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Green Chicken Chili: Easy, Zesty, and So Comforting

green chicken chili in a bowl with toppings
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This green chicken chili is the perfect comforting weeknight meal ready in under 1 hour! Can also be made in the crockpot or Instant Pot.

Ingredients

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  • 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
  • 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

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, poblanos, jalapeño, and diced green chiles and cook for 10 minutes, until the peppers are softened and the onions are translucent.

2. Stir in the garlic and cook for 1 minute until fragrant.

3. Add the chicken broth, shredded chicken, salsa verde, beans, corn, salt, cumin, oregano, and bay leaf. Stir to combine and bring to a boil.

4. Reduce the heat to low, cover, and simmer for 20 minutes.

5. Uncover and cook for an additional 10 minutes while the broth reduces.

6. Discard the bay leaf and stir in the chopped cilantro and lime juice. Taste and season with more salt if needed.

7. Serve in bowls topped with sour cream, cilantro, green onions, and avocados.

Notes

Adjust the spice level. To make this chili very mild and kid-friendly, use mild diced green chiles and omit the jalapeños. You could also use Anaheim or green bell peppers instead of the poblanos.

Corn: If you don’t have canned corn, use 1 1/2 cups of frozen corn.

Chicken: You can use a rotisserie chicken or make homemade shredded chicken.

Salsa Verde: Use store bought or make your own salsa verde at home.

 

To make this in the slow cooker: Cook the peppers, onions, and garlic in a skillet over medium-high for 8–10 minutes until softened. Add to the slow cooker with 2 pounds boneless skinless chicken, broth, salsa verde, corn, salt, cumin, oregano, and bay leaf. Cover and cook on high for 4 hours or low for 6. Shred chicken 30 minutes before done, return to pot with beans, and cook remaining time.

 

To make this in the Instant Pot: Sauté the peppers, onions, and garlic for 8–10 minutes. Turn off sauté, then add 2 pounds chicken, broth, salsa verde, corn, salt, cumin, oregano, and bay leaf. Pressure cook on high for 15 minutes. Shred chicken, return with beans, and sauté for 5 minutes. Garnish and serve.

Nutrition

Find it online: https://paulakitchen.com/green-chicken-chili/