There’s something about the first time I nailed my Green Chicken Chili that still makes me smile every time I think about it. I remember standing in my kitchen, surrounded by jars of poblanos, tomatillos, and fresh herbs, trying to balance bold layers of flavor without turning it into a total kitchen disaster. This version of Green Chicken Chili isn’t your plain old stew—it’s packed with tangy tomatillo brightness, smoky poblano depth, and tender shredded chicken doing a happy dance in a cozy green chile bath. That vibrant blend of flavors hooked me instantly.
What makes this Green Chicken Chili special is how every spoonful hits the perfect mix of spicy, savory, and subtly herbal. There’s a lively punch from the green chilies and a silky richness from using both chicken stock and a touch of creamy texture without any fuss. Plus, it’s super approachable—no fancy techniques or elusive ingredients required. It’s the kind of recipe that makes your kitchen smell like a little festival and fills your bowl with comfort and cheer all at once.
If you’re someone who loves a chicken green chili stew that feels fresh but hearty, this recipe will become your new favorite. It’s perfect for weeknights, chilly weekends, or whenever you crave that warm, satisfying meal that feels like it was made just for you. I even found that this green chile chicken soup has a way of bringing people together, whether as a quick solo dinner or a crowd-pleasing potluck dish.
Ready to dive into this flavor adventure? Let’s get you set up to make this tomatillo chicken chili and play with all those bold tastes that make this recipe a total winner. Trust me, your taste buds are in for a treat! And if you want to peek at a lighter take, check out this white chicken chili that’s just as tasty in its own way.
Gather These Ingredients:
This Green Chicken Chili comes together with pantry staples and a few flavor heroes that make all the difference. Here’s your go-to list for this chicken green chili stew:
- 2 lbs boneless, skinless chicken thighs (or breasts if you prefer) – I always reach for thighs for their juicy tenderness.
- 1 medium onion, chopped – adds natural sweetness.
- 4 cloves garlic, minced – because garlic is happiness.
- 3 cups tomatillos, husked and rinsed – this is the green gold that brings that signature tangy brightness to your Green Chicken Chili.
- 2 to 3 poblano peppers, roasted, peeled, and chopped – if you love a smoky punch, this ingredient is your best friend.
- 2 jalapeños, seeded for less heat or kept with seeds for a kick.
- 4 cups low-sodium chicken broth – look for a good quality one; it sets the flavor base.
- 1 teaspoon ground cumin – adds warmth and earthiness.
- 1 teaspoon dried oregano – it’s subtle but crucial for that authentic green chile chicken soup vibe.
- Salt and freshly ground black pepper, to taste.
- 1 tablespoon olive oil – to sauté everything just right.
- Optional topping: fresh cilantro, sour cream, shredded cheese, or lime wedges – for garnish magic.
Want to switch things up in your Green Chicken Chili? Try using fire-roasted canned green chiles if fresh ones are hard to find—they’re a quick shortcut that doesn’t compromise flavor. You can also swap out poblanos for hatch green chilies if you want an extra layer of spice and sweetness. Look for tomatillos in the international aisle or produce section; they’re usually near tomatoes or peppers.
Pro tip: roasting your poblanos and jalapeños is key—not just for smokiness but to remove that sometimes bitter skin. It gives your Green Chicken Chili that satisfying depth you want. If you’re short on time, you can skip peeling—just chop finely and expect a bit more texture.
Let’s Make This Happen!
This Green Chicken Chili takes about 45 minutes from start to finish, making it a perfect midweek winner. Grab your ingredients, and let’s get to work.
- Roast Your Peppers and Tomatillos: Start by roasting the poblanos, jalapeños, and tomatillos under the broiler or on a hot skillet until they get charred spots—this adds incredible depth. Once cooled, peel the poblanos, then roughly chop everything. This roasting step is where the magic happens in your Green Chicken Chili—don’t bypass it!
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Toss in the onions and cook until translucent, about 4 minutes. Add the garlic, cumin, and oregano, stirring until fragrant. The kitchen will fill with that amazing aroma that means good things are coming!
- Blend the Green Base: Pop the roasted tomatillos and peppers into a blender with a cup of chicken broth. Pulse until smooth but keep a bit of texture. Adding this mixture to the pot is like pouring in liquid green sunshine for your Green Chicken Chili.
- Add Chicken and Simmer: Add the shredded chicken thighs (you can cook and shred them ahead or poach right in your broth), remaining broth, and the green sauce to your pot. Bring to a simmer and let it bubble gently for 20 minutes. You’ll know your Green Chicken Chili is ready when it thickens slightly and smells like a warm, earthy hug.
- Season to Taste: Give your chili a taste test and adjust salt and heat. If it feels too spicy, a dollop of sour cream cuts through beautifully.
Cooking tip: while your Green Chicken Chili simmers, prep your garnishes. Fresh cilantro and a squeeze of lime really brighten the final bite.
If your Green Chicken Chili seems too thin, no worries! I’ve learned that a quick simmer with the lid off thickens it nicely without losing any flavor. And if you want a creamy twist, stir in some cream cheese for a poblano chicken chili crowd-pleaser.
Serving Ideas & Pairings!
