Marc Murphys Green Chicken Chili Recipe

Name: Marc Murphys Green Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large green bell peppers, 1 left whole, 2 cored and coarsely chopped; 5 tomatillos, husks removed and rinsed; 2 large jalapenos; 3 cups chicken stock; 1/2 cup beer (not dark); kosher salt and black pepper; 1 teaspoon olive oil; 2 pounds lean ground chicken; 2 (15 1/2 ounce) cans white kidney beans, drained and rinsed; 2 small white onions, finely chopped; 2 bay leaves; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 4 tablespoons chopped scallions; 4 tablespoons sour cream

Servings: persons

3 large green bell peppers, 1 left whole, 2 cored and coarsely chopped
5 tomatillos, husks removed and rinsed
2 large jalapenos
3 cups chicken stock
1/2 cup beer (not dark)
kosher salt and black pepper
1 teaspoon olive oil
2 pounds lean ground chicken
2 (15 1/2 ounce) cans white kidney beans, drained and rinsed
2 small white onions, finely chopped
2 bay leaves
2 teaspoons ground cumin
1 teaspoon dried oregano
4 tablespoons chopped scallions
4 tablespoons sour cream

1
Over a gas burner on medium high heat, place one whole pepper, tomatillos and jalapenos directly over flame until completely charred, transfer to medium bowl and cover with plastic wrap until skin starts peeling off, about 10 minutes.
2
Once cool enough to handle remove the skin, seeds and dice.
3
Set aside.
4
In a blender place the remaining peppers, chicken stock and beer and puree.
5
Season with salt and pepper.
6
Set aside.
7
Heat the oil in a large pot.
8
Reduce the heat to medium low and add the chicken and cook, breaking up any large pieces, until the chicken is no longer pink, about 8 to 10 minutes.
9
Add roasted pepper mixture, beans and onions and cook until onions are translucent and soft, about 8 minutes.
10
Add stock mixture, bay leaves, cumin, oregano, season with salt and pepper and simmer for 20 to 25 minutes.
11
Serve in a bowl and garnish with chopped scallions and sour cream.

823

kcal

Calories

Fat

Carbs

133

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 large green bell peppers, 1 left whole, 2 cored and coarsely chopped, 5 tomatillos, husks removed and rinsed, 2 large jalapenos, 3 cups chicken stock, and more.

Yes, Marc Murphys Green Chicken Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Marc Murphys Green Chicken Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions