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Green Chicken Chili

We prefer this to a tomato chili — it feels light and refreshing with all the green chilies and shredded chicken. And you can't eat chili without a jalapeño cheddar cornbread.

Green Chicken Chili

Ingredients

  • 2 bone-in, skin-on chicken legs
  • 1–2 chicken breasts
  • 1 green pepper, diced
  • 1 poblano pepper, diced
  • 1/2 jalapeño, diced
  • 1 onion, diced
  • 5 cloves garlic, minced
  • 1 jar green enchilada sauce
  • Seasonings for the chicken: chili powder, garlic powder, onion powder, cumin (measure with your heart)
  • 1/2 tbsp olive oil
  • Juice of 1 lime
  • 3 cups chicken broth
  • 3 cups water
  • 1–2 jars cannellini beans (add more if you like beans)
  • Salt & pepper
  • Toppings: monterey jack cheese, cilantro, sliced jalapeños, chopped onions, tortilla chips

Preparation

  1. 1

    In a large soup pot on medium heat, brown your seasoned chicken legs and breasts until nice and golden, then remove from the pot.

  2. 2

    In the chicken renderings, sauté your peppers and onions for ~5 minutes, then add the garlic (add more olive oil if needed).

  3. 3

    Put the chicken back in and cover with chicken broth, water, lime juice, and the jar of enchilada sauce — simmer for an hour or so for a richer stock.

  4. 4

    Remove the chicken, let it cool, then shred, carefully removing the fat and bones.

  5. 5

    Add the chicken back in with your beans — taste for seasoning and add salt and pepper as needed.

  6. 6

    Top with shredded monterey jack, cilantro and white onion mixed with a bit of salt and lime juice, chopped jalapeño, and tortilla chips.

Jalapeño Cheddar Cornbread

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all purpose flour
  • 1 can creamed corn (15 oz)
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 cup milk
  • 1/3 cup melted butter
  • 1/2 cup freshly grated cheddar cheese
  • 1–2 tbsp jalapeño, diced (add more if you like extra heat)
  • Honey butter: 2 tbsp honey + 2 tbsp butter

Preparation

  1. 1

    Combine all cornbread ingredients (minus the cheddar and jalapeño) in a bowl and mix until you no longer see lumps or flour.

  2. 2

    Toss in the cheddar and jalapeño, then pour into a greased 8x8 or 9x9 baking dish.

  3. 3

    Melt the butter and mix in the honey until combined.

  4. 4

    Bake the cornbread for 12 minutes at 400 degrees, remove and brush on honey butter, then rotate and bake another 10–15 minutes.

  5. 5

    Finish with more honey butter, flakey salt, and enjoy!