If you’re in the mood for a meal that’s not only incredibly flavorful but also has a little kick to it. Well, I’ve got just the recipe for you – my mouthwatering White Bean Green Chicken Chili. It’s a zesty dance of tomatillos, jalapeños, and green bell peppers, all coming together to create a vibrant, tangy, and slightly spicy sensation.
We’re talking tender, juicy chicken breast, creamy avocado, and a sprinkle of cheese to make it extra indulgent. And don’t forget the fresh cilantro and zesty lime that add that perfect finishing touch.
This dish is like a fiesta in a bowl – a harmonious blend of flavors and textures that will make your taste buds do a happy salsa dance. Whether you’re a chili connoisseur or just looking for a delicious way to spice up your mealtime, this Green Chicken Chili is sure to hit the spot. So, grab your apron, gather your ingredients, and let’s embark on this flavor-packed culinary adventure together!
This is my all-time favorite white bean chicken chili recipe that’s bound to become a family favorite. This dish is like a warm, cozy hug on a chilly day, and it’s packed with all the good stuff you’d find at your local grocery store… Succulent rotisserie chicken, creamy cannellini beans, and a medley of green chilis that’ll give your taste buds a little kick.
Cooking Method
Whether you’re a slow cooker enthusiast, a dutch oven devotee, or even a pressure cooker pro, I’ve got you covered. This recipe is incredibly versatile, and you can choose your preferred method for cooking.
Tender chicken thighs, or breasts, simmer away in a savory blend of chicken stock, fresh green salsa, and a symphony of spices like ground cumin and chili powder. The result? A chili that’s bursting with that unmistakable green chile flavor… And you can customize the heat level to suit your taste!
The Toppings!
Fresh Avocado, cilantro, jalapeno slices, lime wedges, corn chips, sour cream, and a sprinkle of shredded chicken—it’s the little things that make this dish truly spectacular. So, grab your trusty large pot or slow cooker, and let’s dive into this white bean chicken chili adventure that’ll have the whole family coming back for seconds, and maybe even thirds!
Ingredients
- 2 boneless, skinless chicken breasts, (or 4 thighs) cooked and shredded
- 6 tomatillos, husked and rinsed
- 1 can mild green chiles
- 2 jalapeños, stemmed and seeded (adjust to your desired spice level)
- 1 cup cilantro leaves, chopped
- 1 ripe avocado, diced for garnish
- 1 can (15 ounces) white beans (cannellini or great northern), drained and rinsed
- 1 cup shredded Cheddar, Monterey Jack or Mexican blend cheese
- 2 limes, cut into wedges
- 1 green bell pepper, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
Instructions
Roast Tomatillos and Jalapeños
Preheat your broiler to high.
Place the tomatillos and jalapeños on a baking sheet lined with aluminum foil.
Broil them for 5-7 minutes, turning occasionally until they are charred and softened.
Remove from the broiler and let them cool slightly. Then, roughly chop them.
Blend the Tomatillo-Jalapeño Mixture
In a blender or food processor, combine the roasted tomatillos, jalapeños, and half of the chopped cilantro. Blend until you have a smooth puree. Set this aside.
Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the diced onion and green bell pepper. Sauté for about 3-4 minutes until they start to soften.
Stir in the minced garlic, ground cumin, and chili powder. Cook for another 1-2 minutes until fragrant.
Add Chicken and Tomatillo-Jalapeño Puree
Shred Chicken
Add the shredded chicken to the pot and stir to combine with the onion and pepper mixture.
Pour in the tomatillo-jalapeño puree and chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes, allowing the flavors to meld together.
Add White Beans
Stir in the drained white beans and cook for an additional 5 minutes, or until they are heated through.
Season and Serve
Taste the chili and season with salt and black pepper as needed.
Ladle the hot chili into bowls.
Top each serving with diced avocado, a sprinkle of shredded cheese, a squeeze of fresh lime juice, corn chips (or a slice of moist corn bread!) and the remaining chopped cilantro.
Enjoy
Serve your Green Chicken Chili hot with your favorite corn chips, warm tortillas or crusty bread!
This Green Chicken Chili is a delightful and flavorful dish with a perfect balance of heat, tanginess, and creaminess from the avocado. Enjoy your meal!
Options
To enhance the flavor and texture of this Green Chicken Chili recipe, you can consider these additional ingredients and tips:
Roasted Corn: Add roasted corn kernels for a touch of sweetness and a pleasant charred flavor. You can roast frozen corn in a dry skillet until it’s slightly browned or use fresh corn on the cob.
