Chef John'S Green Chicken Chili Recipe

Name: Chef John'S Green Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds skinless, boneless chicken thighs; kosher salt to taste; 1 (24 fluid ounce) bottle tomatillo-based salsa verde; 1/2 (4 ounce) can chopped roasted green chiles; 3 cloves garlic; 1 large jalapeno pepper, seeded and sliced; 1/2 cup lightly packed cilantro leaves and stems; 1 tablespoon ground cumin; 1 teaspoon ground chipotle pepper; 1/2 teaspoon freshly ground black pepper; 3/4 teaspoon dried oregano; 1 teaspoon kosher salt, or more to taste; 2 (15 ounce) cans white kidney beans, drained and rinsed

Servings: persons

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

1
Season chicken thighs with salt on both sides.
2
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.
3
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.
4
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.
5
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.

701

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 pounds skinless, boneless chicken thighs, kosher salt to taste, 1 (24 fluid ounce) bottle tomatillo-based salsa verde, 1/2 (4 ounce) can chopped roasted green chiles, and more.

Yes, Chef John'S Green Chicken Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chef John'S Green Chicken Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions