bowl of green chicken chili

Green Chili (Chili Verde)

Green Chili (AKA Midwestern Chile Verde) never looked so good! This easy green chicken chili is made with roasted peppers, your favorite salsa verde, chicken breast, and white beans.

Prep: 15 minutesCook: 60 minutesTotal: 1 hour 15 minutes
Yield 6-8 1x


  • 1 medium white onion, chopped
  • 2 poblano peppers, diced
  • 1 jalepeño, seeded and diced
  • 1 shallot, minced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/8 teaspoon salt
  • 1 4-oz. can green chiles
  • 16 oz. salsa verde (any heat works)
  • 4 cups chicken broth
  • 1 lb. boneless, skinless chicken breast
  • 1 15-oz. can pinto beans, drained and rinsed
  • 1 15-oz. can white cannellini beans, drained and rinsed
  • 1 15-oz. can white hominy, drained


  1. First, preheat oven to 400ºF.
  2. Add onion, poblano peppers, jalepeño, shallot, and garlic to a large, oven-safe stockpot.
  3. Then, drizzle on olive oil and salt and toss. Place in the oven and bake for 25 minutes at 400ºF, stirring halfway.
  4. Remove stockpot from oven and add salsa verde, chicken broth, and chicken breast to the stockpot.
  5. Bring to a boil over medium/high heat. Once boiling, cover, and reduce heat to low. Let simmer for 25-30 minutes, or until chicken is fully cooked.
  6. Once the chicken has cooked, remove from the pot and use 2 forks to shred. Set aside.
  7. Using a handheld immersion blender, blend the contents of the pot just until there are small chunks.
  8. Then, add the shredded chicken back into the pot along with the beans and hominy.
  9. Stir and let simmer for an additional 10 minutes.
Author: Lee FunkeCategory: DinnerMethod: Oven

Keywords: green chili