Green Chicken Chili
This green chicken chili is easy and delicious. Perfect for a make-ahead meal and very freezer friendly.
Servings: 6 servings (1 ½ cups ea.)
Calories: 387kcal
Ingredients
- 2 tablespoon olive oil
- 1 Spanish onion, diced
- 2 celery stalks, diced
- 1 large green bell pepper, diced
- 2 jalapeno peppers, finely chopped
- 5 cloves garlic, minced
- 1 ½ teaspoon cumin, ground
- 2 teaspoon chili powder
- 1 teaspoon salt
- 500 g (1 lb) chicken thighs, boneless, skinless
- 2 (540 ml/ 19oz) cans white kidney beans, drained and rinsed (4 cups)
- 2 cups chicken broth, low sodium
- 2 cups salsa verde or tomatillo salsa
- 1 ½ cups corn, fresh, frozen or canned
- ½ cup cilantro, chopped
- 1 lime, juiced
Optional toppings
- Sour cream
- Sliced avocado
- Guacamole
- Shredded cheddar cheese
- Pickled jalapenos
- Hot sauce
- Cilantro leaves
- Lime wedges
Instructions
- Heat the olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add onion and celery and cook, occasionally stirring, for 5 minutes or until beginning to soften.2 tablespoon olive oil, 1 Spanish onion,, 2 celery stalks,
- Stir in green pepper, jalapeno peppers, garlic, cumin, salt, and chili powder. Cook and stir for 5 more minutes.1 large green bell pepper,, 2 jalapeno peppers,, 5 cloves garlic,, 1 ½ teaspoon cumin,, 2 teaspoon chili powder, 1 teaspoon salt
- Add chicken thighs, chicken broth, and salsa verde. Bring to a boil then reduce heat to a gentle simmer. Cover and let simmer for 30 minutes or until chicken is cooked through. Test for doneness by cutting into one piece or use a thermometer reading a temperature of 165 degrees F.500 g (1 lb) chicken thighs,, 2 cups chicken broth,, 2 cups salsa verde or tomatillo salsa
- Remove chicken thighs and place on a plate. Shred or chop chicken into bite-sized pieces. Add chicken and accumulated juices back to the pot along with the white kidney beans and corn. Bring to a simmer and cover. Continue cooking at a gentle simmer for 20 more minutes.2 (540 ml/ 19oz) cans white kidney beans,, 1 ½ cups corn,
- Remove from heat and add cilantro and fresh lime juice. Taste and adjust seasonings. Serve topped with sliced green onions, diced avocado, and a dollop of sour cream if desired.½ cup cilantro,, 1 lime,
Notes
STORAGE: Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Be sure to let cool completely before freezing.
NUTRITION FACTS - are based on one of 6 servings which are approximately 1 ½ cups. Please note, these calculations are an estimate only and have not been approved by a registered dietitian.
Nutrition
Serving: 1serving | Calories: 387kcal | Carbohydrates: 42g | Protein: 30g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 96mg | Sodium: 661mg | Potassium: 732mg | Fiber: 12g | Sugar: 8g