Green Chicken Chili (Print Version)
# Ingredients:
→ Soup Base
01 -
1 green bell pepper, diced up
02 -
3 minced garlic cloves
03 -
2 cups diced Hatch green chiles (roasted and mild)
04 -
1 yellow onion, chopped small
05 -
2 tablespoons of olive oil
06 -
1 cup of sweet corn kernels
→ Seasonings
07 -
1 teaspoon ground paprika
08 -
1/2 teaspoon fresh ground black pepper
09 -
2 teaspoons of ground cumin
10 -
1/2 teaspoon fine salt
→ Main Ingredients
11 -
3 cups of cooked pulled chicken
12 -
1/4 cup plain water
13 -
1 quart of chicken broth
14 -
1 lime, freshly squeezed
15 -
1/2 cup of chopped cilantro leaves
16 -
1 can of white cannellini beans (15 oz), drained
→ Garnish
17 -
Slices of creamy avocado
18 -
Fresh cilantro sprigs
19 -
Optional hot sauce
→ Crispy Corn Chips (Optional)
20 -
1 teaspoon of smoky chili powder
21 -
10 mini corn tortillas, sliced into thin strips
22 -
2 tablespoons cooking olive oil
23 -
1 teaspoon kosher-style salt
24 -
1 teaspoon sugar for balance
# Instructions:
01 -
Coat tortilla strips in oil and seasonings. Bake at 400°F, stirring once or twice, for around 15 minutes till crunchy.
02 -
Heat oil and sauté garlic, onion, corn, and peppers till soft. Takes about five minutes.
03 -
Mix in cumin, chiles, spices, and let it all cook together for a few minutes. Toss in the chicken and pour in the broth. Let it simmer gently.
04 -
Blend the beans with cilantro and water till it's smooth, then stir it into your soup to thicken it up.
05 -
Drizzle in the lime juice and taste to adjust flavor. Dish it up with cilantro, avocado slices, optional hot sauce, and chips.
# Notes:
01 -
Grab a rotisserie chicken for an easy shortcut if needed.
02 -
Stores well in the fridge up to five days.
03 -
Freeze and keep for up to three months.