Fresh Green Salsa: Incorporate Salsa Verde as a topping for extra freshness and zing, or You can make a simple salsa with diced tomatoes, onions, jalapeños, cilantro, and lime juice.
Spices: Experiment with additional spices or herbs like oregano, paprika, or fresh chopped oregano for extra depth of flavor.
Sour Cream or Greek Yogurt
A dollop of sour cream or Greek yogurt can add creaminess and balance the heat of the jalapeños.
Tortilla Strips: Crispy tortilla strips or crushed tortilla chips make a great garnish and add a satisfying crunch to each bite.
Pickled Jalapeños: For those who love more heat, consider adding a few slices of pickled jalapeños as a garnish.
Green Chiles: You can add a can of diced green chiles to increase the chili’s green chili flavor.
Cream Cheese – You can optionally add in a 1/2 cup of cream cheese to make this chili creamy and help cut heat, and give it a creamy texture.
Masa harina – You can use a tablespoon on Masa Harina to help thicken your Chili for a creamy texture.!
Black Beans – If you don’t have cannellini or white beans, pinto beans or black beans are also wonderful in this soup… Just make sure to rinse beans well before adding to the chili!
Sweet Corn!
Throw in a handful of frozen sweet corn, just before serving to help cool your chili down, and add a sweet element! Sweet Corn tastes great with green Chili!
Slow Cooking: If you have the time, consider making this chili in a slow cooker. Letting it cook low and slow can intensify the flavors and make the chicken incredibly tender.
Fresh Lime Zest: Grate some fresh lime zest into the chili for an extra burst of citrusy aroma.
Cotija Cheese
Instead of or in addition to the shredded cheese, crumbled Cotija cheese is a fantastic Mexican cheese option to sprinkle on top!
Remember that personal taste varies, so feel free to adjust the recipe according to your preferences. Taste and adjust the seasonings as you go to make it perfect for your palate. Enjoy your culinary adventure!
How to Store and Use Leftovers
To store leftover Green Chicken Chili properly and ensure its freshness and safety, follow these steps:
Cooling Allow the leftover chili to cool to room temperature before refrigerating or freezing. It’s not safe to put hot food directly in the fridge, as it can raise the temperature inside and potentially affect the safety of other perishable items.
Refrigeration If you plan to consume the leftovers within a few days (typically up to 3-4 days), store the chili in an airtight container or a resealable plastic bag. Ensure that it’s tightly sealed to prevent moisture loss and contamination. Label the container with the date to keep track of its freshness.
Freezing
If you won’t be able to finish the leftovers within a few days, it’s a good idea to freeze them. Use a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn. Label the container with the date and contents. Chili can typically be stored in the freezer for up to 2-3 months.
Portion Control Consider dividing the chili into smaller portions before storing. This way, you can thaw and reheat only what you plan to eat, reducing waste.
Thawing When you’re ready to enjoy the leftovers, move them from the freezer to the refrigerator and allow them to thaw overnight. You can also use the defrost function on your microwave for quicker thawing, but avoid using the microwave to reheat the entire dish.
Reheating Reheat the leftover chili on the stove or in the microwave. Heat it until it reaches an internal temperature of 165°F (74°C) to ensure it’s safe to eat. Stirring occasionally can help distribute the heat evenly.
Adding Fresh Ingredients If the chili has thickened during storage, you can add a little extra chicken broth or water when reheating to achieve your desired consistency. You can also add fresh garnishes like avocado, lime, and cilantro after reheating to refresh the flavors.
Discard if Needed If the chili develops an off odor, unusual texture, or signs of spoilage, discard it immediately to avoid foodborne illness.
By following these storage and reheating guidelines, you can safely enjoy your Green Chicken Chili leftovers and minimize food waste.
Nutritional Info
Nutritional information for a 6-serving portion of this Green Chicken Chili, but please keep in mind that the actual values may vary based on the specific ingredients you use and their brands. Here’s an approximate breakdown per serving:
- Calories: Approximately 350-400 calories per serving
- Protein: Approximately 25-30 grams
- Carbohydrates: Approximately 25-30 grams
- Dietary Fiber: Approximately 6-8 grams
- Sugars: Approximately 4-6 grams
- Fat: Approximately 15-20 grams
- Saturated Fat: Approximately 5-8 grams
- Cholesterol: Approximately 50-70 milligrams
- Sodium: Approximately 800-1000 milligrams
These are rough estimates and can vary based on factors such as the size of the chicken breasts, the specific brands of ingredients used, and any variations or additions you make to the recipe. To get a more precise nutritional breakdown, you can use a nutritional calculator or consult the labels on the specific products you use in your recipe.
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