Green Chicken Chili
A cozy green chicken chili made with salsa verde, tender chicken, and white beans, thickened naturally with a simple bean puree and finished with fresh lime.
Servings 8 cups
Calories 334kcal
Ingredients
- 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
Instructions
- 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.
ALTERNATE SLOW COOKER METHOD
- 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.
Notes
- Chicken thighs stay juicier, but chicken breasts work if not overcooked.
- Pureeing one can of beans gives the chili a thick, creamy texture without cream.
- Start with mild salsa verde for kids and add heat at the table.
- Simmer uncovered on the stovetop for the thickest texture.
- Add extra broth if the chili thickens too much.
- Stir in cream cheese or sour cream at the end for a richer chili.
- Corn is a great optional add-in for sweetness.
- Leftovers keep 3 to 4 days in the refrigerator.
- Freeze without dairy for best results.
- Finish with lime juice to brighten the flavors.
Nutrition
Serving: 1cup | Calories: 334kcal | Carbohydrates: 39g | Protein: 30g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 898mg | Potassium: 1212mg | Fiber: 8g | Sugar: 5g | Vitamin A: 433IU | Vitamin C: 14mg | Calcium: 136mg | Iron: 6mg