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The Best Green Chicken Chili Recipe

January 6, 2021 by girlinspired Leave a Comment

Green Chicken Chili is a delicious alternative to beef chili, with unforgettable flavors and just the right amount of heat. This thick hearty soup is full of juicy pieces of chicken and white beans in a cheesy creamy, perfectly seasoned broth. Garnish with some tortilla strips and a drizzle of fresh lime and this Mexican inspired dish will soon become a family favorite. On repeat!

green chili chicken soup in red dutch oven topped with avocados and colorful tortilla strips; cheese, limes, avocado, and cilantro around the pot

If Mexican food is commonplace in your home like it is mine, then you’ve got to try both the Homemade Salsa Verde and Green Enchilada Sauce which pretty much pairs well with anything! As a side, as a dip, or as a topping, these two sauces will elevate all of your Mexican inspired dishes!

green chili chicken soup in white bowls and red dutch oven, topped with avocado slices and colorful tortilla strips

What is Green Chicken Chili?

Bring your tastebuds on a journey with this green chicken chili with white beans recipe. It’s a true crowd-pleaser not just because it’s out of this world, warming comfort food, but because it is brimming with bold flavors that combine so nicely together. Your crowd will get all of the different tastes and textures in every bite.

This chili has chunks of chicken and tender white beans, combined with a broth so thick and creamy and perfectly seasoned with oregano, cumin, and paprika. A layer of heat is provided by the roasted chili peppers and all of this is finished off with a hint of citrus from the lime and added salty crunch from the tortilla strips.

What is the difference between White Chicken Chili and Green Chicken Chili?

You might be wondering what the difference between white chicken chili and green chicken chili is. Well, truth be told, so am I! ha. There may, in fact, be no difference at all because just when I think I’ve found what might be a difference in one version, I find a similar recipe in the other version. In the end, it’s so good, it doesn’t really matter what it’s called.

More Soups and Sauces

Green Enchilada Sauce

Chicken Tortilla Soup

Buffalo Chicken Dip

Easy Homemade Salsa Verde

Do I need anything special to make Green Chicken Chili?

Large Pot – Making soups in a Dutch oven or large stockpot is handy for making big batches of soup.

Immersion blender – Otherwise known as a hand blender this handy tool will keep you from having to transfer the soup to a blender for pureeing.

Ingredients:

  • Hatch chilis – Anaheim chilis will also work.
  • Olive oil – You can also use canola oil.
  • Onion & garlic – Diced and minced.
  • Chicken broth – Use homemade broth if you have some on hand; homemade has more flavor and nutrients and not as much sodium.
  • Seasoning – Cumin, paprika, ground coriander, dried oregano, salt, and pepper to taste. This blend of seasoning is pretty much magic.
  • White beans – Drained and rinsed. Cannellini beans or smaller white beans are readily available at your local grocery store. Canned beans are easy to use; dried beans aren’t necessary! A great source of fiber and protein and will give your soup its body and thick consistency.
  • Cooked chicken breast – You can use whatever leftover you have. Either shred a cooked rotisserie chicken or cut up your leftover herb-roasted chicken.
  • Cream cheese – Adds a smooth creamy rich texture to the soup broth.
  • Toppings – Avocado, tortilla strips or chips, grated jack cheese. The more the better!
  • Garnish – Cilantro and lime juice. These garnishes pack a bunch of flavor into every bite of the soup!
chile peppers, diced onions, chicken, spices, white beans, and the remaining ingredients in the green chicken chili

How to Make Green Chicken Chili:

Step 1: Rub the chiles with oil and roast them under the broiler until each side is blistered. This will give it such a nice smoky note to the heat. Once nicely charred, remove to a bowl until cooled enough to handle.

side by side photos of green chiles on roasting pan before and after being roasted

Step 2: Grab your cooled chiles and remove the stem and seeds from the inside. If you want more spice, leave more of the seeds, if you want a mild soup, remove all of the seeds. If you want medium heat, well, you get the idea. You can also scrape out the flesh and discard the peel if you’d prefer.

roasted chiles on sheet pan with stems and seeds removed; avocado, lime, chicken and cilantro set nearby

Step 3: Meanwhile, in a large stockpot or Dutch oven, saute the onion and garlic in a bit of oil. To the pot, add the chicken broth, cumin, paprika, coriander, oregano, salt, and pepper. Then, add the chiles to the pot.

step by step photos showing onion and seasoning sauteed in red stock pot, broth and chiles added to the pot

Step 4: Simmer the soup and add just a portion of the white beans, reserving the rest. Using a hand blender, blend the soup mixture to as smooth a consistency as you desire. Keep in mind, you’ll have added textures included next.

