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–+ servings
Bowl of green chicken chili garnished with cilantro, avocado slices, melted cheese, on a woven mat with green chiles and lime halves.
5 from 10 votes
Created by: Stefanie

Green Chicken Chili


Course Soup
Cuisine American, Mexican
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
6
A rich and creamy green chicken chili, bursting with the Southwestern flavors of Hatch chili peppers, cumin, and cilantro.
6

Ingredients

  • 4 Hatch chilis
  • 1-2 tablespoons olive or canola oil
  • ½ yellow onion diced
  • 2 teaspoons garlic minced
  • 4 cups chicken broth
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon ground coriander
  • ½ teaspoon dried oregano
  • salt and pepper to taste
  • 2 cans white beans drained and rinsed (15.5 oz cans)
  • 2 cups cooked chicken breast
  • 4 oz. cream cheese
  • 1 cup fresh cilantro for garnish
  • 1 avocado for topping
  • 1 cup tortilla strips or chips for topping
  • 1 cup grated jack cheese for topping
  • lime juice for garnish

Instructions

  • Rub chiles with oil. Roast under the broiler for 6-8 minutes on each side until blistered.
  • In a large stockpot or Dutch oven, saute onion and garlic in one tablespoon of oil.
  • Add chicken broth, cumin, paprika, coriander, oregano, salt, and pepper to the pot. Remove the stem and seeds from the roasted chiles and add them to the pot (you can scrape the flesh away from the peel and discard the peel if you'd like).
  • Simmer soup for about 10 minutes.
  • Drain and rinse white beans well. Add ½ cup of the white beans to the pot of soup, reserving the rest.
  • Use a hand blender to blend the soup mixture into a fairly smooth consistency (or as desired).
  • Add the reserved beans, chicken, and cream cheese to the pot and stir.
  • Simmer soup 5-10 minutes or until the cream cheese is melted and the soup is heated through.
  • Top with freshly chopped cilantro, tortilla chip pieces/strips, grated cheese, avocado slices, and a squeeze of lime.

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Notes

  • If you like a spicier chili, try to add in a few chopped jalapenos to the ingredients. You can remove the seeds before using them or add in some of those spicy seeds for more of a punch.
  • This is also quite delicious with some zucchini or red pepper in it.
  • We have tried this with both a rotisserie chicken and with sautéed chicken breast/thighs and each are wonderful.

Nutrition

Calories: 539kcal | Carbohydrates: 48g | Protein: 36g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 79mg | Sodium: 943mg | Potassium: 1214mg | Fiber: 13g | Sugar: 4g | Vitamin A: 661IU | Vitamin C: 10mg | Calcium: 321mg | Iron: 7mg

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