Chicken green chili recipe, from Kahakai Kitchen

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I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.

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July 20, 2012

Chicken green chili recipe, from Kahakai Kitchen

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Often the recipes of television chefs leave me cold. This chicken green chili, adapted by Deb at Kahakai Kitchen from a Tyler Florence recipe, makes me feel warm all over. She amped up the spices (I love it already), and added cannellini beans to the original chicken and poblano chili, to make it a complete meal in a bowl. I've never tried using ground tortilla chips as a thickener, and that's a technique in this recipe that intrigues me. The dish uses many ingredients from the pantry that you probably have on hand, and it comes together easily, as most chilis do.

Get Kahakai Kitchen's recipe for chicken green chili.

More on Soup Chick:
Floribean chicken chili soup
Sopa de quinoa
Slow cooker salsa chicken and black bean soup, from A Year of Slow Cooking
White chili with cornbread topping, from Just One Donna!

Posted by Lydia (The Perfect Pantry) at 12:15:00 AM in Chili with poultry, meat or fish, Make ahead and freeze

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