baking evenly.
-
Remove and let cool. Strips will get crispy as they cool.
Soup:
-
In a large pot or Dutch oven, heat the olive oil over medium heat.
-
Add the onions, green peppers, corn, and garlic.
-
Sauté for 5 to 6 minutes until the vegetables soften.
-
Add the roasted green chiles to the pot along with the cumin, paprika, salt, and pepper.
-
Stir together and cook for 3 to 4 minutes.
-
Add the shredded chicken and chicken stock, and bring the chili to a low simmer.
-
Turn heat down to low and simmer for 5 minutes.
-
In a blender or food processor, add the drained and rinsed cannellini beans, water, and cilantro.
-
Blend until the mixture has become a green paste.
-
Add to the chili and stir until the soup has thickened slightly.
-
Add the lime juice to the chili, taste, and adjust for seasoning.
-
Serve garnished with avocado, cilantro, hot sauce (optional), and crispy corn chips.
Recipe Notes
- Use poached chicken for this recipe, or pick up a rotisserie chicken.
- Leftover green chili can be stored in the fridge for 5 days, or frozen for up to 3 months. Reheat gently on the stove.
Nutrition
- Calories:Â 719.23kcal
- Fat:Â 27.69g
- Saturated Fat:Â 5.79g
- Trans Fat:Â 0.07g
- Monounsaturated Fat:Â 14.90g
- Polyunsaturated Fat:Â 5.12g
- Carbohydrates:Â 83.95g
- Fiber:Â 17.84g
- Sugar:Â 11.00g
- Protein:Â 39.15g
- Cholesterol:Â 57.30mg
- Sodium:Â 843.22mg
- Calcium:Â 255.62mg
- Potassium:Â 2152.45mg
- Iron:Â 10.74mg
- Vitamin A: 105.98µg
- Vitamin C:Â 149.49mg
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