Ingredients
2tbspolive oil
1yellow onion,diced
1green bell pepper,diced
1cupsweet corn
3clovesgarlic,minced
2cupshatch green chiles,mild roasted, chopped, or diced
2tspcumin,ground
1tsppaprika
½tspsalt
½tspblack pepper
4cupschicken stock
3cupschicken,cooked, shredded
15ozcannellini beans,(1 can) drained
½cupcilantro
¼cupwater
1lime,juice only
cilantro,for garnish
avocado slices,to garnish
hot sauce,optional, to garnish
10small corn tortillas,sliced into ¼-inch strips
2tbspolive oil
1tspkosher salt
1tspsugar
1tspchili powder
Preparation
Preheat oven to 400 degrees F.
Spread out the corn tortilla slices on a baking sheet lined with aluminum foil or parchment paper.
Drizzle with olive oil and sprinkle with salt, sugar, and chili powder. Toss well to combine the spices.
Bake for 15 minutes, stirring once or twice to make sure the strips are baking evenly.
Remove and let cool. Strips will get crispy as they cool.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the onions, green peppers, corn, and garlic.
Sauté for 5 to 6 minutes until the vegetables soften.
Add the roasted green chiles to the pot along with the cumin, paprika, salt, and pepper.
Stir together and cook for 3 to 4 minutes.
Add the shredded chicken and chicken stock, and bring the chili to a low simmer.
Turn heat down to low and simmer for 5 minutes.
In a blender or food processor, add the drained and rinsed cannellini beans, water, and cilantro.
Blend until the mixture has become a green paste.
Add to the chili and stir until the soup has thickened slightly.
Add the lime juice to the chili, taste, and adjust for seasoning.
Serve garnished with avocado, cilantro, hot sauce (optional), and crispy corn chips.
