Entree, stew

Hatch Green Chicken Chili

January 21, 2025

This Hatch Green Chicken Chili is a new family favorite! I was first introduced to roasted Hatch Chile peppers at Central Market grocers in Dallas Tx. They’re very tasty. What makes them so special? Hatch Chile is a unique pepper grown in the Hatch Valley of New Mexico. They are considered by many to be the best tasting of all chile peppers – especially when roasted! Green chilies are rich in vitamins, antioxidants, and capsaicin, which offer various benefits, such as boosting immunity, aiding digestion, and promoting heart health.

This recipe is so delicious and quick. I used a rotisserie chicken- perfect for weeknight meal. As far as the peppers go, if you live in an area where you can find fresh roasted green chiles,(like Central Market offered) those are the best. I used canned La Preferida mild, diced green chiles (found at Publix). They’re slightly sweet, with a very subtle heat, yet loaded with flavor. Old El Paso brand is another option.

Tip:You might want to double the batch-it’s that good! Leftover green chili can be stored in the fridge for five days, or frozen for up to three months. Reheat gently on the stove. 

Reviews:

COOK TIME

40 minutes

Course

Dinner, Easy, Quick

Cuisine

Mexican

Serving

6 people

Ingredients:

1.2 tablespoons Olive oil
2.1 yellow onion
3.1 green bell pepper
4.1 cup sweet corn
5.3 cloves garlic, minced
6.2 cups mild roasted Hatch green chiles, chopped or diced
7.2 teaspoons ground cumin
8.1 teaspoon smoked paprika
9.1/2 teaspoon ea. salt & pepper
10.1 quart of chicken stock or broth
11.3 cups cooked shredded chicken (rotisserie)
12.1 15 oz. can cannellini beans, drained
13.1/2 cup cilantro
14.1/4 cup water
15.1 lime-juice only

Garnishes

1.organic tortilla chips
2.avocado slices
3.hot sauce

Directions:

1

Prepare Veggies.

Dice yellow onion and green bell pepper. Set aside.

2

Make the Soup.

In a large pot or Dutch oven, heat olive oil over medium heat. Add onions, green bell peppers, corn and minced garlic. Saute for 5-6 minutes until vegetables are softened.

Add roasted green hatch chiles to the pot, along with the cumin, paprika, salt and pepper. Stir together and cook for another 3-4 minutes.

Add the shredded chicken, and chicken broth and bring chili to a low boil, then turn heat down to low and simmer for about 5 minutes.

3

Blend the Beans.

In a blender or food processor, add drained and rinsed cannellini beans, water, and cilantro. Blend until the mixture has become a green paste.

Add to the chili and stir until the soup has thickened slightly.

4

Adjust Seasonings and Serve.

Add lime juice to the chili, and additional spices if desired.

Serve garnished with avocado, cilantro, or hot sauce and a side of organic jalepeno tortilla chips!

Notes:

This recipe was inspired by Nick Evans @Simply Recipes.

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