Green Chicken Chili
Photo: Joanne Rappos, Olive & Mango
- 3 tablespoons olive oil
- 1 yellow onion diced
- 2 cubanelle peppers diced (or one large sweet green pepper)
- 1 Jalapeño pepper seeds removed, minced
- 1 cup sweet corn fresh, frozen or canned
- 3 garlic cloves minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons Tabasco® Green Sauce
- 4 cups chicken stock
- 3 cups cooked shredded chicken chicken (approximately two cooked breasts or 4-5 cooked thighs)
- 1 15 oz. can cannellini beans drained and rinsed
- 1/2 cup cilantro
- 1/4 cup water
- freshly squeezed lime juice to taste
- fresh lime sliced (for serving)
- 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.
- Stir in the garlic, cumin and coriander and the Tabasco® Green Sauce and cook until the spices are fragrant, 1 to 2 minutes.
- 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.
- 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.
- Add lime juice to the chili, taste, and adjust for seasoning. Serve garnished with avocado, cilantro, Tabasco® Green Sauce (optional), and crispy corn chips.
You can use the leftover chili to make Enchiladas or Poblano Peppers.