Zesty Green Chicken Chili

Embark on a culinary adventure with our Authentic Green Chicken Chili recipe, a vibrant and hearty dish that promises to transform your weeknight meals. Featuring the rich flavors of fresh poblano, Anaheim, and jalapeño peppers, this chili delivers a perfect balance of smoky depth and satisfying warmth, all with a delightful kick. It’s more than just a meal; it’s a family-favorite experience waiting to be discovered.

Unlocking the Irresistible Flavor of Green Chicken Chili

Chili isn’t just for crisp autumn evenings or game day gatherings. While it certainly excels in those scenarios, the truth is, a craving for a deeply satisfying, subtly spicy bowl of homemade chili can strike at any time. And when it does, this Green Chicken Chili recipe is our absolute go-to. It’s a dish that transcends seasons, bringing robust Southwestern flavors and comforting warmth to your table, whether it’s a chilly winter night or a breezy summer evening.

What makes this chicken chili stand out? It’s the perfect harmony of robust flavors: a thick, creamy texture, just the right amount of heat, and an aromatic blend of spices that tantalizes the taste buds. Unlike its red counterpart, green chili offers a fresher, often brighter profile, allowing the nuanced notes of various peppers to truly shine. This recipe delivers a bowl so rich and inviting, you’ll find yourself coming back for more, again and again.

The Freshness Factor: Peppers that Define the Dish

The secret to this chili’s extraordinary taste lies in its star ingredients: fresh poblano, Anaheim, and jalapeño peppers. These aren’t just heat sources; they are flavor powerhouses. When roasted in the oven, their skins blister and char, drawing out a beautiful smoky sweetness that becomes the foundational essence of the chili. This roasting process is crucial; it mellows the peppers’ heat while intensifying their earthy notes, ensuring the chili has a satisfying “kick” without being overwhelmingly hot.

Each pepper plays a vital role:

• Poblano Peppers: Offering a mild, earthy flavor with minimal heat, poblanos contribute depth and a rich, dark green hue. They are often the backbone of many Mexican dishes.
• Anaheim Peppers: Slightly hotter than poblanos but still relatively mild, Anaheims add a fruitier, subtly sweet dimension. They are fantastic for building complex flavor without excessive spice.
• Jalapeño Peppers: These are where the “kick” truly comes in. Jalapeños provide a vibrant, grassy heat that brightens the entire dish. Roasting them tames their raw bite, making their spice more integrated.

Beyond the peppers, warm spices like cumin and coriander infuse the chili with an unmistakable Southwestern aroma, creating an authentic and comforting flavor profile you’ll adore. Hearty cannellini beans, a type of white kidney bean, are blended to create a luxuriously thick and creamy texture, making every spoonful incredibly satisfying. Topped with shredded Pepper Jack cheese and a few extra jalapeño slices, this chili reaches peak perfection. So, roll up your sleeves—let’s get cooking and bring this incredible Green Chicken Chili to life!

Gather Your Ingredients: What You’ll Need for Green Chicken Chili

Preparing a delicious Green Chicken Chili starts with fresh, high-quality ingredients. Here’s a comprehensive list to ensure you have everything on hand before you begin:

• Fresh Poblano Peppers
• Fresh Anaheim Peppers
• Fresh Jalapeño Peppers
• Medium White Onion
• Garlic Cloves
• Canola Oil (or other neutral cooking oil)
• Kosher Salt (and freshly ground black pepper, to taste)
• Pickled Jalapeño Pepper Slices (for an extra tang)
• Low-Sodium Chicken Broth
• Ground Cumin
• Ground Coriander
• Boneless, Skinless Chicken Breasts
• Canned Cannellini Beans (white kidney beans)
• Shredded Pepper Jack Cheese (or Monterey Jack for a milder option)
• Fresh Lime Juice
• Fresh Cilantro Leaves

Step-by-Step: Crafting Your Perfect Green Chicken Chili

Follow these detailed instructions to create a flavorful and hearty Green Chicken Chili that will impress your family and friends. This recipe breaks down each stage to ensure a smooth and enjoyable cooking process.

Roasting the Peppers and Aromatics: The Flavor Foundation

1. Prepare the Oven: Position an oven rack on the top setting and preheat your broiler to high. This intense heat is key to charring the peppers quickly.
2. Line Baking Sheet: Line a large, rimmed baking sheet with aluminum foil. This makes cleanup incredibly easy after roasting. Spray the foil lightly with non-stick cooking spray to prevent sticking.
3. Prep Vegetables: Thoroughly wash and dry your whole poblano, Anaheim, and jalapeño peppers. Place them on the prepared baking sheet. Add the peeled and quartered white onion and whole garlic cloves to the sheet as well.
4. Season and Coat: Drizzle one tablespoon of canola oil over all the vegetables. Use your hands to gently toss and coat them evenly. Season generously with kosher salt (and a touch of black pepper, if desired). Spread the vegetables out in a single layer on the baking sheet to ensure even roasting.
5. Broil to Perfection: Carefully place the baking sheet under the preheated broiler. Broil the vegetables, turning the peppers and rearranging the other vegetables occasionally, until the peppers are blackened and blistered on all sides, and their skins appear wrinkled. This process typically takes about 20 to 25 minutes. Keep a close eye on them to prevent burning.
6. Steam for Easy Peeling: Once roasted, remove the baking sheet from the oven. Carefully gather the edges of the foil to form a sealed pouch around the hot vegetables. Let the peppers steam inside the pouch for 5 minutes. This crucial step helps loosen the skins, making them much easier to peel.
7. Peel and Blend Peppers: Transfer only the roasted peppers to a large bowl, adding the chicken broth. Working within the broth, carefully peel the skins from the peppers and remove the seeds. The broth will capture any residual flavor. Discard the skins and seeds.
8. Create the Pepper Purée: Transfer the peeled pepper flesh, along with the broiled onion, broiled garlic, and pickled jalapeño slices, to a standing blender. Blend until a completely smooth and vibrant purée is formed. Set this aside. (You won’t need to rinse the blender yet, as you’ll use it again for the beans.)

