Green Chicken Chili
This Green Chicken Chili recipe is bursting with tangy, spicy flavor thanks to the secret ingredient of salsa verde. It's a one-pot wonder that's ready in under an hour, making it perfect for busy weeknights. Enjoy it as a soup, with tortillas or over rice.
Servings: 6
Ingredients
- 2 lbs chicken breasts
- 1 ½ tsp kosher salt divided use
- 3 tbsp avocado oil or vegetable oil
- 1 large onion diced
- 2 tbsp minced garlic
- 1 tsp ground cumin
- ¼ tsp ground coriander optional
- 1 16-ounce jar green salsa (salsa verde)
- 2 cups regular chicken broth
- 2 19- oz cans white beans
- 1 4-ounce can diced green chiles
- Sour cream pickled jalapenos and/or fresh cilantro for garnish
Instructions
Prepare the Base
- In a large pot, heat the avocado oil over medium heat.
- Add the diced onions and ½ tsp of salt and sauté until translucent.
- Stir in the minced garlic, ground cumin and optional ground coriander and sauté for another 1-2 minutes, until fragrant.
Season the Chicken
- Season the whole chicken breasts evenly with 1 tsp of kosher salt.
Add Remaining Ingredients
- Pour the green salsa, chicken broth, and diced green chiles into the pot.
Cook the Chicken
- Nestle in the chicken breasts, bring to a simmer, cover, and let it cook for about 20 minutes or until the chicken breasts are fully cooked through.
Shred the Chicken
- Remove the chicken breasts from the pot and shred them using two forks.
Combine and Cook Further
- Return the shredded chicken to the pot.
- Simmer for an additional 2 minutes to allow the chicken to soak up the flavors.
Add Beans
- Stir in the drained and rinsed cannellini beans.
- Get the mixture back to a simmer and let it cook for another 10 minutes.
Season and Serve
- Add in the chopped cilantro and the juice of one lime. Give it a good stir to mix everything well.
- Taste and adjust seasoning with more to taste.
- Serve hot, garnished with sour cream, pickled jalapenos, and/or fresh cilantro.
Video
Notes
Only simmer the chicken, don’t boil. You don’t want it to be tough and overcooked on the outside before it’s cooked through on the inside.
*This recipe was tested using regular chicken broth. If using unsalted, you’ll have to add another 1 tsp of kosher salt to season it.
Nutrition
Calories: 365kcal | Carbohydrates: 24g | Protein: 40g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 98mg | Sodium: 1060mg | Potassium: 1069mg | Fiber: 5g | Sugar: 1g | Vitamin A: 53IU | Vitamin C: 4mg | Calcium: 96mg | Iron: 4mg