2cupsdiced and seeded mild roasted Hatch chilesor 1 cup diced and seeded hot roasted Hatch chiles
4cupschicken broth, preferably less-sodium
3cupsshredded or diced cooked chicken(rotisserie chicken is fine!)
2(15-ounce) cans white beans, rinsed and drained
Kosher salt and freshly ground pepperto taste
¼cupchopped fresh cilantro or parsley
Juice of 1 lime
To Serve (Pick and Choose):
Sour cream
Shredded cheese(such as cheddar or a Mexican blend)
Diced avocados
Minced scallions or onions
Chopped fresh tomatoes
Lime wedges
Instructions
Heat the oil a big deep pot over medium high heat. Add the onions and bell pepper, and sauté for 4 minutes, until softened. Add the garlic, zucchini, chili powder and cumin, and sauté for 2 more minutes.
Add the hatch chiles, chicken broth, shredded chicken, white beans, and salt and pepper. Stir and simmer over medium heat for about 20 to 30 minutes, until it tastes like chili, and adjust any seasonings. Stir in the cilantro or parsley and the lime juice.
Serve with any combination of the sour cream, cheese, diced avocados, scallions or onions, tomatoes, lime wedges, and cilantro leaves.
Notes
There are several varieties of Hatch chilies available: mild, medium, hot or extra hot. The package should be labeled with the level of heat of the chilies. You won’t be able to tell how hot the pepper is from appearance, so make sure to check, since the level of hotness can range dramatically.