Green Chicken Chili with Tomatillos & White Beans

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Green Chicken Chili with Tomatillos & White Beans

Introduction

If you’re craving something bright, flavorful, and comforting, Green Chicken Chili with Tomatillos & White Beans is the perfect dish to satisfy that hunger. Unlike traditional red chili that’s rich and smoky, this version offers a refreshing twist — tangy tomatillos, tender shredded chicken, and creamy white beans simmered together in a zesty, herb-filled broth. It’s hearty but not heavy, warming yet vibrant, and packed with layers of fresh, Southwestern-inspired flavor.

The real magic lies in the tomatillos, which bring a lively, citrusy tang that perfectly complements the mild heat from green chiles and jalapeños. Combined with juicy chicken and creamy white beans, every bite offers a beautiful balance of spice, brightness, and comfort. Whether you’re making a cozy weeknight dinner or prepping for game day, this chili will become an instant favorite for anyone who loves fresh, wholesome food with a little kick.

Background

Green chili, or chile verde, traces its origins to Mexican and Southwestern cuisines. Traditionally, it’s made by slow-cooking pork or chicken in a sauce of roasted green chiles and tomatillos until tender. This version honors that tradition but keeps things lighter by using shredded chicken breast and nutrient-packed white beans.

Tomatillos — small green husked fruits related to tomatoes — are the heart of this dish. When roasted, they develop a tangy-sweet depth that forms the base of the chili’s vibrant green sauce. Combined with the gentle warmth of jalapeños and the creaminess of beans, this chili delivers all the comfort of a classic bowl with a fresh, lively twist.

Why You’ll Love This Recipe

  • Light yet satisfying: A hearty chili without the heaviness of red meat.
  • Fresh and zesty: Tomatillos and lime bring brightness to every bite.
  • One-pot simplicity: Easy cleanup and minimal prep.
  • Nutritious and high-protein: Chicken and white beans provide a wholesome, balanced meal.
  • Customizable spice level: Adjust the heat to your taste by using more or fewer green chiles.

Ingredients & Equipment

For the Chili:

  • 1 ½ lbs (680 g) boneless, skinless chicken breasts or thighs
  • 1 lb (450 g) tomatillos, husked and rinsed
  • 2 cloves garlic, minced
  • 1 medium onion, roughly chopped
  • 1–2 jalapeños, seeded and chopped (adjust for spice)
  • 1 can (4 oz / 113 g) diced green chiles
  • 1 ½ cups (360 ml) chicken broth
  • 2 cans (15 oz / 425 g each) white beans, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • ½ teaspoon oregano
  • 1 teaspoon coriander
  • Salt and black pepper to taste
  • Juice of 1 lime
  • ¼ cup (15 g) chopped fresh cilantro

Optional Garnishes:

  • Sliced avocado
  • Shredded Monterey Jack or cotija cheese
  • Fresh cilantro leaves
  • Lime wedges
  • Tortilla strips or crushed tortilla chips

Equipment:

  • Large pot or Dutch oven
  • Blender or immersion blender
  • Tongs and wooden spoon

Pro Tips:

  • Roast tomatillos under the broiler for a deeper, smokier flavor.
  • For thicker chili, mash a few beans into the broth as it simmers.
  • Use chicken thighs for extra tenderness and flavor.

Step-by-Step Instructions

1. Roast the Tomatillos and Jalapeños (10–12 minutes)

Preheat your oven’s broiler and place tomatillos and jalapeños on a lined baking sheet. Roast until they’re blistered and slightly charred on the outside, turning once halfway through. This adds smoky depth and softens the tomatillos for blending.

2. Prepare the Base (5 minutes)

In a large pot, heat olive oil over medium heat. Add chopped onions and sauté for 3–4 minutes until translucent. Add minced garlic, cumin, coriander, and oregano, stirring until fragrant.

3. Blend the Sauce (2 minutes)

Transfer roasted tomatillos and jalapeños to a blender. Add the sautéed onion mixture and ½ cup of chicken broth. Blend until smooth. This forms the flavorful green base of your chili.

4. Combine Ingredients (25 minutes)

Pour the blended tomatillo sauce back into the pot. Add the chicken breasts, remaining broth, diced green chiles, and white beans. Bring to a gentle boil, then reduce heat to low. Cover and simmer for about 20–25 minutes, until the chicken is cooked through and tender.

5. Shred the Chicken (5 minutes)

Remove the chicken and shred it using two forks. Return the shredded chicken to the pot, stirring to combine. Simmer uncovered for another 5 minutes to allow the flavors to meld and the broth to thicken slightly.

6. Finish and Serve

Stir in lime juice and chopped cilantro just before serving. Taste and adjust seasoning with salt and pepper.

Ladle into bowls and top with avocado slices, cheese, or tortilla strips for texture and creaminess.

Expert Tips & Troubleshooting

  • Too sour? Add a teaspoon of honey or a small pinch of sugar to balance the acidity of the tomatillos.
  • Too thin? Simmer uncovered for 10 extra minutes or mash some beans to thicken.
  • Too spicy? Stir in a spoonful of sour cream or yogurt to cool the heat.
  • Want extra depth? Add a roasted poblano pepper or a pinch of smoked paprika.

Variations & Customizations

  • Creamy Verde Chili: Stir in ¼ cup of cream or coconut milk for a silky texture.
  • Vegetarian Version: Skip the chicken and add more white beans or diced zucchini.
  • Spicy Hatch Chili: Substitute green chiles with roasted Hatch peppers for authentic Southwestern flavor.
  • Slow Cooker Method: Combine all ingredients (except lime and cilantro) and cook on low for 6 hours, then shred chicken and stir in the fresh ingredients before serving.

Serving Suggestions

Serve Green Chicken Chili hot with a side of cornbread, garlic toast, or steamed rice. It’s also perfect with tortilla chips for scooping or as a topping for baked potatoes or nachos. Garnish with fresh herbs, creamy cheese, and a drizzle of lime juice for an irresistible finish.

If you’re hosting, set up a “chili bar” with toppings like sliced jalapeños, sour cream, chopped onions, and shredded cheese so everyone can customize their bowl.

Storage & Make-Ahead Tips

This chili not only reheats beautifully but tastes even better the next day.

  • Refrigerate: Store in an airtight container for up to 4 days.
  • Freeze: Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
  • Reheat: Warm gently on the stovetop or in the microwave, adding a splash of broth if it thickens too much.

Health Benefits

This recipe is naturally gluten-free, high in lean protein, and full of vitamins from tomatillos, beans, and peppers. Tomatillos are rich in antioxidants, while white beans provide fiber and minerals — making this a nutritious, satisfying meal that supports heart and digestive health.

FAQ

Can I use canned tomatillos instead of fresh?
Yes, use one 28-ounce can of tomatillos (drained) if fresh ones aren’t available.

Can I make this with rotisserie chicken?
Absolutely! Add shredded rotisserie chicken during the last 10 minutes of simmering.

Is this chili spicy?
It’s mildly spicy by default, but you can increase or reduce the jalapeños and green chiles to control the heat.

Conclusion

Green Chicken Chili with Tomatillos & White Beans is everything a great bowl of chili should be — hearty, wholesome, and bursting with flavor. The tang of roasted tomatillos, the gentle heat of green chiles, and the creaminess of white beans come together in perfect harmony.

Whether you’re cooking for family, meal prepping for the week, or simply craving something cozy and fresh, this chili delivers warmth with a refreshing twist. It’s a vibrant, nourishing meal that celebrates the best of green chiles and Southwestern comfort food — one spoonful at a time.

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