Step 5: Add the reserved beans, chicken, and cream cheese to the pot and stir until combined. Simmer the soup until the cheese melts, your desired consistency is reached and all of those amazing flavors have formed lasting meaningful relationships.

step by step photos of white beans added and blended into the green chicken chili, chicken and cream cheese added, and finished creamy soup with toppings on and around

Make a big batch (double or triple, in fact) and have lunch leftovers for days. A great budget-friendly meal to feed a big family and perfect as a meal prep freezer meal for down the road when those cravings strike. Because believe you me, they will!

green chili chicken soup in white bowls and red dutch oven, topped with avocado slices and colorful tortilla strips

Have separate bowls for your toppings. Sliced avocado, tortilla chips, shredded cheese, and even some slices of lime. Lay them out on your table so people can pick and choose their own. Load it up!

How long can I store it in the fridge?

It will keep in the fridge for up to 4 days stored in an airtight container.

How hard is it to make green chicken chili?

This is a simple green chicken chili recipe, but it is so easy to make! This one-pot meal is done on the stovetop but you can definitely cook this meal in the slow cooker or the Instant Pot! Roasting the chile peppers is the only step done apart from combining everything in the pot!

Quick and easy recipes are always handy to have around. This Green Chicken Chili doesn’t miss a beat! It’s a must-try any day of the week!

green chili chicken soup in white bowls and red dutch oven, topped with avocado slices and colorful tortilla strips

Green Chicken Chili

A rich and creamy soup bursting with the Southwestern flavors of chile peppers, cumin, and cilantro.
Print Pin Rate
Course: Soup
Cuisine: American, Mexican
Keyword: green chicken chili
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 6
Calories: 448kcal

Ingredients

  • 4 Hatch chilis
  • 1-2 tablespoons olive or canola oil
  • 1/2 yellow onion diced
  • 2 teaspoons garlic minced
  • 4 cups chicken broth
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste
  • 2 cans white beans drained and rinsed (15.5 oz cans)
  • 2 cups cooked chicken breast
  • 4 oz. cream cheese
  • 1 cup fresh cilantro for garnish
  • 1 avocado for topping
  • 1 cup tortilla strips or chips for topping
  • 1 cup grated jack cheese for topping
  • lime juice for garnish

Instructions

  • Rub chiles with oil. Roast under the broiler for 6-8 minutes on each side until blistered.
  • In a large stockpot or Dutch oven, saute onion and garlic in one tablespoon of oil.
  • Add chicken broth, cumin, paprika, coriander, oregano, salt, and pepper to the pot. Remove the stem and seeds from the roasted chiles and add them to the pot (you can scrape the flesh away from the peel and discard the peel if you'd like).
  • Simmer soup for about 10 minutes.
  • Drain and rinse white beans well. Add 1/2 cup of the white beans to the pot of soup, reserving the rest.
  • Use a hand blender to blend the soup mixture into a fairly smooth consistency (or as desired).
  • Add the reserved beans, chicken, and cream cheese to the pot and stir.
  • Simmer soup 5-10 minutes or until the cream cheese is melted and the soup is heated through.
  • Top with freshly chopped cilantro, tortilla chip pieces/strips, grated cheese, avocado slices, and a squeeze of lime.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 448kcal | Carbohydrates: 32g | Protein: 30g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 77mg | Sodium: 920mg | Potassium: 949mg | Fiber: 9g | Sugar: 3g | Vitamin A: 650IU | Vitamin C: 21mg | Calcium: 266mg | Iron: 5mg

Filed Under: Food and Recipes, Main Course, Soups|Salads|Side Dishes Tagged With: avocado, chiles, cilantro

Green Enchilada Sauce

January 5, 2021 by girlinspired Leave a Comment

Homemade Green Enchilada Sauce provides an explosion of fresh flavor to so many dishes! Thanks to the tomatillos, roasted chilis, garlic, cilantro, and cumin, it will elevate everything from cheesy enchiladas, casseroles, soups, and the spoon from which you are licking it off! This made from scratch green sauce is heads above anything storebought and is ready in less than 30 minutes!

green enchilada sauce in saucepan with tortillas, roasted chiles, cilantro, and cheese garnishes nearby

If you love all things Mexican inspired, whether a dish or a sauce, you must try salsa verde, cheese enchiladas with green sauce, and green chicken chili recipe. And then, you should invite me over!

green enchilada sauce in glass mason jar with cilantro sprinkled on top

What is Green Enchilada Sauce?

