This Green Chile Chicken Chili is a fabulously flavorful, and comforting and easy-to-make dinner that comes together in less than 30 minutes!
What is Green Chile Chicken Chili?
Try saying that 5 times fast!
This recipe is very similar to a traditional White Chicken Chili but uses diced hatch green chiles for extra flavor and replaces the traditional northern beans with hominy.
- Rotisserie Chicken: I love using rotisserie chicken in this recipe (and many others) because it saves so much time and gives you so much more flavor than chicken breasts. However, if you do not have a rotisserie chicken on hand you can absolutely replace it with 2-3 cups of shredded chicken breasts.
- Olive Oil: You can also use avocado oil or another preferred cooking oil.
- Onion: I typically use yellow onion for this recipe but white or red will work as well.
- Garlic Cloves
- Spices: This recipes calls for a combination of Cumin, Cayenne, Chili Powder, Dried Oregano, and Garlic Powder and has a decent kick of heat. However, if you prefer a milder chili simply omit the cayenne.
- Corn: This recipe calls for a can of corn, drained. You can also use frozen corn.
- Hominy: To those unfamiliar with this ingredient it may appear as very large, white corn. But hominy is actually a product made by dried maize kernels with alkali. You can find it at most grocery stores and on Amazon. In this recipe it's used as a nutritious and delicious alternative to beans (which I'm just not a huge fan of). But, if you can't find (or don't like) hominy you can replace it with a can of drained northern beans.
- Diced Green Chiles: I like using diced Hatch Green Chiles, which you can find online and in most grocery stores. BE SURE TO CHECK HEAT LEVEL. Brands usually list on the cans of the chiles are mild of hot so be sure to pick your preference.
- Chicken Broth
- Sour Cream: As with any dairy products I always recommend using full fat for the best flavor and consistency.
- Fresh Cilantro:
- Fresh Limes: You will need the juice of 2 limes to add at the end of the cooking process. You can also serve with a wedge of lime for those who like an extra kick of acid.
How do I shred a rotisserie chicken?
You might giggle at that question but very recently my husband made this recipe and was initially quite perplexed about the best way to go about shredding the chicken.
My advice: Don't be afraid to get your hands dirty!
Break down the chicken and use your hands to take the meat off the bone. Then roughly shred with your hands and set aside in a bowl.
Can I modify this recipe?
Like most chilis, soups and stews, this recipe is very forgiving and can be adjusted to suit personal tastes!
If you like things a little more mild, feel free to cut back on the green chilis and cayenne.
This recipe definitely has a solid kick to it but if you are a glutton for punishment you can always add more cayenne or even chopped jalapeÃ±o or two!
Mise en place, please
Mise en place is a french phrase that literally translates to "setting up".
This recipe comes together quickly and it's hugely beneficial to prep all of your ingredients before you start cooking.
Shred the chicken, chop the onion, crush the garlic, chop the cilantro, drain the corn and hominy and measure and and combine the spices.
I promise it will help make the cooking process more smooth and enjoyable!