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Green Chicken Chili

This green chicken chili is the perfect comforting weeknight meal ready in under 1 hour! Can also be made in the crockpot or Instant Pot.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 6 servings
Calories: 425 kcal
Course: Soup
Cuisine: Mexican

Ingredients

  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 poblano peppers, stemmed, seeded, and diced
  • 1 jalapeño pepper, stemmed, seeded, and diced
  • 4 ounces diced green chiles
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 4 cups cooked shredded chicken
  • 2 cups salsa verde
  • 2 (15.5-ounce) cans cannellini beans, drained and rinsed
  • 1 (15-ounce) can whole kernel corn, drained and rinsed
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 1 bay leaf
  • ½ cup chopped cilantro
  • 4 tablespoons lime juice (about 2 limes)
  • Toppings: sour cream, diced avocados, sliced green onions, tortilla chips

Instructions

    Cup of Yum
  1. 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.
  2. Stir in the garlic and cook for 1 minute until fragrant.
  3. Add the chicken broth, shredded chicken, salsa verde, beans, corn, salt, cumin, oregano, and bay leaf. Stir to combine and bring to a boil.
  4. Reduce the heat to low, cover, and simmer for 20 minutes.
  5. Uncover and cook for an additional 10 minutes while the broth reduces.
  6. Discard the bay leaf and stir in the chopped cilantro and lime juice. Taste and season with more salt if needed.
  7. Serve in bowls topped with sour cream, cilantro, green onions, and avocados.

Notes

  • Adjust the spice level. To make this chili very mild and kid-friendly, make sure to use mild diced green chiles and omit the jalapeños. You could also use Anaheim or green bell peppers instead of the poblanos.
  • Corn: If you don't have canned corn, you can use 1 1/2 cups of frozen corn.
  • Chicken: You can use a rotisserie chicken or you can make some homemade shredded chicken. 
  • Salsa Verde:  You can use store bought or make your own salsa verde at home.
  • To make this in the slow cooker: Cook the peppers, onions, and garlic in a large skillet over medium-high for 8-10 minutes until the onions are translucent and the peppers have softened slightly. Add them into the slow cooker along with 2 pounds of boneless skinless chicken breasts or thighs, broth, salsa verde, corn, salt, cumin, oregano, and a bay leaf. Cover and cook on high for 4 hours or on low for 6 hours. 30 minutes before the cooking time is finished, remove the chicken breasts with a slotted spoon and shred them with two forks. Add the shredded chicken back into the slow cooker along with white beans and cook for the remaining 30 minutes. Garnish and serve.
  • To make this in the Instant Pot: Cook the peppers, onions, and garlic in the Instant Pot using the saute function for 8-10 minutes until the onions are translucent and the peppers have softened slightly. Turn the saute function off, then add in 2 pounds of boneless skinless chicken breasts or thighs, broth, salsa verde, corn, salt, cumin, oregano, and a bay leaf. Cover and pressure cook on high for 15 minutes. Remove the chicken breasts with a slotted spoon and shred them with two forks. Add the shredded chicken back into the Instant Pot along with white beans. Turn the saute function on for 5 minutes, then garnish and serve.

Nutrition Information

Serving 1serving Calories 425kcal (21%) Carbohydrates 42g (14%) Protein 37g (74%) Fat 14g (22%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Cholesterol 70mg (23%) Sodium 1512mg (63%) Potassium 718mg (21%) Fiber 9g (36%) Sugar 7g (14%) Vitamin A 806IU (16%) Vitamin C 51mg (57%) Calcium 134mg (13%) Iron 5mg (28%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 425

% 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.