Why You’ll Love This this Hearty Mexican Verde Chicken Chili
This Mexican Verde Chicken Chili brings together tender shredded chicken, creamy white beans, and that tangy salsa verde kick that makes your taste buds do a little happy dance.
The secret weapon here is ground tortilla chips mixed right into the broth, which sounds totally weird until you realize it creates this amazing thick, hearty texture that’s pure comfort food genius.
You get to throw everything in one pot, let it bubble away while your kitchen fills with those incredible Mexican flavors, and end up with a bowl of pure warmth that tastes even better tomorrow, assuming you can resist diving into the leftovers tonight.
Ingredients List
This Mexican Verde Chicken Chili keeps things wonderfully simple with ingredients you can grab on any regular grocery run, and honestly, half of them are probably already hanging out in your pantry right now.
- 1 1/2 lbs boneless skinless chicken breasts or thighs
- 1 (15 ounce) can white beans (cannellini)
- 1 (8 ounce) can salsa verde
- 4 cups chicken stock
- 1 vidalia or sweet onion, chopped
- 1 jalapeño pepper, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, minced
- 1 teaspoon cumin
- 2 teaspoons adobo seasoning
- Salt and pepper to taste
- 3 sprigs cilantro, chopped
- 2 tablespoons extra virgin olive oil
- 2 cups tortilla chips
- Sour cream for serving
- Shredded cheddar cheese for serving
Healthy Ingredient Notes:
- White beans pack serious protein and fiber, making this chili surprisingly filling without being heavy
- Fresh vegetables like bell peppers and onions add vitamins while keeping sodium levels reasonable
- Using chicken stock instead of cream-based broths keeps things lighter
- The tortilla chip thickener is way more interesting than flour or cornstarch, plus you control exactly how much goes in
- Lean chicken breast or thighs give you flexibility depending on whether you want super lean or more flavor
Step by Step Directions
This Mexican Verde Chili comes together in about an hour with straightforward steps that build amazing layers of flavor.
Step-by-Step Directions:
- Chop all vegetables (onion, jalapeño, bell pepper, garlic, and cilantro) and set aside.
- Add chicken and chicken stock to a large Dutch oven or soup pot, bring to a boil and poach until chicken is cooked through, about 10 minutes.
- Remove chicken from pot and set aside to cool, then divide the remaining stock in half (2 cups each).
- Heat olive oil in a small saucepan over medium heat, add chopped onion, jalapeño, and bell pepper, cooking until softened (5-8 minutes).
- Add minced garlic, cumin, adobo seasoning, salsa verde, white beans, and 2 cups of the reserved stock to the saucepan, bring to a simmer.
- Process tortilla chips in a food processor on high speed until finely ground, then combine with the remaining 2 cups of stock.
- Transfer the vegetable and bean mixture from the saucepan to the Dutch oven.
- Shred the cooled chicken by hand into ½-1 inch pieces directly into the soup pot.
- Slowly stir in the tortilla chip and stock mixture, then add salt, pepper, and chopped cilantro to taste.
- Simmer the chili for at least 30 minutes to allow flavors to meld (longer cooking improves flavor).
- Serve in bowls topped with sour cream, shredded cheddar cheese, and extra tortilla chips for dipping.
An enameled cast iron Dutch oven works exceptionally well for this recipe due to its superior heat retention and even cooking properties.
Substitutions and Variations
- Thickening options – Skip the tortilla chip trick and use a simple flour slurry, or embrace the chunky life and leave it as-is.
- Vegetable additions – Diced poblano peppers add smoky depth, while corn kernels bring a touch of sweetness that plays nice with the verde flavors.
- Stock substitutions – Vegetable broth works fine, though you’ll miss some of that rich chicken flavor that makes this chili sing.
- Spice variations – Swap cumin for Mexican oregano, or add a pinch of smoked paprika because, honestly, smoked paprika makes everything better.
- Dairy-free version – Skip the cheese and sour cream toppings, add diced avocado instead for that creamy richness your soul craves.
