You know those nights when you want something warm, comforting, and packed with flavor—but don’t want to spend all evening in the kitchen? That’s exactly why my Green Chile Chicken Chili is my go-to! It’s got tender shredded chicken, creamy white beans, and just the right kick from roasted green chiles—the kind of meal that makes my kids actually *ask* for seconds. I’ve tweaked this recipe for years (hello, spice-obsessed husband and picky-eater kids), and trust me, the secret’s in the blend of smoky cumin, Mexican oregano, and a sneaky splash of chicken stock to deglaze all those tasty bits from the pan. Perfect for cozy weeknights or feeding a crowd on game day!
Table of Contents
Table of Contents
Why You’ll Love This Green Chile Chicken Chili
This isn’t just another chili recipe—it’s the one that’ll make your taste buds dance and leave everyone at the table begging for the secret. Here’s why it’s become a weekly staple in our house:
Quick and Comforting
From pot to bowl in under an hour? Yes, please! The chicken thighs cook right in the broth, getting fall-apart tender while infusing every bite with rich flavor. Busy weeknights don’t stand a chance against this cozy hug in a bowl.
Packed with Flavor
Oh, that smoky-spicy magic! Hatch green chile powder and fresh jalapeños bring just enough heat, while cumin and smoked paprika add that deep, earthy backbone. And those little flecks of garlic? They’re the silent heroes tying everything together.
Versatile Toppings
Make it your own! My kids go wild for melty cheese and avocado, while my spice-loving husband piles on extra jalapeños. Leftover cilantro? Toss it on. Crushed tortilla chips? Absolutely yes. This chili’s like a blank canvas for hungry imaginations.
Green Chile Chicken Chili Ingredients
Okay, let’s talk ingredients—this is where the magic starts! I’ve learned through many, many pots of chili that quality matters here. Trust me, fresh garlic makes all the difference compared to that sad powdered stuff. Here’s what you’ll need to make my favorite green chile chicken chili:
The Chicken & Aromatics
- 4-6 chicken thighs (bone-in, skin-on for maximum flavor – but don’t worry, we’ll remove the skin later)
- 1 tsp kosher salt per pound of chicken (this simple rub makes the meat so juicy)
- 1-2 tbsp avocado oil (or any neutral oil you’ve got, but avocado oil handles high heat like a champ)
- 1 medium onion, finely diced (yellow or white both work – I use whatever’s looking sad in my veggie drawer)
- 1 jalapeño, finely diced (keep seeds if you’re brave like my husband, or scoop ’em out for milder flavor)
- 4 cloves garlic, minced (yes, really four – garlic lovers unite!)
The Flavor Bomb Spices
- 1½ tbsp hatch green chile powder (this is the star – get the authentic stuff if you can!)
- 1 tbsp cumin (toasted whole seeds ground fresh if you’re feeling fancy)
- ½ tbsp smoked paprika (regular paprika works in a pinch, but the smoked version adds that campfire vibe)
- ½ tbsp Mexican oregano (different from Mediterranean oregano – more citrusy, less piney)
- 1 tsp white pepper (my secret weapon for subtle heat that won’t overwhelm)
The Canned Goods
- 1 7oz can diced green chiles (I like mild for family nights, but hot works too)
- 1 15oz can cannellini beans, drained (these creamy white beans are perfect for chili)
- 1 15oz can navy beans, drained (or great northern beans if that’s what’s in your pantry)
- 4 cups chicken stock (homemade if you’ve got it, but boxed is totally fine – just get low sodium)
See? Nothing crazy here – just good, honest ingredients that come together to make something magical. Now let’s get cooking!
How to Make Green Chile Chicken Chili
Alright, let’s get cooking! I promise this chili comes together easier than you think. I’ve made this recipe so many times I could do it in my sleep, but I’ll walk you through each step like I’m right there with you in the kitchen. Grab your favorite big pot – this is about to get delicious!
