Name: Easy Green Chicken Chili
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 2 tablespoons olive oil; 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; 10 small corn tortillas, sliced into 1/4 inch strips; 2 tablespoons olive oil; 1 teaspoon kosher salt; 1 teaspoon sugar; 1 teaspoon chili powder

Easy Green Chicken Chili

This satisfying chili uses mild, roasted Hatch peppers and rotisserie chicken for a quick, delicious, kid-friendly soup. Use fresh-roasted, frozen, or jarred Hatch chiles. We love it topped with crispy tortilla chips and sliced avocado.

40 min total 15 min prep 25 min cook 6 469 cal

Instructions

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1 Preheat oven to 400°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 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.
2 In a large pot or Dutch oven, heat olive oil over medium heat. Add onions, green peppers, corn, and garlic. Sauté for 5 to 6 minutes until vegetables soften. Add roasted green chiles to the pot along with the cumin, paprika, salt, and pepper. Stir together and cook for 3 to 4 minutes . Add shredded chicken and chicken stock and bring chili to a low simmer.
3 Turn heat down to low and simmer for five minutes.
4 In a blender or food processor, add 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.
5 Serve with toppings: Add lime juice to the chili, taste, and adjust for seasoning. Serve garnished with avocado, cilantro, hot sauce (optional), and crispy corn chips. Leftover green chili can be stored in the fridge for five days, or frozen for up to three months. Reheat gently on the stove. Did you love the recipe? Give us some stars and leave a comment below!