Green Chicken Chili
This is the bright, tangy cousin to our tomato-based Turkey Chili — instead of tomato and chili powder, it builds its depth from blistered green chiles, tomatillos, and a salsa-verde backbone that keeps every spoonful lively. Layering is the move: char the chiles and tomatillos first for a smoky edge, then bloom the cumin in the pot before the liquid goes in so the spice reads deep rather than dusty. The chicken is poached right in the verde base until it shreds apart, which infuses the meat with flavor instead of leaving it bland — a one-pot stew that's high in protein and even better the next day.
Dinner · Mexican, Fall, High-Protein, Gluten-Free • 1 hr 5 min
Nutrition (per serving)330Calories·13gFat·24gCarbs·29gProtein
Per serving. Values are approximate and calculated from USDA FoodData Central.
Ingredients
- For the chili:
- 2 poblano peppers
- 1 jalapeño, stemmed (seeded for less heat)
- 1 pound tomatillos, husked and rinsed
- 2 tablespoons olive oil, divided
- 1½ pounds boneless, skinless chicken thighs
- 1½ teaspoons kosher salt, divided, plus more to taste
- ½ teaspoon freshly ground black pepper
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano (preferably Mexican)
- 3 cups low-sodium chicken broth
- 1 16-ounce jar salsa verde (jarred)
- 2 (15-ounce) cans canned white beans (cannellini or great northern), drained and rinsed
- 2 tablespoons fresh lime juice
- For serving:
- ½ cup chopped fresh cilantro
- ½ cup crumbled cotija cheese or shredded Monterey Jack
- sour cream, for serving
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Steps
- Char the vegetables: Set a large Dutch oven or 6-quart pot over high heat. Add the poblanos, jalapeño, and tomatillos and cook, turning occasionally, until blistered and blackened in spots on all sides, 6 to 8 minutes. Transfer to a cutting board; when cool enough to handle, stem and seed the poblanos and jalapeño, then roughly chop everything together and set aside.
- Sear the chicken: Reduce the heat to medium-high and add 1 tablespoon of the olive oil. Season the chicken thighs with 1 teaspoon of the kosher salt and the black pepper, then add them to the pot in a single layer. Sear until golden, 3 to 4 minutes per side (they won't be cooked through). Transfer to a plate.
- Build the base: Add the remaining 1 tablespoon olive oil and the onion to the pot. Cook over medium heat, scraping up the browned bits, until the onion has softened, about 5 minutes. Stir in the garlic, cumin, and oregano and cook until fragrant, 30 seconds.
- Simmer: Add the chopped chiles and tomatillos, the chicken broth, and the salsa verde. Stir in the remaining ½ teaspoon kosher salt. Bring to a simmer, then return the chicken (with any juices) to the pot. Reduce the heat to low, cover, and cook until the chicken is tender and shreds easily and the thickest piece registers 165°F on an instant-read thermometer, 20 to 25 minutes.
- Shred and finish: Transfer the chicken to a cutting board and shred with two forks. Stir the beans and the shredded chicken back into the pot and simmer for 5 minutes to let the flavors meld. Stir in the lime juice, then taste and adjust the salt.
- Serve: Ladle into bowls and top with the cilantro, cheese, and a dollop of sour cream.
Tips & Variations
Make Ahead
Like most chilis, this is better the next day. Make the whole pot, cool it completely, and refrigerate for up to 4 days — the flavors meld overnight. Reheat gently over medium-low heat and brighten with an extra squeeze of lime before serving.
Storage
Refrigerate in an airtight container for up to 4 days, or freeze in portions for up to 3 months. Reheat over medium-low heat, adding a splash of broth if it has thickened, until warmed through. Add the cilantro, cheese, and sour cream fresh each time.
Substitutions
Chicken breasts work in place of thighs — they're leaner, so check them a few minutes early to avoid overcooking. Turkey thighs or leftover shredded rotisserie chicken both work; for rotisserie, skip the searing and stir 3 cups of shredded cooked chicken in with the beans. Any white bean works — cannellini, great northern, or navy. No fresh tomatillos? Use 2 extra cups of salsa verde and skip the charring step. For a vegetarian version, swap the chicken for 2 more cans of beans plus 1 pound of cubed butternut squash and use vegetable broth.
Nutrition
Per serving: ⅙ of the recipe (about 1½ cups)
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
