Green Chicken Chili

🥄 Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, (diced)
• 2 poblano peppers, (stemmed, seeded, and diced)
• 1 jalapeño pepper, (stemmed, seeded, and diced)
• 4 ounces diced green chiles
• 4 cloves garlic, (minced)
• 4 cups chicken broth
• 4 cups cooked shredded chicken
• 2 cups salsa verde
• 2 (15.5-ounce) cans cannellini beans, (drained and rinsed)
• 1 (15-ounce) can whole kernel corn, (drained and rinsed)
• 1 teaspoon kosher salt, (plus more to taste)
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• 1 bay leaf
• ½ cup chopped cilantro
• 4 tablespoons lime juice ((about 2 limes))
• Toppings: sour cream, diced avocados, sliced green onions, tortilla chips

👨‍🍳 Instructions

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, poblanos, jalapeño, and diced green chiles and cook for 10 minutes, until the peppers are softened and the onions are translucent.

2. 2

   Stir in the garlic and cook for 1 minute until fragrant.

3. 3

   Add the chicken broth, shredded chicken, salsa verde, beans, corn, salt, cumin, oregano, and bay leaf. Stir to combine and bring to a boil.

4. 4

   Reduce the heat to low, cover, and simmer for 20 minutes.

5. 5

   Uncover and cook for an additional 10 minutes while the broth reduces.

6. 6

   Discard the bay leaf and stir in the chopped cilantro and lime juice. Taste and season with more salt if needed.

7. 7

   Serve in bowls topped with sour cream, cilantro, green onions, and avocados.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.