Easy Green Chicken Chili (Print Version)

# Ingredients:

→ Soup Base

01 - 2 tablespoons olive oil
02 - 1 yellow onion, diced
03 - 1 green bell pepper, diced
04 - 1 cup sweet corn
05 - 3 cloves garlic, minced
06 - 2 cups mild roasted Hatch green chiles, chopped

→ Seasonings

07 - 2 teaspoons ground cumin
08 - 1 teaspoon paprika
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper

→ Main Ingredients

11 - 1 quart chicken stock
12 - 3 cups cooked shredded chicken
13 - 1 (15-oz) can cannellini beans, drained
14 - 1/2 cup cilantro
15 - 1/4 cup water
16 - 1 lime, juiced

→ Garnish

17 - Cilantro
18 - Avocado slices
19 - Hot sauce (optional)

→ Crispy Corn Chips (Optional)

20 - 10 small corn tortillas, cut into 1/4 inch strips
21 - 2 tablespoons olive oil
22 - 1 teaspoon kosher salt
23 - 1 teaspoon sugar
24 - 1 teaspoon chili powder

# Instructions:

01 - Toss tortilla strips with oil and seasonings. Bake at 400°F for 15 minutes, stirring occasionally, until crispy.
02 - Sauté onions, peppers, corn, and garlic in oil until soft, about 5-6 minutes.
03 - Add green chiles and spices, cook 3-4 minutes. Add chicken and stock, bring to simmer.
04 - Blend beans, water, and cilantro until smooth. Add to chili to thicken.
05 - Add lime juice, adjust seasonings. Serve with avocado, cilantro, hot sauce, and corn chips.

# Notes:

01 - Can use rotisserie chicken for convenience
02 - Keeps in fridge for 5 days
03 - Can be frozen up to 3 months

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