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spicy chicken chili dish

Green Chili with Shredded Chicken

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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Course Main
Cuisine Mexican
Servings 4 servings

Equipment

  • 1 Dutch oven or large pot
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 measuring cup
  • 1 set of measuring spoons
  • 1 Large bowl
  • 1 Fork

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 cups chicken broth
  • 2 cups green chilies roasted and chopped
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon cayenne pepper
  • 1 lime juiced
  • 1/4 cup fresh cilantro chopped
  • Optional toppings: sour cream, shredded cheese, avocado

Instructions
 

  • Heat the olive oil in a Dutch oven over medium heat.
  • Season chicken breasts with salt and pepper and add to the pot.
  • Cook the chicken for 6-8 minutes per side until browned.
  • Remove the chicken from the pot and set aside.
  • Add diced onion and minced garlic to the pot and sauté until softened.
  • Pour in the chicken broth and bring it to a simmer.
  • Add green chilies, cumin, oregano, and cayenne pepper to the pot and stir.
  • Return the chicken to the pot and cover, simmering for 30-40 minutes.
  • Remove the chicken and shred it with a fork in a large bowl.
  • Stir lime juice and chopped cilantro into the pot.
  • Return the shredded chicken to the pot and mix well.
  • Let the chili rest for 10 minutes before serving.
  • Serve hot with optional toppings like sour cream, cheese, or avocado.

Notes

For a smoky flavor, try roasting your green chilies before chopping. You can also substitute chicken thighs for a juicier result. Adjust the spice level by altering the amount of cayenne pepper. This dish pairs well with warm tortillas or over a bed of rice.
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