Quick Green Chicken Chili
One of the best parts of traveling is trying new food. And then taking that idea home with you and recreating it in your kitchen. I haven’t always been adventurous with creating delicious food. And I’m probably even more cautious now with a nut-allergic child. However, I still try to sample things I normally would not.
Like Green Chicken Chili.
I had a spicy version of this when we were in Chicago a few weeks ago. Technically, I consider myself a chili connoisseur. If a restaurant has chili, I try it. It’s a quest to find the BEST CHILI EVER!
After we got back from vacation, I was flipping through this months Cooking Light Magazine for meal inspiration that would work well for our family. The recipe below comes pretty darn close to what I had in Chicago. And after talking to the chef, it’s also 100% nut-free!
This recipe makes 6 servings. It’s good for dinner + easy lunches. It’s super fast because it uses tasty rotisserie chicken (I swear, my little guy could eat an entire rotisserie chicken all by himself!) Hy-Vee and Metcalfes are my favorite in Madison.
- 1 1/2 cups unsalted chicken stock, divided (I like Rachael Ray, her salt level is perfection)
- 2 (15-oz.) cans unsalted Great Northern 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 (or if you have them in your garden, fresh is OK, too. Just seed them first)
- 1/2 teaspoon black pepper, divided
- 1/4 teaspoon kosher salt
- 8 ounces boneless, skinless rotisserie chicken breast, 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
- 1 cup brown rice
- You’ll need to get out your dutch oven, or large kettle, and a small sauce pan for your rice.
- First, make your rice in your small sauce pan. I like jasmine rice or brown rice. They are made the same way – just follow your package instructions. 2.5 cups of water + 2 tbsp evoo and a pinch of salt over high heat. Add the rice, bring to a boil. Boil for about 3-4 minutes until the water line is just below the rice. Cover the pot and don’t touch it for 15 minutes.
- Next 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 beans and chicken stock, 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.
- Remove your rice from the heat and fluff – using an ice cream scooper, plop the rice into your bowls.
- Divide chili among 4 bowls; top with radishes, sour cream, cilantro, avocado, and remaining 1/4 teaspoon pepper.