Green Chicken Chili
This one-pot Green Chicken Chili recipe is easy to make and delivers big flavors in every bite! Made with green chilies, salsa verde, shredded chicken, and white beans, it’s a hearty meal to enjoy for meal prep or weeknight dinners. Stovetop, crockpot, and Instant Pot instructions included.
Servings: 6
Ingredients
- 2 tbsp olive oil
- 1 poblano pepper seeded and diced
- 1/2 white onion diced, approx. 3/4 cup
- 1 jalapeno seeded and diced
- 3 garlic cloves minced
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp salt plus more to taste
- 1.5 lbs. boneless chicken thighs
- 2 15 oz. cans great northern beans drained and rinsed
- 4 oz. hatch green chiles
- 15 oz. salsa verde
- 32 oz. chicken broth
Toppings:
- avocado
- cilantro
- tortilla chips
- sour cream
Instructions
- Heat the olive oil over medium heat in a large dutch oven or heavy-bottom pot.
- Add the pepper, onion and jalapeño and sauté for 3-5 minutes, then add the garlic, chili powder, cumin, and salt and sauté for 1 minute.
- Add the chicken, beans, green chiles, salsa verde, and chicken broth to the pot. Bring to a boil, then reduce heat to a simmer and simmer for 15-20 minutes or until the chicken is cooked through.
- Transfer the chicken to a cutting board and use two forks or an electric mixer to shred it. Place the chicken back into the pot and stir. Optional: stir in heavy cream.
- Ladle chili into bowls, then top with avocado, cilantro and/or tortilla chips and enjoy!
Notes
*Calories are per serving and are an estimation.
*See full blog post for crockpot and instant pot options
Nutrition
Serving: 1g | Calories: 516kcal | Carbohydrates: 39g | Protein: 32g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 1437mg | Potassium: 1052mg | Fiber: 11g | Sugar: 6g | Vitamin A: 762IU | Vitamin C: 31mg | Calcium: 130mg | Iron: 5mg
