Hatch White Bean Chili

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2 boneless skinless chicken breasts

4 cups gluten free chicken broth

2 teaspoons ground cumin

1 (15 ounce) can Hatch Green Enchilada Sauce

1 (4 ounce) can Hatch Diced Green Chiles, undrained

2 (15 ounce) cans white beans, rinsed and drained

1 ½ tablespoons corn starch or masa harina

Kosher or fine sea salt, to taste

Optional garnishes:

Avocado slices

Slice jalapeno peppers


Chopped cilantro leaves

Tortilla chips


Cut the chicken breasts into large chunks. Place in a large soup pan with the chicken broth and cumin. Bring to a simmer, cover the pot, remove from heat, and let sit off the heat for 5 minutes. Remove chicken from the pot, shred and add back to the pot with the enchilada sauce, canned chiles, and beans. Simmer for 10 minutes. Stir the corn starch with a little water then add to the chili. Let simmer for 10 minutes. Adjust seasoning with salt and pepper. Garnish as desired.