Spicy Chicken Chili
This spicy chicken chili is a nice change of pace from your ordinary beef chili and uses salsa verde instead of tomato sauce as one of the main ingredients.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Soups and Stews
Cuisine Mexican
Servings 8
Calories 350 kcal
1 green pepper diced 1 sweet onion diced 2 jalapeno peppers finely chopped 1 red chili finely chopped 1 dried poblano pepper crushed 2 cloves garlic grated 2 tablespoon chili powder 1 teaspoon ground coriander 1 tablespoon cumin 1/4 teaspoon cinnamon 1 tablespoon oregano 1 teaspoon hot paprika 2 tablespoon olive oil juice and zest of half a lime 2 chicken breasts approx. 1 pound diced 1 jar salsa verde 16 oz 1 1/2 cups chicken broth 1 can chickpeas 1 can cannellini beans or great white northern bean 15 oz Toppings shredded white cheddar cheese chopped fresh cilantro sour cream fresh lime juice
Saute onions and peppers in olive oil for 3-5 minutes until softened.
Add garlic, chili powder, coriander, cumin, cinnamon, oregano, and hot paprika.
Stir well and let the spices and veggies cook another 2 minutes.
Add chicken and saute for 3 - 5 minutes until its browned well.
Add salsa, broth and beans.
Bring to a boil and then turn down the heat and simmer for 15 minutes.
Add lime juice, stir and serve with toppings of cilantro, cheese, sour cream and lime wedges.
Serving: 1 g Calories: 350 kcal Carbohydrates: 39 g Protein: 20 g Fat: 14 g Saturated Fat: 4 g Polyunsaturated Fat: 8 g Cholesterol: 38 mg Sodium: 810 mg Fiber: 9 g Sugar: 9 g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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