Easy Green Chicken Chili

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 1 cup sweet corn
• 3 cloves garlic, minced
• 2 cups mild roasted Hatch green chiles, chopped or diced
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 quart chicken stock
• 3 cups cooked shredded chicken
• 1 15-ounce can cannellini beans, drained
• 1/2 cup cilantro
• 1/4 cup water
• 1 lime, juice only
• Cilantro, for garnish
• Avocado slices, for garnish
• Hot sauce, optional, for garnish
• 10 small corn tortillas, sliced into 1/4 inch strips
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1 teaspoon chili powder

Directions

1. If you’re making the optional Dad Add corn chips, heat the oven to 400˚F. Arrange the corn tortilla slices on a baking sheet lined with aluminum foil or parchment paper, then drizzle them with olive oil and sprinkle on the salt, sugar, and chili powder. Toss everything around until the strips are evenly coated.
2. Bake for 15 minutes, giving the strips a stir 1 or 2 times so they cook evenly. Take them out and let them cool; they’ll crisp up as they sit.
3. For the soup, warm the olive oil in a large pot or Dutch oven over medium heat. Add the onions, green peppers, corn, and garlic, and sauté for 5-6 minutes, until the vegetables have softened.
4. Stir in the roasted green chiles, cumin, paprika, salt, and pepper. Let the mixture cook for 3-4 minutes, stirring so everything comes together.
5. Add the shredded chicken and chicken stock, then bring the chili to a low simmer.
6. Lower the heat and let the soup simmer for 5 minutes.
7. In a blender or food processor, combine the drained and rinsed cannellini beans, water, and cilantro. Blend until you have a smooth green paste, then stir it into the chili until the soup thickens a bit.
8. Stir in the lime juice, taste, and adjust the seasoning as needed. Serve with avocado, cilantro, hot sauce if you’d like, and the crispy corn chips.
9. Store any leftover green chili in the fridge for 5 days, or freeze it for up to 3 months. Reheat it gently on the stove.