Green Chicken Chili
On long, chilly nights, I crave meals that are simple, nourishing, and deeply comforting. Built on humble ingredients (beans, leftover chicken, green chiles and onions) fits the bill. It’s also mercifully kind to the budget.
Servings: 6 servings
Ingredients
For the Chili
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion (diced)
- 2 cloves garlic (chopped fine)
- 3 medium poblano peppers (seeded and chopped fine)
- 2 medium jalapeños (seeded and chopped fine)
- 6 cups bone broth
- 1 teaspoon fine sea salt (plus additional to taste)
- 1 teaspoon ground cumin
- 2 teaspoons dried oregano
- 4 ½ cups cooked navy beans (see note)
- 4 cups shredded cooked chicken
- 1 cup salsa verde
To Serve
- chopped fresh cilantro
- lime (quartered)
- hot sauce
Instructions
- Warm the oil in heavy stock pot or Dutch oven over medium-high heat. When you can feel the heat radiating from the pan, toss in the onion, garlic, poblano and jalapeño peppers.
- Sprinkle with salt, cumin and oregano. Then, allow the vegetables to sweat until the onions turn translucent and the peppers soften and release their fragrance—6 to 8 minutes.
- Stir in the bone broth, and bring to a simmer over medium-high heat. Then turn the heat down to medium, and continue simmering until vegetables are soft and cooked through, about 8 to 12 minutes.
- Stir in the cooked beans and shredded cooked chicken, and continue cooking until the beans and chickened are warmed through and the broth turns creamy, about 20 minutes.
- Stir in the salsa verde, turn off the heat and adjust seasoning with salt. Serve with chopped cilantro, fresh lime, and additional hot sauce or salsa verde if desired.
