New Mexican Inspired Green Chicken Chili

Hi Everyone!!

I wanted to post this recipe real quick because a friend of mine received some requests for the recipe when he posted a picture on Facebook (thanks Adam!)

Green Chicken Chili Recipe

1 pound ground chicken breast

1 yellow onion, chopped

2-3 teaspoons minced garlic (from jar - or use 3-5 cloves fresh minced)

2 large pasilla or Poblano peppers (dark green, large peppers)

1 can whole green chilies - Hispanic food section

1 handful of tortilla chips (14-18 chips)

6 cups of chicken broth - (I used Chicken bouillon and added water)

1-2 Tbsp cumin

Generous amount of garlic salt, onion salt,
fresh ground black pepper, more cumin if needed

1-2 large ripe avocados

2 15 oz cans pinto beans, UN-drained

• Start by chopping the onion and pasillo/fresh poblano peppers. Heat olive oil (1 Tbsp or so) in a large pan and add chopped onion and peppers to pan. Sauté on medium high for about 6-8 minutes until onions are translucent. Once onion is sautéed, add garlic. Add garlic last because garlic burns and become bitter very easily.
• Meanwhile, heat the chicken stock in a large soup pan on medium high. Add 3/4 of the onion/pepper mixture to the soup stock. Leave 1/4 of the onion/pepper mixture in the pan.
• Add chicken breast to onion and pepper mixture and add cumin and other seasonings to the chicken as its cooking. The reason you want to do it this way is because otherwise the meat comes out bland when you bite into it. Cooking the chicken with onion and peppers and spices will ensure the chicken has a depth if flavor when the soup is finished.
• Once chicken has browned, turn burner off and add the entire mixture to the soup stock. Add both cans of beans. Turn soup up to medium high and allow to simmer.
• Here's the trick that makes this soup taste like green chili. Empty your can of whole green chilies into a food processor and process until its turned into mush. Add the processed chili to the soup and mix together. You'll also want to process your tortilla chips and add them to the mixture as well. Both these elements make the soup thicker.
• Once all ingredients are combined into soup pan and it has been brought to a boil, turn heat to medium and allow to simmer for 10 minutes. Then serve yourself the soup and add the avocado on top of the soup. Warm avocado may sound odd, but the creamy avocado stacks up pretty well in a warm soup - it's incredibly delicious this way!

Hope you try it and love it - Adjust the seasonings as needed and enjoy! If you made it, leave a comment below and let me know how you liked it!