INGREDIENTS

• 3 tbsp. olive oil

• 4 scallions, chopped, whites and dark green parts separated

• 2 cloves garlic, chopped

• 1/2 to 1 jalapeño, seeded and chopped 

• Kosher salt

• 2 (4-ounce) cans mild Hatch green chiles

• 1 tbsp. ground cumin

• 1 tbsp. dried oregano

• 1 tsp. smoked paprika

• 1 1/2 lb. dark meat ground chicken

• 1 (32-ounce) container chicken stock

• 1 (13.5 ounce can) cannellini beans, rinsed

• Sour cream, lime wedges, shredded Cheddar, tortilla chips, chopped avocado, and fresh cilantro for serving

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INSTRUCTIONS

Step 1

• Heat oil in a large pot over medium heat. Add scallion whites, garlic, and jalapeño.

• Season with salt. Cook, stirring occasionally, until soft, 4 to 6 minutes.

• Add green chiles and cook, stirring occasionally, until thickened, 3 to 5 minutes.

• Add cumin, oregano, and paprika. Cook, stirring, 30 seconds. 

 

Step 2

• Add chicken and season with salt.

• Cook, stirring occasionally, until chicken is cooked through, 6 to 8 minutes.

• Add stock and beans and bring to a boil.

• Reduce to a simmer and cook, stirring occasionally, until thickened, 30 to 35 minutes.

• Serve topped with scallion greens and desired toppings.

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NOTES

Feel free to double the recipe: it makes great leftovers!