Searing the Chicken
First things first – let’s get that chicken golden and gorgeous! Heat your avocado oil in a large Dutch oven or heavy pot over medium-high heat. You’ll know it’s ready when a tiny piece of onion sizzles immediately. Pat those chicken thighs dry (this helps them brown instead of steam), then lay them skin-side down. Now here’s my secret – don’t touch them for a full 5-7 minutes! Let them develop that beautiful golden crust that adds so much flavor. Flip them over and give them another 5 minutes on the other side. Remove them to a plate – they won’t be fully cooked yet, but that’s okay! We’re building layers of flavor here.
Building the Base
Same pot, lower the heat to medium – those brown bits at the bottom are liquid gold! Add your onions and jalapeños, stirring occasionally until they’re soft and translucent (about 4 minutes). Now the garlic goes in – just 30 seconds until you smell that amazing aroma. Here comes the fun part: dump in all your spices! Stir constantly for about 2 minutes – this “blooms” them, waking up all their oils and flavors. Your kitchen should smell incredible right now. Toss in the green chiles and beans, giving everything a good stir while scraping up all those flavorful browned bits from the chicken.
Simmering to Perfection
Time for the magic to happen! Pour in half the chicken stock, using your spoon to really deglaze the pot (that’s chef-talk for getting all the tasty stuck bits dissolved). Add the rest of the stock along with the chicken thighs – they should be mostly submerged. Cover and let it bubble away at a gentle simmer for 20 minutes. You’ll know it’s ready when the chicken shreds easily with a fork. Turn off the heat, fish out the chicken, and let it cool for 10 minutes (trust me, this makes shredding way easier). Toss the skin, shred the meat with two forks, then stir it all back into the pot. Want it thicker? Use your spoon to smash some beans against the side of the pot. Ladle it up and top it however you like!
Expert Tips for the Best Green Chile Chicken Chili
After making this chili more times than I can count, I’ve picked up some tricks that take it from good to “where has this been all my life?” status. First, taste your green chile powder before using it – some brands pack more heat than others! If you’re nervous about spice, start with half the jalapeño and add more later. Want that perfect velvety texture? After shredding the chicken, smash about 1/4 of the beans against the pot with a wooden spoon – instant thickness without flour or cornstarch. And here’s my favorite tip: let it sit for 15 minutes off heat before serving. The flavors marry beautifully and the chili thickens just right!
Ingredient Substitutions
Don’t stress if you’re missing something—this chili is crazy flexible! Out of cannellini beans? Great Northern or even chickpeas work beautifully. No fresh jalapeños? A pinch of cayenne or chipotle powder adds heat. For dairy-free, skip the cheese topping and use avocado for creaminess instead. And if you only have chicken breasts instead of thighs, go for it—just reduce simmer time to 15 minutes so they don’t dry out. The beauty of this recipe is how forgiving it is—make it yours!
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Irresistible 4-Ingredient Green Chile Chicken Chili Recipe
A hearty and flavorful green chile chicken chili with tender shredded chicken, white beans, and a blend of spices. Perfect for a comforting meal.
- Total Time: 50 mins
- Yield: 4–6 servings 1x
Ingredients
- 4–6 chicken thighs
- 1 tsp kosher salt per pound of chicken
- 1–2 tbsp avocado oil
- 1 medium onion, finely diced
- 1 jalapeño, finely diced (seeds/membranes removed if desired)
- 4 cloves garlic, minced
- 1 1/2 tbsp hatch green chile powder
- 1 tbsp cumin
- 1/2 tbsp smoked paprika
- 1/2 tbsp Mexican oregano
- 1 tsp white pepper
- 1 7oz can diced green chiles
- 1 15oz can cannellini beans, drained
- 1 15oz can navy beans, drained
- 4 cups chicken stock
- Optional toppings: cilantro, onion, cheese, jalapeños, avocados
Instructions
- Season chicken thighs with salt and pepper.
- Heat oil in a large pot over medium-high heat and sear chicken thighs for 5-7 mins per side. Remove and set aside.
