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
Scale
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