This Green Chicken Chili pairs beautifully with a warm slice of cornbread or over fluffy rice for a filling meal. On lazy weekends or when feeding hungry friends, I love to pile it into bowls, top with shredded cheddar, and add dollops of avocado and sour cream.
For something a little different, serve alongside a tangy fresh slaw or even your favorite gluten-free chicken tenders for a textural contrast—if this sounds fun, check out my twist on gluten-free chicken tenders that work perfectly.
Leftovers? Make green chile chicken soup by adding extra broth and some quick-cooking noodles. Or turn it into a verde chicken taco filling with warm tortillas and a sprinkle of cheese. This tomatillo chicken chili is also a stellar game day snack—just spoon it into mini bowls and let guests customize with their favorite toppings.
I’ll confess, one of my favorite moments with this Green Chicken Chili is a cozy evening when the aroma fills the house, and everyone gathers around, eager for that first spicy, tangy, savory bite. It’s one of those recipes that makes people smile and keeps them coming back for more.
Common Questions About This Recipe
Here’s the scoop on what other food lovers often ask about this Green Chicken Chili:
Can I prep this Green Chicken Chili in advance?
Absolutely! It actually tastes even better the next day once the flavors have mingled. Cook it fully, cool, and store in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of broth if it’s thickened too much.
What can I use instead of poblano peppers?
Hatch green chilies are a tasty swap if you can find them. If you want to keep things milder, try Anaheim peppers. For a smoky punch, chipotle in adobo adds depth but brings heat, so use cautiously.
How do I scale this Green Chicken Chili recipe up or down?
This recipe doubles beautifully for a crowd! Just make sure your pot is big enough and adjust seasonings gradually. To cut it in half, keep cooking times similar but watch the simmer carefully to avoid drying out.
Is this green chile chicken soup spicy?
It has a gentle heat that you can dial up or down by adjusting jalapeños and seeds. You can always serve with cooling sour cream to balance.
Can I make this in a slow cooker or instant pot?
Yes! For a chicken green chili stew vibe, slow cook on low for 6-8 hours. If you want a quicker option, check out this Green Chili Chicken Pressure Cooker Recipe for adapted timing.
What if I want a white chicken chili version?
My white chicken chili keeps that cozy feeling with creamy beans and green chilies—perfect for when you want a milder, creamier twist.
Can I freeze this Green Chicken Chili?
Yes, it freezes well. Portion it out and freeze up to 3 months. Thaw overnight and reheat gently, adding broth if needed to loosen.
Can I add beans to this chicken green chili stew?
Definitely. Pinto beans or white beans add extra heartiness. Stir them in when you add the chicken broth and cook until heated through.
Where can I see some real-time kitchen fun with this recipe?
Hop over to this fun green chicken chili Instagram reel that shows the vibrant green magic in action!
My Final Take
This Green Chicken Chili recipe earned its spot on MilaBites because it ticks all the boxes: cozy, bursting with bold flavors, adaptable, and super satisfying. After testing various versions, I found this balance of smoky poblano, tangy tomatillo, and tender chicken is the crowd favorite every single time.
My Top Green Chicken Chili Tips:
- Don’t skip roasting your peppers and tomatillos—they make a noticeable flavor difference.
- Use chicken thighs for juicy texture, but breasts work too if that’s your preference.
- Balance heat with fresh lime and creamy toppings to keep things bright and approachable.
For even more flavor fun, I’ve tested these variations: a slow cooker friendly version for set-it-and-forget-it ease, a white chicken chili for a creamy spin, and a slightly spicy hatch chile version that’s a hit in summer months. The hatch chile take usually collects the most compliments from friends.
If you’re excited to make this your own, play with the spice levels, try adding cheese or even enchilada-style toppings for a playful twist. This recipe feels like a warm hug after a long day and that’s why it stays on regular rotation in my kitchen.
For other recipes that pair great alongside your Green Chicken Chili, check out my flavorful cajun chicken pasta or get inspired by this flavorful Green Chili – Chicken Chili Verde Recipe | ChefDeHome.com for a different take.
I can’t wait for you to try this Green Chicken Chili and hear how it becomes your go-to comfort bowl. Happy cooking, fellow flavor adventurer!
Green Chicken Chili
A flavorful and comforting Green Chicken Chili made with tender chicken, green chilies, and a blend of spices, perfect for a hearty dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cans (4 oz each) diced green chilies
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 can (15 oz) white beans, drained and rinsed
- 1/2 cup fresh cilantro, chopped
- Juice of 1 lime
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes.
- Add garlic and cook for an additional 1 minute until fragrant.
- Add chicken pieces to the pot and cook until no longer pink, about 6-8 minutes.
- Stir in the diced green chilies, chicken broth, cumin, oregano, chili powder, salt, and pepper.
- Bring the chili to a simmer and cook uncovered for 20 minutes, stirring occasionally.
- Add the white beans and cook for another 5 minutes to heat through.
- Remove from heat and stir in fresh cilantro and lime juice.
- Serve hot with optional toppings like shredded cheese or sour cream.
Notes
For added creaminess, stir in 1/4 cup of sour cream or Greek yogurt just before serving.