Green Chicken Chili
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Green Chicken Chili
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Zesty, healthy, and packed with flavor, this easy green chicken chili simmers on the stovetop in about 1 hour!
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Ingredients
- 3 (15.5 ounce) cannellini beans drained and rinsed, divided, or other white beans, canned
- 1 tablespoon olive oil
- 1 jalapeno pepper seeded and diced (optional
- ½ medium green bell pepper seeded and diced (about ½ cup total
- ½ small yellow onion diced (about ½ cup total
- 1 clove garlic minced or pressed (about 1 teaspoon total
- 1 (4 ounce) diced green chiles canned
- 3 cups chicken broth divided
- 1 ½ lbs. boneless skinless chicken breast diced into bite-sized pieces (about 1-inch cubes, or boneless skinless chicken thighs
- 1 (16 ounce) salsa verde jarred
- 1 teaspoon cumin ground
- ¼ teaspoon oregano dried
- ¼ teaspoon thyme dried
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- lime juice to taste, fresh
- lime optional garnish, fresh, grated, sliced
- sour cream
- avocado
- cheese
- cilantro
- green onion
- tortilla chips
Instructions
- Place 1 can of the drained and rinsed beans in a food processor or blender. Add ¼ cup of the broth and puree until smooth; set aside.
- Heat the oil in a large Dutch oven or stockpot over medium-high heat. Add the jalapeño, bell pepper, and onion; sauté until soft, about 7-10 minutes. Add garlic and green chilies; cook, stirring constantly, for 1 more minute.
- Stir in the remaining chicken broth, chicken, salsa verde, pureed beans, remaining 2 cans of drained and rinsed beans, cumin, oregano, and thyme. Bring to a boil over high heat.
- Once the chili boils, reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the chicken is cooked through and the chili thickens, about 30 minutes. If the chili gets too thick, cover with a lid while it continues to simmer. Taste and season with salt and pepper, if desired.
- Add a squeeze of lime juice just before serving and garnish individual bowls with desired toppings.
ALTERNATE SLOW COOKER METHOD
- Place 1 can of the drained and rinsed beans in a food processor or blender. Add ¼ cup of the broth and puree until smooth; set aside.
- Heat the oil in a large skillet over medium-high heat. Add the jalapeño, bell pepper, and onion; sauté until soft, about 7-10 minutes. Add garlic and green chilies; cook, stirring constantly, for 1 more minute. Transfer to a slow cooker.
- Stir in just 1 cup of chicken broth, chicken, salsa verde, pureed beans, remaining 2 cans of drained and rinsed beans, cumin, oregano, and thyme. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. Taste and season with salt and pepper, if needed. If the chili seems too thick, stir in extra chicken broth until it reaches the desired consistency. Add a squeeze of lime juice just before serving and garnish individual bowls with desired toppings.
Notes
- We like chicken thighs in this recipe since the dark meat stays juicy and tender as it simmers. If you prefer, you can use white meat chicken breasts instead -- just be careful not to overcook them or they can have a tougher texture.
- For a creamy green chicken chili with a richer flavor and thicker texture, stir 4 ounces of softened cream cheese into the pot of chili during the final 5-10 minutes, stirring just until the cream cheese melts smoothly into the broth.
- You might also like the tangy flavor that you can achieve by stirring 4 ounces of room-temperature sour cream into the pot at the very end.
- Simmering the pot uncovered on the stovetop yields a thick, rich chili. It’s my preference over the slow cooker method in this case.
- Garnish with plenty of bright fresh herbs and lime juice for a nice contrast to the warming chili. Good options include fresh cilantro or parsley and a squeeze of fresh lime juice.
Nutrition Information
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Serving
1cup
Calories
334kcal
(17%)
Carbohydrates
39g
(13%)
Protein
30g
(60%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.01g
(1%)
Cholesterol
56mg
(19%)
Sodium
898mg
(37%)
Potassium
1212mg
(26%)
Fiber
8g
(32%)
Sugar
5g
(10%)
Vitamin A
433IU
(9%)
Vitamin C
14mg
(16%)
Calcium
136mg
(14%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8cups
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 334kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 30g | 60% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 56mg | 19% |
| Sodium | 898mg | 37% |
| Potassium | 1212mg | 26% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 433IU | 9% |
| Vitamin C | 14mg | 16% |
| Calcium | 136mg | 14% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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