I’ve got this internal switch that tells me it’s chili season! It flips on the very moment the first fall breeze rolls in, and it is definitely switched on now!
This green chicken chili is a slight departure from a classic chili recipe. It’s rich and filling but also quite light! It’s full of tender chicken, creamy white beans, sweet, crisp corn and a rich, homemade broth seasoned with chilis, spices and aromatics. This chili raises the bar for all chilis out there!
Here’s what you need:
Homemade salsa verde flavors the chili.
It also makes prep a cinch because you don’t have to worry about any chopping or mincing of veggies. Everything you need to flavor the chili is already in the salsa. I make big batches of my Roasted Green Chili-Tomatillo Salsa in the summer and keep it in the freezer to use in recipes like this. It’s bright and acidic and lifts the flavor of the chili by balancing the richness of the broth. I’ve included the recipe for it at the bottom of this page.
Store-bought broth doesn’t compare to homemade!
Making the broth from scratch takes a little work but makes all the difference! It’s rich and silky and so satisfying, like a nice warm hug!
A lot of grocery stores sell chicken that is already quartered if you don’t want to bother with quartering it yourself. You could even ask someone at the meat counter to do it for you.
If you are quartering yourself, there are really only 3 cuts you need to do.
- Cut between the two breasts with a sharp knife to separate the two sides.
- Turn over the split chicken then cut down both sides of the back. Place the back bone in the pot and you will be left with two sides of the chicken.
- Cut through the natural seam between the thigh and breast and place the four pieces in the pot.
Don’t stress if your cuts aren’t perfect. It’s all going to be pulled later anyway!
Fill the pot with water and place it on the stove. Bring it to boil then reduce to a simmer. Simmer the broth for 40 minutes.
Remove the chicken from the broth and then strain the broth through a fine strainer.
Once the chicken has cooled enough to handle, pull the meat into bite sized pieces and discard the bones, including the backbone. Set the pulled chicken aside.
For the spice blend:
I love using hatch green chili powder for this recipe! It’s nice and earthy, and doesn’t overpower the other ingredients! I find it sometimes at the grocery store, but it’s not guaranteed. These days, I just order it online so I don’t have to take a chance. You can find it here by clicking on this link.
Combine the chili powder with salt, cumin and garlic powder and set aside.
Make the chili.
In the same pot you cooked the broth, sauté the corn, beans, salsa verde and spice blend then add the chicken.
Finally, add the strained broth back into the pot. Bring the chili to a boil, then turn the heat to a simmer. Continue to simmer for 30 minutes until the chili is thickened.
Serve immediately or keep refrigerated for up a week. I usually put a quart or two into the freezer so it’s ready for a busy weeknight meal.
What goes on the chili is just as important as what goes in!
I love a big spread of toppings when I serve this! Some of my favorites are:
- Sour cream
- Avocado
- Fresh cilantro
- Tortilla chips or charred tortillas
- Pepitas
- Cheeses, such as cotija or Monterrey jack
Other recipes to try:
- Perfect Homemade Chicken Soup
- Mexican Street Corn Chowder with Chorizo
- Harissa Spiced Beef Chili with Chick Peas and Sweet Potatoes
- Salsa Verde Braised Pork Roast
Green Chicken Chili
Ingredients
- 1 whole fryer chicken 5-6 lbs quartered
- 2 cups salsa verde
- 16 ounces frozen corn
- 2 cans white beans drained and rinsed
- 2 tbsp salt
- 2 tbsp hatch green chili powder
- 1 tbsp cumin
- 1/2 tbsp garlic powder
Instructions
Make the Broth
- Place the pieces of chicken into a large pot or dutch oven and fill with enough water to fully submerge. How much water you put in is going to depend on the size of the bird and the size of the pot. For me it's usually 10-12 cups. Bring it to a boil then immediately turn to a simmer and continue simmering for about 35-40 minutes. Remove the chicken from the pot and set aside. Strain the broth through a fine mesh strainer.
For the Chili
- Discard the back bone of the chicken. Pull the meat from bones and reserve for the chili. In the same pot you made the broth, add the corn, salsa, beans, spices, chicken and broth. Simmer for at least 30 minutes or until the chili is reduced and thick. Taste for seasonings. Serve with tortilla chips, cilantro, shredded cheese, sour cream, jalapeños and/or pepitas.
Roasted Green Chile-Tomatillo Salsa
Ingredients
- 1 medium onion peel removed and cut into eighths
- 1 poblano
- 1 jalapeno
- 1 1/2 lbs tomatillos husks removed and rinsed
- 2 tbsp olive oil
- salt
- 1-2 limes
- 2-4 tbsp cilantro rough chopped
Instructions
- Preheat your oven to 400 degrees. Place the poblano, jalapeno, onion, and tomatillos on a sheet tray, toss with oil and salt, and put into the oven.Roast for 20 minutes turning the vegetables halfway through.Remove from the oven and allow to cool to room temperature.Once the chiles are cool enough to handle, remove any skin that has separated from the meat then remove the stem and seeds.Put everything into a food processor with cilantro and fresh squeezed lime juice.Purée until desired consistency is reached. Taste for seasonings and add more salt or lime juice and puree for another few seconds. Transfer to a container and enjoy immediately or store in your refridgerator for up to two weeks or freeze.