There was a weeknight a few months ago when plans got away from me—work ran long, and I hadn’t prepped anything for dinner. I needed a dinner win fast, and that’s when this reliable Green Chicken Chili stepped in. It’s the kind of meal that always delivers, even when life gets busy. The bright flavors with tender shredded chicken and a gentle kick of spice warmed us up and had everyone coming back for seconds.

This Green Chicken Chili fits perfectly into regular home cooking because it uses simple ingredients you probably already have in your pantry. I love that it doesn’t require fancy tools or dozens of steps. It’s the kind of chicken chili with tomatillos that feels special but stays totally practical. Even the kids enjoy it, which speaks volumes in my house.

I’ve made variations from slow cooker green chili to a slightly spicy green chicken chili version, and each time, it feels like a comforting hug in a bowl. If you’re a fan of white chicken chili, you’ll appreciate how this recipe brings a bright, roasted tang that’s just as cozy but brings a little twist.

For fellow home cooks searching for a dependable weeknight recipe, this is one worth trying. It’s a crowd-pleaser that brings people together without complicated prep or specialty ingredients. Plus, it keeps well for leftovers, making it great for busy days ahead. Keep reading, and I’ll walk you through everything you need to make this wonderful Green Chicken Chili a regular on your meal rotation.

What You’ll Need:

Ingredients for Green Chicken Chili laid out

2 lbs boneless, skinless chicken breasts or thighs (thighs add more flavor but breasts work great)
1 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
1 can (14 oz) diced green chilies (available in most grocery aisles)
1 lb tomatillos, husked and roughly chopped (if you can’t find tomatillos, use 1 cup canned green enchilada sauce as a simple swap)
2 cups low-sodium chicken broth
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp chili powder
Salt and pepper to taste
1-2 jalapeños, seeded and chopped (optional for a spicy green chicken chili kick)
1/2 cup fresh cilantro, chopped
Juice of 1 lime
1 cup shredded Monterey Jack or mozzarella cheese (optional topping)

No worries if you don’t have fresh tomatillos. I often use the green enchilada sauce when in a pinch, and it’s a quick shortcut that keeps the flavor bright. You’ll find those canned green chilies and spices in the regular grocery aisle, so no need for specialty stores. Using chicken thighs keeps things moist and tender, but breasts are lean and easy too—you can’t go wrong.

This Green Chicken Chili keeps costs reasonable by leaning on pantry staples and seasonal produce. The tomatillos bring a fresh brightness without extra expense. Plus, leftovers store well in the fridge for 3-4 days or freeze nicely for up to 3 months—just cool completely then pop in a sturdy container.

For prep shortcuts, chop veggies the night before or use pre-minced garlic. When I’m in a rush, I skip roasting tomatillos and simmer them right in the pot—that still tastes wonderful. I usually add a little extra lime juice right at the end because that tang really ties all the flavors together, but feel free to adjust to your taste.

Let’s Make It Together:

Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant. This step fills the kitchen with a lovely aroma that lets you know things are getting good.
Add the chicken breasts or thighs to the pot, seasoning them with salt, pepper, cumin, oregano, and chili powder. Brown the chicken on both sides, about 3-4 minutes per side. You don’t need to cook it through here since it will finish cooking in the stew.
Toss in the diced green chilies, chopped tomatillos, and jalapeños (if using). Pour in the chicken broth and bring the mixture to a low simmer.
Cover and let it cook gently for 25-30 minutes, or until the chicken is fully cooked and tender. This is a good time to multitask—set the table, chop some cilantro, or start on a side dish.
Remove the chicken and shred it using two forks. Return the shredded chicken to the pot and stir to combine. Add fresh lime juice and chopped cilantro for a final bright flavor punch.
Taste your Green Chicken Chili and adjust seasonings if needed. If you want it spicier, add a pinch more chili powder or a dash of hot sauce.
Serve hot with shredded cheese on top if you like, or keep it dairy-free for a lighter option.

From start to finish, this Green Chicken Chili takes about an hour, but most hands-on time is in those first few steps. I used to rush simmering time, but letting those flavors meld fully makes a big difference. Your kitchen will smell amazing, and you’ll love the texture when the chicken is perfectly tender.

If you need a shortcut, this recipe works great in the slow cooker too. Just toss everything in (except lime juice and cilantro) and cook on low for 6-7 hours or high for 3-4. Add the finishing touches right before serving. That variation is perfect when mornings get hectic.

How to Serve & Enjoy:

Bowl of Green Chicken Chili served with tortillas

This Green Chicken Chili is beautiful on its own, but I love pairing it with warm corn tortillas or fluffy white rice. Those sides soak up the rich broth perfectly. For crunch, add a simple side salad with crisp greens and a light vinaigrette—that balance keeps the meal bright and fresh.

It’s a fantastic dish for casual dinners or weekend gatherings where you want something hearty but fuss-free. Friends always comment on the vibrant flavors, and it feels special without being complicated.

Leftovers reheat well, so I often repurpose cold green chicken chili stew by spooning it over baked potatoes or using it as a filling for soft tacos the next day. For a seasonal twist, I’ve added corn kernels or swapped fresh cilantro for chopped green onions with success.

