Green Chicken Chili Recipe tastes bright, zesty, and cozy at the same time, with tender chicken, roasted green chiles, and a creamy, gently spicy broth. It works perfectly for busy weeknights or casual weekends, and you can get it on the table in about 45 minutes. I have cooked some version of this chili for so many potlucks that my friends now text me photos of tomatillos like proud parents.
Why Green Chicken Chili Recipe Is Worth It
This Green Chicken Chili Recipe hits that perfect balance of comfort food and fresh flavor. Tomatillos, green chiles, and lime keep every spoonful lively, while the chicken and beans make it hearty enough for a full meal.
You can toss everything in one pot, use smart pantry shortcuts, and still get a chili that tastes like you simmered it all afternoon. Leftovers taste even better the next day, so you cook once and eat twice.
“This Green Chicken Chili Recipe tastes like a cozy hug with a kick, and my whole family licks the bowls clean every time. ★★★★★”
Ingredients You Need
Main ingredients
- 1 tablespoon neutral oil (avocado or canola works great)
- 1 large yellow onion, diced
- 1 medium poblano pepper, seeded and diced
- 1 jalapeño, seeded and minced (leave some seeds if you like more heat)
- 3 cloves garlic, minced
- 1 pound boneless skinless chicken thighs, cut into bite-size pieces
- You can use chicken breast if you prefer leaner meat, but thighs stay juicier.
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano (Mexican oregano if you have it)
- 1 teaspoon chili powder or ancho chili powder
- 2 cans (4 ounces each) diced green chiles, mild or hot
- I like Hatch brand when I find it, but any good canned green chiles work.
- 1 cup salsa verde
- Use a jarred salsa verde you love; it carries a lot of the flavor.
- 4 cups low sodium chicken broth
- 1 can (15 ounces) white beans, drained and rinsed
- Cannellini, great northern, or navy beans all work.
- 1 small can (about 15 ounces) hominy, drained and rinsed
- You can skip hominy and add extra beans if you want.
- 1 cup frozen corn kernels
- 1 small bunch fresh cilantro, chopped (reserve some for garnish)
- Juice of 1 to 2 limes, to taste
Creamy finish
- 1 cup sour cream or plain Greek yogurt
- Greek yogurt adds extra protein and tastes slightly tangier.
- 4 ounces cream cheese, softened and cubed
- Use full fat for the smoothest texture.
Toppings
Pick a few of these and pile them on:
- Sliced avocado
- Shredded Monterey Jack or pepper jack cheese
- Crushed tortilla chips or tortilla strips
- Extra cilantro
- Lime wedges
- Sliced green onion or red onion
Pantry shortcuts
- Use rotisserie chicken instead of raw chicken and stir it in near the end.
- Use jarred minced garlic if you feel tired and do not want to chop.
- Use a good quality jarred salsa verde and canned green chiles to skip roasting fresh peppers.
Equipment list
- Large heavy pot or Dutch oven
- Cutting board and sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle
- Small bowl and whisk for the creamy mixture
Quick Tips & substitutions
- Brown the chicken in batches so it actually sears and does not steam.
- Taste the salsa verde before you add it and adjust salt and heat based on that flavor.
- Swap chicken thighs with rotisserie chicken and stir it in during the last 10 minutes.
- Use Greek yogurt instead of sour cream if you want more protein and a lighter feel.
- Skip cream cheese and sour cream for a lighter broth, or stir in just a half portion.
- Use extra beans and vegetable broth for a vegetarian version.
- Remove the jalapeño seeds for mild heat, or add a second jalapeño for more kick.
- Add a handful of baby spinach at the end if you want extra greens.
How to Make Green Chicken Chili Recipe
Step 1: Sauté the aromatics
Heat the oil in a large pot over medium heat until it shimmers. Add the diced onion, poblano, and jalapeño, and cook 5 to 7 minutes until the vegetables soften and the onion turns translucent. Stir in the garlic and cook 30 seconds until it smells fragrant.
Step 2: Brown the chicken and bloom the spices
Add the chicken pieces to the pot in an even layer and sprinkle with salt. Cook 5 to 7 minutes, stirring occasionally, until the chicken loses its pink color and starts to brown on the edges. Sprinkle in the cumin, coriander, oregano, and chili powder, and stir so the spices coat the chicken and vegetables.
Step 3: Add the green flavor base
Pour in the diced green chiles and salsa verde and stir everything together. Scrape the bottom of the pot with your spoon to pull up any browned bits, since they add flavor. Let this mixture simmer 2 to 3 minutes so the flavors start to mingle.
