How to Make Chef John's Green Chicken Chili - A Step-by-Step Guide

There's nothing quite like a hearty, comforting bowl of chili on a chilly day. But instead of sticking to the traditional red beef chili, why not switch things up with Chef John's Green Chicken Chili? This unique and flavorful recipe takes the classic dish to a whole new level with its bright and zesty flavors. The combination of tender chicken, white beans, and a medley of green chilies creates a delicious and satisfying meal that's perfect for any occasion.

What sets this green chic...

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Ingredients

  • 3 pounds skinless, boneless chicken thighs
  • kosher salt to taste
  • 1 (24 fluid ounce) bottle tomatillo-based salsa verde
  • ½ (4 ounce) can chopped roasted green chiles
  • 3 cloves garlic
  • 1 large jalapeno pepper, seeded and sliced
  • ½ cup lightly packed cilantro leaves and stems
  • 1 tablespoon ground cumin
  • 1 teaspoon ground dried chipotle pepper
  • ½ teaspoon freshly ground black pepper
  • ¾ teaspoon dried oregano
  • 1 teaspoon kosher salt, or more to taste
  • 2 (15 ounce) cans white kidney beans, drained and rinsed

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 35 mins
  • Total Time: 1 hr 50 mins
  • Servings: 6
  • Yield: 6 servings

  • Season chicken thighs with salt on both sides.
  • Transfer 1/2 the chicken to a dry, nonstick skillet over high heat. Cook until browned, about 4 minutes per side. Transfer to a bowl. Brown the rest of the chicken. Let cool to room temperature before cutting.
  • Combine salsa verde, green chilies, garlic, jalapeno, and cilantro in a blender. Blend, starting on low and finishing on high, until sauce is very smooth and bright green.
  • Cut chicken into bite-sized pieces and transfer back into the bowl. Combine chicken pieces, accumulated juices, and the green sauce into a pot. Season with cumin, chipotle pepper, black pepper, oregano, and salt.
  • Rinse out blender with a splash of water and pour into the pot. Mix together and set heat to medium-high. Bring to a simmer; reduce heat to medium-low. Simmer until chicken is tender, depending on size of chicken pieces, about 1 hour. Stir in kidney beans and simmer until thickened, about 15 minutes.
  • Nutrition

    521 cal.

    • Total Fat: 23g
    • Saturated Fat: 6g
    • Cholesterol: 128mg
    • Sodium: 1281mg
    • Total Carbohydrate: 31g
    • Dietary Fiber: 9g
    • Total Sugars: 4g
    • Protein: 43g
    • Vitamin C: 9mg
    • Calcium: 79mg
    • Iron: 5mg
    • Potassium: 330mg