This isn’t your typical chicken chili. We’re roasting tomatillos, poblanos, and jalapeños until they’re blistered and smoky, then blending them into a verde base that’s actually complex. Shredded chicken and creamy white beans make it hearty without being heavy. The result? A bowl of chili that tastes like you spent all day on it but comes together in an hour. Skip the canned verde – the homemade version is what makes this worth making.
If you cook from our Chicken Recipes library often, this one fits right into the rotation — and it’s a great addition to the cozy bowls in our Soups & Stews collection too.
This is our go-to when we want comfort food fast. The homemade salsa verde is the foundation of flavor, not just a topping. We’ve made this enough times to know the steaming step for poblanos isn’t optional, and blooming the spices in oil before adding the salsa makes the difference between “pretty good” and “making this all winter long.” The whole thing comes together in about an hour, most of which is hands-off broiling time.
If you like recipes that feel slow-cooked without the time commitment, this hits the same lane as our Chicken and Dumplings (real comfort, simple method).
🔪 Ingredients for Green Chicken Chili
Salsa Verde Base
- Tomatillos – husks removed and rinsed; smaller ones roast and soften more evenly
- Poblano peppers – mild, smoky green peppers that char well under the broiler
- Green onions – added raw to the blender for a fresh onion bite
- Red onion – cut into wedges so it roasts and sweetens instead of burning
- Jalapeños – adjust seeds and membranes to control the heat level
- Avocado oil – high smoke point, ideal for roasting under the broiler
- Salt – helps the vegetables soften and draw out moisture while roasting
Chili Ingredients
- Avocado oil – for blooming the garlic and spices without scorching
- Garlic – minced; cooks just until fragrant, so it doesn’t turn bitter
- Chili powder – the base seasoning that gives this its classic chili flavor
- Ground cumin – adds warm, earthy depth that plays well with tomatillos
- Dried oregano – preferably Mexican oregano, for a more herbal, savory note
- Kosher Salt – season in layers and adjust again after adding lime juice
- Chicken broth – low-sodium, so you can control the final seasoning
- Shredded cooked chicken – leftover, poached, grilled, or rotisserie all work
- Cannellini beans – creamy white beans that hold their shape in the simmer
- Fresh cilantro – stirred in at the end to keep it bright and fresh
- Lime juice – added off heat to finish and wake up the whole pot
Toppings
- Green onions – thinly sliced for a clean, oniony finish
- Sour cream – cools the heat and adds richness
- Avocado – diced or sliced for creaminess and extra fat
- Tortilla strips – for crunch and contrast; fried or baked work
- Jalapeño slices – for people who like extra heat in their bowl
- Cilantro – a second hit of freshness on top
📝 Step-By-Step: How to Make Green Chicken Chili
- Roast the Vegetables
Broil tomatillos, poblanos, red onion, and jalapeños until charred and softened. - Steam and Peel the Poblanos
Cover in a bowl and steam until tender, then peel off the loose skins and remove the stems and seeds. - Blend the Salsa Verde
Combine roasted vegetables with raw green onions and blend until smooth. - Build the Chili Base
Sauté the garlic, then add the spices and cook until fragrant. - Simmer
Add the salsa verde, broth, chicken, and beans. Simmer to bring everything together. - Finish the Pot
Stir in fresh cilantro and lime juice right before serving.
Once the chili comes together, give it a taste before serving. That final squeeze of lime wakes everything up. And if you’re craving more bright, brothy bowls, our Mexican Meatball Soup is another easy weeknight win with the same fresh, punchy flavors.
🔄 Substitutions & Variations
- Replace poblanos with Anaheim peppers.
- Swap cannellini beans for Great Northern or pinto.
- Use rotisserie chicken to save time.
- Use 2–3 cups store-bought salsa verde if needed.
💡 Meat Nerd Tips
- Char hard. Dark spots on the tomatillos and peppers add depth you can taste.
- Steam the peppers. That quick bowl-and-plastic-wrap trick makes skins slide right off.
- Choose your heat. Keep or remove jalapeño seeds based on your spice tolerance.
- Keep the simmer gentle. Boiling can turn salsa verde bitter and dry out the chicken.
- Use smoked chicken when you can. Adds instant depth without extra steps.
- Thicken or thin as needed. Start with less broth and adjust the texture at the end.
- Taste after lime. Acid sharpens the final seasoning, so check salt once the lime is in.
- Better leftovers. Use smoked or grilled leftover chicken when you have it for extra depth without extra work.
🍽️ What to Serve with Green Chicken Chili
- Load bowls with tortilla strips, avocado, and cilantro.
- Serve over rice or potatoes for a heartier meal.
- Add sour cream or queso fresco to balance the heat.
