by jamjarkitchen 27 Comments
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This Green Chicken Chili is a fabulously flavorful, and comforting and easy-to-make dinner that comes together in less than 30 minutes!
I have been making a version of the recipe for years and I am so excited to finally share it with you all!
This Green Chicken Chili is hearty, flavorful and comes together super quickly by using my favorite shortcut ingredient, rotisserie chicken.
Add it to you weekly line up and I promise you'll be making it again and again!
Jump to:
- More Soup, Stew and Chili Recipes you will love.
- Equipment
- Ingredients
- Frequently Asked Questions
- Serving Suggestions
- Tip: Prep the ingredients before you start cooking.
- More recipes for you to enjoy.
- Recipe
More Soup, Stew and Chili Recipes you will love.
- Chicken and Lime Soup
- Roasted Tomato Basil Soup
- Beef Paprikash
- Chicken Tortilla Soup
Equipment
- Cutting board and knife
- Measuring cups and spoons
- Dutch oven or large pot: I love my Le Creuset Dutch oven and use it more than any other kitchen item!
Ingredients
- Rotisserie Chicken: I love using rotisserie chicken in this recipe (and many others) because it saves so much time and gives you so much more flavor than chicken breasts. However, if you do not have a rotisserie chicken on hand you can absolutely replace it with 2-3 cups of shredded chicken breasts.
- Olive Oil: You can also use avocado oil or another preferred cooking oil.
- Onion: I typically use yellow onion for this recipe but white or red will work as well.
- Garlic Cloves
- Spices: This recipes calls for a combination of Cumin, Cayenne, Chili Powder, Dried Oregano, and Garlic Powder and has a decent kick of heat. However, if you prefer a milder chili simply omit the cayenne.
- Corn: This recipe calls for a can of corn, drained. You can also use frozen corn.
- Hominy: To those unfamiliar with this ingredient it may appear as very large, white corn. But hominy is actually a product made by dried maize kernels with alkali. You can find it at most grocery stores and on Amazon. In this recipe it's used as a nutritious and delicious alternative to beans (which I'm just not a huge fan of). But, if you can't find (or don't like) hominy you can replace it with a can of drained northern beans.
- Diced Green Chiles: I like using diced Hatch Green Chiles, which you can find online and in most grocery stores. BE SURE TO CHECK HEAT LEVEL. Brands usually list on the cans of the chiles are mild of hot so be sure to pick your preference.
- Chicken Broth
- Sour Cream: As with any dairy products I always recommend using full fat for the best flavor and consistency.
- Fresh Cilantro:
- Fresh Limes: You will need the juice of 2 limes to add at the end of the cooking process. You can also serve with a wedge of lime for those who like an extra kick of acid.
Frequently Asked Questions
How hot is this chili?
This chili is not painfully spicy but it does have a nice kick.
If you like things a little more mild, feel free to cut back on the green chiles and cayenne.
And if you are a glutton for punishment you can always add more cayenne or even a few chopped jalapenos.
How do I shred rotisserie chicken?
Don't be afraid to get your hands dirty!
The best way to break down a rotisserie chicken is using you hands to pull the meat off the bone and then roughly shred.
Serving Suggestions
I love serving this plan with a squeeze of lime. Or you can top with crushed tortilla chips, sour cream sliced green onions and avocado.
Tip: Prep the ingredients before you start cooking.
This recipe comes together quickly and it's hugely beneficial to prep all of your ingredients before you start cooking.
Shred the chicken, chop the onion, crush the garlic, chop the cilantro, drain the corn and hominy and measure and and combine the spices.
I promise it will help make the cooking process more smooth and enjoyable!
More recipes for you to enjoy.
Chicken Stuffed Poblano Peppers
Chili Lime Salmon with Mexican Spiced Sweet Potatoes
Low Carb Green Chile Chicken Enchiladas
Mexican Hot Chocolate Cookies
Made this Green Chicken Chili? Let me know what you think in the comments!
Recipe
Green Chicken Chili
This Green Chicken Chili is comforting, spicy and a breeze to throw together, using ingredients you probably already have in your pantry. A perfect fall meal!
4.87 from 130 votes
Print RecipeSave Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course, Soup
Cuisine TexMex
Servings 6 servings
Calories 268 kcal
Equipment
Cutting board and knife
Dutch oven or large pot
Measuring cups and spoons
Ingredients
- 1 rotisserie chicken, shredded about 2 cups
- 1 tbsp olive oil
- 1 onion, chopped
- 2-3 cloves garlic, crushed
- ½ tsp cayenne (Omit for a more mild chili)
- 2 tsp ground cumin
- ½ tsp chili powder
- 1 tsp dried oregano
- ½ tsp garlic powder
- 1 tsp salt
- 2 4 oz cans diced green chilis (Reduce to 1 can for a more mild flavor)
- 1 15 oz can hominy, drained I prefer white hominy, but yellow would work fine.
- 1 15 oz can corn, drained
- 6 cups chicken broth (This recipe is especially delicious with homemade broth, but any quality chicken broth will work.)
- 1 cup sour cream
- ½ cup fresh cilantro, chopped
- juice of 2 limes
- salt & pepper to taste
For serving
- crushed tortilla chips (optional, for serving)
- chopped green onions (optional, for serving)
- shredded cheese (optional, for serving)
- sliced avocado (optional, for serving)
Instructions
Heat 1 tbsp of olive oil in a large heavy pot with a lid over medium-high heat until shimmering.
