That’s it, my friends. I hope you enjoy my green chicken chili recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up! It’s hard not to love a good bowl of chili, especially a green chili chicken, which is Patty’s favorite. Green chicken chili is a flavorful and hearty soup or stew made with chicken and green chilies. It is a popular dish in Southwestern cuisine and is known for its vibrant green color and spicy flavor. The chicken is essentially stewed in a delicious salsa verde with spices and a few other ingredients. It’s very customizable, and you can add beans or skip them, to your preference. It’s definitely a comforting dish, very warming, always satisfying with your favorite toppings. Let’s talk about how to make green chicken chili, shall we?
FOR THE VERDE SAUCE (SALSA VERDE) Tomatillos. Roasted Green Chilies. Use Hatch chilies, poblanos, or a mix. Green bell peppers are good, too. Canned green chilies can be used. Jalapeno Peppers. Optional, for spicy. Use serrano peppers for some extra heat. FOR THE GREEN CHICKEN CHILI Vegetable Oil. Boneless Chicken. Use chicken thighs, chicken breast, or a combination. Onion. Garlic. Green Chili Powder. Use Hatch chili powder or any green blend – You can use red chili powder, though it may affect your final color. Other Spices. Mexican oregano, cumin, salt and black pepper. Chicken Stock. Or chicken broth. White Beans. Canned. You can use other beans to your preference, like cannellini beans. You can also skip the beans if you prefer chili with no beans. Fresh Chopped Cilantro. Lime Juice.
Next, season and sear the chopped chicken in a bit of olive oil or vegetable oil, then set it aside. Simmer the whole pot at least 30 minutes to let the flavors develop. You can simmer longer if you’d like. You can also toss it all into a crock pot or slow cooker at this point and let it cook on low for 2-3 hours. Boom! Done! Your green chicken chili is ready to serve. Easy enough to make, isn’t it? Wouldn’t you love a big bowl right now? Time to eat! You can also freeze it for 2-3 months. I freeze mine all the time for lunches. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
