* Green Chicken Chili

Garlic Bulb, ea.
In Stock
Organic Sweet Onion, ea.
In Stock

Organic Lime, ea.
In Stock

Avocado, ea.
In Stock
Green Chicken Chili
  • 1 1/2 cups unsalted chicken stock, divided
  • 2 (15-oz.) cans Canellini beans, rinsed, drained, and divided
  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons all-purpose flour
  • 1 tablespoon ground cumin
  • 2 (4-oz.) cans mild chopped green chiles, drained
  • 1/2 teaspoon black pepper, divided
  • 1/4 teaspoon kosher salt
  • 2 bone-in, skin-on chicken breasts, cooked and shredded (about 1 cup)
  • 2 tablespoons fresh lime juice
  • 1/4 cup sliced radishes
  • 2 tablespoons light sour cream
  • 2 tablespoons fresh cilantro leaves
  • 1 ripe avocado, sliced

Place chicken in a pot of salted water, enough water to cover the breasts, over medium to high heat. Once boiling, reduce temperature and let chicken simmer for 20 minutes, or until chicken is cooked through. Remove from pan and let cool.  Remove skin and cut chicken from bone and shred. Set aside.


Place 1/2 cup stock and 1 can beans in a blender, and blend until smooth. Heat olive oil in a large Dutch oven over medium-high. Add onion; sauté 4 minutes. Add garlic; sauté 2 minutes. Sprinkle flour over pan; cook 1 minute. Stir in cumin and chiles; cook 1 minute. Add bean mixture, remaining 1 cup stock, remaining 1 can beans, 1/4 teaspoon pepper, and salt; bring to a boil.


Reduce heat to medium; simmer 5 minutes or until slightly thickened. Add chicken; cook 2 minutes. Stir in juice. Divide chili among 4 bowls; top evenly with radishes, sour cream, cilantro, avocado, and remaining 1/4 teaspoon pepper. (adapted from Cooking Light 9/17)

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