White Chicken Chili Verde
White Chicken Chili Verde is the ultimate comfort food with a bright, zesty twist. It’s a hearty, flavorful dish that combines tender chicken, creamy white beans, and a vibrant verde sauce made with green chilies and jalapeños. This dish is perfect for cozy nights in and is sure to become a family favorite. It’s packed with protein, easy to make, and offers a wonderful balance of heat and freshness with a squeeze of lime and a sprinkle of cilantro.
Why It’s Crowd-Pleasing
This White Chicken Chili Verde is a crowd-pleaser for many reasons. First, it’s incredibly flavorful without being overwhelmingly spicy — the jalapeños and green chilies add just the right amount of heat to warm your palate. The creamy white beans and tender chicken make it satisfying and filling, while the fresh cilantro and lime brighten every bite. Plus, it’s a one-pot meal, which means less mess and more time enjoying the company of your guests. Whether you’re serving it at a casual dinner or bringing it to a potluck, everyone will be asking for seconds.
What You’ll Need
- 1 lb boneless, skinless chicken breasts, diced – tender and lean, the perfect protein base.
- 1 tablespoon olive oil – for sautéing and adding depth of flavor.
- 1 medium onion, chopped – adds sweetness and texture.
- 2 cloves garlic, minced – aromatic and essential for flavor.
- 2 medium jalapeños, seeded and chopped – provides a subtle heat.
- 1 can (4 oz) diced green chilies – the star ingredient that creates the verde essence.
- 4 cups chicken broth – use a good-quality broth for richness.
- 1 can (15 oz) white beans, rinsed and drained – creamy texture and protein boost.
- 1 teaspoon ground cumin – adds earthy warmth.
- 1 teaspoon dried oregano – a touch of herbal brightness.
- Salt and pepper to taste – essential for seasoning.
- Fresh cilantro, chopped (for garnish) – brightens and freshens the dish.
- Lime wedges (for serving) – a burst of acidity to balance flavors.
Recommended Tools
- Large Dutch oven or heavy-bottomed pot – perfect for even heat distribution and simmering the chili.
- Sharp chef’s knife – for dicing chicken and chopping vegetables.
- Cutting board – a sturdy surface for prep.
- Wooden spoon or silicone spatula – to stir the chili without scratching the pot.
- Measuring spoons and cups – for accurate ingredient measurements.
White Chicken Chili Verde Made Stepwise
Step 1: Prepare the Ingredients
Begin by dicing your chicken breasts into bite-sized pieces. Chop the onion, mince the garlic, and seed and chop the jalapeños to control the heat level.
Step 2: Sauté Onion, Garlic, and Jalapeños
Heat the olive oil in your Dutch oven over medium heat. Add the chopped onion and sauté until translucent, about 4 minutes. Toss in the garlic and jalapeños, cooking for another 1-2 minutes until fragrant.
Step 3: Brown the Chicken
Add the diced chicken to the pot and season with salt and pepper. Cook until the chicken is mostly cooked through, stirring occasionally, about 5-7 minutes.
Step 4: Add Green Chilies and Spices
Pour in the diced green chilies, then sprinkle in the ground cumin and dried oregano. Stir to coat the chicken and vegetables evenly with the spices.
Step 5: Pour in Chicken Broth and Simmer
Add the chicken broth, bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer uncovered for about 15 minutes to meld the flavors and allow the chicken to cook completely.
Step 6: Add White Beans
Rinse and drain the white beans, then stir them into the chili. Simmer for an additional 5-10 minutes to warm through and thicken slightly.
Step 7: Taste and Adjust Seasoning
Give your chili a taste and adjust salt and pepper if needed. You want a perfectly balanced flavor with a hint of heat and herbaceous notes.
Step 8: Garnish and Serve
Ladle the chili into bowls and garnish with freshly chopped cilantro. Serve with lime wedges on the side for squeezing over the top. This final touch adds a refreshing zing that ties everything together beautifully.
What to Use Instead
- Chicken Thighs: Use diced boneless, skinless chicken thighs instead of breasts for a juicier, richer flavor.
- Vegetable Broth: Substitute chicken broth with vegetable broth for a lighter or vegetarian-friendly version.
- Green Bell Peppers: Swap jalapeños with diced green bell peppers for a milder version without the heat.
- Cannellini Beans: Use cannellini or great northern beans if white beans are unavailable.
