If you’re in the mood for a meal that’s not only incredibly flavorful but also has a little kick to it. I’ve got just the recipe for you – Fresh White Chicken Chili. It’s a zesty dance of tomatillos, jalapeños, and green bell peppers, all coming together to create a tangy, and slightly spicy chili.
Tender, juicy chicken breast with creamy avocado, and a sprinkle of cheese, fresh cilantro and zesty lime for the perfect finishing touch.
This dish is like a fiesta in a bowl – a blend of flavors that will make your taste buds do a happy dance. Whether you’re a chili connoisseur or just looking for a delicious way to spice up your meal, this Green Chicken Chili is sure to hit the spot.
This fresh white chicken chili is perfect for cozying up on a chilly day, with tender chicken, creamy cannellini beans, and a medley of green chilis for added spice… Tender chicken, creamy cannellini beans, and a medley of green chilis that’ll give your taste buds a kick.
Cooking
Tender chicken thighs, or breasts, simmer away in a savory blend of chicken stock, fresh green salsa, and a symphony of spices like ground cumin and chili powder. This can also be made in the crock pot or slow cooker!
It’s chili bursting with green chili flavor… And you can customize the heat level to suit your taste!
Toppings!
Fresh Avocado, cilantro, jalapeno slices, lime wedges, corn chips, sour cream, and a sprinkle of shredded chicken—it’s the little things that make this dish truly spectacular.
Ingredients
- 2 boneless, skinless chicken breasts, (or 4 thighs) cooked and shredded
- 6 tomatillos, husked and rinsed
- 1 can mild green chiles
- 2 jalapeños, stemmed and seeded (adjust to your desired spice level)
- 1 cup cilantro leaves, chopped
- 1 ripe avocado, diced for garnish
- 1 can (15 ounces) white beans (cannellini or great northern), drained and rinsed
- 1 cup shredded Cheddar, Monterey Jack or Mexican blend cheese
- 2 limes, cut into wedges
- 1 green bell pepper, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
Instructions
Roast Tomatillos and Jalapeños
Preheat your broiler to high.
Place the tomatillos and jalapeños on a baking sheet lined with aluminum foil.
Broil them for 5-7 minutes, turning occasionally until they are charred and softened.
Remove from the broiler and let them cool slightly. Then, roughly chop them.
Blend the Tomatillo-Jalapeño Mixture
In a blender or food processor, combine the roasted tomatillos, jalapeños, and half of the chopped cilantro. Blend until you have a smooth puree. Set this aside.
Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the diced onion and green bell pepper. Sauté for about 3-4 minutes until they start to soften.
Stir in the minced garlic, ground cumin, and chili powder. Cook for another 1-2 minutes until fragrant.
Add Chicken and Tomatillo-Jalapeño Puree
Shred Chicken
Add the shredded chicken to the pot and stir to combine with the onion and pepper mixture.
Pour in the tomatillo-jalapeño puree and chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes, allowing the flavors to meld together.
Add White Beans
Stir in the drained white beans and cook for an additional 5 minutes, or until they are heated through.
Season and Serve
Taste the chili and season with salt and black pepper as needed.
Ladle the hot chili into bowls.
Top each serving with diced avocado, a sprinkle of shredded cheese, a squeeze of fresh lime juice, corn chips (or a slice of moist corn bread!) and the remaining chopped cilantro.
Enjoy
Serve your Green Chicken Chili hot with a side of corn chips, warm tortillas, or crusty bread to complement the flavors.
All the Toppings
Sour Cream or Greek Yogurt
A dollop of sour cream or Greek yogurt can add creaminess and balance the heat of the jalapeños.
Tortilla Strips: Crispy tortilla strips or crushed tortilla chips make a great garnish and add a satisfying crunch to each bite.
Pickled Jalapeños: For those who love more heat, consider adding a few slices of pickled jalapeños as a garnish.
Green Chiles: You can add a can of diced green chiles to increase the chili’s green chili flavor.
Cream Cheese – You can optionally add in a 1/2 cup of cream cheese to make this chili creamy and help cut heat, and give it a creamy texture.
Black Beans – If you don’t have cannellini or white beans, pinto beans or black beans are also wonderful in this soup… Just make sure to rinse beans well before adding to the chili!
Sweet Corn!
Throw in a handful of frozen sweet corn, just before serving to help cool your chili down, and add a sweet element! Sweet Corn tastes great with green Chili!
