Green Chile Chicken Chili
🕒 Prep Time: 15 minutes
🍳 Cook Time: 30–35 minutes
🍽 Serves: 4–6
🌶️ Ingredients
-
2 tbsp olive oil
-
1 medium onion, diced
-
3 cloves garlic, minced
-
500 g (1 lb) boneless, skinless chicken breast or thighs, diced
-
1 tsp ground cumin
-
1 tsp ground coriander
-
½ tsp smoked paprika
-
½ tsp dried oregano
-
Salt & black pepper, to taste
-
1 can (400 g / 14 oz) diced green chilies
-
1 can (400 g / 14 oz) white beans (cannellini or great northern), drained & rinsed
-
3 cups chicken broth
-
1 cup corn kernels (fresh or frozen)
-
½ cup sour cream or Greek yogurt
-
½ cup heavy cream (optional, for extra creaminess)
-
Juice of ½ lime
🍳 Instructions
1. Sauté the Base
Heat olive oil in a large pot over medium heat.
Add onion and cook until soft, about 4–5 minutes.
Stir in garlic and cook for 30 seconds until fragrant.
2. Cook the Chicken
Add diced chicken to the pot.
Season with cumin, coriander, paprika, oregano, salt, and pepper.
Cook for 5–6 minutes until the chicken is lightly browned.
3. Build the Chili
Stir in diced green chilies, white beans, corn, and chicken broth.
Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes.
4. Make It Creamy
Lower the heat. Stir in sour cream (and heavy cream if using).
Simmer gently for 5 minutes — do not boil.
5. Finish
Add lime juice and adjust seasoning to taste.
🥄 Serving Suggestions
Top with:
-
Fresh cilantro
-
Sliced jalapeños
-
Shredded Monterey Jack or cheddar
-
Avocado slices
-
Crushed tortilla chips
Serve with warm cornbread or rice for a complete meal.
🌟 Tips & Variations
-
Spicier: Add chopped jalapeño or green chile sauce
-
Thicker chili: Mash some beans before adding
-
Slow cooker: Cook on LOW for 6 hours or HIGH for 3 hours
-
Instant Pot: Pressure cook for 10 minutes, natural release
💚 Why You’ll Love It
✔ Comforting & creamy
✔ High-protein & filling
✔ Mild heat with bold flavor
✔ Perfect for meal prep
