GREEN CHICKEN CHILI

Art made this one, and I gave him an "A."  Great for leftovers.

Ingredients

• 2 tablespoons olive oil

• 1 yellow onion, diced

• 1 green bell pepper, diced

• 1 cup sweet corn

• 3 cloves garlic, minced

• 2 cups mild roasted Hatch green chiles, chopped or diced

• 2 teaspoons ground cumin

• 1 teaspoon paprika

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1 quart chicken stock

• 3 cups cooked shredded chicken (rotisserie works great here)

• One 15-ounce can cannellini beans, drained

• 1/2 cup cilantro

• 1 lime, juice only

• Cilantro, for garnish

• Avocado slices, for garnish

• Hot sauce, optional, for garnish

Prep

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add onions, green peppers, corn, and garlic. Sauté for 5-6 minutes until vegetables soften.

2. Add roasted green chiles to the pot along with the cumin, paprika, salt, and pepper. Stir together and cook for 3-4 minutes .

3. Add shredded chicken, chicken stock, and beans. Bring chili to a low simmer. 

4. Turn heat down to low and simmer for five minutes.

5. Serve with toppings: Add lime juice to the chili, taste, and adjust for seasoning. Serve garnished with avocado, cilantro, hot sauce (optional), and crispy corn chips.

Leftover green chili can be stored in the fridge for five days or frozen for up to three months. Reheat gently on the stove.

Enjoy!