Loaded with veggies and flavor, this chili is very hearty. The level of heat is dependent on the peppers, but the rest of the ingredients offer the ability to tone it down to make very a very satisfying spice.
Preparation Time
30 mins
Cooking Time
50 mins
Total Time
1 hr 20 mins
Calories
530 Calories
Recipe Instructions
Step 1
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Cut Hatch and poblano peppers in half and place, cut-sides down, onto the prepared baking sheet.
Step 2
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Place roasted peppers into a food processor and blend until pureed.
Step 3
Combine olive oil, bell pepper, onion, jalapenos, and garlic in a large soup pot over medium heat. Cook until peppers are soft and onions are translucent, about 8 minutes. Add chicken broth, beans, corn, chicken, salsa verde, pureed peppers, salt, and black pepper. Mix well and bring to a simmer, about 5 minutes.
Step 4
Reduce heat to low, add lime juice, and cook 25 minutes more. Add 1 1/2 cups shredded Monterey Jack cheese to the pot and stir well. Cook 5 minutes more.
Step 5
Serve soup topped with crushed tortilla chips, additional Monterey Jack cheese, and cilantro.
Ingredients
½ teaspoon salt
2 tablespoons olive oil
¼ teaspoon ground black pepper
2 cloves garlic, minced
1 red bell pepper, chopped
6 cups chicken broth
1 lime, juiced
1 medium onion, diced
1 (16 ounce) jar salsa verde
1 poblano pepper
1 Hatch chile
2 jalapenos, chopped
2 (16 ounce) cans great northern beans, drained and rinsed
2 (15 ounce) cans fire-roasted corn
1 ½ pounds cooked chicken, pulled apart
2 ½ cups shredded Monterey Jack cheese, divided
1 (12 ounce) bag tortilla chips, crushed, or to taste
