Recipe: Appetizing Chicken Green Chili

Chicken Green Chili. Shred chicken with two forks, discarding skin and bones; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through. Blend, starting on low and finishing on high, until sauce is very smooth and bright green.

This Easy Green Chicken Chili uses mild, roasted Hatch peppers and rotisserie chicken for a quick, delicious, kid-friendly soup. Use fresh-roasted, frozen, or jarred Hatch chiles. We love it topped with crispy tortilla chips and sliced avocado! You can have Chicken Green Chili using 14 ingredients and 9 steps. Here is how you cook it.

Ingredients of Chicken Green Chili

1. Prepare 4 of chicken breasts; boneless, skinless.
2. Prepare 6 of jalapenos; medium dice.
3. Prepare 1 of poblano pepper; medium dice.
4. It's 4 small of cans diced green chiles.
5. Prepare 1 of green bell pepper; medium dice.
6. You need 2 of stalks celery; medium dice.
7. It's 1 can of garbanzo beans.
8. You need 1 large of white onion; medium dice.
9. You need 4 clove of garlic; minced.
10. It's 1 bunch of cilantro; chopped.
11. It's 2 cup of chicken stock.
12. It's 1 of vegetable oil.
13. Prepare 2 tbsp of onion powder.
14. It's 1 of salt and pepper.

Stir in beans, chiles and broth. Make a deep cut into the side of each chicken breast half to form a pocket or 'purse'. Keto Green Chile Chicken is your answer. This fun Southwestern flavor inspired casserole is packed with flavor and sure to please your pickiest eaters.

Chicken Green Chili step by step

1. Heat oil in a large sauce pot. Season both sides of the chicken with the dried seasoning. Saute each side for a few minutes until you have nice caramelization. Set chicken aside..
2. Add veggies except beans and garlic, and saute until tender, approximately 10-15 minutes. Add garlic and green chiles approximately one minute before veggies are tender..
3. Add chicken stock and scrape up any brown bits on the pan..
4. Add chicken back to pot and finish the cooking process. Remove chicken. Set aside and shred chicken when it is cool enough to handle..
5. Use a stick blender or food processor to puree the veggies. Add cilantro when you do. Use extra chicken stock or water if necessary when blending..
6. Reduce liquid by 1/4, or use a cornstarch slurry to thicken..
7. Add shredded chicken and garbanzo beans. Cook to properly heat chicken and serve!.
8. Garnish with crema, cilantro, or diced jalapenos..
9. Variations; Roasted bell peppers, tequila, adobo seasoning, cumin, parsley, serrano peppers.

Today's combo is so rich, creamy and zesty in just the right way. Then stir in the green chilis and stir until evenly mixed. Lay the chicken breasts flat in a baking dish. Cover the chicken breasts with the green chili mixture. Then top with the monterey jack cheese.