Green Chile Chicken Chili

$- 1 pound boneless, skinless chicken thighs - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 3-4 green chilies, diced - 1 can diced tomatoes (14 oz) - 3 cups chicken broth - 1 can white beans, drained and rinsed - Spices: ground cumin, smoked paprika, salt, and pepper - Fresh garnishes: cilantro, avocado slices, lime wedges Gathering the right ingredients makes the cooking process easier. I love using chicken thighs because they stay juicy and tender. Olive oil adds the perfect base for sautéing. Dicing a fresh onion and mincing garlic creates a great aroma in the kitchen. Green chilies add that wonderful heat and flavor. Canned diced tomatoes bring acidity, which balances the dish. Chicken broth creates a rich base while white beans add creaminess and protein. Don't forget to use ground cumin and smoked paprika for depth. Finally, fresh garnishes like cilantro, avocado, and lime elevate the dish. For the full recipe, check out the cooking steps to bring all these ingredients together in a delicious bowl of Green Chile Chicken Chili. To make Green Chile Chicken Chili, you need a few tools. Grab a large pot, a cutting board, and a sharp knife. These will help you work efficiently and keep your kitchen clean. First, let’s cook the base. In your large pot, heat one tablespoon of olive oil over medium heat. Add your diced onion. Cook it for about 3-4 minutes. You want it to look translucent. This means it’s ready for the next step. Now, stir in two cloves of minced garlic and your diced green chilies. Cook these for 2-3 minutes. This will fill your kitchen with a great smell. Next, we’ll brown the chicken. Add one pound of boneless, skinless chicken thighs cut into bite-sized pieces. Season it with salt, pepper, one teaspoon of ground cumin, and one teaspoon of smoked paprika. Cook this for about 5-7 minutes. You want the chicken to be browned all over. This adds flavor to the chili. Now, it’s time to simmer and let the flavors blend. Pour in one can of diced tomatoes and three cups of chicken broth. Stir everything well. Bring the chili to a simmer. Once it’s bubbling, reduce the heat. Let it cook uncovered for about 20-25 minutes. This helps the chicken cook through and the flavors meld together. Finally, add in one can of white beans, which you have drained and rinsed. Stir it all together and cook for another 5 minutes. Taste the chili and adjust the seasonings if needed. You can add more salt or pepper. Serve the chili hot! I like to garnish it with fresh cilantro, avocado slices, and lime wedges for a zesty finish. For the full recipe, check out the section above. Roasting green chilies makes a big difference. It brings out their natural sweetness. Just place them under the broiler until charred. Then, peel off the skin and chop them up. This step adds depth to your chili. Adjusting spice levels is key. If you like heat, use serrano chilies. For milder flavors, stick with poblano. You can also add more or fewer chilies based on your taste. This way, you control the spice level perfectly. Balancing flavors with lime juice is essential. Lime adds brightness and acidity. Squeeze fresh lime juice just before serving. This step enhances all the other flavors and makes each bite pop. Serve your chili in deep bowls for a cozy feel. This allows the colors to shine. Add lime wedges and avocado slices on the side. They bring freshness and a nice contrast to the chili. For visual appeal, sprinkle fresh cilantro on top. It adds a beautiful green touch. You can also use a dollop of sour cream or Greek yogurt for creaminess. This makes your dish look even more inviting and delicious. {{image_2}} If you want a change from chicken, try turkey. It works well and tastes great. Just use the same amount. You can also use shrimp for a seafood twist. Cook shrimp until pink and tender. For a vegetarian option, swap the chicken for beans. Use black beans or kidney beans. Add more veggies like bell peppers, zucchini, or corn to make it hearty. Adding corn can bring a nice touch of sweetness. The corn pairs well with the spice of the green chilies. You can also mix in different spices. Try cayenne for heat or oregano for a fresh taste. Experimenting with spices makes your chili unique. Don't be afraid to adjust the flavors to match your taste. Each small change can make a big difference. To store your Green Chile Chicken Chili safely, let it cool first. Place it in a glass or plastic container. Make sure the lid fits tight to keep air out. You can store it in the fridge for up to four days. If you want to enjoy it later, consider freezing. To freeze Green Chile Chicken Chili, let it cool completely. Then, pour it into freezer-safe bags or containers. Squeeze out as much air as you can before sealing. Label each bag with the date. It will stay good for up to three months. When you’re ready to eat, thaw the chili overnight in the fridge. Reheat it on the stove or in the microwave. Stir it well to ensure even heating. If it seems thick, add a little chicken broth or water to loosen it up. Enjoy the great flavor of your chili later without any fuss! For the full recipe, check out the earlier section. What can I serve with Green Chile Chicken Chili? You can serve this chili with rice or cornbread. Tortilla chips or warm tortillas work well too. I love adding a dollop of sour cream for creaminess. Fresh avocado slices also add a nice touch. Can I make this recipe in a slow cooker? Yes, you can use a slow cooker. Start by sautéing the onions and garlic in a pan. Then, add all the ingredients to the slow cooker. Cook on low for 6-8 hours. This method gives the flavors time to blend well. How long does chili last in the refrigerator? Chili can last about 3-4 days in the fridge. Make sure to store it in an airtight container. If you want it to last longer, consider freezing it. Caloric content per serving One serving of Green Chile Chicken Chili has about 400 calories. This can change based on toppings and sides. Check your ingredients for exact numbers. Highlighting dietary considerations This chili is gluten-free, making it a great option for those with gluten sensitivities. It is also low in carbs, especially if you skip the beans. You can enjoy it without worry! This blog post shared a simple, tasty recipe for Green Chile Chicken Chili. We reviewed the key ingredients, detailed cooking steps, and smart tips for flavor. Remember, you can swap chicken for turkey or make a vegetarian version. Storing your chili safely ensures you enjoy it later, too. I hope you feel ready to try this recipe. It’s fun to cook and share with others. Enjoy your cooking adventure!$

Warm up with this delicious Fiery Green Chile Chicken Chili! Packed with tender chicken thighs, savory green chilies, and creamy white beans, this recipe is bursting with flavor. Easy to prepare in just under an hour, it's perfect for cozy dinners or meal prep. Don't forget the avocado and lime for the perfect finish! Click through to explore the full recipe and bring this spicy delight to your table tonight!

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Ingredients

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

3-4 green chilies (such as poblano or serrano), diced

1 can (14 oz) diced tomatoes

3 cups chicken broth

1 can (15 oz) white beans (cannellini or great northern), drained and rinsed

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro, for garnish

Slices of avocado, for serving

Lime wedges, for serving

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 3-4 minutes, until it becomes translucent.

Stir in the minced garlic and diced green chilies, cooking for an additional 2-3 minutes until fragrant.

Add the chicken thighs to the pot, seasoning with salt, pepper, cumin, and smoked paprika. Cook for about 5-7 minutes until the chicken is browned on all sides.

Pour in the diced tomatoes and chicken broth, stirring to combine. Bring the chili to a simmer.

Once simmering, reduce heat and let it cook uncovered for about 20-25 minutes, allowing the flavors to meld and the chicken to fully cook through.

Add the white beans to the pot and stir, cooking for an additional 5 minutes. Adjust seasonings with salt and pepper as desired.

Serve the chili hot, garnished with fresh cilantro, slices of avocado, and lime wedges for a zesty finish.

Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings

- Presentation Tips: Serve the chili in deep bowls, and provide lime wedges and sliced avocado on the side for added freshness. You can also sprinkle some extra cilantro on top for a burst of color.