Step 4: Add broth, beans, and hominy
Pour in the chicken broth and stir in the white beans, hominy, and frozen corn. Bring the chili up to a gentle boil, then lower the heat to a steady simmer. Let it cook 15 to 20 minutes, uncovered, until the chicken turns very tender and the broth thickens slightly.
Step 5: Mix the creamy element
In a small bowl, whisk together the sour cream and softened cream cheese until the mixture turns smooth. If it looks too thick, whisk in a ladle of hot broth from the pot to loosen it. This step helps the dairy blend in without clumping.
Step 6: Finish the chili
Lower the heat to low so the chili barely simmers. Stir in the creamy mixture, then add the chopped cilantro and lime juice. Taste and adjust salt, lime, or heat with extra jalapeño or a pinch of chili powder.
Step 7: Serve and garnish
Ladle the Green Chicken Chili Recipe into bowls while it still steams. Top each bowl with avocado, shredded cheese, tortilla chips, extra cilantro, and a squeeze of lime. Hand everyone a spoon and watch the table go quiet for a minute.
Recipe Variations
- Gluten free: Use certified gluten free broth and check all canned ingredients for gluten free labels.
- Dairy free: Skip sour cream and cream cheese, and use a splash of coconut milk or a dairy free yogurt.
- Vegan: Swap chicken with extra beans or chickpeas, use vegetable broth, and skip dairy or use vegan cream cheese.
- Low carb: Skip hominy and corn, reduce beans, and add extra chicken and low carb veggies like zucchini.
- Extra spicy: Add more jalapeño, use hot green chiles, or stir in a spoonful of your favorite hot sauce.
- Extra hearty: Add cooked quinoa or brown rice right before serving.
Ways to Serve
- Spoon over steamed rice or cilantro lime rice.
- Serve with warm flour or corn tortillas on the side.
- Pair with a crisp green salad with lime vinaigrette.
- Top baked potatoes or sweet potatoes with a big scoop of chili.
- Serve with tortilla chips and use the chili almost like a thick dip.
Storage Success
Let the Green Chicken Chili Recipe cool until it reaches room temperature, then transfer it to airtight containers. Store it in the fridge for up to 4 days, and reheat gently on the stove over medium low heat so the dairy stays smooth. Add a splash of broth or water if it thickens too much in the fridge. Freeze it without the dairy for up to 3 months, then thaw, reheat, and stir in the creamy ingredients right before serving.
Green Chicken Chili Recipe
Ingredients
Method
- Heat the oil in a large heavy pot or Dutch oven over medium heat until it shimmers.
- Add the diced onion, poblano, and jalapeño, and sauté for 5 to 7 minutes, until the vegetables soften and the onion turns translucent.
- Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
- Add the chicken pieces in an even layer and sprinkle with the salt. Cook for 5 to 7 minutes, stirring occasionally, until the chicken loses its pink color and begins to brown on the edges.
- Sprinkle in the cumin, coriander, dried oregano, and chili powder, and stir well to coat the chicken and vegetables with the spices.
- Pour in the diced green chiles and salsa verde, stirring to combine. Scrape the bottom of the pot to release any browned bits. Let this mixture simmer for 2 to 3 minutes so the flavors start to meld.
- Add the chicken broth, white beans, hominy, and frozen corn. Stir to combine, then bring the chili to a gentle boil. Reduce the heat to a steady simmer and cook uncovered for 15 to 20 minutes, until the chicken is very tender and the broth thickens slightly.
- In a small bowl, whisk together the sour cream (or Greek yogurt) and softened cream cheese until smooth. If the mixture is too thick, whisk in a ladle of hot broth from the pot to loosen it and help prevent clumping.
- Reduce the heat under the chili to low so it barely simmers. Stir in the creamy mixture until fully incorporated, then add the chopped cilantro and lime juice to taste.
- Taste and adjust seasoning with additional salt, lime, or a pinch of extra chili powder if you want more heat.
- Ladle the green chicken chili into bowls while hot. Top with sliced avocado, shredded cheese, crushed tortilla chips, extra cilantro, lime wedges, and sliced green or red onion as desired, then serve.
Notes
Approximate per serving (1 of 6): 430 calories; fat 22 g; saturated fat 9 g; carbohydrates 30 g; fiber 6 g; sugars 6 g; protein 26 g; sodium 930 mg. Values are estimates and will vary based on specific brands, add-ins, and portion size.