This Green Chicken Chili isn’t just a recipe in our household; it’s an event. The first time I made it, I was looking for something different from the usual red chili, something vibrant and zesty. The aroma alone, as the tomatillos, chiles, and spices simmered, had everyone peeking into the kitchen. When it was finally served, the reaction was unanimous: pure delight. The kids, who can be notoriously picky about “green stuff,” devoured their bowls, eagerly scooping up every last bit with tortilla chips. My partner, a self-proclaimed chili aficionado, declared it one of the best he’d ever had. Since then, it’s become a requested favorite, perfect for cozy fall evenings, game day gatherings, or whenever we crave a meal that’s both comforting and excitingly flavorful. The balance of tender chicken, tangy tomatillos, smoky poblanos, and a gentle kick from jalapeños, all brightened with fresh cilantro and lime, is simply irresistible. It’s a recipe that has brought so much joy and deliciousness to our table, and I’m thrilled to share it with you.

Why This Green Chicken Chili is a Must-Try

This isn’t just another chili recipe; it’s a vibrant, flavorful journey that will tantalize your taste buds and warm you from the inside out. Unlike its tomato-based cousins, Green Chicken Chili (or Chili Verde con Pollo) boasts a bright, tangy, and subtly smoky flavor profile derived primarily from tomatillos and green chiles. The tender, shredded chicken soaks up this delicious green sauce, creating a dish that’s both hearty and refreshingly light. It’s incredibly versatile, perfect for a weeknight dinner yet sophisticated enough for guests. Plus, it’s packed with wholesome ingredients, making it a guilt-free indulgence. Get ready to discover your new favorite comfort food!

Ingredients for the Ultimate Green Chicken Chili

Crafting the perfect Green Chicken Chili starts with quality ingredients. Each component plays a crucial role in building layers of flavor. Here’s what you’ll need:

Chicken:
- 1.5 to 2 lbs Boneless, Skinless Chicken (breasts or thighs, or a mix) OR 1 store-bought Rotisserie Chicken (meat shredded, about 4 cups)
For the Green Chile Base:
- 1.5 lbs Tomatillos (about 10-12 medium), husks removed, rinsed, and halved or quartered
- 2 Poblano Peppers
- 1-2 Jalapeño Peppers (seeds and membranes removed for less heat, or keep some for more kick)
- 1 large White or Yellow Onion, roughly chopped
- 4-6 cloves Garlic, minced
- 2 (4 oz) cans Diced Green Chiles, undrained
Aromatics & Spices:
- 2 tablespoons Olive Oil or Avocado Oil
- 1 tablespoon Ground Cumin
- 1 teaspoon Dried Oregano (Mexican oregano preferred)
- 1/2 teaspoon Ground Coriander (optional, but adds depth)
- Salt and freshly ground Black Pepper, to taste
Liquids & Brighteners:
- 4-6 cups Chicken Broth (low sodium preferred)
- 1 bunch Fresh Cilantro, stems and leaves separated (leaves roughly chopped for garnish and stirring in at the end)
- Juice of 1-2 Limes
Beans (Optional, but Recommended for Heartiness):
- 2 (15 oz) cans Cannellini Beans or Great Northern Beans, rinsed and drained
Optional for Creaminess (Stir in at the end):
- 1/4 to 1/2 cup Sour Cream or Plain Greek Yogurt
- OR 4 oz Cream Cheese, softened and cubed
Optional Thickener (if needed):
- 1-2 tablespoons Masa Harina mixed with 2-3 tablespoons water (slurry)

Step-by-Step

Instructions to Green Chicken Chili Perfection

Follow these detailed steps to create a truly memorable Green Chicken Chili.

Phase 1: Prepare the Chicken (if not using rotisserie)

Cook the Chicken: If using raw chicken, you have a few options:
- Poaching: Place chicken breasts or thighs in a pot and cover with water or chicken broth. Bring to a simmer, then reduce heat and cook gently for 15-20 minutes, or until cooked through (internal temperature reaches 165°F / 74°C). Remove chicken and let cool slightly before shredding. Reserve poaching liquid if desired for extra flavor in the chili.
- Baking: Preheat oven to 400°F (200°C). Season chicken with salt and pepper, place on a baking sheet, and bake for 20-25 minutes, or until cooked through. Let cool and shred.
- Instant Pot: Season chicken, add 1 cup of broth to the Instant Pot. Cook on high pressure for 10-12 minutes (for breasts) or 12-15 minutes (for thighs), then allow a 10-minute natural pressure release before quick releasing. Shred.
Shred the Chicken: Once cool enough to handle, shred the cooked chicken using two forks or your hands. Set aside. If using a rotisserie chicken, simply shred the meat and discard skin and bones.

