Green Chicken Chili
User Reviews
4.6
Green Chicken Chili
Description
This Green Chicken Chili features a robust combination of diced poblanos, jalapeños, green chiles, and onions sautéed until soft, which builds the base flavor. Adding shredded cooked chicken, salsa verde, cannellini beans, corn, chicken broth, and seasonings develops a stew that simmers to meld layers of spice and savoriness. The use of fresh lime juice and chopped cilantro near the end adds brightness and herbal notes balancing the rich broth.
The chili has a medium thickness from the beans and vegetables, mixing creamy and tender textures. Toppings like sour cream, diced avocado, and sliced green onions add complexity and fresh contrast. It can be served with tortilla chips to provide a crunchy accompaniment.
Beyond stovetop preparation, this chili can be adapted for slow cooker or Instant Pot methods to suit different kitchen workflows. Adjusting pepper types and quantities can moderate spice levels making the dish approachable by all ages. The recipe can incorporate canned or homemade salsa verde and either rotisserie or freshly cooked chicken for flexibility.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 2 poblano pepper stemmed, seeded, and diced
- 1 jalapeno pepper stemmed, seeded, and diced
- 4 ounces diced green chiles
- 4 cloves garlic minced
- 4 cups chicken broth
- 4 cups chicken cooked shredded
- 2 cups salsa verde
- 2 (15.5-ounce) cans cannellini beans drained and rinsed
- 1 (15-ounce) can corn drained and rinsed, whole kernel
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon cumin ground
- ½ teaspoon oregano dried
- 1 bay leaf
- ½ cup cilantro chopped
- 4 tablespoons lime juice (about 2 limes)
- sour cream diced avocados, sliced green onions; toppings
- avocado
- green onion
- tortilla chips
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, poblanos, jalapeño, and diced green chiles and cook for 10 minutes, until the peppers are softened and the onions are translucent.
- Stir in the garlic and cook for 1 minute until fragrant.
- Add the chicken broth, shredded chicken, salsa verde, beans, corn, salt, cumin, oregano, and bay leaf. Stir to combine and bring to a boil.
- Reduce the heat to low, cover, and simmer for 20 minutes.
- Uncover and cook for an additional 10 minutes while the broth reduces.
- Discard the bay leaf and stir in the chopped cilantro and lime juice. Taste and season with more salt if needed.
- Serve in bowls topped with sour cream, cilantro, green onions, and avocados.
Notes
- Use mild diced green chiles and omit jalapeño peppers to reduce spice for a kid-friendly version.
- Substitute canned corn with 1 1/2 cups frozen corn if unavailable.
- Rotisserie chicken works well as a quick shredded chicken option, or cook chicken breasts or thighs fresh.
- Prepare the chili in a slow cooker by sautéing vegetables first, then cooking with chicken and other ingredients on low or high heat; shred chicken partway through cooking.
- An Instant Pot method involves sautéing vegetables, pressure cooking with chicken and seasonings, then shredding chicken before finishing the dish under sauté mode.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 425kcal | 21% |
| Carbohydrates | 42g | 14% |
| Protein | 37g | 74% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 70mg | 23% |
| Sodium | 1512mg | 63% |
| Potassium | 718mg | 15% |
| Fiber | 9g | 36% |
| Sugar | 7g | 14% |
| Vitamin A | 806IU | 16% |
| Vitamin C | 51mg | 57% |
| Calcium | 134mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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