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Green Chicken Chili

  • Author: A Cedar Spoon // Julia Jolliff
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6-8 1x
  • Category: Soup, Dinner, Chili

Description

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. 


Scale

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
  • 24 oz. cans of fired roasted diced green chiles {or you can use regular diced green chiles}
  • 115 oz. can of pinto beans, drained and rinsed
  • 215 oz. cans of white beans {try Great Northern or Cannelini beans}
  • 115 oz. can of corn, drained and rinsed {optional}
  • 8 cups chicken broth
  • 112 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.

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