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I created this green chicken chili one cozy evening when I craved something warming but different from traditional red chili. The magic happens when tender rotisserie chicken meets smoky roasted Hatch chiles and fresh herbs, creating a soup that's both comforting and bright. Now it's our favorite quick dinner that tastes like it simmered all day but comes together in just minutes.
Why This Works
Every spoonful brings something special - juicy chicken, smoky chiles, creamy beans, and fresh herbs create the perfect balance. Using rotisserie chicken saves time while building deep flavor. The best part? It's easy to adjust the heat so everyone from kids to spice lovers can enjoy their perfect bowl.
Your Shopping List
- The Base: Good rotisserie chicken, fresh onion and garlic, green bell pepper for extra veggie goodness.
- Star Ingredient: Roasted Hatch green chiles - fresh, frozen, or canned all work beautifully here. They bring that perfect smoky warmth.
- Extra Goodness: Cannellini beans add creaminess, fresh cilantro brightens everything up. Plus your favorite toppings like avocado and tortilla chips.
Let's Cook
- Start The Base
- Sauté onions, garlic, and peppers until they're soft and sweet. Add those green chiles and spices let them wake up in the heat.
- Build Your Soup
- Pour in broth, let everything simmer and get friendly. Blend some beans if you want it thicker.
- Add The Protein
- Stir in your chicken and whole beans, give them time to warm through take on all those good flavors.
- Make It Fresh
- Finish with cilantro taste for seasoning let everyone top their own bowl.
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Kitchen Secrets
Use mild Hatch chiles if you're not sure about heat - you can always add more spice later. That optional step of blending some beans really makes it creamy without adding dairy. Keep some extra broth nearby in case it gets too thick while simmering. A squeeze of lime at the end wakes up all the flavors.
Time To Serve
Set out plenty of toppings - creamy avocado, crunchy tortilla chips, maybe some shredded cheese. Warm tortillas on the side are perfect for soaking up every last drop. Some people love it over rice makes it even heartier. Keep extra lime wedges nearby brightens everything up.
Save It For Later
Keeps beautifully in the fridge about 5 days actually gets better as flavors meld. Freezes perfectly up to 3 months makes great meal prep. Warm it gentle when reheating add splash of broth if needed. Save toppings separate add fresh when serving.
Mix It Up
Try different beans pinto or black beans work great too. Add corn for extra sweetness and color. Sometimes I use poblano peppers instead of bell peppers adds nice depth. The recipe welcomes creativity while keeping that cozy Southwest soul.
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Make It Yours
Play with heat levels until it's perfect for your family. My kids go easy on the chiles husband adds hot sauce. Some friends make it vegetarian with extra beans. That's what makes cooking fun taking a recipe and making it tell your own story.
Frequently Asked Questions
- → Can I use rotisserie chicken?
Yes, rotisserie chicken works perfectly and saves time. Just shred the meat before using.
- → What if I can't find Hatch chiles?
Canned green chiles or a mix of poblano and Anaheim peppers make good substitutes.
- → Can I freeze this chili?
Yes, freezes well for up to 3 months. Thaw overnight and reheat gently on stove.
- → Are the tortilla strips necessary?
They're optional but add nice crunch. Store-bought strips or chips work too.
Conclusion
A delicious and quick southwestern-style chicken chili that combines tender shredded chicken with roasted green chiles in a flavorful broth. The dish is enhanced by optional crispy tortilla strips and can be easily prepared on a weeknight.