If you’re looking for a comforting, hearty meal that can be ready in under an hour, Green Chicken Chili is the perfect choice. This vibrant dish blends tender shredded chicken, wholesome beans, sweet corn, and a mix of mild to medium green peppers simmered in a flavorful broth. With its fresh salsa verde base and a hint of lime, this chili delivers a balance of heat and tang that warms you from the inside out. Whether you’re making it on a busy weeknight, in the slow cooker, or with an Instant Pot, this recipe is designed to be flexible, easy, and irresistibly tasty.
Why We Love This Green Chicken Chili Recipe
There are countless reasons to love Green Chicken Chili. First, it’s incredibly versatile. You can make it on the stove, in a slow cooker, or in an Instant Pot, depending on your schedule and preference. It’s also highly adaptable for spice level—you can keep it mild for the kids or turn up the heat with extra peppers.
Second, it’s nutrient-packed. With lean chicken, fiber-rich beans, and fresh vegetables, this chili provides a well-rounded, satisfying meal that keeps you full and energized. Each ingredient brings its own flavor and texture, creating a rich, layered taste that is comforting and delicious.
Finally, it’s easy to personalize. Add extra vegetables, swap the beans, or experiment with different peppers. You can prepare it in advance and reheat leftovers without losing any flavor, making it a perfect choice for meal prep or busy evenings.
Ingredients You’ll Need for Green Chicken Chili
To make this chili, you’ll need a combination of fresh vegetables, tender chicken, beans, and a flavorful salsa verde base. Each ingredient contributes to the depth of flavor and texture that makes this recipe so satisfying.
- 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
How to Make Green Chicken Chili
Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the diced onion, poblano peppers, jalapeño, and green chiles. Sauté the vegetables for about 10 minutes, or until the peppers soften and the onions become translucent. The aroma of sautéed peppers and garlic filling the kitchen signals that your chili is off to a flavorful start.
Next, add the minced garlic to the pot and cook for another minute. This brief step ensures the garlic releases its fragrant oils without burning, giving your chili a rich, savory undertone.
Pour in the chicken broth, then stir in the shredded chicken, salsa verde, cannellini beans, corn, salt, cumin, oregano, and the bay leaf. Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes. This allows the flavors to meld and the chicken to absorb the salsa verde’s zesty taste.
After 20 minutes, uncover the pot and let the chili cook for an additional 10 minutes. This step helps the broth reduce slightly, intensifying the flavors. Remove the bay leaf and stir in the chopped cilantro and lime juice. Taste the chili and add extra salt if needed.
Finally, serve the chili in bowls and top with your favorite garnishes, such as sour cream, diced avocados, green onions, and crunchy tortilla chips. Each spoonful delivers a mix of tender chicken, creamy beans, and fresh, zesty flavors.
If you’re using a slow cooker, sauté the peppers, onions, and garlic in a skillet first, then add them to the slow cooker along with chicken, broth, salsa verde, corn, spices, and a bay leaf. Cook on high for 4 hours or low for 6 hours. Shred the chicken 30 minutes before the end, add the beans, and finish cooking.
For an Instant Pot, use the sauté function to cook the vegetables, then add the remaining ingredients. Pressure cook on high for 15 minutes, shred the chicken, add the beans, and sauté for 5 more minutes before serving.
How to Serve Green Chicken Chili
Serving Green Chicken Chili is an experience in itself. Present it in wide bowls to show off the vibrant green color of the salsa verde base. Layer the toppings thoughtfully—creamy sour cream, bright green cilantro, diced avocado, and crisp green onions—so that each bite is a mix of textures and flavors.
This chili pairs well with warm cornbread, soft tortillas, or even over a bed of rice for a more filling meal. You can also serve it with tortilla chips on the side, which add a satisfying crunch. A wedge of lime on the side allows each person to add an extra citrusy kick if desired.
For casual weeknight meals, consider serving it with a simple side salad or roasted vegetables. Its bright, zesty flavors complement lighter sides, creating a balanced and satisfying dinner.
