Green Chicken Chili

Grab your family, the remote, and your favorite sports shirt, and whip up a batch of our new favorite dish to enjoy tailgating at home- Green Chicken Chili. Salsa verde, roasted jalapeños, ground chicken, and plenty of BUSH’S White Chili Beans are the foundation for our chili, while notes of apple cider vinegar and cumin round it out.

Course Soup

Cuisine American

Keyword chili, green chicken chili, chicken chili, white chili

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 446kcal

Author Nicole

Cost $15

Equipment

Dutch oven or heavy bottomed pot

Ingredients

1 jalapeno
1 tbsp olive oil
1 lb ground chicken breast
1 medium onion, diced
3 large garlic cloves, minced
1 large green pepper, diced
1 tsp kosher salt
16 oz mild salsa verde (or hot)
1 -2 cups chicken stock
2 cans BUSH’S® White Chili Beans
1 tsp ground cumin
2 tsp apple cider vinegar

Instructions

Place jalapeno over a a high flame on a gas stove and roast until all sides are charred. Place in a plastic baggie and let it steam while you prep and cook the veggies. If you do not have a gas stove, place the jalapeno on a baking sheet and roast under the broiler in the oven. Turn until the pepper is charred on all sides. Place in the plastic baggie and steam.
Heat a large pot over a medium heat. Add olive oil. Add ground chicken. Use a wooden spoon or spatula to break up the chicken. Once the chicken is almost all the way cooked through, add the onion, garlic, green pepper, and salt. Sauté for 3-4 minutes until slightly softened.
Remove the jalapeno from the baggie. Remove stems and seeds. Finely chop.
Add the jalapeños, salsa verde, 1 cup chicken stock, beans, cumin, and apple cider vinegar. Stir. Add more chicken stock if needed to reach desired texture. Bring to a boil and reduce to a simmer. Simmer for 20 minutes. Season to taste with salt and pepper.
Serve with sour cream, shredded cheese, and cilantro

Nutrition