Green Chick Chili Recipe
A hearty and flavorful Green Chick Chili made with ground chicken, salsa verde, cannellini beans, and a touch of cream. Perfect for a comforting meal!
6 Servings
Ingredients
- 2 tablespoons olive oil
- 1 pound ground chicken
- 1 large onion diced
- 1 jalapeño seeds removed for less heat if desired, minced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 cups low-sodium chicken broth
- 2 cooked chicken breasts shredded
- 1 cup salsa verde
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cans 15 ounces each cannellini beans, drained and rinsed
- 1/2 cup half-and-half
- Tortilla chips sour cream, cilantro, and chopped scallions (for garnish)
Cheese Skulls
- 1 1/2 cups shredded mozzarella cheese
Instructions
Prepare the Ground Chicken:
- Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Add the ground chicken and break it into small pieces with a wooden spoon as it browns. Cook until fully browned, then transfer the chicken to a plate and set aside.
Sauté the Vegetables:
- Add the remaining olive oil to the pot. Lower the heat to medium and add the diced onion and minced jalapeño. Cook, stirring occasionally, until the onion becomes translucent, approximately 5–6 minutes. Add the minced garlic, cumin, and coriander, and stir for 1–2 minutes until fragrant.
Build the Chili Base:
- Pour the chicken broth into the pot, scraping the bottom to loosen any browned bits. Add the shredded chicken, cooked ground chicken, salsa verde, salt, and pepper. Stir well and bring the mixture to a gentle boil. Reduce the heat to a simmer and cook for 1 hour, stirring occasionally.
Add Beans and Cream:
- Stir in the cannellini beans and half-and-half. Let the chili simmer uncovered for an additional 30 minutes or until the liquid has reduced and the chili has thickened to your desired consistency.
Prepare the Cheese Skulls (Optional):
- Preheat the oven to 400°F. Place a skull-shaped mold on a baking sheet. Sprinkle approximately 1/4 cup of mozzarella cheese into each mold cavity. Bake for 4–5 minutes until the cheese has melted and lightly browned. Allow the cheese skulls to cool slightly before carefully removing them from the mold.
Serve and Garnish:
- Ladle the chili into serving bowls and garnish with cheese skulls (if using), tortilla chips, sour cream, cilantro, and chopped scallions. Serve immediately and enjoy!
Notes
To make this recipe gluten-free, use gluten-free chicken broth and ensure that the salsa verde and spices do not contain any gluten additives. Additionally, confirm that the tortilla chips used for garnish are gluten-free.