If you’re craving something warm, comforting, and packed with flavor, you’ve got to try this Green Chicken Chili Recipe. I absolutely love how this turns out every time — the perfect blend of spicy, tangy, and hearty. Whether it’s a chilly evening or you just want a crowd-pleaser dish, this chili checks all the boxes and is surprisingly easy to throw together. You’ll find that the combination of fresh poblanos, tangy salsa verde, and shredded chicken creates this amazing depth that keeps everyone coming back for seconds.
Why You’ll Love This Recipe
- Bold Flavors: The fresh poblanos, jalapeños, and salsa verde create a bright and vibrant chili that’s anything but boring.
- Simple Ingredients: Most of the ingredients are pantry basics or easy to find, making it perfect for a last-minute dinner.
- Versatile Cooking Options: Whether you’re using a stovetop, slow cooker, or Instant Pot, this recipe adapts beautifully.
- Crowd-Pleaser: My family goes crazy for this and it’s great for meal prep or game day gatherings.
Ingredients You’ll Need
The blend of fresh peppers with the rich chicken broth and hearty beans is what makes this Green Chicken Chili Recipe so special. Once you get everything prepped, the magic happens fast. A tip — fresh poblano peppers add a lovely mild heat and smokiness, so don’t skip them if you can find them.
- Olive oil: For sautéing veggies, brings out their natural sweetness nicely.
- Yellow onion: Adds a slightly sweet and savory base flavor.
- Poblano peppers: Mild heat and a smoky depth, perfect for this chili’s flavor profile.
- Jalapeño pepper: Adds a pinch of heat; you can adjust or omit depending on your spice tolerance.
- Diced green chiles: Adds a subtle kick and green chili flavor that lifts the whole dish.
- Garlic: Essential aromatic that brings warmth and depth.
- Chicken broth: The flavorful liquid that ties everything together.
- Cooked shredded chicken: Either homemade or store-bought rotisserie works great.
- Salsa verde: This is a key ingredient – it adds tanginess and brightness.
- Cannellini beans: Creamy texture and mild flavor complement the peppers and chicken.
- Corn: Adds a touch of sweetness and crunch; canned or frozen both work.
- Kosher salt: Enhances all the flavors—season to taste.
- Ground cumin: Adds earthiness and warmth.
- Dried oregano: A little herbaceous backbone for the chili.
- Bay leaf: Gives subtle depth while simmering.
- Chopped cilantro: Stirred in at the end for a fresh herbal note.
- Lime juice: Brightens and balances the dish perfectly.
- Toppings: Sour cream, diced avocados, sliced green onions, and tortilla chips for that final delicious crunch and creaminess.
Variations
One of my favorite things about this Green Chicken Chili Recipe is how easy it is to customize, so don’t be shy about tweaking it to suit your family’s tastes or what you have on hand in the fridge.
- Mild Version: The first time I made this for my kids, I left out the jalapeño and used mild canned green chiles—everyone loved it and hardly noticed the difference.
- Vegetarian Twist: Swap the chicken with hearty roasted vegetables or tofu and substitute vegetable broth.
- Spicy Kick: For spice lovers, add some chopped serrano peppers or a dash of cayenne; trust me, it amps up the flavor beautifully.
- Slow Cooker Friendly: I use the slow cooker route when I have a busy day—it’s less hands-on but still delivers all the rich flavors.
How to Make Green Chicken Chili Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium-high heat. Add diced onion, poblano peppers, jalapeño, and the diced green chiles. Stir and cook for about 10 minutes, until the peppers soften and the onions become translucent. This step is crucial because it builds the flavor base — if you skip it, your chili might taste a little flat.
Step 2: Add Garlic and Simmer
Stir in minced garlic, cooking just for a minute until fragrant—don’t let it burn or become bitter. Then pour in chicken broth, shredded chicken, salsa verde, cannellini beans, corn, kosher salt, cumin, oregano, and a bay leaf. Bring everything to a boil before reducing the heat to low, covering, and letting it simmer for 20 minutes to marry the flavors.
Step 3: Final Touches and Serve
Uncover the pot and simmer uncovered for another 10 minutes to reduce the broth a bit. Remove the bay leaf, then stir in freshly chopped cilantro and lime juice for that vibrant finish. Taste and add more salt if needed. Serve hot with your favorite toppings like sour cream, diced avocado, sliced green onions, and some crunchy tortilla chips. I find these add that perfect creaminess and texture contrast.
Pro Tips for Making Green Chicken Chili Recipe
- Choosing Your Peppers: I learned that roasting your poblanos before dicing really boosts their smoky flavor — it’s a game-changer if you have a little extra time.
- Shredded Chicken Hack: Rotisserie chicken works wonderfully here and saves time without sacrificing taste.
- Adjusting Spice Level: If you’re unsure about the heat, start with half the jalapeño and add more in when serving so everyone can customize easily.
- Simmering Time: Don’t rush the simmering steps — it helps blend the flavors beautifully and gives you that rich, comforting broth.
How to Serve Green Chicken Chili Recipe
Garnishes
I always top my bowls with a dollop of creamy sour cream, fresh diced avocado, and sliced green onions. Sometimes I sneak in a little shredded cheese because, why not? Crunchy tortilla chips or even strips of crispy baked tortilla chips add a fun texture and a salty kick that balances the chili’s zest.
Side Dishes
My go-to sides are simple and fresh — a crisp green salad or Mexican-style street corn salad pairs beautifully here. If I want something heartier, I serve crusty cornbread on the side to soak up every last drop of that delicious chili broth.
