Name: Hatch White Chicken Chili
Prep time: 10 minutes
Cook time: 30 minutes
Yield: 6 servings
Ingredients: 1 Tbsp. olive oil; 1 small yellow onion, diced; 2 ½ cups chicken broth; 1 4oz. can diced green chiles; 1 small lime, juiced; 2 15oz. cans Great Northern Beans, drained and rinsed; 1 cup sour cream or plain Greek yogurt; 1 cup frozen fire roasted corn; 2 cups rotisserie chicken, shredded or cubed

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Hatch White Chicken Chili

Recipe by Savory Spice Test Kitchen

Braising & Slow Cooking

Quick & Easy Meals

Made fast with rotisserie chicken, green chiles, fire-roasted corn, and white beans for a hearty chili (that doesn't skimp on flavor) you can enjoy any day of the week. Ready in about 30 minutes and finished with a creamy swirl of sour cream.

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Serves 6 servings

Prep Time 10 minutes

Cooking Time 30 minutes

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Ingredients

1 Tbsp. olive oil 1 small yellow onion, diced

½ tsp. Roasted Granulated Garlic

2 ½ cups chicken broth 1 4oz. can diced green chiles

1 tsp. Ground Cumin Seeds

1 tsp. Hatch Green Chile Powder

½ tsp. Mexican Oregano

½ tsp. Smoked Spanish Sweet Paprika

1 small lime, juiced 2 15oz. cans Great Northern Beans, drained and rinsed 1 cup sour cream or plain Greek yogurt 1 cup frozen fire roasted corn 2 cups rotisserie chicken, shredded or cubed

Salt & Pepper Tableside Seasoning, to taste

Directions

Step 1 Heat olive oil in a large pot over medium-high heat. Add onion and sauté until softened, about 5 mins. Add Roasted Granulated Garlic and cook for 30 seconds.

Step 2 Add broth, green chiles, Ground Cumin Seeds, Hatch Green Chile Powder, Mexican Oregano, Smoked Spanish Sweet Paprika, and lime juice and stir to combine.

Step 3 Add rinsed beans and fire roasted corn and bring to a simmer. Cook uncovered for 15-20 minutes.

Step 4 Reduce heat to low. Temper the sour cream by stirring a few spoonfuls of the hot broth into it first, then stir the tempered sour cream and cooked chicken into the pot. Warm gently for about 10 minutes, or until the chicken is heated through — avoid boiling, which can cause the sour cream to curdle. Adjust seasoning with more Hatch Green Chile Powder and/or Salt & Pepper Tableside Seasoning to taste.

Step 5 Serve garnished with cilantro, shredded cheese, avocado slices, and/or jalapenos.

Recipe Notes

To make this vegetarian, swap the chicken broth for vegetable broth and replace the shredded chicken with an extra can of Great Northern Beans, cubed extra-firm tofu, or your favorite plant-based chicken alternative — add it in Step 4 the same way you would the chicken. For a fully dairy-free or vegan version, use a plant-based sour cream or plain unsweetened coconut yogurt in place of the sour cream or Greek yogurt.

Serve with more Hatch Green Chile Powder for extra heat and a skillet of Maple Cowboy Cornbread.