Chicken Chili with Cilantro and Lime

Chicken Chili with Cilantro and Lime

Getting Started

To Start

  • Preheat oven to 350 degrees
  • 1- 3-4 pound chicken (cut up)
  • 2-3 tablespoons of The Gourmet Farm Girl Lime Infused Extra Virgin Olive Oil
  • (plus extra for garnish drizzle)
  • 1 medium size garlic bulb
  • 4 14.5 oz can low sodium chicken stock
  • 1 quart tomato juice
  • 1 cup chopped fresh tomato
  • 1 16 oz jar Salsa Verde
  • 2 15.5 oz cans Cannellini Beans (drained)
  • 1 15 oz can corn
  • 3 green onions chopped (plus 2-3 extra for garnish)
  • 2 teaspoons ground cumin
  • 1/2 teaspoon thyme
  • 1 Tablespoon dried parsley
  • 1 Tablespoon dried cilantro
  • 1 teaspoons sea salt
  • 1 teaspoon cracked black pepper
  • 3 Bay leaves
  • Small bunch of fresh cilantro for garnish
  • Sour Cream for garnish



While chicken is cooking; cut the garlic bulb in half and place in a foil packet with a pinch of salt; bake in the same oven as the chicken for 1 hour; remove and cool. Once cool squeeze the soft garlic cloves form the bulb and smash with a fork; set aside


In a large stock pot add the stock, roasted garlic, chicken, tomato juice, chopped tomato, Salsa Verde, beans, corn, onions and the seasonings (except the fresh cilantro and sour cream)


Bring to a boil; reduce heat and simmer for 30-40 minutes. Can simmer longer if desired.


Serve with chopped fresh cilantro, green onions, sour cream and a drizzle of lime oil.