If you’ve ever tried green chili enchilada sauce at a restaurant you know that beautiful green sauce drizzled on top of your nachos, your enchiladas, and your quesadillas, activates all of your senses! The thought of it is exactly what is making your mouth water right now.

If you’ve never tried it before, well buckle up! You’re in for a game-changing experience. This green enchilada sauce recipe gives you Mexican style restaurant-quality flavors, right at home.

Enchilada sauce can be made either red or green, and each has its purpose. But the fresh, citrus, burst of flavor that comes from this version, is a bonus.

It’s a little bit spicy but can be made more mild or hot to your liking. Its freshness comes from the bold flavors of the tomatillos, garlic, red onion, and cilantro. The roasted chilis, which have been charred beautifully, gives you not only heat but also a little smokiness.

When this delicious sauce is combined with melty gooey cheese or crumbled Queso Blanco, it’s the thing that’s going to keep you coming back for more! Super addicting, you’ll want to keep a jar on hand at all times. Forget the storebought stuff, you’re about to prepare a homemade sauce that will blow your mind!

Appliance Info:

This easy green sauce requires very little effort and even fewer appliances. Besides the basic saute pan and baking sheet, all you really need is a blender or food processor.

Ingredients:

  • Sweet white onion – A sweeter, less pungent onion than yellow. When sauteed with the garlic, it brings out its natural sweetness.
  • Garlic cloves – Garlic and onion are a powerhouse duo. Sauteed together brings out the best in both of them and elevates the other ingredients in the sauce.
  • Anaheim or Hatch chiles – If you’re wondering why the different spelling (Chili, Chilli, or Chile), it’s because they are all used interchangeably, depending on where you live! The Anaheim or Hatch chilis are a bit milder and usually larger than the jalapeno pepper, but if that’s all you can find, go ahead and use that instead.
  • Olive oil
  • Fresh tomatillos, rinsed and roughly chopped – You can use canned as well. They look like smaller unripened tomatoes and can be found in most grocery stores. Usually with a husk around them. In fact, the drier and crispier the husk, the better the tomatillo.
  • Fresh cilantro – Whether you love it or hate it, add it anyway!
  • Cumin – A nice balance to the citrus and heat. Brings a bit of earthiness and a different layer of flavor.
  • Chicken or vegetable bouillon – Your choice!
Ingredients for green enchilada sauce laid out on counter - tomatillos, garlic, cumin, bouillon, onion, oil, and fresh cilantro

How to Make Green Enchilada Sauce:

Step 1: Preheat the oven to broil and line a baking sheet with aluminium foil. Set it aside. Saute the onions with a little bit of oil in a large saute pan. Once they’re soft, add the minced garlic and continue to saute until fragrant and beginning to brown. Then remove it from heat and set aside.

browned onions in a saute pan

Step 2: Grab your chiles and rub them with olive oil. Place them on the prepared baking sheet and broil on the top rack of the oven. Once one side is charred and blistered, rotate until all sides are blistered. Remove from the oven to cool and once you are able to handle them, remove the stem and most of the seeds. The more seeds you leave in, the hotter your sauce will be. So, you do you!

side by side photos of chiles on aluminum-lined baking sheet before and after being roasted

Step 3: Remove the husk and stem from your tomatillos and rinse. Cut into quarters and pulse in a blender or food processor until broken down into small chunks. Add the chile flesh and cilantro and pulse once more. This is where you decide what consistency you want for your sauce.

photo collage of process of adding tomatillos, cilantro, onion, and chiles to blender and the blended green sauce

Step 4: Pour the contents of the blender/food processor back into the saute pan. Add water, cumin, and bouillon and bring to a simmer until the sauce thickens, flavors have married and your desired consistency has been reached.

blended green sauce in saute pan and seasoning added to the sauce

Pour it all over whatever dish you’ve got going on in the oven right now or save it in an airtight container in the fridge for up to 10 days. If you want to freeze it, wait until it’s completely cooled and then keep it frozen for up to 6 months.

