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Homemade White Chicken Chili Verde photo

White Chicken Chili Verde

This White Chicken Chili Verde is a zesty, hearty comfort meal with tender chicken, creamy beans, and vibrant verde sauce. Perfect for cozy, flavorful dinners!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts diced
  • 1 tablespoon olive oil for sautéing and adding depth of flavor
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 medium jalapeños seeded and chopped
  • 1 can (4 oz) diced green chilies
  • 4 cups chicken broth use a good-quality broth for richness
  • 1 can (15 oz) white beans rinsed and drained
  • 1 teaspoon ground cumin adds earthy warmth
  • 1 teaspoon dried oregano a touch of herbal brightness
  • salt and pepper to taste
  • fresh cilantro chopped, for garnish
  • lime wedges for serving

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Sharp chef’s knife
  • Cutting Board
  • Wooden spoon or silicone spatula
  • Measuring spoons and cups

Method
 

White Chicken Chili Verde Made Stepwise
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.