Green Chile Chicken (Print Version)
# Ingredients:
→ Soup Base
01 -
2 cups roasted Hatch green chiles, diced
02 -
2 tablespoons olive oil
03 -
1 green bell pepper, chopped
04 -
1 yellow onion, chopped
05 -
1 cup corn kernels
06 -
3 garlic cloves, finely chopped
→ Seasonings
07 -
1/2 teaspoon ground pepper
08 -
1 teaspoon paprika
09 -
2 teaspoons cumin powder
10 -
1/2 teaspoon salt
→ Main Ingredients
11 -
3 cups shredded chicken, cooked
12 -
1 quart chicken broth
13 -
1 lime, juiced
14 -
1/4 cup water
15 -
1/2 cup chopped cilantro
16 -
1 can (15 oz) cannellini beans, drained
→ Garnish
17 -
Slices of avocado
18 -
Hot sauce, if you like
19 -
Fresh cilantro leaves
→ Crispy Corn Chips (Optional)
20 -
10 corn tortillas, sliced into thin strips
21 -
2 tablespoons olive oil
22 -
1 teaspoon chili powder
23 -
1 teaspoon kosher salt
24 -
1 teaspoon sugar
# Instructions:
01 -
Mix the tortilla slices with oil and spices. Cook in the oven at 400°F for 15 minutes, stirring halfway through, until crispy.
02 -
Heat oil in a pan and sauté garlic, onions, bell peppers, and corn for about 5-6 minutes until they're soft.
03 -
Mix the spices and roasted green chiles into the pan, letting them cook together for 3-4 minutes. Pour in the chicken broth and add the cooked chicken. Bring it gently to a simmer.
04 -
Blend the beans with water and cilantro until smooth. Stir this mixture into your chili to make it thicker.
05 -
Squeeze in lime juice and adjust the flavor with a bit more seasoning if needed. Dish out with avocado, cilantro, hot sauce, and crispy chips on the side.
# Notes:
01 -
Rotisserie chicken works well for this
02 -
Stays fresh in the fridge for 5 days
03 -
Freeze for up to 3 months