Finished green enchilada sauce in saute pan with cheese, tortillas, and roasted chile alongside the pan

What did I tell you about all your senses?! Was I right or was I right? Now that you know how to make this super simple crowd-pleasing sauce, keep this recipe handy because people will be asking you for it!

Variations and Substitutions

  • As mentioned above, if you can’t find chiles, feel free to use jalapenos or poblanos.
  • If you want more heat leave in more seeds, or add even more peppers. If you want less heat, make sure to remove all of the seeds.
  • I was only half kidding about adding the cilantro no matter what. It does add a nice finishing flavor and an added freshness, but it won’t make or break your recipe.
  • If you like the flavor of the roasted chiles, you might even enjoy roasting the tomatillos.
  • Freeze in ice cube trays for easy access to small portions at a time.
  • Stock up on ingredients when they are in season make a double batch and freeze for later.
close up photo of green sauce cheese enchilada scoop
What else can I use enchilada sauce for?

Use it on top of everything from tacos, quesadillas, tamales, enchiladas, fish, chicken, beef, shrimp, casseroles, or macaroni and cheese. You can even thin it out even more and use it as a salad dressing. The sky is the limit with this magic sauce!

Is this green enchilada sauce spicy?

The sauce is mildly spicy as the recipe is written. You can adjust the spice level by adding more chile seeds and/or adding roasted peppers with a spicier/hotter flavor. Hatch and Anaheim chiles are about 1/3 as spicy as your average jalapeno.

Can I use canned tomatillos?

You sure can. Fresh are always best, but canned tomatillos are easy to find at the grocery store and make a great substitute.

What if I can’t find Hatch chile peppers?

Hatch chile peppers are grown in one area of New Mexico and are available seasonally in the Southwestern U.S. Anaheim chiles make a great substitute, but if you do not have access to either of these chili peppers, look for a chile pepper with an earthy flavor and mild/medium heat.

Green Enchilada Sauce

An easy-to-make rich, smooth green enchilada sauce that packs a punch of flavor from fresh roasted chilis, garden tomatillos, and cilantro.
Print Pin Rate
Course: Condiments
Cuisine: American
Keyword: green enchilada sauce, green sauce recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6
Calories: 81kcal

Ingredients

  • 1/2 sweet white onion diced
  • 1-2 garlic cloves
  • 2 large Anaheim or Hatch chiles
  • 2 tablespoons olive oil
  • 4-5 cups fresh tomatillos rinsed and roughly chopped (or canned)
  • 1 cup fresh cilantro
  • 2 cups water
  • 1 teaspoon cumin
  • 1 teaspoon chicken or vegetable bouillon

Instructions

  • Add 1 tablespoon of olive oil to a large saute pan and heat over medium. Saute diced onions until soft. Add minced garlic and continue sauteeing until the garlic is fragrant and mixture is just beginning to brown. Remove from heat.
  • Meanwhile, rub chiles with olive oil. Place them on a baking sheet lined with aluminum foil. Broil on the top rack of the oven, rotating the chiles until they are blistered on all sides. Remove from the oven and allow to cool enough to handle. Remove stem and most seeds from the chiles and scoop the flesh away from the peel, if desired.
  • Prepare fresh tomatillos by removing the outer paper-like skin and trimming the stem. Rinse any sticky residue from the tomatillos and cut into quarters. Place tomatillos in a blender or food processor and pulse until the tomatillos are broken down into small chunks.
  • Add chile flesh and cilantro to the blender and pulse a few more times until desired consistency is achieved.
  • Pour sauce back into saute pan. Add water, cumin, and bouillon and bring to a simmer.
  • Simmer over medium-low heat until sauce thickens to desired consistency and flavors have meddled.
  • Cool. Store in an airtight container in the refrigerator for up to 10 days or freezer for up to 6 months.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 81kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 156mg | Potassium: 269mg | Fiber: 3g | Sugar: 5g | Vitamin A: 280IU | Vitamin C: 14mg | Calcium: 16mg | Iron: 1mg

Filed Under: Food and Recipes, Sauces|Dips|Salad Dressings Tagged With: chiles, cilantro, tomatillo

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