Additional Things to Serve With This Dish
This chili plays beautifully with so many sides that you’ll want to turn dinner into a proper feast.
- Cornbread or corn muffins – The slightly sweet, crumbly texture soaks up all that gorgeous verde broth like a dream, and honestly, is there anything more comforting than dunking warm cornbread into chili?
- Mexican rice or cilantro lime rice – Creates a hearty, filling meal that stretches the chili further when you’re feeding a crowd, plus the rice absorbs those incredible flavors.
- Warm flour tortillas – Perfect for making impromptu chili tacos or just wrapping around a spoonful of this goodness, because sometimes you need to eat chili like a burrito and that’s perfectly acceptable.
- Simple green salad with lime vinaigrette – The bright, crisp freshness cuts through the rich, hearty chili and makes you feel like you’re being responsible about vegetables.
- Quesadillas made with leftover rotisserie chicken – Turn this into a Mexican feast situation where everyone’s happily stuffed and slightly overwhelmed by all the delicious options.
- Baked sweet potato wedges – The natural sweetness pairs surprisingly well with the tangy verde flavors, plus they’re easier than regular fries and somehow feel more virtuous.
Cooking Tips & Tricks (Chef’s Notes)
Getting this chili just right is all about mastering a few key techniques that’ll make the difference between good and absolutely incredible.
- Don’t skip the tortilla chip trick – This is what makes the chili thick and gives it that authentic Mexican restaurant texture, plus it adds a subtle corn flavor that you can’t get any other way, though regular breadcrumbs work in a pinch if you’re out of chips.
- Poach your chicken gently – Keep that stock at a bare simmer, not a rolling boil, because tough, rubbery chicken will ruin the whole atmosphere and nobody wants to chew their way through dinner.
- Taste your salsa verde first – Some brands are mild as a whisper while others pack serious heat, so adjust accordingly or you might end up with a chili that’s either boring or sets your mouth on fire.
- Let it rest before serving – I know waiting is torture when it smells this good, but giving it 10-15 minutes off the heat lets everything settle and the flavors get properly acquainted.
- Save some stock for later – Keep a cup of that poaching liquid handy because chili always thickens as it sits, and you’ll want to thin it out when reheating leftovers.
- Shred chicken with your hands – Forks and knives give you uniform pieces, but hand-shredding creates those perfect irregular chunks that hold onto all the sauce and seasonings.
- Double the batch if you have freezer space – This stuff freezes beautifully for up to three months, and future you’ll be so grateful when you remember there’s homemade chili waiting in the freezer.
Nutritional Facts
Based on 6 servings, each bowl of this Mexican Verde Chicken Chili delivers a well-balanced meal that’s both satisfying and nutritious.
- Calories: Approximately 385 per serving
- Protein: 32g – mostly from the chicken and white beans, making this a protein powerhouse
- Carbohydrates: 28g – primarily from beans and ground tortilla chips
- Fat: 16g – mainly from olive oil and natural chicken fat
- Fiber: 8g – thanks to the cannellini beans and vegetables
- Sodium: 890mg – can be reduced by using low-sodium stock and rinsing beans
- Potassium: 680mg – excellent for heart health from beans and chicken
- Iron: 15% daily value – boosted by the beans and chicken
- Vitamin C: 25% daily value – from bell peppers and jalapeños
- Calcium: 12% daily value – contributed by beans and any cheese toppings
- Folate: 18% daily value – white beans are an excellent source
- Magnesium: 20% daily value – another benefit of those protein-packed beans
Fun “Did You Know?”
Beyond the impressive nutritional profile, this Mexican Verde Chicken Chili connects you to centuries of culinary tradition.
Did you know that salsa verde dates back to the Aztec empire, where tomatillos were cultivated as early as 800 BC? I find it fascinating that white beans weren’t originally part of Mexican cuisine—they arrived through Spanish colonization and beautifully merged with indigenous ingredients.
The technique of grinding tortilla chips into chili creates a masa-like thickener, mimicking ancient methods where corn was ground fresh daily.
You’re literally tasting history with every spoonful of this evolved traditional dish.
