Green Chicken Chili
One of the most comforting stews to make is undoubtedly Green Chicken Chili. This hearty stew blends roasted salsa verde with chicken broth, shredded chicken, beans, corn, cilantro, and a carefully selected blend of spices. It is a hearty, soul-warming bowl of goodness!
About Green Chicken Chili
Chicken with salsa verde is a classic combination used extensively in Mexican Cuisine. The addition of corn and beans nails the hearty component, while aromatics like onion, garlic, cilantro, and a thoughtfully selected blend of spices – briefly toasted to deepen flavors – make it incredibly rich.
It doesn’t stop there. After being served, it can be topped with a dollop of sour cream, melting cheese, and sliced green onions. Paired with corn tortillas, tortilla chips, Mexican rice, or quesadillas. You decide!
Ingredients
- Chicken Thighs are the ultimate choice for mouth-watering stews, thanks to their fat content, which locks in moisture and flavor.
- White onion’s sweetness and garlic’s nutty depth unite, creating a fragrant and savory harmony.
- Seasonings such as allspice, bay leaf, cumin, oregano, along with tomato paste, introduce a new character of enhanced flavors and aromas.
- Tomatillos are the base for most salsa verdes, providing their signature tanginess, a key contribution to their distinctive flavor.
- Poblanos bring a mild, earthy sweetness with a strong grassy flavor, while Serranos ignite the dish with a spicy kick, perfectly balancing flavor and heat.
- Pinto Beans are ideal due to their exceptional ability to absorb flavors and contribute a hearty consistency.
- Corn is a no brainer, harmonizing perfectly with the vibrant salsa and savory chicken, adding natural sweetness and texture to the dish.
- Cilantro elevates the dish with its fresh, citrusy flavor and vibrant herbaceous notes.
- Lime juice awakens the palate, instantly unlocking the flavors and adding a tangy, refreshing depth to the dish.
How to Make Green Chicken Chili?
Chicken Broth
Season both sides of the chicken with salt and pepper. Next, heat 2 TBSP of oil in a large pot over medium-high heat and brown the chicken in batches if necessary, to avoid overcrowding.
Then, add the water, remaining browned chicken, allspice, onion, garlic cloves, and bay leaf to the pot. Bring to a boil, reduce heat to medium-low for a gentle simmer, cover, and cook for 20-25 minutes or until the chicken is fully cooked.
Salsa Verde
Preheat the oven to high broil.
Arrange the tomatillos, peppers, onion, and garlic in a single layer on a parchment-lined sheet pan. Drizzle with oil. Broil for 10-15 minutes, or until the surface has blistered and blackened.
Meanwhile, if the chicken is done, remove it from the broth and let it cool slightly. Then, carefully strain the broth and set it aside.
Once the roasted ingredients are done, remove them from the oven and let them cool. When the chicken is cool enough to handle, shred it and discard the bones and skin.
Transfer the roasted ingredients to a blender, peeling the garlic cloves and removing the skin from the poblano peppers first. Add the broth and blend until smooth. Set aside temporarily.
Chicken Chili
Heat a large pot over medium heat with 2-3 TBSP of oil. Sauté onions until lightly browned, then add garlic, oregano, cumin, and tomato paste. Cook 1 minute.
Stir in salsa verde and chicken broth. Refrigerate excess broth for later use.
Simmer covered for 10 minutes. Then, add the pinto beans, corn, shredded chicken, and cilantro; stir. Continue simmering, covered, 10 more minutes or until desired thickness is reached.
Finish with a lime juice and salt.
Serve immediately, garnished with a dollop of sour cream, grated cheese, and fresh green onions.
Recipe Video Tutorial
Below is my easy to follow video tutorial on how to make this Green Chicken Chili.
It will give you an additional in-depth knowledge and the visuals of the step-by-step process to enhance your understanding.
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Variations
Explore these versatile variations to suit your taste preferences, from protein and veggies to legumes and peppers.
- Protein : Use ground turkey or chicken for a twist. Alternatively, opt for chicken breast or rotisserie chicken with store-bought chicken broth for convenience.
