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Green Chicken Chili

Zesty, healthy, and packed with flavor, this easy green chicken chili simmers on the stovetop in about 1 hour!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 8 cups
Calories: 334 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 3 (15.5 ounce) cans cannellini beans (or other white beans), drained and rinsed, divided
  • 1 tablespoon olive oil
  • 1 jalapeño pepper, seeded and diced (optional)
  • ½ medium green bell pepper, seeded and diced (about ½ cup total)
  • ½ small yellow onion, diced (about ½ cup total)
  • 1 clove garlic, minced or pressed (about 1 teaspoon total)
  • 1 (4 ounce) can diced green chiles
  • 3 cups chicken broth, divided
  • 1 ½ lbs. boneless skinless chicken breast or boneless skinless chicken thighs, diced into bite-sized pieces (about 1-inch cubes)
  • 1 (16 ounce) jar salsa verde
  • 1 teaspoon ground cumin
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • Kosher salt and black pepper, to taste
  • fresh lime juice, to taste
  • Optional garnish: fresh limes, sour cream, avocado, grated cheese, fresh cilantro, sliced green onion, tortilla chips

Instructions

    Cup of Yum
  1. Place 1 can of the drained and rinsed beans in a food processor or blender. Add ¼ cup of the broth and puree until smooth; set aside.
  2. Heat the oil in a large Dutch oven or stockpot over medium-high heat. Add the jalapeño, bell pepper, and onion; sauté until soft, about 7-10 minutes. Add garlic and green chilies; cook, stirring constantly, for 1 more minute.
  3. Stir in the remaining chicken broth, chicken, salsa verde, pureed beans, remaining 2 cans of drained and rinsed beans, cumin, oregano, and thyme. Bring to a boil over high heat.
  4. Once the chili boils, reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the chicken is cooked through and the chili thickens, about 30 minutes. If the chili gets too thick, cover with a lid while it continues to simmer. Taste and season with salt and pepper, if desired.
  5. Add a squeeze of lime juice just before serving and garnish individual bowls with desired toppings.
ALTERNATE SLOW COOKER METHOD
  1. Place 1 can of the drained and rinsed beans in a food processor or blender. Add ¼ cup of the broth and puree until smooth; set aside.
  2. Heat the oil in a large skillet over medium-high heat. Add the jalapeño, bell pepper, and onion; sauté until soft, about 7-10 minutes. Add garlic and green chilies; cook, stirring constantly, for 1 more minute. Transfer to a slow cooker.
  3. Stir in just 1 cup of chicken broth, chicken, salsa verde, pureed beans, remaining 2 cans of drained and rinsed beans, cumin, oregano, and thyme. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. Taste and season with salt and pepper, if needed. If the chili seems too thick, stir in extra chicken broth until it reaches the desired consistency. Add a squeeze of lime juice just before serving and garnish individual bowls with desired toppings.

Notes

  • We like chicken thighs in this recipe since the dark meat stays juicy and tender as it simmers. If you prefer, you can use white meat chicken breasts instead -- just be careful not to overcook them or they can have a tougher texture.
  • For a creamy green chicken chili with a richer flavor and thicker texture, stir 4 ounces of softened cream cheese into the pot of chili during the final 5-10 minutes, stirring just until the cream cheese melts smoothly into the broth.
  • You might also like the tangy flavor that you can achieve by stirring 4 ounces of room-temperature sour cream into the pot at the very end.
  • Simmering the pot uncovered on the stovetop yields a thick, rich chili. It’s my preference over the slow cooker method in this case.
  • Garnish with plenty of bright fresh herbs and lime juice for a nice contrast to the warming chili. Good options include fresh cilantro or parsley and a squeeze of fresh lime juice.

Nutrition Information

Serving 1cup Calories 334kcal (17%) Carbohydrates 39g (13%) Protein 30g (60%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.01g Cholesterol 56mg (19%) Sodium 898mg (37%) Potassium 1212mg (35%) Fiber 8g (32%) Sugar 5g (10%) Vitamin A 433IU (9%) Vitamin C 14mg (16%) Calcium 136mg (14%) Iron 6mg (33%)

Nutrition Facts

Serving: 8cups

Amount Per Serving

Calories 334

% Daily Value*

Serving 1cup
Calories 334kcal 17%
Carbohydrates 39g 13%
Protein 30g 60%
Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.01g 1%
Cholesterol 56mg 19%
Sodium 898mg 37%
Potassium 1212mg 26%
Fiber 8g 32%
Sugar 5g 10%
Vitamin A 433IU 9%
Vitamin C 14mg 16%
Calcium 136mg 14%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.