Description
Making green chile chicken chili brings together tender chicken, roasted poblanos, and creamy white beans in a way that transforms your weeknight dinner into something genuinely comforting. Green chiles and chicken stock simmer together to create a warming bowl that satisfies you with its fresh, savory flavors and makes great leftovers too.
Ingredients
Scale
Proteins and Broths:
- 2 pounds chicken breast
- 4 cups chicken broth
Vegetables and Aromatics:
- 2 tablespoons olive oil
- 1 large onion
- 4 cloves garlic
- 1/2 cup green bell pepper
- 2 jalapeños
- 1 cup corn
- 1 lime
- 1/4 cup cilantro
Beans, Chiles, and Seasonings:
- 2 cans (4 ounces each) diced green chiles
- 1 can (15 ounces) white beans
- 1 can (15 ounces) cannellini beans
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat for about 1 minute until the surface shimmers.
- Dice 1 large onion into roughly 1/2-inch pieces and add it to the hot oil, stirring occasionally for 5 minutes until softened and translucent.
- Mince 4 cloves of garlic and stir them into the onions, cooking for 1 minute until fragrant.
- Cut 2 pounds of chicken breast into 1-inch cubes and add them to the pot, cooking for 4 to 5 minutes while stirring until the outside is no longer pink.
- Pour 4 cups of chicken broth into the pot and scrape the bottom with a wooden spoon to release any browned bits.
- Stir in both 4-ounce cans of diced green chiles, both 15-ounce cans of white beans and cannellini beans (drained and rinsed), 1 teaspoon of cumin, 1 teaspoon of oregano, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of cayenne pepper.
- Bring the mixture to a boil over medium-high heat, then reduce your heat to medium-low and simmer for 15 to 20 minutes, stirring occasionally.
- While your chili simmers, dice 1/2 cup of green bell pepper into 1/4-inch pieces and slice 2 jalapeños into thin rings, removing the seeds if you prefer less heat.
- Add 1 cup of corn and your diced green bell pepper to the pot, continuing to simmer for 5 more minutes.
- Squeeze the juice from 1 lime into your chili and taste it, adjusting the salt and pepper as needed.
- Stir in the jalapeño slices gently to distribute them throughout.
- Ladle your chili into bowls and top each serving with 1/4 cup of fresh cilantro divided among your portions.
Notes
- Brown your chicken pieces fully on the outside before adding the broth so they stay tender inside while developing flavor throughout the cooking time.
- Drain and rinse your canned beans to remove excess sodium and starch, which helps prevent your chili from becoming too thick or salty.
- Add the jalapeños near the end of cooking so their fresh heat and flavor come through instead of mellowing out during the long simmer.
- Squeeze fresh lime juice right before serving since the acidity brightens all the spices and chile flavors better than if added earlier in the process.
- Prep Time: 10 minutes
- Cook Time: 31 minutes
- Category: Simmered Chicken
- Method: Simmering
- Cuisine: Mexican-American
Nutrition
- Serving Size: 6
- Calories: 212 kcal
- Sugar: 2 g
- Sodium: 410 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 70 mg