Saturday, September 26, 2009

Green Chili with Chicken

Chili is one of my favorite meals; warm, comforting and very filling. There are also so many different versions to choose from that chili once a week would be very doable without repeats.

This one is my own take on green chili. Although I chose to use a green salsa, you can easily use 5 small tomatillos - seeded and diced - and a jalapeno pepper - seeded and minced - to substitute for the bottled sauce. This is pretty high on the heat scale, as well, but the sour cream and cheese help to tame the spice a bit.

Green Chili with Chicken
Printable Recipe
Serves 8

2 Tablespoons neutral oil - such as vegetable
2 pounds boneless, skinless chicken breast - cut into large chunks
1 medium white or yellow onion - diced
1 green bell pepper - seeded and diced
1 bunch green onions - sliced - green and white parts
4 cloves garlic - minced
2 large stalks celery - diced
4 cups chicken or vegetable stock
1 (16 ounce) jar salsa verde
1 small can diced green chiles
2 cans (or 3 cups) cannelini beans - drained
1 bay leaf
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
salt to taste

1. Heat oil in a large soup pot and cook onion, green bell pepper, green onion, celery and garlic until fragrant and starting to soften.
2. Add chicken and cook until no longer pink.
3. Add remaining ingredients and bring to a boil. Reduce to a simmer and cook for 30 minutes or until vegetables are soft and chili is thickened.
4. Remove bay leaf, adjust seasoning and serve with sour cream and shredded cheese.

1 comment:

Terri Weiler said...


I made this chili last night - to rave reviews from both my husband and my son. Rather than "poach" the chicken in the soup, I opted to roast a couple of large chicken breasts in the oven (ala Barefoot Contessa: a little olive oil, S&P, 350 F. for about 40-45 minutes). Now I can't wait to try your Pasta e Fagioli!