Green Chicken Chili a nice chili to make in the warmer months. It is a bit lighter than traditional chili, yet packed with protein to keep your energy up on those busy days. This chili uses chicken, green chiles, pinto and white beans, chicken broth, spices and a can of beer to create a flavor packed bowl of soup. 

GREEN CHICKEN CHILI

Are you wondering why in the world I am sharing a chili recipe in the summer? I am one of those people that eats soup and chili year round. In the summer I would say that I don’t make it as often but it still appears on my table on a weekly basis. I love veggie heavy soups in the summer, since we usually have a garden full of vegetables waiting to be used. Today’s Green Chicken Chili is a hearty chili but still on the lighter side, which makes it a nice option for the warmer months.

What I really love about this Green Chicken Chili is the combination of spices mixed with the fire roasted green chiles and the can of beer that all simmer together to create a seriously delicious flavor combo. If you can get your hands on fired roasted diced chiles, they are the best! I love the flavor of them. My local Trader Joes sells them but if you can’t get your hands on them feel free to just use regular diced green chiles.

While this chili is a nice, light summer chili recipe it would also be perfect for fall and winter. Save it and make it! I promise that it will be a hit with your friends and family. I love making a big batch of this while we watch football or for those busy nights when I don’t have time to make dinner. This Green Chicken Chili also freezes really well so you can keep the leftovers for another day.

When I make this I always load it up with goodies-cilantro, green onion, cheese, jalapeños, sour cream, red onion…the works! I think my favorite part of this chili has to be the can of beer that you add to give it a little amped up flavor. I like to use a light beer–a pilsner or an ale. Of course make sure you buy a six pack so you can enjoy another one when you are eating your chili!

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Green Chicken Chili

Yield: 6-8

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Green Chicken Chili a nice chili to make in the warmer months. It is a bit lighter than traditional chili, yet packed with protein to keep your energy up on those busy days. This chili uses chicken, green chiles, pinto and white beans, chicken broth, spices and a can of beer to create a flavor packed bowl of soup. 

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Ingredients

• 3 Tablespoons olive oil
• 1 medium onion, chopped
• 5 garlic cloves, chopped
• 2 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon paprika
• 1/4 cayenne pepper
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 - 4 oz. cans of fired roasted diced green chiles {or you can use regular diced green chiles}
• 1 - 15 oz. can of pinto beans, drained and rinsed
• 2 - 15 oz. cans of white beans {try Great Northern or Cannelini beans}
• 1 - 15 oz. can of corn, drained and rinsed {optional}
• 8 cups chicken broth
• 1 - 12 oz. can of beer {I tend to use light beer options like pilsner or ales}
• 4 cups of cooked chicken, cubed or shredded {I like to use leftover chicken or buy a rotisserie chicken to make things easier}

Garnishes:

• Fresh cilantro, chopped
• Fresh green onions, chopped
• Jalapeños
• Sour cream
• Cheese

Instructions

1. Heat the 3 Tablespoons olive oil over medium high heat in a large pot. Add the onion and sauté for 2 minutes. Add the garlic, cumin, oregano, paprika, cayenne pepper, chili powder, salt and pepper and continue to sauté until the onion is soft and translucent.
2. Add the diced green chiles, pinto beans, white beans, corn {optional}, chicken broth and beef and bring to a simmer. Simmer for 40 minutes, stirring occasionally {you want the liquid to reduce down to about half of what is originally was}.
3. Add the chicken and simmer for another 5 minutes.
4. Serve the Green Chicken Chili in bowls topped with jalapeño, fresh cilantro, green onions, cheese and sour cream.

Notes

This soup works great using a variety of beans including chickpeas and black beans.

If you like more veggies in your chili feel free to add things like bell pepper, corn and diced tomatoes.

If you prefer a thicker soup try adding a couple of spoonfuls of Greek yogurt at the end of cooking.