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- Chicken and base ingredients - 1 pound boneless, skinless chicken thighs, chopped - 1 tablespoon extra virgin olive oil - 1 medium onion, finely diced - 2 cloves garlic, finely minced - 3-4 green chilies (poblano or serrano), de-seeded and diced - 1 can (14 oz) diced tomatoes, with juices - 3 cups low-sodium chicken broth - 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed - Spices and seasonings - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Sea salt and freshly cracked black pepper to taste - Garnishes and serving suggestions - Fresh cilantro, roughly chopped, for garnish - Slices of ripe avocado, for serving - Lime wedges, for a zesty finish This recipe lets you create a dish full of flavor. The chicken thighs give it a tender bite. The green chilies add a nice kick. You can adjust the spice level based on your taste. I love adding the white beans for creaminess and texture. They help make the chili hearty. When serving, sprinkle fresh cilantro on top. The bright green adds color and freshness. Slices of avocado bring a creamy touch to each bowl. And don’t skip the lime wedges! They brighten every bite. You can find the full recipe for detailed steps and tips. Enjoy making this yummy comfort dish! 1. Heat a large pot over medium heat. Add one tablespoon of olive oil. 2. Once hot, add the diced onion. Sauté for 3-4 minutes until soft and clear. 3. Next, add two minced garlic cloves and the diced green chilies. Stir for 2-3 minutes. 4. Add the chopped chicken thighs. Season with salt, pepper, cumin, and smoked paprika. 5. Brown the chicken for about 5-7 minutes, stirring often. 1. Carefully pour in one can of diced tomatoes and three cups of chicken broth. 2. Stir well to mix all the ingredients. Increase the heat to bring it to a simmer. 3. Once it simmers, reduce the heat to low. Let it cook uncovered for 20-25 minutes. 1. Stir in one can of drained white beans. Let it cook for an extra 5 minutes. 2. Taste the chili and adjust the seasoning as needed. Add more salt or pepper if you like. This recipe creates a warm, flavorful meal. For the full experience, check the Full Recipe. Using a heavy-bottomed pot is key. It helps to distribute heat evenly. This way, your chili cooks without burning. I recommend cast iron or enameled pots. They hold heat well and add great flavor. For perfect sautéing, start with medium heat. Add olive oil and let it shimmer. Then, toss in your onions and cook until they turn soft. This step builds a strong flavor base. Don't rush it! Stir often to avoid sticking. Adjusting seasonings can change your chili. If you want a bolder taste, add more cumin or smoked paprika. A pinch of cayenne can also kick up the heat. Always taste as you go to find your perfect balance. Want more heat? Use extra green chilies! Poblano adds richness, while serrano brings sharp spice. You can also mix different types for depth. Remember, it’s all about what you enjoy. Garnishing your chili makes it pop. Fresh cilantro adds color and fragrance. Sliced avocado gives a creamy texture. Lime wedges add a zesty finish. Just squeeze some over your bowl before digging in! For accompaniments, I suggest crusty bread or warm tortillas. They pair well with the chili and soak up the flavors. Serve the chili in deep bowls for that cozy feel. For extra flair, arrange garnishes on a platter for your guests. For the complete recipe, check out the Full Recipe. {{image_4}} You can switch up the protein in this dish. Ground turkey works well. It gives a lighter taste while still being hearty. Ground beef is another choice. It adds a rich flavor that many enjoy. If you want a meatless option, try beans. Black beans or pinto beans can fill you up. They add texture and taste without meat. Adjusting the spice level is simple. For a mild version, use fewer green chilies. You can also choose sweet peppers instead. For medium heat, stick to the recipe. If you want it hot, add extra chilies. You could try jalapeños or even habaneros for more heat. Different spices like chili powder or cayenne pepper can also change the flavor profile. Feel free to swap out ingredients. Different beans can change the taste. Kidney beans or chickpeas are great alternatives. You can even use lentils for a twist. Adding other veggies like corn or bell peppers makes it colorful. This allows you to use what you have on hand. Plus, it keeps the dish fresh and fun! For the full recipe, check out the link provided. Store your Green Chile Chicken Chili in the fridge for up to four days. Let it cool first. This helps keep flavors fresh. Use airtight containers to keep it safe. Glass containers work great. They don’t stain and are easy to clean. You can also use plastic containers. Just ensure they seal tightly to avoid spills. For longer storage, freeze your chili. It can last up to three months in the freezer. Use freezer-safe bags or containers to keep it fresh. Make sure to leave some space in the container. This allows for expansion as it freezes. When ready to eat, thaw it in the fridge overnight. To reheat, place it in a pot over low heat. Stir often to avoid burning. You can also use the microwave. Heat it in short bursts, stirring in between. This helps ensure even heating. Enjoy your flavorful meal anytime! For the full recipe, check the earlier section. To thicken your chili, you have a few options: - Add cornstarch: Mix 1 tablespoon of cornstarch with cold water. Stir this mix into the chili. - Use a potato: Cube a potato and add it to the pot. It will break down and thicken the chili. - Simmer longer: Let your chili cook uncovered. This will allow the liquid to reduce and thicken. - Mash beans: Mash some of the white beans in the pot. This adds creaminess and thickness. Yes, you can make this chili in a slow cooker! Here’s how: 1. Sauté first: Sauté the onions, garlic, and green chilies in a pan. This adds flavor. 2. Combine ingredients: Transfer the sautéed mix to your slow cooker. Add the chicken, tomatoes, broth, beans, and spices. 3. Cook low and slow: Cover and cook on low for 6-8 hours or high for 3-4 hours. 4. Final touches: Stir in the beans in the last 30 minutes of cooking for warmth. Serve your chili with these tasty sides: - Cornbread: The sweetness pairs well with the spicy chili. - Rice: White or brown rice helps balance the heat. - Tortilla chips: Crunchy chips add texture. - Salad: A fresh side salad complements the rich flavors. - Sour cream: This cools down the heat and adds creaminess. Your chili lasts about 3-4 days in the fridge. - Storage tips: Store it in airtight containers to keep it fresh. - Reheat safely: When reheating, ensure it reaches 165°F to be safe. This blog post covers everything you need to make Green Chile Chicken Chili. We discussed the essential ingredients, cooking steps, and tips for great flavor. You learned how to adjust spice levels and try different proteins too. Remember to store leftovers properly and follow our reheating tips. With these ideas, you can enjoy delicious chili anytime. Experiment and find your favorite version. Happy cooking!

