Green Chicken Chili Recipe
User Reviews
5
-
Prep Time
15 mins
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Cook Time
40 mins
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Servings
6
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Calories
464 kcal
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Course
Main Course, Soup
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Cuisine
American
Green Chicken Chili Recipe
Description
This Green Chicken Chili recipe begins with preparing a verde sauce by blending tomatillos, roasted green peppers such as Hatch chilies or poblanos, and jalapenos for spice. The chicken, cut into bite-sized pieces, is browned in vegetable oil, then sautéed with onions and garlic. Ground spices including Mexican oregano, cumin, and green chili powder are added for a complex, mildly spicy base. The verde sauce, chicken stock, and white beans are combined and simmered with the chicken, allowing the flavors to deepen and the chicken to become tender. Fresh cilantro and lime juice are stirred in at the end to enhance brightness.
The chili has a thick, stew-like consistency with tender meat and creamy beans, balancing tangy tomatillo with mild heat from the peppers. It is usually served hot, garnished with additional toppings such as lime wedges, sliced jalapenos, cheese, avocado, or tortilla strips according to preference.
Toppings can be customized to add texture and complementary flavors. The recipe encourages using either fresh or canned green peppers and offers spice adjustments based on individual heat tolerance.
Ingredients
FOR THE VERDE SAUCE
- 2 pounds tomatillos husked and roughly chopped
- 1 pound green pepper chopped (use Hatch chilies, poblanos, or a mix - canned is OK, roasted
- 2-3 jalapeno pepper chopped (optional, for spicy - use serranos for hotter
FOR THE GREEN CHICKEN CHILI
- 2 tablespoons vegetable oil
- 3 pounds chicken cut into bite-sized pieces (use chicken thighs or a mix of chicken thigh and chicken breast, boneless
- 1 onion chopped, large
- 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 cumin ground
- salt to taste
- black pepper to taste
- 1/2-1 cup chicken stock
- 14 ounces White beans drained (you can use 2 cans, canned
- ½ cup cilantro chopped, fresh
- lime juice 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.
Notes
- Toppings such as sliced lime, jalapenos, fresh herbs, crumbly white cheese, red pepper flakes, avocado slices, and fried tortilla strips enhance the final dish and can be adjusted to your preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 464 kcal
% Daily Value*
| Calories | 464kcal | 23% |
| Carbohydrates | 31g | 10% |
| Protein | 56g | 112% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 146mg | 49% |
| Sodium | 1356mg | 57% |
| Potassium | 1772mg | 38% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 1189IU | 24% |
| Vitamin C | 64mg | 71% |
| Calcium | 132mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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