- Fresh Tomatillos: Add chopped fresh tomatillos along with or instead of canned green chilies for a tangier verde flavor.
Cook’s Notes
- For a thicker chili, mash some of the beans with the back of a spoon before adding them to the pot.
- Adjust the spice level by leaving some or all of the jalapeño seeds in, or by adding a pinch of cayenne pepper.
- To make this recipe quicker, use pre-cooked rotisserie chicken shredded instead of raw diced chicken.
- Serve with warm tortillas or over rice to make it a complete meal.
- If you love smoky flavors, consider adding a teaspoon of smoked paprika or a chipotle in adobo (finely chopped) for depth.
Freezer-Friendly Notes
This White Chicken Chili Verde freezes beautifully, making it an excellent meal prep option. Cool the chili completely before transferring to airtight containers or freezer bags. It will keep for up to 3 months in the freezer. To reheat, thaw overnight in the refrigerator and warm gently on the stovetop, stirring occasionally. If it thickens too much, add a splash of chicken broth or water to loosen it back up.
Handy Q&A
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely before dicing and cooking to ensure even cooking and safety.
What can I serve with White Chicken Chili Verde?
This chili pairs wonderfully with warm corn tortillas, crusty bread, or a simple Chipotle Chicken Burrito Bowls style rice and avocado. You can also serve it alongside a fresh salad or a hearty Southwest Quinoa Bowl.
Is this recipe spicy?
The chili has a mild to moderate heat level thanks to the jalapeños and green chilies. You can easily adjust the spiciness by adding more or fewer jalapeños or including the seeds for extra kick.
Can I make this recipe in a slow cooker?
Absolutely! Brown the chicken and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours. Add the beans during the last 30 minutes to avoid overcooking them.
Cook This Next
- Chipotle Chicken Burrito Bowls – for a fresh and flavorful Mexican-inspired meal.
- Southwest Quinoa Bowl – a vibrant, nutrient-packed bowl bursting with southwestern flavors.
- Classic Chicken Pot Pie – a comforting, flaky dish perfect for chilly evenings.
Bring It Home
White Chicken Chili Verde is a wonderful mix of comforting and bright flavors that you’ll want to keep in your weeknight rotation. It’s simple enough for an easy dinner but exciting enough to impress guests. The tender chicken, creamy beans, and zesty verde sauce make a deliciously satisfying meal, especially when paired with fresh cilantro and a squeeze of lime. Whether you’re looking for a hearty soup or a flavorful chili, this recipe delivers every time. Grab your pot, gather your ingredients, and enjoy a bowl of this warming, vibrant chili tonight!
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White Chicken Chili Verde
Ingredients
Equipment
Method
- Begin by dicing your chicken breasts into bite-sized pieces. Chop the onion, mince the garlic, and seed and chop the jalapeños to control the heat level.
- Heat the olive oil in your Dutch oven over medium heat. Add the chopped onion and sauté until translucent, about 4 minutes. Toss in the garlic and jalapeños, cooking for another 1-2 minutes until fragrant.
- Add the diced chicken to the pot and season with salt and pepper. Cook until the chicken is mostly cooked through, stirring occasionally, about 5-7 minutes.
- Pour in the diced green chilies, then sprinkle in the ground cumin and dried oregano. Stir to coat the chicken and vegetables evenly with the spices.
- Add the chicken broth, bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer uncovered for about 15 minutes to meld the flavors and allow the chicken to cook completely.
- Rinse and drain the white beans, then stir them into the chili. Simmer for an additional 5-10 minutes to warm through and thicken slightly.
- Give your chili a taste and adjust salt and pepper if needed. You want a perfectly balanced flavor with a hint of heat and herbaceous notes.
- Ladle the chili into bowls and garnish with freshly chopped cilantro. Serve with lime wedges on the side for squeezing over the top. This final touch adds a refreshing zing that ties everything together beautifully.
Notes
- For a thicker chili, mash some of the beans with the back of a spoon before adding them to the pot.
- Adjust the spice level by leaving some or all of the jalapeño seeds in, or by adding a pinch of cayenne pepper.
- Use pre-cooked rotisserie chicken shredded for quicker preparation.
- This chili freezes well for up to 3 months; thaw overnight and reheat gently.
- Serve with warm tortillas or over rice for a complete meal.
