Green Chicken Chili
A comforting, hearty meal with tender chicken, wholesome beans, and a vibrant salsa verde base, ready in under an hour!
Equipment
- Large Pot or Dutch Oven
- Mixing Bowls:
- Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 4 ounces diced green chiles
- 4 cloves garlic minced
- 4 cups chicken broth
- 4 cups cooked shredded chicken
- 2 cups salsa verde
- 2 cans cannellini beans 15.5 ounces each, drained and rinsed
- 1 can whole kernel corn 15 ounces, drained and rinsed
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ cup chopped cilantro
- 4 tablespoons lime juice about 2 limes
- Toppings sour cream, diced avocados, sliced green onions, tortilla chips
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add onion, poblano peppers, jalapeño, and green chiles. Sauté for about 10 minutes until softened.
- Add minced garlic and cook for another minute.
- Pour in chicken broth, then stir in shredded chicken, salsa verde, cannellini beans, corn, salt, cumin, oregano, and bay leaf. Bring to a gentle boil.
- Reduce heat to low, cover, and let simmer for 20 minutes.
- Uncover and cook for an additional 10 minutes to reduce the broth slightly. Remove bay leaf and stir in cilantro and lime juice.
- Serve in bowls with desired toppings.
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Notes
Store in airtight containers in the refrigerator for up to 4 days. Reheat on the stove over medium heat.