If you love this, your family might also enjoy the turkey burger chili recipe I shared recently. For a comforting pasta night, check out my chicken piccata pasta. And on chilly days when you want rich comfort, chicken and dumplings is a go-to you can’t miss.

Your Questions Answered:

Can I make this Green Chicken Chili ahead of time?
Absolutely! It tastes even better the next day once the flavors have melded. I usually make it the night before and reheat gently on the stove. Just add fresh lime juice and cilantro right before serving to keep it bright.
What’s a good substitute for tomatillos in this Green Chicken Chili?
Canned green enchilada sauce works well in a pinch. You can also use a mix of tomatillo salsa and salsa verde if that’s what you have on hand. The key is keeping the acidic, tangy flavor.
Can I make this in a slow cooker?
Yes, and it’s a fantastic hands-off option. Place all ingredients except lime juice and cilantro in the slow cooker. Cook on low for 6-7 hours or high for 3-4. Shred the chicken before serving and stir in fresh cilantro and lime juice.
How do I adjust this Green Chicken Chili for more or fewer people?
It scales nicely! For a smaller batch, halve the recipe. For a crowd, double it and use a large stockpot or slow cooker. Just keep cooking times roughly the same and make sure the pot doesn’t crowd the chicken.
Can I make this without spicy peppers?
Yes! Simply leave out the jalapeños or reduce chili powder if you want a milder white chicken chili. You’ll still get lovely flavor from tomatillos and herbs.
What’s the best cheese topping for this Green Chicken Chili?
Monterey Jack melts nicely and isn’t too overpowering. You can also try mozzarella or even a sharp cheddar if you like more bite.
Can I use pre-cooked or rotisserie chicken?
Definitely a time-saver! Add shredded chicken during the last 10 minutes of simmering to warm through and absorb flavors. Just skip the initial browning step.
How long does leftover Green Chicken Chili keep?
I store mine in airtight containers in the fridge for up to 4 days. It also freezes well for up to 3 months. When reheating, add a splash of broth or water if it’s thickened too much.
Do you have a favorite resource for chicken chile verde ideas?
I found a fantastic pressure cooker recipe recently over at Serious Eats that inspired some tweaks. Fellow home cooks share lots of tips in the Reddit thread dedicated to green chicken chili recipes too.

Final Thoughts:

This Green Chicken Chili has earned a special spot in my recipe collection because it strikes the perfect balance between bright and comforting. It’s a dish that feels fresh from the first spoonful, yet it’s cozy enough to become a weeknight staple.

My Best Green Chicken Chili Tips:

Don’t rush the simmer step—letting flavors meld is key.
Fresh lime juice added at the end really lifts the whole dish.
Using chicken thighs instead of breasts adds richness, but both work well.

I’ve tested versions ranging from a slow cooker green chili for easy prep to a more spicy green chicken chili with extra heat, and a milder white chicken chili style with no jalapeños. The slow cooker version gets requested the most at my house because it’s hands-off and tender every time.

I encourage you to make this Green Chicken Chili your own—add your favorite toppings, adjust the spice level, or toss in seasonal veggies. I hope you find the same warmth and satisfaction I do in every bowl.

For more recipes you can count on, be sure to check out my reliable turkey burger chili, chicken piccata pasta, and hearty chicken and dumplings. And if you want inspiration from other cooking friends, take a peek at Chef De Home’s take on green chili chicken, or the Serious Eats pressure cooker version. There’s a whole world of green chicken chili love out there to explore.

Happy cooking, and enjoy every cozy, delicious bite of your Green Chicken Chili!

Green Chicken Chili

Print Recipe

A flavorful and comforting Green Chicken Chili made with tender shredded chicken, roasted green chilies, and a blend of spices, perfect for a cozy dinner.

Author: Carrisa Monroe
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Dinner
Method: Skillet
Cuisine: Mexican

Ingredients

Scale

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 pound boneless skinless chicken breasts
4-5 roasted poblano or Anaheim green chilies, chopped
1 can (4 oz) diced green chilies
2 cups chicken broth
1 teaspoon ground cumin
1/2 teaspoon dried oregano
Salt and pepper, to taste
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Optional toppings: shredded cheese, sour cream, avocado slices

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Instructions

Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 4-5 minutes.
Add minced garlic and sauté for 1 minute until fragrant.
Place chicken breasts in the pot, add cumin, oregano, salt, and pepper. Pour in chicken broth and bring to a simmer.
Cover and cook for 20-25 minutes, or until chicken is cooked through.
Remove chicken from pot and shred using two forks.
Return shredded chicken to the pot and add roasted green chilies and canned diced chilies. Stir to combine.
Simmer for another 10 minutes to let flavors meld together.
Stir in fresh cilantro and lime juice just before serving.
Serve hot with optional toppings like shredded cheese, sour cream, or avocado slices.

Notes

For extra heat, add a diced jalapeño or a pinch of cayenne pepper. This chili also pairs well with warm corn tortillas or a side of Spanish rice.