Description
Mexican green chili chicken promises a zesty adventure for spice enthusiasts. Tender chicken simmered in a tangy verde sauce delivers comfort and bold flavors that spark culinary excitement for anyone craving authentic southwestern warmth.
Ingredients
Scale
Protein and Meat:
- 2 cups cooked, shredded chicken
- 1 4 ounces (113 grams) can diced green chilies
Vegetables and Aromatics:
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup frozen corn kernels
- 1 15 ounces (425 grams) can white beans, drained and rinsed
Liquids and Sauces:
- 1 tablespoon olive oil
- 1 14 ounces (397 grams) can green enchilada sauce
- 2 cups chicken broth
- Juice of 1 lime
Spices and Seasonings:
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- ½ cup chopped fresh cilantro
Garnish (optional):
- Sour cream
- Shredded cheese
Instructions
- Prepare a large pot and warm of olive oil over medium heat until it shimmers. Gently sauté diced onions for 4-5 minutes, allowing them to become translucent and soft.
- Add minced garlic to the softened onions and cook for 30-45 seconds, releasing its aromatic essence without browning.
- Introduce shredded chicken, diced green chilies, green enchilada sauce, of chicken broth, white beans, and frozen corn into the pot. Sprinkle cumin, chili powder, smoked paprika, of salt, and of black pepper.
- Thoroughly mix all ingredients, ensuring even distribution of spices and proteins throughout the mixture.
- Increase heat to bring the chili to a gentle bubbling simmer. Reduce temperature to low, cover the pot, and let it simmer for 18-22 minutes, stirring intermittently to prevent sticking.
- Remove from heat and fold in freshly chopped cilantro and of lime juice. Taste and fine-tune seasoning with additional salt and pepper as desired.
- Serve hot, garnishing with optional toppings like sour cream, extra cilantro, or shredded cheese.
Notes
- Prep this hearty chili in just 30 minutes, making it perfect for busy weeknights or unexpected dinner guests.
- Green chilies and enchilada sauce create a zesty, vibrant flavor profile that sets this dish apart from traditional chicken chili.
- Use rotisserie chicken or leftover grilled chicken to cut down on cooking time and add extra convenience.
- White beans and corn provide protein-packed nutrients and delightful texture contrast in every spoonful.
- Lime juice and fresh cilantro brighten the entire dish, adding a fresh, tangy finish that elevates the overall taste.
- Can be stored in the refrigerator for up to 4 days, making it an excellent meal prep option for quick lunches or dinners.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 275 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 70 mg