Nacho-Topped Green Chicken Chili
Eight ingredients are all you need to whip up a big pot of slightly spicy, incredibly flavorful chicken chili. This makes for a healthy dinner that truly seems greater than the sum of its parts. The starchiness from the corn tortilla chips will add so much flavor to the chili and will give a little extra body to the dish, as well as fantastic crunch on top.Â
Ingredients
1 rotisserie chicken, picked and pulled
15 to 16-ounce jar of salsa verde (medium heat)
32 oz. chicken stock
Can of cream of chicken soup
two 14.5-oz cans full fat coconut milk
15-oz can white beans (great northern, etc.)
tortillas chips, for topping (a few cups’ worth)
3 cups shredded Mexican cheese blend
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Pickled jalapenos (optional)
Cilantro (optional)
Instructions
In a large Dutch oven set over medium heat, add the chicken, salsa verde, stock, soup, coconut milk, and beans. Stir well to combine and taste. Add salt and pepper as needed. Once the chili is bubbling, reduce the heat to low and allow it to simmer gently over for 20 minutes (longer, if you can).Â
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Preheat your broiler and adjust your oven rack to the middle position. Cover the top of the chili with a thick layer of tortillas chips and top that with shredded cheese. Place under the broiler for about 45 seconds – just until the cheese is browned and bubbly and the chip tips start to darken (this adds flavor).
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Top with pickled jalapenos and cilantro. Serve hot.Â