Description
A flavorful and hearty Green Chicken Chili featuring tender shredded chicken, poblano and jalapeño peppers, cannellini beans, corn, and vibrant salsa verde. This comforting chili is perfect for a nutritious meal, garnished with fresh cilantro, lime juice, and your favorite toppings like sour cream and diced avocado.
Ingredients
Scale
Chili Base
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 poblano peppers, stemmed, seeded, and diced
- 1 jalapeño pepper, stemmed, seeded, and diced
- 4 ounces diced green chiles
- 4 cloves garlic, minced
Soup Ingredients
- 4 cups chicken broth
- 4 cups cooked shredded chicken
- 2 cups salsa verde
- 2 (15.5-ounce) cans cannellini beans, drained and rinsed
- 1 (15-ounce) can whole kernel corn, drained and rinsed
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 bay leaf
- ½ cup chopped cilantro
- 4 tablespoons lime juice (about 2 limes)
Toppings
- Sour cream
- Diced avocados
- Sliced green onions
- Tortilla chips
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion, poblano peppers, jalapeño, and green chiles. Cook for 10 minutes until the peppers are softened and the onions become translucent.
- Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant, ensuring the flavors meld without burning the garlic.
- Add Liquids and Protein: Pour in the chicken broth and add the shredded cooked chicken along with salsa verde. Stir well to combine.
- Incorporate Beans and Corn: Add the drained cannellini beans, drained corn, kosher salt, ground cumin, dried oregano, and bay leaf. Mix thoroughly.
- Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer gently for 20 minutes to deepen flavors.
- Reduce Broth: Remove the cover and continue to simmer for another 10 minutes, allowing the broth to reduce and thicken slightly.
- Finish and Season: Discard the bay leaf. Stir in chopped cilantro and fresh lime juice. Taste and adjust salt as needed for final seasoning.
- Serve: Ladle the chili into bowls and garnish with sour cream, diced avocados, sliced green onions, and tortilla chips for added texture and flavor.
Notes
- Adjust the spice level by using mild diced green chiles and omitting jalapeños to make this chili kid-friendly. Anaheim or green bell peppers can substitute poblanos for a milder option.
- If canned corn is unavailable, substitute with 1½ cups of frozen corn.
- Use rotisserie chicken for convenience or prepare homemade shredded chicken to customize the flavor.
- Salsa verde can be homemade or store-bought depending on availability and preference.
- Slow Cooker Option: Sauté peppers, onions, and garlic for 8-10 minutes until softened, then add to slow cooker with chicken breasts or thighs, broth, salsa verde, corn, salt, cumin, oregano, and bay leaf. Cook on high for 4 hours or low for 6 hours. Remove, shred chicken 30 minutes before end, add white beans, and cook remainder of time before serving.
- Instant Pot Option: Use sauté mode to cook peppers, onions, and garlic for 8-10 minutes. Add chicken, broth, salsa verde, corn, salt, cumin, oregano, and bay leaf. Pressure cook on high for 15 minutes. Remove chicken to shred, then add shredded meat and beans back. Sauté for 5 minutes before serving.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 5g
- Sodium: 720mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg
