Green Chicken Chili

Green Chicken Chili

from isabeleats.com
65 min
6 servings

This green chicken chili is the perfect comforting weeknight meal ready in under 1 hour! Can also be made in the crockpot or Instant Pot.

Ingredients

  • 2 tablespoons olive oil
  • 1 large yellow onion, (diced)
  • 2 poblano peppers, (stemmed, seeded, and diced)
  • 1 jalapeño pepper, (stemmed, seeded, and diced)
  • 4 ounces diced green chiles
  • 4 cloves garlic, (minced)
  • 4 cups chicken broth
  • 4 cups cooked shredded chicken
  • 2 cups salsa verde
  • 2 (15.5-ounce) cans cannellini beans, (drained and rinsed)
  • 1 (15-ounce) can whole kernel corn, (drained and rinsed)
  • 1 teaspoon kosher salt, (plus more to taste)
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 1 bay leaf
  • ½ cup chopped cilantro
  • 4 tablespoons lime juice ((about 2 limes))
  • Toppings: sour cream, diced avocados, sliced green onions, tortilla chips

Directions

  1. 1

    Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, poblanos, jalapeño, and diced green chiles and cook for 10 minutes, until the peppers are softened and the onions are translucent.

  2. 2

    Stir in the garlic and cook for 1 minute until fragrant.

  3. 3

    Add the chicken broth, shredded chicken, salsa verde, beans, corn, salt, cumin, oregano, and bay leaf. Stir to combine and bring to a boil.

  4. 4

    Reduce the heat to low, cover, and simmer for 20 minutes.

  5. 5

    Uncover and cook for an additional 10 minutes while the broth reduces.

  6. 6

    Discard the bay leaf and stir in the chopped cilantro and lime juice. Taste and season with more salt if needed.

  7. 7

    Serve in bowls topped with sour cream, cilantro, green onions, and avocados.