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Easy Green Chicken Chili
Easy Green Chicken Chili
0 Likes
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Satisfying Hatch chili with rotisserie chicken, topped with crispy tortilla chips and avocado. Kid-friendly and delicious.
Ingredients:
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 1 cup sweet corn
  • 3 cloves garlic, minced
  • 2 cups mild roasted Hatch green chiles, chopped or diced
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 quart chicken stock
  • 3 cups cooked shredded chicken
  • 1 15-ounce can cannellini beans, drained
  • 1/2 cup cilantro
  • 1/4 cup water
  • 1 lime, juice only
  • Cilantro, for garnish
  • Avocado slices, for garnish
  • Hot sauce, optional, for garnish
  • For the Crispy Corn Chips (Dad Add)
  • 10 small corn tortillas, sliced into 1/4 inch strips
  • 1 teaspoon sugar
  • 1 teaspoon chili powder
Instructions:
  • For the corn chips (Dad's special touch): Preheat the oven to 400°F. Arrange 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. Mix well to ensure even coating. Bake for 15 minutes, stirring occasionally for even crisping. Allow to cool until crispy.
  • Prepare the soup: Heat olive oil in a large pot over medium heat. Sauté onions, green peppers, corn, and garlic for 5-6 minutes until veggies soften. Incorporate roasted green chiles, cumin, paprika, salt, and pepper. Cook for an additional 3-4 minutes. Stir in shredded chicken and chicken stock, then bring to a gentle simmer.
  • Simmer the soup over low heat for 5 minutes.
  • Puree a vibrant mixture: Combine drained and rinsed cannellini beans, water, and cilantro in a blender or food processor. Blend until a vibrant green paste forms. Stir this puree into the chili to slightly thicken the soup.
  • Taste and season: Stir in lime juice to the chili to enhance flavors. Serve with avocado, cilantro, hot sauce (if desired), and crispy corn chips. Store any leftovers in the refrigerator for up to five days or freeze for up to three months. Reheat on the stove before serving. Enjoy the dish? Let us know by rating and commenting!

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