Ingredients
4
4 servings
- •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®)
Instructions
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill chicken thighs until browned, about 5 minutes per side. Transfer to a cutting board; dice.
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 380
- Carbohydrate: 30g
- Fat: 14g
- Fiber: 6g
- Protein: 36g
- Sugar: 6g
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