Green Chicken Chili (Print Version)
# Ingredients:
→ Soup Basics
01 -
1 green bell pepper, diced
02 -
2 tablespoons olive oil
03 -
3 cloves garlic, minced
04 -
1 cup sweet corn
05 -
2 cups mild roasted Hatch green chiles, chopped
06 -
1 yellow onion, diced
→ Spices
07 -
1 teaspoon paprika
08 -
1/2 teaspoon black pepper
09 -
2 teaspoons ground cumin
10 -
1/2 teaspoon salt
→ Main Stuff
11 -
1 quart chicken stock
12 -
1 lime, juiced
13 -
1/2 cup cilantro
14 -
1 (15-oz) can cannellini beans, drained
15 -
1/4 cup water
16 -
3 cups cooked shredded chicken
→ Toppings
17 -
Avocado slices
18 -
Hot sauce (optional)
19 -
Cilantro
→ Homemade Chips (Optional)
20 -
1 teaspoon chili powder
21 -
10 small corn tortillas, cut into 1/4 inch strips
22 -
1 teaspoon sugar
23 -
2 tablespoons olive oil
24 -
1 teaspoon kosher salt
# Instructions:
01 -
Toss the tortilla strips with seasonings and oil. Bake them at 400°F for around 15 minutes, stirring halfway through, until golden and crunchy.
02 -
Heat some oil and cook the peppers, onion, corn, and garlic until everything softens, about 5-6 minutes.
03 -
Stir the chiles and seasonings in, cook for 3-4 minutes. Then add your shredded chicken and pour in the stock. Let it simmer.
04 -
In a blender, mix the beans, water, and cilantro until smooth. Stir the mix into the pot to thicken up your chili.
05 -
Lastly, mix in the lime juice and give it a taste to see if seasoning needs balancing. Serve with cilantro, avocado, hot sauce, and crispy chips!
# Notes:
01 -
Rotisserie chicken saves time and effort.
02 -
Can be refrigerated for up to 5 days.
03 -
Freeze leftovers for as long as 3 months.