Grilled Chicken Hatch Chile Chili recipe

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Ingredients

6 boneless chicken thighs
4 Hatch chile peppers
2 cups water, divided
1 large white onion, diced
1 (15 ounce) can garbanzo beans (chickpeas), drained
1 (1.25 ounce) package white chicken chili seasoning mix (such as McCormick®)

Nutrition Info

380.3 calories
carbohydrate: 29.5 g
cholesterol: 106.4 mg
fat: 13.8 g
fiber: 6.3 g
protein: 35.8 g
saturatedFat: 3.5 g
servingSize: -
sodium: 1148.5 mg
sugar: 5.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  2. Grill chicken thighs until browned, about 5 minutes per side. Transfer to a cutting board, dice.

  3. Grill Hatch chile peppers, turning frequently, until blackened and blistered, 2 to 3 minutes. Cool until easily handled, about 5 minutes. Peel off skin and dice flesh into small pieces.

  4. Place diced chile peppers in a large pot. Add 1 tablespoon of water and onion, cook and stir until onion softens, about 5 minutes. Stir in diced chicken, remaining water, garbanzo beans, and chili seasoning mix. Simmer until flavors combine, about 20 minutes.

Recipe Yield

4 servings

Recipe Note

Made this up and it turned out simply delicious.

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