Description
This Green Chile Chicken Chili is a creamy, hearty, and flavorful dish perfect for a comforting meal. Made with shredded chicken, green chilies, beans, and a blend of spices, this chili offers a mild heat and a rich texture enhanced by sour cream or Greek yogurt. It’s an easy stovetop recipe ideal for weeknights and can be customized with your favorite toppings like cilantro, avocado, shredded cheese, and tortilla chips.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, chopped (about ½ cup)
- 2 garlic cloves, finely minced (or 1 ½ teaspoons garlic powder)
Liquids & Canned Goods
- 2 ½ cups low-sodium chicken broth
- 2 4 oz cans diced green chilies
- 2 15 oz cans great northern beans
Spices & Seasonings
- 1 ½ teaspoons ground cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ small lime, juice from
- Salt and freshly ground black pepper, to taste
Add-ins & Toppings
- 1 cup sour cream (or plain Greek yogurt)
- 1 cup corn (frozen or fresh)
- 2 heaping cups cooked chicken, shredded (rotisserie or leftover)
- Fresh cilantro, for garnish
- Shredded cheese, for garnish
- Tortilla chips, for serving
- Green onions, for garnish
- Avocado slices, for garnish
Instructions
- Heat olive oil and sauté onion: In a large 5-6 quart pot over medium-high heat, add olive oil and chopped onion. Sauté until soft and translucent, about 3 to 5 minutes.
- Add garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add liquids and spices: Pour in the chicken broth, diced green chilies, ground cumin, cayenne pepper, paprika, dried oregano, and fresh lime juice. Season with salt and freshly ground black pepper to taste, stirring to combine thoroughly.
- Prepare the beans: Drain and rinse the great northern beans in a strainer. Take a large ladleful of beans and transfer them to a food processor with a splash of broth from the soup. Puree until smooth to create a creamy texture (this step is optional but recommended).
- Add beans and corn to pot: Return the pureed beans along with the remaining whole beans and corn to the soup pot. Stir to combine.
- Simmer the chili: Bring the mixture to a gentle simmer. Cook uncovered for 15 to 30 minutes to allow flavors to meld and the chili to thicken slightly.
- Add chicken and sour cream: Remove the pot from heat and stir in the shredded cooked chicken and sour cream or Greek yogurt, blending until creamy and warm.
- Serve and garnish: Ladle the chili into bowls and garnish with fresh cilantro, shredded cheese, sliced avocado, green onions, and tortilla chips as desired. Enjoy warm.
Notes
- This recipe lends itself well to different cooking methods including stovetop, slow cooker, or Instant Pot for added convenience.
- Using leftover or rotisserie chicken helps speed up preparation and adds great flavor.
- Pureeing part of the beans is optional but creates a creamy texture without adding dairy or thickening agents.
- Toppings such as avocado, tortilla chips, and cheese add nice texture and complementary flavors.
- Adjust the cayenne pepper to suit your desired spice level.
Nutrition
- Serving Size: 1 serving
- Calories: 299 kcal
- Sugar: 4 g
- Sodium: 126 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.002 g
- Carbohydrates: 46 g
- Fiber: 10 g
- Protein: 20 g
- Cholesterol: 2 mg
