Green Chicken Chili – The Almond Eater

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.

Once the cold weather rolls in, I can’t help but want to curl up on the couch with a blanket and a steaming hot bowl of this Green Chicken Chili. It’s a perfect cold-weather meal with layers of exciting flavors and hearty ingredients!

 

Unlike traditional red chili, which tends to be rich and robust with a bit of heat, green chili has a more tangy, savory, and fresh flavor profile. I made my version hotter than most thanks to a trio of green chilies and salsa verde, but if spicy food isn’t really your thing, the shredded chicken, creamy white beans, and splash of heavy cream do a great job of balancing every bite.

What’s better is that this hearty meal is a breeze to make on the stove, in a slow cooker, or in the Instant Pot! We can all appreciate a flexible and fuss-free meal on busy weeknights but the flavors in this one alone will have you keeping it on repeat.

Recipe features

• It’s a cozy cold-weather dish that’s both satisfying and nourishing, making it an instant hit with the whole family. Everyone will love customizing their bowls with fun toppings, too!
• Made with hearty chicken, savory chicken broth, zesty Mexican-inspired flavors, and white beans, this protein-packed meal keeps you full and energized. I highly recommend making a double batch and saving the leftovers for lunches.
• Make it on the stove, in a crockpot, or in an Instant Pot. No matter what, the process is simple, stress-free, and designed to fit into your busy schedule.

Ingredients 

Green chili peppers – There are three types of green peppers in this green chicken chili recipe: (1) poblano peppers, (2) jalapeño peppers, and (3) hatch green chilies. Together, they add a smoky, tangy, and spicy-ish dimension that sets this chili apart from a classic red chili!

Spices – A blend of chili powder, cumin, and salt builds on the chili’s warm, well-balanced flavors.

Chicken thighs – Boneless skinless chicken thighs are naturally tender and flavorful. Chicken breasts work well as a substitute but they don’t need to be cooked as long (more on this in the Tips below).

Great Northern beans – They add creaminess and a rich flavor, not to mention extra protein. Stick with canned beans to get this meal on the table even faster.

Salsa verde – This green salsa gives the chili a nice tangy flavor and some extra heat. For an extra spicy chili, use my serrano salsa instead. 

Chicken broth – Use a good-quality store-bought or homemade broth. 

Instructions

Step 1: Sauté the vegetables. Heat the olive oil in a large pot over medium heat. Once hot, add the poblanos, onion, and jalapeño to the pot and sauté until they start to soften. Stir in the garlic, chili powder, cumin, and salt, and cook for another minute.

Step 2: Add the rest. Add the chicken, beans, green chiles, salsa verde, and broth to the pot. Heat to a boil, then reduce the heat and let it simmer until the chicken is fully cooked.

Step 3: Shred the chicken. Transfer the chicken to a cutting board, shred it, and return it to the pot. You can stir in some heavy cream at this point for a creamier chili.

Step 4: Serve. Serve the chili in bowls with Mexican-inspired toppings. Enjoy!

Tips and FAQs

• There are two easy ways to shred chicken thighs: (1) Remove the chicken from the pot, let it cool slightly, and shred it with two forks, or (2) shred the chicken using an electric mixer at low speed. Check out my guide on making shredded chicken for more tips.
• Adding heavy cream at the end is optional but recommended for an extra rich and creamy consistency. Full-fat coconut milk or cashew cream should do the trick if you need a dairy-free option. 

Variations

• Rotisserie chicken – Feel free to swap the fresh cooked chicken thighs with a store-bought shredded rotisserie chicken to save yourself some time. 
• Fresh flavor boosters – Consider adding a splash of lime juice or a handful of chopped cilantro to the chili just before serving for a pop of fresh, zesty flavor.
• Whole grain add-ins – Add corn kernels, cooked rice, or cooked quinoa to bulk up the chili.

Serving suggestions

Enjoy a steaming hot bowl of chili for a warm and cozy cold-weather dinner. Serve each bowl with fun toppings, like diced avocado, cilantro, tortilla chips, shredded cheese, pickled jalapeños, sour cream, or sliced radishes, and enjoy.

As for sides, this green chili chicken soup pairs wonderfully with cornbread, cilantro lime brown rice or Spanish rice, and tortilla chips with black bean corn salsa, guacamole salsa, or pineapple salsa.

Can I make this in a crockpot?

Yes, you can easily make crockpot green chicken chili by combining the sautéed vegetables with the chicken, beans, green chiles, salsa verde, and broth in a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Shred the chicken before serving. 

Can I make it in an Instant Pot?

Yes! First, use Sauté mode to cook the vegetables and spices, then add the chicken, beans, green chiles, salsa verde, and chicken broth. Seal the lid and pressure cook for 15 minutes, then natural release for 10 minutes before manually releasing the rest. Shred the chicken and stir well. 

I don’t have Great Northern beans. What can I use instead?

If you don’t have Great Northern beans, you can substitute them with other white beans like cannellini or navy beans. They have a similar texture and mild flavor, making them perfect for chicken chili. 

What can I use instead of hatch green chilis?

Go with Anaheim peppers instead. They’re milder but have a similar flavor profile to hatch chiles. For a deeper flavor profile, roast the peppers in the oven and roughly dice them before adding them to your chili.

Storage

Green chicken chili is delicious right off of the stove but tastes even better the next day! Make a double batch and store the leftovers for easy and tasty dinners or meal prep.

Refrigerator: After it cools to room temperature, transfer the leftover chili to an airtight container and store it in the fridge for 3 to 4 days.

Freezer: You can freeze the chili for up to 3 months. Let it thaw in the refrigerator overnight, then warm it on the stove over medium heat the next day.

More cozy chicken soups and stews

If you made this recipe, be sure to leave a comment and star rating below. Thanks!