Green Chicken Chili Recipe

Why You’ll Love This Green Chicken Chili

Green chicken chili is the lighter, brighter cousin of traditional red chili, but it’s just as comforting and satisfying. Using salsa verde and tomatillos as a base adds a zesty, tangy twist. This dish is full of lean protein, fiber-rich white beans, and immune-boosting ingredients like garlic, onion, and lime.

Perfect for:

• Cozy fall or winter dinners

• Clean, hearty meal prep

• Family-friendly meals (mild or spicy!)

• A healthy, no-bacon, no-alcohol chili option

What Is Green Chili?

Green chili (also known as chile verde) is typically made with green chilies, tomatillos, and herbs instead of tomatoes and red chilies. This version is inspired by salsa verde and combines it with shredded chicken and white beans to make a creamy, slightly spicy, ultra-flavorful chili.

🛒 Ingredients

For the Green Chicken Chili:

• 2 tbsp olive oil or avocado oil

• 1 medium yellow onion, diced

• 4 garlic cloves, minced

• 1 lb cooked shredded chicken (rotisserie or poached)

• 1½ cups salsa verde (store-bought or homemade — no alcohol)

• 1 cup tomatillos, chopped (fresh or canned)

• 1 can (4 oz) diced green chilies (mild or hot)

• 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed

• 3 cups low-sodium chicken broth

• 1 tsp ground cumin

• ½ tsp dried oregano

• ½ tsp coriander

• Salt and black pepper, to taste

• Juice of 1 lime

Optional Add-Ins:

• 1 cup frozen or fresh corn

• ½ cup chopped zucchini or green bell pepper

• ½ cup plain Greek yogurt or sour cream (for creamy version)

• 1 small avocado, diced (for topping)

🥣 How to Make Green Chicken Chili (Step-by-Step)

🔥 Step 1: Sauté Aromatics

Heat olive oil in a large pot or Dutch oven over medium heat.
Add diced onion and sauté until translucent, about 4–5 minutes.
Stir in minced garlic and cook for another 30 seconds.

🍗 Step 2: Build the Flavor

Add in salsa verde, chopped tomatillos, diced green chilies, and spices (cumin, oregano, coriander, salt, pepper). Stir to combine and let simmer for 2–3 minutes to bring out the flavors.

🫘 Step 3: Add Chicken & Beans

Add shredded chicken, drained white beans, and chicken broth. Stir and bring to a gentle boil.

🕐 Step 4: Simmer

Reduce heat and let the chili simmer uncovered for 20–30 minutes. Stir occasionally, allowing the broth to reduce slightly and thicken.

Optional: If adding corn or zucchini, stir them in halfway through the simmering time.

🍋 Step 5: Finish with Lime

Squeeze in the juice of 1 lime and stir. Taste and adjust seasoning as needed.

🥑 Step 6: Serve

Ladle chili into bowls and top with your favorite garnishes (see ideas below). Serve hot with warm tortillas or cornbread.

🧂 Topping Ideas

Take your green chili to the next level with toppings:

• Diced avocado

• Chopped fresh cilantro

• Sliced radishes

• Lime wedges

• Shredded cheese (cheddar, Monterey jack, or dairy-free)

• Tortilla strips or chips

• Dollop of Greek yogurt or sour cream

• Jalapeño slices for heat

🌽 What to Serve With Green Chicken Chili

This chili is complete on its own, but pairs beautifully with:

• Sweet cornbread or cornbread muffins

• Toasted corn tortillas

• Cilantro lime rice

• Mexican street corn salad

• Green salad with avocado

• Baked sweet potatoes

Hosting a dinner or casual gathering? Set up a DIY chili bar with toppings and sides so everyone can build their own bowl.

💡 Variations & Substitutions

Want it creamy?

Stir in ½ cup of Greek yogurt, sour cream, or dairy-free cream before serving. This gives it a luxurious texture without making it heavy.

Vegan or Vegetarian?

• Use chickpeas or lentils instead of chicken.

• Swap chicken broth for vegetable broth.

• Add more veggies like zucchini, mushrooms, or kale.

Mild or Spicy

• For milder chili: use mild salsa verde and skip jalapeños.

• For spicy: add fresh chopped jalapeños, a dash of cayenne, or extra green chilies.

Don’t Have Tomatillos?

Use more salsa verde or a combo of green bell peppers and lime juice for a similar effect.

🧊 Storage, Freezing & Reheating

In the Fridge:

Store cooled chili in airtight containers for up to 4–5 days. Reheat on the stovetop or in the microwave.

In the Freezer:

Let chili cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge and reheat.

Reheating Tip:

If chili thickens too much in storage, add a splash of broth or water while reheating to loosen it up.

🥄 Make Ahead Tips

• Cook and shred your chicken in advance.

• Make the entire chili 1–2 days ahead and refrigerate — the flavor only improves with time.

• Double the batch and freeze half for future busy nights.

🥘 Homemade Salsa Verde (Optional)

Want to go 100% homemade? Try this quick salsa verde:

Ingredients:

• 1 lb tomatillos, husked

• 1–2 jalapeños, seeds removed for milder flavor

• 1 small onion, quartered

• 2 cloves garlic

• ½ cup fresh cilantro

• 1 tbsp lime juice

• Salt to taste

Instructions:

1. Roast tomatillos, jalapeños, onion, and garlic under the broiler until blistered.

2. Blend with cilantro, lime juice, and salt until smooth.

3. Use immediately or store in fridge for up to 1 week.

🙋‍♀️ Frequently Asked Questions

Can I use rotisserie chicken?

Yes! Shred it and add it in Step 3. Be sure to remove the skin and bones.

Is this chili spicy?

It can be — depending on the salsa verde and chilies used. Choose a mild salsa or adjust the amount of chilies if you’re sensitive to heat.

Can I make this in a slow cooker?

Absolutely. Sauté the onions and garlic first, then add all ingredients (except lime juice) to a slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Add lime juice just before serving.

Can I freeze it with beans and chicken?

Yes! This chili freezes very well even with beans. Just cool completely before freezing and reheat with care.

Can I use canned tomatillos?

Yes, canned tomatillos work great and are a pantry-friendly shortcut.

🍁 A Lighter Take on Classic Chili

This Green Chicken Chili is a clean, comforting meal that’s full of bold flavor and nourishing ingredients. It’s the kind of dish that feels hearty enough for a cold day but light enough that you’ll want seconds.

With the perfect balance of zesty lime, herby salsa verde, and protein-packed beans and chicken, it’s a weeknight win that tastes even better the next day.

Whether you’re meal prepping, making a quick dinner, or cooking for a crowd, this no-pork, no-alcohol chili is a go-to you’ll return to all season.