Green Chicken Chili Recipe
Craving seriously good green chicken chili? We've got you. Roasted tomatillos, poblanos, and jalapeños get blistered under the broiler, then blended into a smoky verde base that's miles ahead of anything from a jar. Add shredded chicken, creamy white beans, and a hit of lime and cilantro. The result? A bowl of chili that tastes like you spent all day on it, but comes together in an hour.
Servings: 6 servings
Calories: 214kcal
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
Serving: 1serving | Calories: 214kcal | Carbohydrates: 23g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 23mg | Sodium: 1217mg | Potassium: 474mg | Fiber: 7g | Sugar: 6g | Vitamin A: 910IU | Vitamin C: 52mg | Calcium: 95mg | Iron: 4mg
