Easy Green Chicken Chili Recipe

5 from 24 ratings

This green chicken chili is loaded with chunks of tender chicken simmered in a tangy verde sauce, an easy-to-make comforting family favorite you'll love.

Prep Time15

Cook Time40

Course: Main Course, Soup

Cuisine: American

Keyword: chicken, verde

Servings:

Calories: 464kcal

Author: Mike Hultquist

Ingredients

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

Instructions

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.

Slow Cooker Version

Make the verde sauce by adding the tomatillos, roasted green peppers, and jalapenos to a blender or food processor. Blend until smooth. Pour into the slow cooker.
Heat the oil in a skillet to medium heat. Season and sear the chicken with the onion and garlic 3-4 minutes (optional). Add to the slow cooker. (NOTE: To save time, you can skip this step and add straight to the crock pot).
Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or high for 3-4 hours, until the chicken is tender and shreds easily.
Shred the chicken in the pot, stir everything together, and serve with toppings of choice.

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