Chicken Chili Verde

Cozy up with this amazing chicken chili verde that brings all the comfort of traditional Mexican flavors right to your dinner table! Families absolutely love this hearty, warming dish because it comes together in just 30 minutes on busy weeknights.

Recipe Details

Timing & Servings: Active Time: 30 minutes, Total Time: 30 minutes, Serves: 6 people, Yield: 9 cups

Nutrition Profile: Nut-Free, Soy-Free, High-Protein, Egg-Free, Gluten-Free

Nutrition Facts (per serving): 408 Calories, 14g Fat, 41g Carbs, 32g Protein

Ingredients You’ll Need

Pinto beans: You’ll need 2 cans (15 ounces each) of no-salt-added pinto beans, rinsed and divided. These creamy beans make the chili extra hearty and filling!

Neutral oil: Just 1 tablespoon of canola or avocado oil works perfectly. This helps get that beautiful golden color on your chicken.

Chicken thighs: 1½ pounds of boneless, skinless chicken thighs, trimmed and cut into bite-size pieces. Thighs stay so much more tender and juicy than breasts!

Yellow onion: 2 cups chopped from 1 medium onion. The sweet flavor really balances out all the green chile goodness.

Poblano peppers: 2 cups chopped from 2 large poblanos. Don’t worry – these give amazing flavor with just mild heat!

Garlic: 5 cloves chopped up, which gives you about 1½ tablespoons. Fresh garlic makes such a difference in this recipe.

Chicken stock: 4 cups of unsalted chicken stock. This creates the perfect base for all those flavors to come together.

Salsa verde: 1½ cups of your favorite prepared salsa verde. This tangy green sauce is what makes this chili so special!

Salt: Just ½ teaspoon to bring out all the flavors.

Frozen corn: 2 cups (about 12 ounces) of frozen corn kernels. They add the perfect pop of sweetness and color.

Fresh spinach: 2 cups chopped (about 2 ounces). This sneaks in extra nutrition and turns beautiful bright green.

Fresh cilantro: 1½ cups coarsely chopped. The fresh herb flavor really makes this dish shine!

Sour cream: 6 tablespoons for serving. This cooling dollop on top is absolutely perfect.

How to Make Chicken Chili Verde

Step 1: Grab a small bowl and mash 1 cup of the beans with a whisk or potato masher. This creates a creamy base that thickens your chili naturally.

Step 2: Heat the oil in a large heavy pot over high heat. Add your chicken pieces and cook until they’re beautifully browned, turning them occasionally for 4 to 5 minutes. You want that golden color for maximum flavor!

Step 3: Toss in the chopped onion, poblanos, and garlic. Cook everything until the onion becomes translucent and tender, about 4 to 5 minutes. Your kitchen will smell incredible right now!

Step 4: Add the remaining whole beans, your mashed beans, chicken stock, salsa verde, and salt. Bring everything to a rolling boil, then reduce heat to medium and let it simmer until the chicken cooks through, about 3 minutes.

Step 5: Stir in the frozen corn, chopped spinach, and fresh cilantro. Cook just until the spinach wilts, about 1 minute. Serve each bowl topped with a dollop of sour cream!

Easy and Quick Chicken Chili Verde Version

Want to make this even faster? You can use 3 cups of shredded rotisserie chicken instead of cooking your own! Just skip the browning step and add the rotisserie chicken with the corn and spinach in the last step. This cuts your cooking time down to about 15 minutes total!

Serving Ideas

This chili is already a complete meal packed with protein and veggies! Serve it with warm corn tortillas, crusty bread, or over fluffy rice. A simple side of sliced avocado or a fresh green salad makes it even more special.

Storage

Store leftover chili in the fridge for up to 4 days in covered containers. To reheat, just warm it gently on the stove over medium heat, stirring occasionally. You can also freeze portions for up to 3 months – just thaw overnight in the fridge before reheating.

Substitutions

No poblanos? You can use green bell peppers, though you’ll miss some of that amazing smoky flavor. If you can’t find salsa verde, blend up some tomatillos with jalapeños and cilantro. Black beans work great instead of pinto beans too!

Pro Tips

• Don’t skip the browning: Getting that golden color on your chicken adds so much flavor to the whole pot.
• Mash those beans: This simple step makes your chili perfectly thick without any flour or cornstarch.
• Taste your salsa verde first: Some brands are spicier than others, so adjust the amount if needed.
• Fresh cilantro matters: Add it at the very end to keep that bright, fresh flavor.

FAQs

Is corn healthy?

You bet! Corn got a bad reputation somewhere along the way, but it’s actually packed with good stuff. It has fiber, resistant starch that helps with weight control, and loads of antioxidants. Plus, it contains B vitamins, iron, protein, and potassium. The fiber in corn even acts as a prebiotic to help your gut bacteria stay happy!

Is this recipe diabetes-friendly?

Yes! This recipe meets guidelines for diabetes-appropriate meals with less than 575 calories and 60g carbs per serving. It’s a great balanced option that won’t spike your blood sugar.

I only have dried beans, can I use them instead?

Sure! You’ll need to soak them overnight and cook them first before adding to the recipe. You can cook dried beans on the stovetop, in a pressure cooker, or slow cooker. Canned beans are just more convenient for this quick weeknight meal!

Can I use rotisserie chicken instead of chicken thighs?

Absolutely! Just keep in mind that rotisserie chicken is higher in sodium. Remove the skin if you’re watching sodium intake, then carefully separate the meat from bones and dice it up. Add it in the last step with the corn and spinach.

What is in salsa verde?

Salsa verde is a tangy green sauce made with tomatillos and green chili peppers. You can find it in the Mexican food section of most grocery stores, or you can make your own by roasting tomatillos and poblanos together!

Final Thoughts

I hope you and your family love this cozy chicken chili verde as much as we do! It’s become one of our go-to weeknight dinners because it’s so satisfying and comes together so quickly. Let me know how yours turns out – I’d love to hear about any fun variations you try!