Slow Cooking: If you have the time, consider making this chili in a slow cooker. Letting it cook low and slow can intensify the flavors and make the chicken incredibly tender.
Fresh Lime Zest: Grate some fresh lime zest into the chili for an extra burst of citrusy aroma.
Cotija Cheese
Instead of or in addition to the shredded cheese, crumbled Cotija cheese is a fantastic Mexican cheese option to sprinkle on top!
How to Store White Chicken Chili
To store leftover Green Chicken Chili properly and ensure its freshness and safety:
Cooling Allow the leftover chili to cool to room temperature before refrigerating or freezing. It’s not safe to put hot food directly in the fridge, as it can raise the temperature inside and potentially affect the safety of other perishable items.
Refrigeration If you plan to consume the leftovers within a few days (typically up to 3-4 days), store the chili in an airtight container or a resealable plastic bag.
Freezing
If you won’t be able to finish the leftovers within a few days, it’s a good idea to freeze them. Use a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn. Label the container with the date and contents. Chili can typically be stored in the freezer for up to 2-3 months.
Thawing When you’re ready to enjoy the leftovers, move them from the freezer to the refrigerator and allow them to thaw overnight. You can also use the defrost function on your microwave for quicker thawing, but avoid using the microwave to reheat the entire dish.
Reheating Reheat the leftover chili on the stove or in the microwave. Heat it until it reaches an internal temperature of 165°F (74°C) to ensure it’s safe to eat. Stirring occasionally can help distribute the heat evenly.
Adding Fresh Ingredients If the chili has thickened during storage, you can add a little extra chicken broth or water when reheating to achieve your desired consistency. You can also add fresh garnishes like avocado, lime, and cilantro after reheating to refresh the flavors.
More Recipes
White Chicken Chili with fresh roasted tomatillos and peppers!
Ingredients
- 2 boneless skinless chicken breasts (or 4 thighs), cooked and shredded beforehand
- 6 tomatillos husked and rinsed (papery outer skin removed and washed)
- 1 can 4 oz mild green chiles
- 2 jalapeños stemmed and seeded (leave seeds to adjust for spiciness)
- 1 green bell pepper diced
- 1 medium onion diced
- 1 cup chopped cilantro for garnish and soup
- 1 can 15 oz white beans (cannellini or great northern), drained and rinsed
- 4 cups chicken broth
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- ½ teaspoon chili powder
- Salt and black pepper to taste
- Garnishes:
- 1 cup shredded cheese Cheddar, Monterey Jack, or Mexican blend
- 2 limes cut into wedges
- shredded cheddar cheese
- 1 ripe avocado diced
- Corn chips or a slice of cornbread
Instructions
- Roast the tomatillos and jalapeños: Turn on your broiler to high. Put the tomatillos and jalapeños on a baking sheet lined with foil. Broil them for 5-7 minutes, flipping them sometimes, until charred and soft. Let them cool a bit, then chop them roughly.
- Make the tomatillo-jalapeño mixture: In a blender, combine the roasted tomatillos, jalapeños, and half of the chopped cilantro. Blend until smooth. Set this aside.
- Sauté the vegetables: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and green pepper. Sauté for 3-4 minutes until they soften.
- Add spices and garlic: Add the minced garlic, cumin, and chili powder and green chilies. Cook for another 1-2 minutes until fragrant.
- Add chicken and tomatillo mixture: Put the shredded chicken in the pot and stir it with the onion and pepper mixture.
- Simmer the chili: Pour in the tomatillo-jalapeño puree and chicken broth. Bring to a boil, then reduce heat to low and simmer for 15 minutes to let the flavors come together.
- Add beans and season: Stir in the drained white beans and cook for an additional 5 minutes, or until heated through. Season with salt and pepper to taste.
- Serve: Ladle the hot chili into bowls.
- Garnish: Top each serving with diced avocado, shredded cheese, a squeeze of fresh lime juice, corn chips (or cornbread!), and the remaining chopped cilantro!
Notes
Nutrition
About Juliea
Juliea is a mother of six, a sourdough baker, and a homestead builder living in Idaho. Alongside her husband and their horse, Dude, she manages a busy farmhouse and shares her love for scratch-cooking and simple homemaking. Through her blog and YouTube channel, she helps millions of families every year master the art of the handmade home.
