Green chicken chili is one of those mildly spicy chicken recipes reminiscent of the traditional Mexican chili Verde. This vibrant chicken chili is rich in vitamin C and in flavor – easily surpassing other mundane chicken recipes.
Many green chili recipes are made with pork, but this green chicken chili recipe has been stamped with an American inspired twist. It utilizes the more economical and equally delicious poultry. This colorful full-flavored dish is as beautiful as it is scrumptious, and its easy prep makes it convenient comfort food!
You’re gonna’ love this and you’re definitely gonna’ want seconds!
I absolutely love the awesome flavors co-mingling in this green chicken chili recipe just waiting to meet your taste buds! This dish is full of Tex-Mex veggies and spices offering South of the border flair in every yummy bite. Here are other great reasons to love it!
- Really easy to make
- One-pot wonder
- Vibrant intense flavors
- Great for meal prep
- Doable on a weeknight
Making green chicken chili is so easy it’s doable even on a busy weeknight. Unlike white chicken chili, it’s a one-pot wonder. You don’t have to dirty up a bunch of dishes to throw it together and the bold rich flavors are hard to beat. Here’s what you need to know.
Keep in mind that you’ll be removing the chicken from the pot near the end of the recipe. It’ll need to be shredded before adding it back into the dish. Be sure to let your chicken rest before shredding it so you don’t lose all those succulent choices.
The ingredients make the dish and the technique coaxes out the flavors you’re looking for. Here’s what you’ll need for this recipe.
Aromatics – You’ll start by gently sautéing your aromatics. Don’t skip this step. It reduces bitterness and brings the more mellow balanced flavors to the forefront so they’re ready to meet their delicious friends.
Better Than Bouillon – Better Than Bouillon is a yummy concentrated paste that replaces those salty little cubes. It’s so much easier to measure and it adds a ton of flavor to your dish!
Chicken Breast – You’ll want to use bone-in skin-on chicken breast for this recipe. The bottom line is that the skin and bones help infuse complex flavors deep into the other ingredients. You can use boneless chicken breast, but your green chicken chili recipe may not be quite as yummy in the end.
Corn Masa Flour – This is a slightly sweet thickening agent made from corn or hominy. It’s popular in Latin American cuisine and typically easy to find in most grocery stores.
Green Chiles – This tasty recipe calls for mild green chiles but if you want a spicier version, then grab hot green chiles.
Salsa Verde – Be sure to grab a salsa verde you really like for your green chicken chili recipe. This isn’t the best time to grab the cheapest jar on the shelf because if it doesn’t taste good on a tortilla chip, it won’t be any better in your chili.
This recipe has such an awesome flavor it gets gobbled up pretty quickly. If there are leftovers, they’ll need to go into the fridge in a covered container. If you need space in the fridge, you can also store your green chicken chili recipe in a gallon-sized Ziploc.
Can You Freeze This?
You sure can! This freezes really well. It’s best to let it slow thaw in the fridge before reheating. You’ll also want to reserve the fresh cilantro until just before serving.
Make Ahead Tips
This green chicken chili recipe is awesome for meal prep. I love making a big double batch on meal prep days since I can do other things while it’s simmering. I have one batch to serve for dinner and the other goes into the freezer for a ready-made meal down the road.
How Long Can You Keep This In The Fridge?
When stored according to FDA recommendations, it will stay fresh in the fridge for up to 4 days. You’ll want to keep it in an airtight container or sealed Ziploc and reserve the 2-hour serving rule.
There are lots of ways you can change this green chicken chili recipe for a new flavor twist. It’s magnificent just like it is but variety is the spice of life. Here are just a few simple suggestions you may want to try.
- Make it spicier by using hot chiles
- Use a mixture of navy beans and pinto beans
- Add sour cream for a creamier texture
- Make it with rotisserie chicken
Can I Add White Beans To This Recipe?
This is your white chicken chili recipe so make it to suit your personal taste! Making green chicken chili with white beans is an easy change that is every bit as tasty as the original recipe and white bean chicken chili is pretty popular.
Can I Add Sriracha?
Absolutely! Kicking up the heat factor is a great variation and I love spicy! You can also make this recipe using sriracha chicken or honey sriracha chicken. It’s best if the chicken still has the bone in it.
Can I Cook This In An Instant Pot?
Sure, you can, and you’ll have green chicken chili in a fraction of the time! You can use this recipe or try making instant pot white chicken chili for something a little different.
Can I Add Cream?
Creamy white chicken chili is so rich and yummy! I’ve even been known to add sour cream to this green chicken chili recipe. You can also use it as a garnish for those who prefer the creamier texture with all the vibrant green chicken chili flavor.
Can I Make This In A Crockpot?
I love using this green chicken chili recipe to make crockpot chicken chili so I can ‘set it, and forget it.’ I know its almost time to eat when all the deep rich aromas draw the family into the kitchen to start circling the crockpot!
If you’re not a huge fan of salsa verde you can also make crockpot white chicken chili with layers of complex flavors that’ll make your taste buds stand up and pay attention!
Green Chicken Chili
- 2 tablespoons vegetable oil
- 1 large yellow onion, chopped
- 6 cloves garlic, minced
- 1 jalapeno seeded, ribs removed and finely chopped
- 2 cups chicken broth
- 1 tablespoon chicken flavor Better Than Bouillon, dissolved in 1/2 cup boiling water
- 1 (16-ounce) jar salsa verde
- 2 (4.5-ounce) can mild green chiles, with liquid
- 3 teaspoons oregano
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup instant corn masa flour
- 4 bone-in, skin-on chicken breast halves
- 3 (15-ounce) jars pinto beans, rinsed and drained
- 1/2 cup cilantro, finely chopped
- Jack or cheddar cheese
- sour cream
- tortilla chips
- In a large pot, heat the oil over medium-high. Add onion, garlic, and jalapeno and saute until onion is translucent.
- Pour in chicken broth, Better Than Bouillon, salsa verde, Ortega green chiles, oregano, cumin, coriander, salt, pepper, and masa then stir to combine. Add chicken, bring to a boil then immediately reduce heat and gently simmer until chicken is fall off the bone tender, about 45-60 minutes.
- Remove chicken to a plate and cool slightly. Shred chicken with two forks, discarding skin and bones, and return meat to pot. Stir in the beans, and cilantro then heat through. Serve with toppings of your choice.
There are a ton of different ways to make green chili, but this particular green chicken chili recipe is so simple and full of flavor. It makes a great ready-made meal and it comes together in a single pot. It also helps that you can make it as spicy or as mild as you prefer.
I absolutely love this robust green chicken chili recipe and I think you’re gonna’ feel the same way. When you serve it, they’re gonna’ want seconds!