Phase 2: Create the Flavorful Green Base

Roast the Fresh Chiles and Tomatillos (Highly Recommended for Depth of Flavor):
- Preheat your broiler to high, with a rack positioned about 6 inches from the heat source.
- Place the halved/quartered tomatillos (cut side down), whole poblano peppers, and whole jalapeño peppers on a baking sheet lined with foil.
- Broil for 5-10 minutes, turning the peppers occasionally, until the skins are blackened and blistered, and the tomatillos are softened and slightly charred. Watch carefully to prevent burning.
- Remove from the oven. Transfer the poblano and jalapeño peppers to a bowl and cover tightly with plastic wrap or place them in a paper bag and seal. Let them steam for 10-15 minutes. This makes peeling easier.
- Once cool enough to handle, peel the charred skin off the poblanos and jalapeños. Remove the stems and seeds (especially from the jalapeños if you prefer milder chili). Roughly chop the roasted peppers. The tomatillos do not need peeling.
Sauté Aromatics:
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté for 5-7 minutes, until softened and translucent.
- Add the minced garlic, ground cumin, dried oregano, and ground coriander (if using). Cook for another 1-2 minutes, stirring constantly, until fragrant.
Blend the Green Sauce:
- Transfer the roasted tomatillos, chopped roasted poblano peppers, chopped roasted jalapeño peppers, the sautéed onion and garlic mixture, one of the cans of diced green chiles (undrained), and about half of the fresh cilantro stems to a blender or food processor.
- Add 1 cup of the chicken broth to help with blending.
- Blend until smooth, or slightly chunky if you prefer more texture. Be careful when blending hot ingredients; vent the blender lid or work in batches.

Phase 3: Simmer the Chili

Combine and Simmer:
- Pour the blended green sauce back into the Dutch oven or pot.
- Stir in the remaining 3-5 cups of chicken broth (start with 3 and add more later if you want a thinner chili), the second can of diced green chiles (undrained), the shredded cooked chicken, and the rinsed and drained cannellini or Great Northern beans (if using).
- Bring the chili to a gentle simmer. Reduce the heat to low, cover, and let it cook for at least 30 minutes, or up to 1 hour, to allow the flavors to meld. Stir occasionally. The longer it simmers, the more flavorful it will become.
Adjust Seasoning and Consistency:
- After simmering, taste the chili and adjust seasoning with salt and pepper as needed.
- If the chili is too thin for your liking, you can create a slurry by mixing 1-2 tablespoons of masa harina with 2-3 tablespoons of cold water. Stir this into the chili and let it simmer for another 5-10 minutes to thicken. Alternatively, you can remove about a cup of the chili (including some beans if using) and blend it, then stir it back in.

Phase 4: Finishing Touches

Add Freshness and Brightness:
- Just before serving, stir in the chopped fresh cilantro leaves and the fresh lime juice. This will awaken all the flavors.
Optional Creaminess:
- If you desire a creamier chili, turn off the heat. Stir in the sour cream, Greek yogurt, or softened cream cheese until well combined and smooth. Do not let the chili boil after adding dairy, as it can curdle.

Nutrition Facts

Servings: This recipe yields approximately 6-8 generous servings.
Calories per serving (approximate): Around 350-450 calories per serving, without heavy toppings like cheese and sour cream. This can vary based on the exact amount of chicken, whether beans are used, and if creamy additions are included.

Disclaimer: Nutritional information is an estimate and can vary depending on specific ingredients, brands, and portion sizes used.

Preparation Time

Prep Time: Approximately 30-40 minutes (includes chopping vegetables, roasting chiles and tomatillos, and shredding chicken if not using rotisserie). If using pre-cooked rotisserie chicken and canned chiles without roasting fresh ones, prep time can be reduced to 15-20 minutes.
Cook Time: Approximately 45 minutes to 1 hour 15 minutes (includes sautéing and simmering).
Total Time: Approximately 1 hour 15 minutes to 1 hour 55 minutes.

The investment in time, especially for roasting the vegetables, pays off immensely in the depth of flavor.

How to Serve Your Delicious Green Chicken Chili

Serving Green Chicken Chili is all about the toppings! They add texture, coolness, and extra layers of flavor. Set up a chili bar and let everyone customize their bowl.