- In the same pot, add remaining oil, onions, and jalapeños. Sauté for 4 mins until onions are translucent.
- Add garlic and spices, stirring for 2 mins until fragrant.
- Mix in green chiles and beans, cooking for 2 mins while scraping the pot.
- Pour in chicken stock, stopping halfway to deglaze, then add the remaining stock and chicken thighs.
- Cover and simmer for 20 mins until chicken is tender and shreddable. Turn off heat.
- Remove chicken, let cool for 10 mins, then shred and return to the pot.
- Optional: Smash some beans for a thicker broth.
- Serve hot with desired toppings.
Notes
- Use any white beans if cannellini or navy beans are unavailable.
- Adjust jalapeño seeds for preferred spice level.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Soup/Chili
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 70mg
Serving Suggestions for Green Chile Chicken Chili
Oh, the fun part—dressing up your bowl! We love ours with warm cornbread (the honey-butter kind, obviously) for dipping right into that spicy broth. Squeeze of lime? Yes. Pile of tortilla chips for crunch? Absolutely. For a fresh contrast, try a simple cabbage slaw with lime dressing. And don’t forget the toppings bar—set out bowls of shredded cheese, diced avocado, sour cream, and extra jalapeños so everyone can customize their perfect bite. This chili plays well with others! If you are looking for other comforting meals, check out my recipe for chicken gnocchi soup recipe.
Storing and Reheating
This chili tastes even better the next day—if you manage to have leftovers! Store cooled chili in airtight containers (I swear by my glass ones) for up to 3 days in the fridge. For longer storage, freeze it flat in freezer bags—it keeps beautifully for 3 months. Reheat gently on the stove with a splash of broth to loosen it up, stirring occasionally. Microwave works too, but stir every 30 seconds to prevent hot spots. Pro tip: freeze single portions for instant cozy meals! For more easy dinner ideas, take a look at this easy crockpot white chicken chili soup.
Green Chile Chicken Chili Nutrition
Here’s the scoop on what’s in that delicious bowl! One hearty serving (about 1.5 cups) packs around 320 calories with a whopping 24g of protein to keep you full. You’re getting 8g of fiber from those amazing beans, and only 3g of sugar—so it’s as wholesome as it is tasty. Of course, these numbers will dance a bit depending on your toppings (I’m looking at you, extra cheese lovers!), but overall, it’s comfort food you can feel good about. The sodium lands around 800mg, so if you’re watching that, just use low-sodium stock—easy fix!
FAQs About Green Chile Chicken Chili
I get questions about this recipe all the time—here are the ones that pop up most often! Trust me, there are no silly questions when it comes to perfecting that bowl of comfort.
Can I use chicken breast instead of thighs?
Absolutely! While thighs give richer flavor, breasts work fine. Just reduce simmer time to 15 minutes (they cook faster) and don’t skip the salt rub—it keeps them juicy. For extra insurance, check with a thermometer—165°F means they’re done!
How can I make this less spicy for kids?
Easy fixes: remove all jalapeño seeds/membranes, use mild green chiles, and cut the white pepper in half. My kids love it topped with cooling sour cream or avocado to balance any remaining heat. Taste as you go—you’re the boss of your bowl!
What if I can’t find Hatch green chile powder?
No panic! Mix regular chili powder with a pinch of cayenne and extra cumin. Not quite the same, but still delicious. Or order the real deal online—it keeps forever in your spice cabinet! If you want to see more of our favorite recipes, follow us on Facebook.
Can I make this in a slow cooker?
You bet! Sear chicken first (for flavor!), then dump everything in and cook on low 4-5 hours. Shred the chicken right in the pot—so easy! Just add extra broth if it thickens too much.
Rate This Recipe
Did this green chile chicken chili hit the spot? I’d love to hear how it turned out for you—leave a quick note below! If you’re looking for another hearty, flavorful meal, you might enjoy my fajita chicken cottage cheese bake recipe.
