Hearty and comforting, this Green Chicken Chili layers navy beans, chicken, and rich bone broth with poblano and jalapeño chiles. A spoonful of salsa verde at the finish keeps the flavors fresh and lively.
I love serving this simple green chicken chili in the colder months, when hearty beans and broth feel especially grounding. It's an affordable meal that stretches easily, yet feels vibrant thanks to the warmth of poblanos and jalapeños.
A swirl of fermented salsa verde at the end adds both brightness and probiotics, while smoked chicken makes a cozy variation with deeper flavor. Simple enough for weeknights, yet satisfying enough to share. It's the kind of dish that anchors the season.
Why You'll Love It
Deeply nourishing: Made with beans, vegetables, chicken and slow-simmered bone broth, it's packed with fiber, protein and minerals.
Budget-friendly: Simple, affordable ingredients (beans, chicken, peppers and onions) come together to make a filling meal that will help you stretch your budget.
Perfect for cold weather: The gentle heat of green chiles and the heartiness of beans make this chili a flavorful way to ward off the chill.
Key Ingredients + Substitutions
Navy beans' mild flavor and creamy texture make them perfect for chili. Cannellini or great northern beans are good alternatives. If you're short on time, use canned beans. Just remember to drain and rinse them well.
Chicken gives the chili its body. Opt for pre-cooked or leftover chicken for a speedier meal. I favor smoked chicken thighs, but the leftover meat from our favorite slow roasted chicken or even a store-bought rotisserie chicken works just as well.
Chicken bone broth builds both flavor and nourishment, adding a delicious silky texture and boost of protein. Vegetable broth or a lighter store-bought stock can be swapped in for homemade.
Salsa verde lends brightness and depth. I love using our fermented salsa verde in this dish, but a roasted tomatillo salsa or mild green enchilada sauce makes a fine substitute.
Green chiles lend a bit of heat to the chili. Poblano peppers offer a mild, earthy flavor that anchors the chili, while jalapeños contribute gentle heat. You can adjust the amounts (and type of chile) depending on the amount of heat you tolerate.
Cumin and oregano give the broth a deeper and more resonant flavor.
A Note on Beans
This recipe calls for 4 ½ cups cooked navy beans. If you're cooking the beans from scratch, you'll need about 1 ½ cups dried beans that have been soaked overnight, simmered until tender and drained.
If you're using canned navy beans, you'll need about 3 (15-oz) cans for this recipe. Make sure to drain and rinse them well before adding them to the pot.
Recipe Questions
Like most chilis and stews, Chicken Chile Verde will keep for up to 3 days. Store it in an airtight container in the fridge.
Alternatively, transfer it to a freezer-safe container and freeze for up to 6 months.
Absolutely. Sear the chicken and onions first for best flavor, then transfer to your slow cooker or pressure cooker and adjust cooking time accordingly.
With poblanos, jalapeños, and salsa verde, the chili has a gentle heat that bridges the gap between mild and medium.
For more spice, add extra jalapeño or finish with fermented hot sauce or fermented pepper mash.
For less heat, skip the jalapeños and add an additional poblano pepper.
Yes. Smoked chicken is my preference, but you can also use turkey, pork shoulder.
For a vegetarian option, you'll want to use a good-quality vegetable stock and add another cup full of beans.
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Analida says
Mmmmm! I love a chili verde. This one looks comforting but not too heavy. Perfect to make ahead and have meals during the week. I'm thinking tacos. Inspiring and lovely!