Yummy Verde Chicken Chili Recipe: Mexican Comfort Bowl

Why You’ll Love This this Yummy Verde Chicken Chili

This verde chicken chili brings together tender, juicy chicken with the bright, tangy flavor of salsa verde and fresh tomatillos, creating a bowl of comfort that’s way more exciting than your average weeknight dinner.

You get all the snug, warming feelings of traditional chili, but with a zesty green twist that’ll make your taste buds do a little happy dance.

Plus, it’s one of those magical one-pot wonders that somehow tastes like you spent all day slaving over the stove, when really you just threw everything together and let it simmer while you caught up on your favorite show.

Ingredients List

Here’s everything you’ll need to whip up this zesty, soul-warming bowl of green goodness.

• 4-5 chicken breasts, thawed and diced
• Olive oil
• 2 medium onions
• 2 garlic cloves (or 2 teaspoons pre-minced garlic)
• Salt and pepper
• 1/2 tablespoon ground cumin
• 8 cups chicken broth
• 1 (16 ounce) jar salsa verde (Pace brand works great)
• 1 fresh jalapeño pepper, seeded and chopped
• 1-2 orange bell peppers
• 2-5 medium tomatillos
• 1 cup cilantro leaves, finely chopped
• 1 (15 ounce) can white beans

A few things to keep in mind about these ingredients:

• The chicken provides lean protein without the heaviness of red meat, making this chili lighter but still satisfying
• Fresh tomatillos and jalapeños pack vitamin C and antioxidants, while the cilantro adds fresh nutrients and helps with digestion
• White beans bring fiber and plant-based protein to keep you fuller longer
• Using chicken broth instead of cream-based ingredients keeps the sodium manageable if you choose low-sodium options
• The bell peppers add extra vitamins A and C, plus they make the whole pot look absolutely gorgeous

Step by Step Directions

Making this vibrant verde chicken chili is straightforward and builds layers of flavor through careful timing of each ingredient addition.

• Cook the chicken – Heat olive oil in a frying pan and cook diced chicken breasts seasoned with salt and pepper until fully cooked through.
• Sauté the aromatics – Add oil to a large pot and sauté chopped onions and garlic with salt and pepper until onions become tender.
• Build the base – Stir in the cooked chicken, chicken broth, salsa verde, and cumin, then simmer for 30 minutes.
• Add the vegetables – Incorporate chopped jalapeños, bell peppers, and tomatillos, then simmer for 15 minutes.
• Finish with herbs and beans – Add finely chopped cilantro and white beans, simmering for 15-30 minutes.
• Thicken if needed – Mix 1 tablespoon cornstarch with a small amount of chili liquid, stir into the pot, and simmer 10-15 minutes; repeat if additional thickening is desired.

For consistently perfect results when preparing large batches, consider using a premium stand mixer to efficiently blend cornstarch slurries or whip up complementary sides like cornbread.

Substitutions and Variations

• Tomatillo alternatives – Can’t find fresh tomatillos? Canned ones work, or you could add extra bell peppers and a squeeze of lime juice for that tangy brightness.
• Cilantro haters unite – Replace cilantro with fresh oregano or just skip it entirely, because life’s too short to eat herbs that taste like soap to you.
• Slow cooker method – Cook the chicken first, then dump everything except beans and cilantro into your crockpot for 4-6 hours on low, adding the final ingredients in the last hour.

Additional Things to Serve With This Dish

This chili is basically a warm hug in a bowl, but if we’re being truthful, it needs some friends to make it a proper meal.

• Cornbread or crusty bread – Something to soak up all that gorgeous green broth, because leaving any behind should be illegal in most states.
• Avocado slices or guacamole – The creamy richness plays beautifully against the bright, tangy flavors, plus green on green just looks fancy.
• Shredded cheese – Monterey Jack, sharp cheddar, or even crumbled queso fresco will melt into happy little pools of comfort.
• Sour cream or Greek yogurt – A dollop of cool creaminess to balance the heat, especially if you went wild with those jalapeños.
• Lime wedges – A squeeze of fresh lime brightens everything up and makes you feel like you’re eating somewhere way more exotic than your kitchen table.
• Tortilla chips – For scooping, crunching, or just mindless snacking while you wait for seconds to cool down.
• Cilantro-lime rice – If you want to make this a proper stick-to-your-ribs dinner, fluffy rice soaks up the flavors like a delicious little sponge.

Cooking Tips & Tricks (Chef’s Notes)

Look, I’m not going to pretend this is rocket science, but a few little tricks can turn your good chili into the kind that makes people ask for the recipe twice.

• Don’t skip browning the chicken – Yes, it’s an extra pan to wash, but that golden color means flavor, and flavor is what separates memorable chili from cafeteria slop.
• Taste as you go with the jalapeños – Some are wimpy little green things, others could strip paint, so add them gradually unless you enjoy watching your dinner guests cry.
• Let those tomatillos break down – They’ll get soft and jammy during cooking, which thickens the chili naturally without any cornstarch gymnastics.
• Fresh cilantro goes in last – Toss it in too early and it turns into sad little green confetti instead of the bright, herbaceous punch you’re after.
• Make it a day ahead if you can – Chili always tastes better after sleeping overnight, like it needs time to think about its life choices and get its act together.
• Adjust the heat at the end – If it’s too spicy, a spoonful of honey or brown sugar will calm things down without making it taste like dessert.
• Double the recipe – This freezes beautifully and your future self will thank you when you’re staring into an empty fridge on a Tuesday night.

Nutritional Facts

This verde chicken chili delivers serious nutrition alongside its bold flavors, packing lean protein, fiber, and essential vitamins into every satisfying spoonful.

• High in lean protein – Each serving provides approximately 35-40 grams of protein from chicken breast and white beans, supporting muscle maintenance and keeping you satisfied longer.
• Excellent source of fiber – White beans and vegetables contribute 8-10 grams of fiber per serving, promoting digestive health and steady blood sugar levels.
• Rich in vitamin C – Bell peppers, tomatillos, and cilantro deliver immune-boosting vitamin C, with one serving providing over 50% of your daily needs.
• Low in saturated fat – Using chicken breast and minimal oil keeps saturated fat under 3 grams per serving while maintaining rich, satisfying flavor.
• Good source of potassium – Chicken, beans, and vegetables provide heart-healthy potassium to help regulate blood pressure.
• Naturally gluten-free – Perfect for those avoiding gluten without sacrificing taste or texture.
• Moderate sodium content – While the salsa verde and broth add sodium, one serving contains approximately 800-900mg, which is reasonable for a hearty meal.
• Antioxidant-rich – Tomatillos, peppers, and cilantro provide beneficial antioxidants that support overall health.
• Approximately 320-380 calories per serving – A filling, nutritious meal that won’t derail your daily calorie goals.

Fun “Did You Know?”

Beyond its impressive nutritional profile, this verde chicken chili connects you to fascinating culinary traditions and surprising food facts that’ll make your next bowl even more interesting.

Tomatillos aren’t actually tomatoes—they’re related to gooseberries and wrapped in papery husks. Ancient Aztecs cultivated them before tomatoes reached Mexico. Salsa verde literally means “green sauce,” originating in 16th-century Mexico.

Here’s something cool: cilantro contains natural compounds that help remove heavy metals from your body.

White beans weren’t traditional in Mexican cuisine until Spanish colonization introduced them. The combination creates a perfect protein-fiber partnership that keeps you satisfied longer than traditional red chilis.