Ingredients

2 tablespoons olive oil
1 yellow onion, diced
1 green bell pepper, diced
1 cup sweet corn
3 cloves garlic, minced
2 cups mild roasted Hatch green chiles, chopped or diced
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 quart chicken stock
3 cups cooked shredded chicken
1 15-ounce can cannellini beans, drained
1/2 cup cilantro
1/4 cup water
1 lime, juice only
Cilantro, for garnish
Avocado slices, for garnish
Hot sauce, optional, for garnish

Crispy Corn Chips

10 small corn tortillas, sliced into 1/4 inch strips
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon sugar
1 teaspoon chili powder

Instructions

Make the corn chips: Preheat oven to 400˚F. 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. Toss well to combine spices.

Bake for 15 minutes, stirring once or twice to make sure the strips are baking evenly. Remove and let cool. Strips will get crispy as they cool.

To make the soup: In a large pot or Dutch oven, heat olive oil over medium heat. Add onions, green peppers, corn, and garlic. Sauté for 5-6 minutes until vegetables soften.

Add roasted green chiles to the pot along with the cumin, paprika, salt, and pepper. Stir together and cook for a 3-4 minutes .

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.

Add lime juice to the chili, taste, and adjust for seasoning. Serve garnished with avocado, cilantro, hot sauce (optional), and crispy corn chips.

Leftover green chili can be stored in the fridge for five days, or frozen for up to three months. Reheat gently on the stove.