This green chicken chili is loaded with flavor, with chunks of tender chicken simmered in a tangy verde sauce, beans, and the perfect spices, so comforting.
Green Chicken Chili Recipe
We're cooking up a big pot of Green Chicken Chili in the Chili Pepper Madness kitchen today, my friends! Would you care for a bowl?
It's hard not to love a good bowl of chili, especially a green chili chicken, which is Patty's favorite.
Green chicken chili is a flavorful and hearty soup or stew made with chicken and green chilies. It is a popular dish in Southwestern cuisine and is known for its vibrant green color and spicy flavor.
The chicken is essentially stewed in a delicious salsa verde with spices and a few other ingredients. It's very customizable, and you can add beans or skip them, to your preference.
It's definitely a comforting dish, very warming, always satisfying with your favorite toppings.
Let's talk about how to make green chicken chili, shall we?
Green Chicken Chili Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- FOR THE VERDE SAUCE (SALSA VERDE)
- Roasted Green Chilies. Use Hatch chilies, poblanos, or a mix. Green bell peppers are good, too. Canned green chilies can be used.
- Jalapeno Peppers. Optional, for spicy. Use serrano peppers for some extra heat.
- FOR THE GREEN CHICKEN CHILI
- Vegetable Oil.
- Boneless Chicken. Use chicken thighs, chicken breast, or a combination.
- Green Chili Powder. Use Hatch chili powder or any green blend – You can use red chili powder, though it may affect your final color.
- Other Spices. Mexican oregano, cumin, salt and black pepper.
- Chicken Stock. Or chicken broth.
- White Beans. Canned. You can use other beans to your preference, like cannellini beans. You can also skip the beans if you prefer chili with no beans.
- Fresh Chopped Cilantro.
- Lime Juice.
How to Make Green Chicken Chili - the Recipe Method
Make the verde sauce first by blending the tomatillos, roasted green peppers, and jalapenos in a blender or food processor.
Next, season and sear the chopped chicken in a bit of olive oil or vegetable oil, then set it aside.
Cook the onions and garlic, then stir in the seasonings, verde sauce, beans, and reserved chicken.
Simmer the whole pot at least 30 minutes to let the flavors develop. You can simmer longer if you'd like.
You can also toss it all into a crock pot or slow cooker at this point and let it cook on low for 2-3 hours.
Finish it up with fresh chopped cilantro and a few squeezes of lime.
Boom! Done! Your green chicken chili is ready to serve. Easy enough to make, isn't it? Wouldn't you love a big bowl right now? Time to eat!
Recipe Tips & Notes
- The verde sauce in this recipe makes 4 cups. If you prefer less verde flavor, and more of a soup, replace 1-2 cups of the verde with chicken stock. Save the extra verde sauce for another use. It freezes well.
- As a time saver, use a rotisserie chicken from the grocery store. You can pull or add the shredded chicken toward the end to warm it through.
- For creamier green chicken chili, swirl in a bit of sour cream or cream cheese before serving.
Storage & Leftovers
Leftover green chicken chili will last up to 5 days in the refrigerator in a sealed container. You can simply warm it up in a pot on the stovetop to enjoy again.
You can also freeze it for 2-3 months. I freeze mine all the time for lunches.
That's it, my friends. I hope you enjoy my green chicken chili recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Green Chicken Chili Recipe
FOR THE VERDE SAUCE
- 2 pounds tomatillos husked and roughly chopped
- 1 pound roasted green peppers chopped (use Hatch chilies, poblanos, or a mix – canned is OK)
- 2-3 jalapeno peppers chopped (optional, for spicy – use serranos for hotter)
FOR THE GREEN CHICKEN CHILI
- 2 tablespoons vegetable oil
- 3 pounds boneless chicken cut into bite-sized pieces (use chicken thighs or a mix of chicken thigh and chicken breast)
- 1 large onion chopped
- 4-5 cloves garlic minced
- 1 tablespoon green chili powder use Hatch or any green blend – You can use red chili powder, though it may affect your final color
- 1 tablespoon Mexican oregano
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1/2-1 cup chicken stock
- 14 ounces canned white beans drained (you can use 2 cans)
- ½ cup chopped fresh cilantro
- Juice from 1 large lime
- Make the verde sauce by adding the tomatillos, roasted green peppers, and jalapenos to a blender or food processor. Blend until smooth. Set aside.
- Heat the vegetable oil in a large pot or Dutch oven to medium heat.
- Season the chicken with salt and pepper to taste, then sear it in batches, 2-3 minutes per side, to brown them. Set the chicken aside onto a plate.
- Add the onion to the pot and cook for 5 minutes to soften.
- Add the garlic and cook for 1 minute, until the garlic becomes fragrant.
- Stir in the chili powder, Mexican oregano, cumin, and salt and pepper to taste. Cook, stirring, for 1 minute.
- Add the verde sauce, reserved chicken with any accumulated juices, chicken stock, and white beans.
- Bring to a boil, then reduce heat. Cover and simmer for 30 minutes, or until the chicken is cooked through to your liking. You can simmer longer if you’d like.
- Remove the chili from heat, then stir in the fresh cilantro and lime juice. Garnish and serve.