Creative Ways to Present
For special occasions, I like to serve green chicken chili in mini bread bowls or hollowed-out small pumpkins — it looks festive and adds a rustic charm. It’s always a conversation starter at gatherings and super fun to eat!
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge where they hold up well for 3 to 4 days. The flavors actually deepen overnight, so it tastes even better the next day—a perfect meal for busy weeknights.
Freezing
I’ve had great success freezing this chili in portioned freezer bags or containers for up to 3 months. Just defrost overnight in the fridge before reheating, and you’ll barely notice it’s been frozen — the flavors stay vibrant and fresh.
Reheating
When reheating, I prefer gently warming leftovers on the stovetop over low heat with a splash of broth or water to keep it from drying out. It helps maintain the broth’s lovely texture and avoids overcooking the chicken.
FAQs
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Can I make this Green Chicken Chili Recipe vegetarian?
Absolutely! Simply omit the chicken and swap the chicken broth for vegetable broth. You could add extra beans or roasted veggies like zucchini or sweet potatoes for added heartiness.
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What’s the best way to shred chicken for this chili?
I find using two forks to pull apart cooked chicken is the easiest and gives great texture. You can also pulse cooked chicken briefly in a food processor if you want finer shreds, but don’t overdo it or it’ll become mushy.
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Can I use frozen corn instead of canned?
Yes! Frozen corn works perfectly. Just thaw it before adding to the chili, or toss it in frozen during the simmer—they’ll cook through fine.
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How spicy is this Green Chicken Chili Recipe?
The spice level is moderate thanks to the poblanos and jalapeño, but you can always adjust the heat—leave out the jalapeño for milder, or add more peppers or hot sauce to kick it up.
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Can I prepare this chili in advance for a party?
Definitely! The chili actually tastes better the next day as the flavors meld. You can prepare it a day ahead and reheat gently before serving, making entertaining super easy.
Final Thoughts
This Green Chicken Chili Recipe has become a staple in my kitchen—it’s approachable, bursting with fresh flavors, and hits the spot every time. I love sharing it because it’s a recipe that feels a bit special but doesn’t require hours of prep or complex steps. If you want a crowd-pleasing, flavorful, and flexible chili that you can trust to deliver, give this one a whirl. I’m confident you’ll find yourself making it again and again, just like I do!
Print
Green Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This Green Chicken Chili is a flavorful and hearty dish featuring tender shredded chicken, smoky poblano and jalapeño peppers, creamy cannellini beans, sweet corn, and tangy salsa verde. Perfectly seasoned with cumin, oregano, and fresh lime juice, this chili is comforting and refreshing with vibrant Mexican-inspired flavors. It’s versatile, easy to prepare on the stovetop, and can be adapted for slow cooker or Instant Pot methods to suit your schedule.
Ingredients
Chili Base
- 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
Soup Components
- 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
Seasonings
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 bay leaf
Finishing Touches
- ½ cup chopped cilantro
- 4 tablespoons lime juice (about 2 limes)
- Toppings: sour cream, diced avocados, sliced green onions, tortilla chips
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion, poblano peppers, jalapeño, and diced green chiles. Cook for about 10 minutes until the peppers have softened and the onions turn translucent, stirring occasionally to prevent burning.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, making sure not to let it brown or burn.
- Add Broth and Chicken: Pour in the chicken broth, then add the shredded cooked chicken, salsa verde, drained cannellini beans, and corn. Stir to combine all the ingredients evenly.
- Season the Chili: Add kosher salt, ground cumin, dried oregano, and a bay leaf to the pot. Stir to distribute the spices and bring the mixture to a rolling boil over medium-high heat.
- Simmer: Reduce the heat to low, cover the pot, and let the chili simmer for 20 minutes, allowing the flavors to meld together.
- Reduce Broth: Remove the lid and continue to cook uncovered for another 10 minutes to let the broth reduce and thicken slightly.
- Finish with Fresh Ingredients: Discard the bay leaf, stir in the chopped cilantro and lime juice, and taste the chili. Adjust the seasoning with additional salt if needed.
- Serve: Ladle the chili into bowls and top with your choice of sour cream, diced avocados, sliced green onions, and crunchy tortilla chips for texture and extra flavor.
Notes
- Adjust the spice level by using mild diced green chiles and omitting jalapeños for a kid-friendly version. Anaheim or green bell peppers can substitute for poblanos.
- If canned corn is unavailable, 1 ½ cups of frozen corn can be used as a substitute.
- Use rotisserie chicken for convenience or make your own shredded chicken at home.
- Salsa verde can be store-bought or homemade for a fresher taste.
- To make this chili in a slow cooker: Sauté peppers, onions, and garlic for 8-10 minutes until softened, then add them to the slow cooker with 2 lbs boneless skinless chicken, broth, salsa verde, corn, salt, cumin, oregano, and bay leaf. Cook on high for 4 hours or low for 6 hours. Shred the chicken 30 minutes before the end, add beans, and cook the remaining 30 minutes.
- To make in an Instant Pot: Sauté peppers, onions, and garlic on the sauté function for 8-10 minutes until softened. Turn off sauté, add 2 lbs boneless skinless chicken, broth, salsa verde, corn, salt, cumin, oregano, and bay leaf. Pressure cook on high for 15 minutes. Remove and shred chicken, return it with beans, then sauté for 5 minutes before serving.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 5g
- Sodium: 750mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
