Green Chicken Chili

Zesty, healthy, and packed with flavor, this easy green chicken chili simmers on the stovetop in about 1 hour!

Course Dinner

Cuisine American

Keyword green chicken chili, green chicken chili recipe, green chili chicken soup

Prep Time 15

Cook Time 50

Total Time 1 5

Servings cups

Calories 334kcal

Author Blair Lonergan

3 (15.5 ounce) cans cannellini beans (or other white beans), drained and rinsed, divided
1 tablespoon olive oil
1 jalapeño pepper, seeded and diced (optional)
½ medium green bell pepper, seeded and diced (about ½ cup total)
½ small yellow onion, diced (about ½ cup total)
1 clove garlic, minced or pressed (about 1 teaspoon total)
1 (4 ounce) can diced green chiles
3 cups chicken broth, divided
1 ½ lbs. boneless skinless chicken breast or boneless skinless chicken thighs, diced into bite-sized pieces (about 1-inch cubes)
1 (16 ounce) jar salsa verde
1 teaspoon ground cumin
¼ teaspoon dried oregano
¼ teaspoon dried thyme
Kosher salt and black pepper, to taste
Fresh lime juice, to taste
Optional garnish: fresh limes, sour cream, avocado, grated cheese, fresh cilantro, sliced green onion, tortilla chips

Place 1 can of the drained and rinsed beans in a food processor or blender. Add ¼ cup of the broth and puree until smooth; set aside.
Heat the oil in a large Dutch oven or stockpot over medium-high heat. Add the jalapeño, bell pepper, and onion; sauté until soft, about 7-10 minutes. Add garlic and green chilies; cook, stirring constantly, for 1 more minute.
Stir in the remaining chicken broth, chicken, salsa verde, pureed beans, remaining 2 cans of drained and rinsed beans, cumin, oregano, and thyme. Bring to a boil over high heat.
Once the chili boils, reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the chicken is cooked through and the chili thickens, about 30 minutes. If the chili gets too thick, cover with a lid while it continues to simmer. Taste and season with salt and pepper, if desired.
Add a squeeze of lime juice just before serving and garnish individual bowls with desired toppings.

Place 1 can of the drained and rinsed beans in a food processor or blender. Add ¼ cup of the broth and puree until smooth; set aside.
Heat the oil in a large skillet over medium-high heat. Add the jalapeño, bell pepper, and onion; sauté until soft, about 7-10 minutes. Add garlic and green chilies; cook, stirring constantly, for 1 more minute. Transfer to a slow cooker.
Stir in just 1 cup of chicken broth, chicken, salsa verde, pureed beans, remaining 2 cans of drained and rinsed beans, cumin, oregano, and thyme. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. Taste and season with salt and pepper, if needed. If the chili seems too thick, stir in extra chicken broth until it reaches the desired consistency. Add a squeeze of lime juice just before serving and garnish individual bowls with desired toppings.

We like chicken thighs in this recipe since the dark meat stays juicy and tender as it simmers. If you prefer, you can use white meat chicken breasts instead -- just be careful not to overcook them or they can have a tougher texture.

For a creamy green chicken chili with a richer flavor and thicker texture, stir 4 ounces of softened cream cheese into the pot of chili during the final 5-10 minutes, stirring just until the cream cheese melts smoothly into the broth.

You might also like the tangy flavor that you can achieve by stirring 4 ounces of room-temperature sour cream into the pot at the very end.

Simmering the pot uncovered on the stovetop yields a thick, rich chili. It’s my preference over the slow cooker method in this case.

Garnish with plenty of bright fresh herbs and lime juice for a nice contrast to the warming chili. Good options include fresh cilantro or parsley and a squeeze of fresh lime juice.