Twenty minutes is all it takes to pull together a tummy-warming meal. Full of flavor but on the lighter side, Quick Green Chicken Chili hits the spot.
That old adage, ‘the apple doesn’t fall far from the tree,’ is one of those that can cause a muscle-trauma-level eye-roll in the young crowd and a nod of sage agreement in us older folk.
I don’t use the phrase much with regard to my daughter because I know she’d be appalled to find out how many ways her behavior’s on track with how I was as a pre-teen. Plus, having gone through it before her makes it a bit harder for her to put things over on me (hopefully).
What does still surprise me, however, is when I find how close to the tree I’ve fallen. Every once in a while my parents will say or do something that’s a true apple tree revelation.
Not too long ago, my dad did so when he was visiting and I asked him what he wanted to eat. ‘Anything but chicken,’ was his response. ‘It’s such a boring, flavorless meat.’
I feel the same way, Dad. The difference between us, though, is that being a cook, it’s I’m able to find ways around that humdrum lump of white meat, whether it’s marinades, sauces or cumin; lots of cumin.
I’ve reviewed a fair number of white chili recipes here already so I didn’t expect any big surprises. The one, ‘well that’s cool’ moment I had was when I blended together some chicken broth with a can of beans. I was fully prepared to whine about the fact that the recipe made me mess up my blender, but it was a great idea. It gave the chili a superb creaminess.
So, I blended the beans (and yes, had to clean my blender as a result). Then chopped my onion, minced my garlic, opened the cans and shredded a store-bought rotisserie chicken.
When all the stuff to make the chili was ready, I heated the oil in a Dutch oven and sauteed the onion until soft. I added the garlic, then sprinkled the flour in and stirred it well. I added the chiles and cumin (oh my, I love cumin!), then poured in the blended and unblended beans along with the rest of the chicken stock. I seasoned the chili and let it simmer a few minutes to thicken.
I added the chicken, stirred in the lime juice, let it simmer a minute more and served it up with the garnishes.
This dish fulfills what the magazine claims it will. It’s a dinner solution everyone will love and takes 20 minutes to pull together. Other than the fact that Doug found a chicken bone in his chili (oops), he declared supper a winner. As an aside, he did not include the radish or avocado. I did. In fact, I ate the bowlful right up there. It was awesome; rich, creamy, delicious.
Sophie is that apple that didn’t fall far from the tree. All through the preparations (thank goodness they only took 20 minutes), I got to hear her declarations about how much she doesn’t like chicken. As with many families, our rule is that you eat what’s been put on the table or you go hungry. So, she grabbed her bowl of boring chicken … and devoured it. Her agreement that it was tasty was grudging, but it was there.
All three of us gave this big thumbs up. As far as prep and clean-up, it was pretty minimal; just a Dutch oven and blender. I can deal with that.
What I’d Do different Next Time
Chicken stock: $3.45
Great northern beans: $2.78
Yellow onion: $1.03
Chopped green chiles: $3.58
Rotisserie chicken: $7.99
Quick Green Chicken Chili Recipe
- 1½ cups unsalted chicken stock, divided
- 2 (15-oz.) cans unsalted Great Northern beans, rinsed, drained, and divided
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 1 tablespoon minced garlic
- 1½ teaspoons all-purpose flour
- 1 tablespoon ground cumin
- 2 (4-oz.) cans mild chopped green chiles, drained
- ½ teaspoon black pepper, divided
- ¼ teaspoon kosher salt
- 8 ounces boneless, skinless rotisserie chicken breast, shredded (about 1 cup)
- 2 tablespoons fresh lime juice
- ¼ cup sliced radishes
- 2 tablespoons light sour cream
- 2 tablespoons fresh cilantro leaves
- 1 ripe avocado, sliced
- Place ½ cup stock and 1 can beans in a blender, and blend until smooth.
- Heat olive oil in a large Dutch oven over medium-high. Add onion; sauté 4 minutes. Add garlic; sauté 2 minutes.
- Sprinkle flour over pan; cook 1 minute.
- Stir in cumin and chiles; cook 1 minute. Add bean mixture, remaining 1 cup stock, remaining 1 can beans, ¼ teaspoon pepper, and salt; bring to a boil.
- Reduce heat to medium; simmer 5 minutes or until slightly thickened. Add chicken; cook 2 minutes. Stir in juice.
- Divide chili among 4 bowls; top evenly with radishes, sour cream, cilantro, avocado, and remaining ¼ teaspoon pepper.