Expert Tips for Making Green Chicken Chili
- Adjust the spice level carefully. Remove seeds from peppers for a milder chili or leave them for more heat. Using mild diced green chiles ensures a kid-friendly version.
- Use cooked or rotisserie chicken to save time. Homemade shredded chicken works great if you have time to prepare it.
- Customize vegetables as needed. Anaheim or green bell peppers can substitute poblanos, and frozen corn works as well as canned.
- Make ahead. Chili often tastes better the next day as the flavors continue to meld, making it ideal for meal prep.
- Taste frequently. Adding salt and lime juice gradually helps you find the perfect balance of flavor.
How to Store Green Chicken Chili
Store your chili in airtight containers in the refrigerator for up to 4 days. Reheat on the stove over medium heat, stirring occasionally, until warmed through.
For longer storage, freeze chili in portions for up to 3 months. Allow it to thaw overnight in the fridge before reheating. Avoid overcooking during reheating to maintain the chicken’s tenderness and the beans’ texture.
Leftovers can be enjoyed as a standalone meal or used as a filling for tacos, burritos, or enchiladas. Freezing in single-serve portions makes it easy to grab a quick, comforting meal any time.
Variations of Green Chicken Chili
There are many ways to put your own spin on Green Chicken Chili. Consider adding sweet potatoes or zucchini for extra vegetables. You can also experiment with different beans like black beans or navy beans.
For a creamier version, stir in a little plain yogurt or cream at the end. To increase protein, add extra chicken or even cooked turkey. Garnishes can be varied too: shredded cheese, jalapeño slices, or crispy tortilla strips add texture and flavor.
You can also try roasting the peppers before adding them for a smoky flavor, or blending a portion of the chili for a thicker, creamier consistency. These simple variations allow you to enjoy this dish in multiple ways without changing the core recipe.
Frequently Asked Questions about Green Chicken Chili
What type of chicken works best for this chili?
You can use cooked shredded chicken, rotisserie chicken, or poached chicken breasts. Each option works well and adapts to your schedule.
Can I make this chili vegetarian?
Yes! Replace chicken with extra beans, corn, or vegetables, and use vegetable broth instead of chicken broth.
How spicy is this chili?
The spice level is moderate, thanks to the poblano and jalapeño peppers. You can adjust by removing seeds or adding more peppers for extra heat.
Can I make this in a slow cooker or Instant Pot?
Yes. The slow cooker requires about 4–6 hours, and the Instant Pot cooks it in 15 minutes under high pressure with sautéing vegetables first.
What are good toppings for this chili?
Sour cream, diced avocado, cilantro, green onions, shredded cheese, or tortilla chips all make excellent toppings.
Can I use other types of peppers?
Yes. Anaheim or green bell peppers can replace poblanos for a milder chili. Roasted peppers add a smoky twist.
Green Chicken Chili
Equipment
- Large Pot or Dutch Oven
- Mixing Bowls:
- Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 4 ounces diced green chiles
- 4 cloves garlic minced
- 4 cups chicken broth
- 4 cups cooked shredded chicken
- 2 cups salsa verde
- 2 cans cannellini beans 15.5 ounces each, drained and rinsed
- 1 can whole kernel corn 15 ounces, drained and rinsed
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ cup chopped cilantro
- 4 tablespoons lime juice about 2 limes
- Toppings sour cream, diced avocados, sliced green onions, tortilla chips
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add onion, poblano peppers, jalapeño, and green chiles. Sauté for about 10 minutes until softened.
- Add minced garlic and cook for another minute.
- Pour in chicken broth, then stir in shredded chicken, salsa verde, cannellini beans, corn, salt, cumin, oregano, and bay leaf. Bring to a gentle boil.
- Reduce heat to low, cover, and let simmer for 20 minutes.
- Uncover and cook for an additional 10 minutes to reduce the broth slightly. Remove bay leaf and stir in cilantro and lime juice.
- Serve in bowls with desired toppings.
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