- Vegetables : Mushrooms, and bell peppers.
- Legumes : Black beans, and lentils.
- Peppers : Hatch green chili, jalapeños, and Chiles de árbol.
Tips and Advice
- BROTH
- Browning the chicken unlocks rich, deep flavor—essential for the best broth.
- While it simmers, skim off foam for a clearer broth, and remove excess fat if you like.
- Don’t waste leftover broth—store in an airtight container in the fridge and use in other recipes.
- PEPPERS
- An excellent way to reduce heat is by removing seeds and membranes, using jalapeños instead of serranos, or sticking with mild poblanos.
- CONSISTENCY
- I like my chili on the brothier side. For a thicker chili, use less broth or simmer until it reaches your desired consistency. Don’t overcook the beans, and remember it will thicken a bit as it cools.
Accompaniments
This Green Chicken Chili is a standout on its own, but adding toppings takes it to the next level. For an extra-special experience, consider:
- Corn tortillas or Crispy Tortilla Chips for a classic combination
- Mexican rice and Quesadillas for a flavorful pairing
Storing
Store leftovers in airtight containers and refrigerate for 3-4 days. Or freeze in freezer-safe containers for up to 3 months. Thaw in the refrigerator before reheating.
More Delicious Soups
- Albondiga soup
- Pozole Rojo
- Sopa de Pollo
- Sopa de Coditos
- Turkey Meatball Soup
- Easy Bone Broth
- Chicken Stock
Green Chicken Chili
Ingredients
Chicken Broth
- 6 pieces skin-on, bone-in chicken thighs
- Salt and pepper (for seasoning)
- 1/2 white onion
- 8 garlic cloves, peeled
- 1/2 tsp whole allspice
- 1 bay leaf
- 8 cups water
Salsa Verde
- 1/2 lb whole tomatillos
- 2 poblano peppers, halved, deseeded, stemmed
- 2 serrano peppers, halved, deseeded (optional), stemmed
- 1/4 white onion, thin wedges
- 2 garlic cloves, unpeeled
- 2 cups chicken broth
Green Chicken Chili
- 1 ea white onion, diced
- 1/2 tsp ground cumin
- 1 tsp Mexican dried oregano
- 2 garlic cloves, minced
- 1 TBSP tomato paste
- 3 cups chicken broth
- 2 (15oz) cans cooked pinto beans, drained, and rinsed
- 1 cup frozen corn
- 1/4 bunch cilantro, chopped
- 2 TBSP lime juice
- Salt to taste
Additional
- Avocado oil (for cooking)
- Sour cream
- Mexican cheese blend
- Green onions, sliced
Instructions
Chicken Broth
- Season both sides of the chicken with salt and pepper. Next, heat 2 TBSP of oil in a large pot over medium-high heat and brown the chicken in batches if necessary, to avoid overcrowding.
- Then, add the water, remaining browned chicken, allspice, onion, garlic cloves, and bay leaf to the pot. Bring to a boil, reduce heat to medium-low for a gentle simmer, cover, and cook for 20-25 minutes or until the chicken is fully cooked.
Salsa Verde
- Preheat the oven to high broil.
- Meanwhile, if the chicken is done, remove it from the broth and let it cool slightly. Then, carefully strain the broth and set it aside.
- Once the roasted ingredients are done, remove them from the oven and let them cool. When the chicken is cool enough to handle, shred it and discard the bones and skin.
- Transfer the roasted ingredients to a blender, peeling the garlic cloves and removing the skin from the poblano peppers first. Add the broth and blend until smooth. Set aside temporarily.
Chicken Chili
- Refrigerate excess broth for later use.
- Simmer covered for 10 minutes. Then, add the pinto beans, corn, shredded chicken, and cilantro; stir. Continue simmering, covered, 10 more minutes or until desired thickness is reached.
- Finish with a lime juice and salt. Serve immediately, garnished with a dollop of sour cream, grated cheese, and fresh green onions.
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