Green Chile Chicken Chili

Dive into the deliciousness of Zesty Green Chile Chicken Chili! This flavorful recipe combines tender chicken, spicy green chilies, and creamy white beans for the ultimate comfort dish. Perfect for a cozy dinner, this chili is easy to prepare and will impress your family and friends. Don’t miss out on the freshness of cilantro and lime as a finishing touch! Click to explore the full recipe and bring some zest to your table.
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Ingredients
  

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

1 tablespoon extra virgin olive oil

1 medium onion, finely diced

2 cloves garlic, finely minced

3-4 green chilies (poblano or serrano), de-seeded and diced

1 can (14 oz) diced tomatoes, with juices

3 cups low-sodium chicken broth

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

1 teaspoon ground cumin

1 teaspoon smoked paprika

Sea salt and freshly cracked black pepper to taste

Fresh cilantro, roughly chopped, for garnish

Slices of ripe avocado, for serving

Lime wedges, for a zesty finish

Instructions
 

In a large heavy-bottomed pot, heat the olive oil over medium heat. Once shimmering, add the diced onion and sauté for 3-4 minutes, or until it turns translucent and begins to soften.

    Incorporate the minced garlic and the diced green chilies into the pot. Stir continuously for 2-3 minutes until the mixture becomes fragrant.

      Add the chopped chicken thighs to the pot, seasoning with kosher salt, freshly cracked black pepper, ground cumin, and smoked paprika. Sauté for approximately 5-7 minutes until the chicken pieces are browned on all sides.

        Carefully pour in the diced tomatoes (with their juices) and chicken broth, stirring well to combine all ingredients. Increase the heat and bring the chili to a gentle simmer.

          Once the chili is simmering, reduce the heat to low and let it cook uncovered for 20-25 minutes, allowing the flavors to deepen and the chicken to cook through completely.

            Stir in the drained white beans and let the chili cook for an additional 5 minutes. Taste and adjust the seasoning, adding more salt and pepper if needed.

              Dish out the piping hot chili into bowls and garnish with fresh cilantro, slices of creamy avocado, and lime wedges for an extra burst of flavor.

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

                  - Presentation Tips: Serve the chili in deep, rustic bowls. Arrange lime wedges and sliced avocado on a platter alongside for guests to customize their servings. For added color, sprinkle a handful of extra cilantro on top of each bowl before serving.