Classic Toppings:
- Sour Cream or Plain Greek Yogurt: Adds a cool, creamy contrast.
- Shredded Cheese: Monterey Jack, queso fresco, cotija, or a Mexican blend work wonderfully.
- Freshly Chopped Cilantro: More freshness!
- Diced Avocado or Guacamole: Creamy and rich.
- Sliced or Diced Jalapeños (fresh or pickled): For those who like an extra kick.
- Lime Wedges: A final squeeze of lime brightens everything.
- Crushed Tortilla Chips or Crispy Tortilla Strips: For a satisfying crunch.
- Diced Red Onion or Sliced Green Onions: For a sharp bite.
Serving Suggestions:
- In a Bowl: The classic way, loaded with your favorite toppings.
- With a Side of Warm Tortillas: Corn or flour tortillas are perfect for dipping.
- Over Rice: Serve over a bed of fluffy white or brown rice, or cilantro-lime rice to soak up the delicious sauce.
- With Cornbread: A slightly sweet cornbread is a fantastic companion.
- As a “Haystack”: Start with a base of tortilla chips, layer with chili, then pile on the toppings.

Additional Tips for Elevating Your Green Chicken Chili

Don’t Skip Roasting the Veggies: Roasting the tomatillos, poblanos, and jalapeños is a game-changer. It caramelizes their natural sugars, adds a smoky depth, and softens them beautifully, leading to a much more complex and rich chili. Broiling is quick, but oven-roasting at 400°F (200°C) for 20-30 minutes also works well.
Control the Heat: The spice level comes primarily from the jalapeños. For a milder chili, meticulously remove all seeds and white membranes. For more heat, leave some in. You can also add a pinch of cayenne pepper or a dash of your favorite green hot sauce if you want to dial up the spice after tasting.
Rotisserie Chicken Shortcut: For a quicker weeknight meal, use a store-bought rotisserie chicken. Simply shred the meat and add it in as directed. It’s a fantastic time-saver and the chicken is usually very flavorful.
Make it Ahead & Freeze: Green Chicken Chili tastes even better the next day as the flavors meld. It also freezes beautifully. Let it cool completely, then transfer to freezer-safe containers or bags. It will keep well for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop or in the microwave. If you plan to freeze, it’s best to add any dairy (sour cream, cream cheese) after thawing and reheating.
Adjust Consistency to Your Liking: If your chili is too thick, stir in a bit more chicken broth until it reaches your desired consistency. If it’s too thin, simmer it uncovered for a little longer to allow some liquid to evaporate, or use the masa harina slurry trick mentioned in the instructions for a quick, authentic thickener. Blending a cup of the cooked chili (beans and all) and stirring it back in also works wonders.

Frequently Asked Questions (FAQ) about Green Chicken Chili

Q1: How spicy is this Green Chicken Chili? Can I make it milder or spicier?
A: As written, with 1-2 jalapeños (seeds and membranes removed), this chili has a mild to medium heat. You can easily adjust it:

Milder: Use only one jalapeño and ensure all seeds and membranes are removed. You could even substitute with half a green bell pepper for flavor without heat, alongside the poblanos.
Spicier: Keep some or all of the jalapeño seeds and membranes. Add an extra jalapeño or even a serrano pepper (which is hotter). A pinch of cayenne pepper or a dash of green hot sauce can also be stirred in. Always taste and adjust.

Q2: Can I make this Green Chicken Chili vegetarian or vegan?
A: Absolutely!

Vegetarian: Omit the chicken. Double the amount of beans (use a mix like cannellini, pinto, and black beans for variety). Add hearty vegetables like diced potatoes, sweet potatoes, zucchini, or corn. Use vegetable broth instead of chicken broth.
Vegan: Follow the vegetarian modifications. Ensure your optional creamy addition is plant-based (e.g., vegan sour cream, cashew cream, or skip it altogether).

Q3: What’s the best way to store and reheat leftovers?
A: Store leftover Green Chicken Chili in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also microwave individual portions. If the chili has thickened too much upon cooling, add a splash of broth or water when reheating.

Q4: What kind of beans are best for Green Chicken Chili? Can I omit them?
A: Cannellini beans (white kidney beans) or Great Northern beans are most commonly used and work beautifully due to their creamy texture and mild flavor. Pinto beans are also a good option. You can certainly omit the beans if you prefer a bean-free chili; it will still be delicious, just less hearty. You might want to add more chicken or other vegetables if you skip the beans.

Q5: What’s the difference between Green Chicken Chili and White Chicken Chili?
A: While both are delicious alternatives to red chili, they have distinct flavor profiles and ingredients:

Green Chicken Chili (Chili Verde con Pollo): Its vibrant green color and tangy flavor come primarily from tomatillos, fresh green chiles (like poblanos and jalapeños), and cilantro. It often has a brighter, zestier, and sometimes smokier taste from roasted chiles.
White Chicken Chili: Typically gets its “white” or creamy appearance from using chicken broth as a base, often thickened with a roux, masa harina, or cream, and includes white beans (like cannellini or Great Northern). It often features milder green chiles (like canned diced green chiles) and relies more on spices like cumin and sometimes a creamy element like sour cream or cream cheese mixed throughout.

Green Chicken Chili Recipe