Use rotisserie chicken for a quick, delicious, kid-friendly soup.
Roasted green chiles don’t have to be spicy.
I used mild Hatch chiles, so the soup was kid-friendly but still rich and savoryand with agreatchile flavor!
Nick Evans
Why Is It Called Green Chili?
Nothing too complicated here: It’s called “green” chili because it calls for (surprise!)
What Kind of Chicken Should I Use?
Nick Evans
you’re able to certainlypoach your own chickenfor this if you want.
If you do, use the poaching liquid to make a stock and then usethatin the chili.
You’ll end up with a really rich and delicious soup.
Nick Evans
Add the water, onion, garlic, and 1/2 cup each chopped carrot and celery.
Its not needed if you make the chili on the stove.)
Cook for four hours on high, then strain the stock and use it for your soup.
Nick Evans
Shred the chicken and return it to the slow cooker.
Add all the remaining soup ingredients except the cilantro and cannellini beans.
Simmer the soup on low heat for two hours.
Nick Evans
Reheat the soup gently on the stovetop.
ensure to pile them high in your bowl!
The Kid Report Card
My kids love soup, so I hoped this would be a winner.
Nick Evans
My only concern was that it might be too spicy, even with mild green chiles.
Both of my kiddos picked out the chicken first and loved it.
A dads sacrifice is real.
Nick Evans
So, yes, kids like this soup!
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.
Nick Evans
Toss well to combine spices.
Bake for 15 minutes, stirring once or twice to double-check the strips are baking evenly.
Remove and let cool.
Nick Evans
Strips will get crispy as they cool.
In a large pot or Dutch oven, heat olive oil over medium heat.
Add onions, green peppers, corn, and garlic.
Nick Evans
Saute for 5 to 6 minutes until vegetables soften.
Add roasted green chiles to the pot along with the cumin, paprika, salt, and pepper.
Stir together and cook for 3 to 4 minutes .
Nick Evans
Add shredded chicken and chicken stock and bring chili to a low simmer.
Turn heat down to low and simmer for five minutes.
In a blender or food processor, add 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.
Serve with toppings:Add lime juice to the chili, taste, and adjust for seasoning.
Serve garnished with avocado, cilantro, hot sauce (optional), and crispy corn chips.
Reheat gently on the stove.
