Green Chicken Chili
Ingredients
- 1 whole fryer chicken 5-6 lbs quartered
- 2 cups salsa verde
- 16 ounces frozen corn
- 2 cans white beans drained and rinsed
- 2 tbsp salt
- 2 tbsp hatch green chili powder
- 1 tbsp cumin
- 1/2 tbsp garlic powder
Instructions
Make the Broth
- Place the pieces of chicken into a large pot or dutch oven and fill with enough water to fully submerge. How much water you put in is going to depend on the size of the bird and the size of the pot. For me it's usually 10-12 cups. Bring it to a boil then immediately turn to a simmer and continue simmering for about 35-40 minutes. Remove the chicken from the pot and set aside. Strain the broth through a fine mesh strainer.
For the Chili
- Discard the back bone of the chicken. Pull the meat from bones and reserve for the chili. In the same pot you made the broth, add the corn, salsa, beans, spices, chicken and broth. Simmer for at least 30 minutes or until the chili is reduced and thick. Taste for seasonings. Serve with tortilla chips, cilantro, shredded cheese, sour cream, jalapeños and/or pepitas.