Green Chicken Chili
Dive into a bowl of comfort with this bold and flavorful Green Chicken Chili, a savory spin on classic chili that's brimming with Tex-Mex flair. This hearty recipe features tender shredded chicken simmered in a zesty broth infused with aromatic spices, fire-roasted green chiles, creamy cannellini beans, and a kick of fresh jalapeño. The vibrant combination of cumin, coriander, and oregano brings depth and warmth, while a final touch of fresh cilantro and lime juice brightens every bite. Perfect for weeknight dinners or cozy gatherings, this one-pot wonder is as easy as it is delicious, with a cook time of just 40 minutes. Serve it with sour cream, shredded cheese, and crunchy tortilla chips for a tantalizing finish that will have everyone coming back for seconds. Whether you’re craving comfort food with a twist or searching for a crowd-pleasing chili recipe, this Green Chicken Chili is a must-try!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 4-ounce cans canned diced green chiles
- 1 medium jalapeño, seeded and finely chopped
- 1.5 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 4 cups chicken broth
- 2 15-ounce cans cannellini beans, drained and rinsed
- 0.5 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- optional sour cream, for serving
- optional shredded cheese, for serving
- optional tortilla chips, for serving
Instructions
Heat the olive oil in a large pot over medium heat.
Season the chicken breasts with a pinch of salt and pepper, then add them to the pot. Cook for 4-5 minutes per side, until lightly browned. Remove the chicken and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic, diced green chiles, and chopped jalapeño. Sauté for 1-2 minutes until fragrant.
Stir in the ground cumin, ground coriander, and dried oregano. Cook for 1 minute to toast the spices.
Pour in the chicken broth and bring to a gentle simmer.
Return the chicken breasts to the pot. Cover and simmer for 20 minutes, or until the chicken is fully cooked through.
Remove the chicken breasts from the pot and shred them using two forks.
Add the cannellini beans to the pot and stir to combine. Use an immersion blender to blend the chili slightly for a thicker consistency, if desired.
Return the shredded chicken to the pot and stir in the chopped cilantro and lime juice.
Taste and adjust seasoning with additional salt and black pepper, as needed.
Serve hot in bowls, topped with optional sour cream, shredded cheese, and tortilla chips.
Nutrition Facts
Calories |
2612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.5 g | 102% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 5677 mg | 247% | |
| Total Carbohydrate | 186.9 g | 68% | |
| Dietary Fiber | 49.7 g | 178% | |
| Total Sugars | 14.7 g | ||
| Protein | 285.7 g | 571% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 981 mg | 75% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 5996 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
