Green Chicken Chili (Print Version)
# Ingredients:
→ Soup Base
01 -
3 cloves garlic, finely chopped
02 -
1 bell pepper, green, diced
03 -
1 yellow onion, cut into pieces
04 -
2 cups Hatch green chiles, roasted and chopped
05 -
1 cup corn, sweet
06 -
2 tablespoons olive oil
→ Seasonings
07 -
1 teaspoon ground paprika
08 -
2 teaspoons cumin, ground
09 -
1/2 teaspoon black pepper
10 -
1/2 teaspoon salt
→ Main Ingredients
11 -
1 quart chicken broth
12 -
1/2 cup fresh cilantro
13 -
3 cups chicken, cooked and shredded
14 -
1 lime, squeezed for juice
15 -
1 (15-oz) can white cannellini beans, drained
16 -
1/4 cup water
→ Garnish
17 -
Slices of avocado
18 -
Cilantro leaves
19 -
Optional: Your favorite hot sauce
→ Crispy Corn Chips (Optional)
20 -
10 tortillas (small corn ones), sliced into strips about 1/4 inch wide
21 -
1 teaspoon chili spice
22 -
2 tablespoons cooking oil
23 -
1 teaspoon coarse salt
24 -
1 teaspoon sugar
# Instructions:
01 -
Mix tortilla pieces with oil, chili powder, and seasonings. Heat at 400°F for about 15 minutes, stirring them now and then till they’re crunchy.
02 -
In a pan, cook the onions, corn, garlic, and peppers in oil. Stir for 5–6 minutes until they soften.
03 -
Toss in the roasted green chiles along with the spices. Stir for 3 or 4 minutes. Add in the chicken and pour in the chicken stock. Let it all heat to a gentle boil.
04 -
Blend your cannellini beans together with cilantro and water till it turns smooth. Pour this into the chili mix for thickness.
05 -
Add lime juice and more seasonings if needed. Serve in bowls with avocado slices, cilantro, hot sauce, and tortilla strips.
# Notes:
01 -
Rotisserie chicken is a quick option
02 -
Stays fresh in the fridge for 5 days
03 -
Freezable for up to 3 months