Green Chicken Chili

Green chicken chili recipe
Green Chicken Chili
Green Chicken Chili
Servings
4-6servings
Servings
4-6servings
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. Heat 2 tablespoons of olive oil in a large Dutch oven to medium. Add the onion, corn, jalapeno and cubanelle. Cook, stirring often, until the onions are translucent and tender, 5 to 6 minutes.
  2. Stir in the garlic, cumin and coriander and the Tabasco® Green Sauce and cook until the spices are fragrant, 1 to 2 minutes.
  3. Add the shredded chicken, salsa verde, salt and pepper, half of the beans and the broth. Bring to a low boil, reduce the heat to a simmer and let simmer, stirring occasionally, for a few minutes.
  4. In a blender or food processor, add remaining half of the drained and rinsed beans, water, and cilantro. Blend until mixture is creamy. Add the paste to the chili and stir and simmer until the soup has slightly thickened, approximately 10-15 minutes.
  5. Add lime juice to the chili, taste, and adjust for seasoning. Serve garnished with avocado, cilantro, Tabasco® Green Sauce (optional), and crispy corn chips.
Recipe Notes

Leftover uses:

You can use the leftover chili to make Enchiladas or Poblano Peppers.