Description
Easy Green Chicken Chili is a flavorful, comforting dish that combines the subtle heat of roasted Hatch green chiles with tender shredded chicken to create a delightful soup. Perfect for busy weeknights or cozy gatherings, this quick recipe takes just 40 minutes from start to finish. With its nutritious ingredients and kid-friendly flavors, it’s an ideal choice for family dinners. Top your chili with crispy tortilla strips and creamy avocado for added texture and taste. This dish not only warms the heart but also provides a satisfying meal that’s easy to store and reheat.
Ingredients
- Olive oil
- Yellow onion
- Green bell pepper
- Sweet corn
- Garlic
- Mild roasted Hatch green chiles
- Ground cumin
- Paprika
- Chicken stock
- Cooked shredded chicken
- Cannellini beans
- Cilantro
- Lime juice
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
- Spread tortilla strips on the baking sheet, drizzle with olive oil, season with salt, sugar, and chili powder, then bake for 15 minutes until crispy.
- In a large pot, heat olive oil over medium heat. Sauté diced onions, green bell peppers, sweet corn, and minced garlic for 5 to 6 minutes until softened.
- Stir in chopped Hatch green chiles, cumin, paprika, salt, and pepper; cook for an additional 3 to 4 minutes.
- Add cooked chicken and chicken stock; bring to a low simmer.
- Simmer gently for 5 minutes before blending cannellini beans with water and cilantro until smooth.
- Stir the bean mixture into the chili and let it thicken slightly.
- Adjust seasoning with lime juice before serving topped with avocado slices, cilantro, optional hot sauce, and crispy tortilla strips.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 70mg