Add chopped onions and sautee over medium/medium-high heat for about 4 minutes until softened.
Add in crushed garlic and cook for another 30 seconds until fragrant. Then add in diced green chilis and cook for another minute or so.
Add in cayenne, cumin, chili powder, oregano, garlic powder, salt, hominy, corn and shredded chicken and cook for 1 minute until combined and heated through.
Stream in 6 cups of chicken broth bring to a boil. Once boiling, turn heat to low, cover and continue to simmer on low for around 10 minutes.
Remove from heat and stir in sour cream and cilantro.
Squeeze in the juice of 2 limes and taste for seasoning. Add additional salt & pepper if necessary.
If desired, serve with crushed tortilla chips, green onions, avocados, shredded cheese and/or a dollop of sour cream. Enjoy!
Nutrition
Serving: 2cupsSodium: 957mgSugar: 5.1gFiber: 2.2gPotassium: 186mgCalories: 268kcalMonounsaturated Fat: 1.9gPolyunsaturated Fat: 0.3gSaturated Fat: 7.2gFat: 12.6gProtein: 7.2gCarbohydrates: 26g
Keyword 30 minute meal, Chicken, Chili
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Jean
Agree its really comforting! I like that it gives an extra kick.Reply
- Kayla DiMaggio
I love this green chili chicken! It is so bold and full of flavor! Absolutely delicious!Reply
- SHANA
Delightful, although it was a lot more liquid than I expected.Reply
- Sloan
One of my favorite fall recipes!
Reply
- Daniel
this is one soup that just got add too my family's list of to go to soups 10 out of 10. we even added hot peppers for more heat.Reply
- jamjarkitchen
So glad y’all liked it!
Reply
- Gerre Gannaway
This is an excellent recipe. The addition of lime juice helps a lot. I gave it 4 instead of 5 stars, because I didn't have any green chickens lying around. Maybe the name should be changed to Green Chile Chicken Chili?Reply
- Chris
Gerre, you should change your name to Karen. What an idiotic response.
Reply
- Courtney
Can I just throw all the ingredients in the crockpot and make this with uncooked chicken?
Reply
- Ellen Trotochaud
I had the same question.
Reply
- jamjarkitchen
I think that would work fine but I can’t confirm as I haven’t tried it myself. If you do so I would still recommend leaving out the lime juice, cilantro and sour cream and mixing those in right before serving. Let me know if you try it
Reply
- Booblie
Thank you for specifying serving size as 2 cups! I wish everyone would do that for calorie counters!! And personally, I like the name Green Chicken Chili. I have a jar of salsa verde that's just begging to get put in this soup.Reply
- Kiran
We’ve had this twice now, and both times, YUM! Fool proof. Can’t put my finger on what makes it so yummy. But it is!Reply
- jamjarkitchen
Yay! So glad y’all like it 🙂
Reply
- Frank
Wow, you are seriously going to remove a star because you can't understand the name of the recipe?And yes, this is an excellent recipe.
Reply
- Elaine Hogan
It was yummy - made it for a small luncheon and everyone commented how good it was. (I followed instructions but after juicing the limes, i forgot to add the juice as i was rushing. It really was easy to make - the instructions were clear. Some people ate it as soup and others used it with beans and cheese to make a burrito with flour tortillas. I will definitely use it again.Reply
- Rachel
Really quick and easy! Very tasty I’m just wondering if this would freeze well since dairy was added to it?Reply
- jamjarkitchen
In my experience if you add the sour cream before freezing it does separate a bit and the texture can become a tad grainy. However the flavor is still good! If you want to make this for freezing I recommend leaving the sour cream out and then adding it in right before serving. Hope this helps!
Reply
- Carly
More of a green chile chicken soup. This is fantastic, i had to go for seconds. I liked mine with sour cream. This was a hit with our family.Reply
- Brenda Boucher
Delicious! My new go-to chicken chili recipe.Reply
- Sandy Hughes
I love this recipe so much. I made it 2 weeks ago and I’m it tonight. When I make Mexican soup I cut up corn tortillas. And put them in it. . They melt into it. I also add a Corona beer.Reply
- Greg
So freaking good. Used white kidney beans instead of hominy since I had them. Otherwise followed recipe to a tee!! Incredibly tasty!Reply
- Julie Baker
I made this for someone's birthday at work and doubled the recipe. I thought I would have a TON of leftovers and the entire pot of soup was GONE! Everyone loved it. I made the recipe as per the instructions (although I didn't use as much broth as the recipe called for - since I wanted a thicker soup) and didn't have to make any adjustments. It was DECLICIOUS! I wish I had some leftovers for myself -- ha ha!Reply
- Sue Pautler
Quick and easy and so delicious.Reply
- Lauren
My husband LOVED IT! I did add a few things.
I browned Deer meat with beef bouillon to cut the gamey taste. I set it aside till it was time to add the chicken. Once I added the meat I followed the recipe as instructed and it was perfect! Thanks for sharing this recipe!!Reply
- Ellen Trotochaud
If you want more of a chili vs soup consistency, would you just use less chicken broth? Maybe 4 cups instead of 6?
Reply
- jamjarkitchen
Yes, you can absolutely do that. I tend to like it a little more liquidy but definitely feel free to reduce the broth by a couple cups for a thicker chili.
Reply