For another cold-weather favorite built on big flavor, try our Pumpkin Chili — same comfort, totally different vibe.
🧊 Leftovers & Storage
- Fridge: Up to 4 days.
- Freezer: Up to 3 months (freeze without toppings).
- Reheat: Low and slow on the stovetop or microwave individual portions.
If you’re stocking the freezer for winter, the Lamb Stew is another great make-ahead option.
Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.
Green Chicken Chili Recipe
Recommended Equipment
- Baking sheet
- Blender
- Large pot or Dutch oven
- Knife
- cutting board
Ingredients
For the Salsa Verde:
- 1 pound tomatillos about 8-10, husks removed and rinsed
- 2 poblano peppers
- 4 green onions roughly chopped
- 1 medium red onion cut into wedges
- 2 jalapenos
- 1 tbsp avocado oil
- ½ tsp kosher salt
For the Chili:
- 1 tablespoon avocado oil
- 4 cloves garlic minced
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 3-4 cups chicken broth
- 3 cups chicken cooked and shredded
- 15 oz can cannellini beans drained
- ½ cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
For the Toppings
- Sour cream
- Avocado diced
- Tortilla strips
- Fresh jalapenos sliced
- cilantC chopped
- Green onions sliced
Instructions
Roast the Salsa
- Set your oven’s broiler to high. Place the tomatillos, poblano peppers, onion wedges, and jalapenos on a baking sheet.
- Drizzle with avocado oil and sprinkle with salt. Toss everything to coat evenly.
- Broil for 4-5 minutes, until the vegetables are charred in spots. Flip them over and broil for another 4-5 minutes until softened and blistered.
- Transfer the poblano peppers to a bowl and cover it tightly with plastic wrap. Let them steam for 10 minutes. This will make the skins easier to remove.
- Peel the skin from the steamed peppers. Use a small pairing knife to scrap the skin, if needed.
- Remove the stems and seeds from the poblanos and the jalapenos.
Make the Salsa
- Place the broiled veggies in a blender along with the raw green onions and a handful of fresh cilantro.
- Blend the mixture until it’s smooth.
- Add a splash of lime juice and salt, to taste
Make the Chili
- Heat a tablespoon of avocado oil in a large pot over medium heat.
- Add the minced garlic and cook for 30 seconds.
- Stir in the chili powder, cumin, oregano, and salt. Cook for another 30 seconds more, stirring constantly.
- Pour the homemade salsa verde and 3 cups of the chicken broth into the pot.
- Stir in the shredded chicken and the cannellini beans.
- Bring the chili to a simmer.
- Reduce the heat to low. Let the chili simmer for at least 15 minutes.
- Stir in the remaining cup of chicken broth if you want a thinner consistency.
Serve
- Remove the pot from the heat. Stir in the cilantro and lime juice. Serve the chili hot with your favorite toppings.
Notes
- Charring options: Poblanos can be broiled, grilled, or roasted over a gas flame. The goal is blistered, blackened skin so it peels off easily after steaming.
- Texture: This chili should be thick but spoonable. If it looks too tight after simmering, whisk in a little more broth.
- Heat Level: Remove jalapeño seeds and membranes for mild heat; leave some in for medium; add a serrano for hot.
- Make-Ahead Tip: The roasted salsa verde can be made up to 3 days ahead and stored in the fridge. Use it to get a head start on busy nights.
- Chicken Options: Rotisserie, poached, grilled, or smoked chicken all work. Dark meat stays juicier in the simmer.
- Freezer Tip: Chili freezes well in smaller portions for quick lunches; leave off toppings and add them fresh when serving.
- Serving Idea: Great over rice, roasted potatoes, or tortilla chips if you want it to stretch further.
Nutrition
Bookmark this recipe now!
❓FAQs for the best green chicken chili
Yes. Add everything except the cilantro and lime to the slow cooker. Cook on LOW for 4–5 hours, then stir in the cilantro and lime juice right before serving to keep the flavor bright.
Remove the seeds and membranes from the jalapeños for a milder chili. For more heat, keep the seeds or add an extra jalapeño or a serrano pepper.
Yes. Use 2–3 cups of jarred salsa verde. Homemade roasted salsa verde gives deeper flavor, but store-bought works well when you need a faster option.
It freezes very well. Store it in an airtight container for up to 3 months. Leave off toppings and add them after reheating.
Shredded cooked chicken of any kind works—rotisserie, grilled, poached, or smoked. Dark meat stays tender and holds up best during simmering.
It should be thick but still spoonable. Start with less broth, then add more at the end until it reaches the consistency you prefer.
Yes. Poblanos can be broiled, grilled, or roasted directly over a gas flame. You want the skins to blister and blacken so they steam and peel easily.
