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Hatch Green Chile Chicken Chili
Rachel Kim

Hatch Green Chile Chicken Chili

Roasted Hatch chiles give white chili a distinct green-pepper sweetness and steady warmth. Frozen roasted chiles work outside their short season and save the peeling step. Potato adds quiet body while Great Northern beans remain whole.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 1/2 lbs boneless skinless chicken thighs cut into 1-inch pieces
  • 1 1/2 tsp kosher salt
  • 1 cup diced yellow onion
  • 2 tsp ground cumin
  • 1 cup chopped roasted Hatch green chiles
  • 2 cans Great Northern beans 15 oz each, drained
  • 1 small Yukon Gold potato peeled and diced
  • 3 cups low-sodium chicken broth
  • 2 tbsp fresh lime juice

Method
 

  1. Heat the oil in a Dutch oven over medium-high heat and cook the chicken with 1 teaspoon salt for 6 to 8 minutes until it reaches 165°F; transfer it to a plate.
  2. Cook the onion for 5 minutes, then stir in the cumin for 30 seconds.
  3. Add the Hatch chiles, beans, potato, broth and remaining salt and bring to a simmer.
  4. Cook partly covered for 20 minutes until the potato is tender, then mash the potato and about 1 cup beans against the pot.
  5. Return the chicken for 3 minutes and finish with lime juice off the heat.