Even though it's called "chili", I would consider it more like a chowder. It's very easy to make, and has the spice from the diced green chilis, a smoky hint of bacon, and a creamy broth. You can also add on all your favorite toppings.
INGREDIENTS
- 6 slices bacon or use 4 oz bag of bacon pieces to save time
- 1 yellow onion, diced
- 2 teaspoons minced garlic
- 1 large (7-ounce) can diced hot or mild green chilis
- 1 teaspoon dried oregano leaves
- 1 teaspoon coarse sea salt
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper
- 5 cups chicken broth
- 1 1/2 pounds boneless, skinless chicken breast or thighs
- 1 (15-ounce) can white beans, rinsed and drained
- 1/2 cup frozen yellow corn
- Juice of 1 lime
- 1 avocado, sliced, for garnish
- 1/4 cup fresh chopped cilantro, for garnish
- 4 lime wedges (from ½ lime), for garnish
- Sour cream, for garnish
- Cook bacon slices in a large pot with lid over medium-high heat. Once crisp, remove from the pot and set aside, then drain all but one tablespoon of drippings from the pot.
- Still working over medium-high heat, add the onion and garlic and sauté for 3 to 4 minutes, until the onion is translucent.
- Add the green chilis and cook for 1 minute, until fragrant, then add the seasonings and stir to combine.
- Pour in the chicken broth and add in the chicken, beans, and corn. Cover and simmer for 30 minutes, over medium heat, until the chicken shreds easily with a fork.
- Remove the chicken from the pot and shred it with two forks, then return it to the pot and turn off the heat and stir in the sour cream, lime juice, and bacon.
- Garnish each serving with avocado slices, cilantro, sour cream, and a lime wedge and enjoy!