Simmering the Chili Base and Cooking Chicken

9. Sauté Spices: In a large stew pot or Dutch oven, heat the remaining canola oil over medium heat until it shimmers. Add the ground cumin and ground coriander. Cook, stirring constantly, until the spices are fragrant, which should take approximately 30 seconds.
10. Incorporate Pepper Purée: Stir in the prepared pepper purée and cook for a few minutes, stirring occasionally, allowing the flavors to meld and the purée to slightly thicken.
11. Add Broth and Strain: Carefully strain the chicken broth (from the pepper peeling step) directly into the pot, pressing down on any remaining skins or seeds in the strainer to extract as much liquid and flavor as possible. Discard the strained solids.
12. Cook the Chicken: Add the boneless, skinless chicken breasts to the pot with the simmering broth and purée. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the chicken breasts reach an internal temperature of 150°F (65°C) when checked with an instant-read thermometer, which usually takes about 15 minutes.
13. Rest the Chicken: Carefully transfer the cooked chicken breasts to a clean bowl to rest. This allows the juices to redistribute, keeping the chicken tender and moist. Continue to simmer the broth in the pot.
14. Blend the Beans: Using the same blender (no need to rinse!), add two cans of undrained cannellini beans. Blend until they are completely smooth and creamy. This step is key to creating the chili’s thick, luxurious texture.
15. Combine Beans: Stir the blended cannellini beans into the simmering pot. Add the remaining three cans of whole, undrained cannellini beans as well. Stir well to combine.
16. Finish the Chili: Chop the rested chicken breasts into bite-sized pieces. Return the chopped chicken to the chili in the pot and stir it in gently. Add 1 and 1/2 cups of the shredded Pepper Jack cheese, stirring until it is completely melted and incorporated, creating a rich, cheesy consistency. Finally, stir in the jalapeño pickling liquid, fresh lime juice, and 1/2 cup of chopped fresh cilantro.
17. Adjust Seasoning: Taste the chili and season with additional kosher salt as needed. The flavors should be balanced and vibrant.

Serving and Enjoying Your Green Chicken Chili

18. Garnish and Serve: Ladle the hot Green Chicken Chili into bowls. Top generously with the extra shredded Pepper Jack cheese, a sprinkle of fresh chopped cilantro, and a lime wedge for a burst of fresh citrus. Serve immediately and enjoy the delightful flavors!

Serving Suggestions and Storage Tips

To elevate your Green Chicken Chili experience, consider these serving suggestions and essential storage tips:

Perfect Pairings and Toppings

While delicious on its own, Green Chicken Chili truly shines with the right accompaniments and toppings. Serve it with your favorite chili toppings such as a dollop of cooling sour cream or Greek yogurt, extra shredded cheese (cheddar or Monterey Jack work beautifully), sliced avocado, a sprinkle of chopped green onions, or even some crushed tortilla chips for added crunch. For an extra kick, a dash of hot sauce can be a great addition. Don’t forget those fresh lime wedges for squeezing over the top – the acidity brightens all the flavors.

Storing Leftovers and Meal Prep

This Green Chicken Chili makes fantastic leftovers, often tasting even better the next day as the flavors deepen. Store any leftover chili in an airtight container in the refrigerator for up to five days. To reheat, gently warm on the stovetop over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of chicken broth or water to reach your desired consistency. This chili also freezes exceptionally well, making it perfect for meal prepping. Allow it to cool completely, then transfer to freezer-safe containers or bags. It can be stored in the freezer for up to three months. Thaw overnight in the refrigerator before reheating.

We absolutely love seeing your culinary creations! If you make this Green Chicken Chili, please snap a picture and share it with us. You can tag us on Instagram @thebakermama so we can admire your delicious work. It’s truly inspiring to see how creative and inspired you all get with the recipes we share. Enjoy every flavorful bite!

xoxo,

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Green Chicken Chili

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• Author: The BakerMama
• Prep Time: 15 min
• Cook Time: 45 min
• Total Time: 1 hour
• Yield: 8 servings

Print Recipe

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Description

Made with fresh poblano, Anaheim, and jalapeño peppers, this Green Chicken Chili makes a flavorful and filling weeknight meal with some kick!

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Ingredients

• 2 fresh poblano peppers
• 4 fresh Anaheim peppers
• 2 fresh jalapeño peppers
• 1 medium white onion, peeled and sliced into fourths
• 6 garlic cloves
• 3 tablespoons canola oil, divided
• Kosher salt
• 1/4 cup pickled jalapeño pepper slices
• 4 cups (32 ounces) low-sodium chicken broth
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 2 pounds boneless, skinless chicken breasts
• 5 (15 ounce) cans cannellini beans, divided
• 2 cups shredded pepper Jack cheese, divided
• 2 tablespoons jalapeño pickling liquid
• 2 tablespoons fresh lime juice
• 1 cup chopped fresh cilantro leaves, divided

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Instructions

1. Place baking rack on the top rack of the oven and preheat broiler to high.
2. Line a large rimmed baking sheet with foil and spray with non-stick cooking spray.
3. Wash, dry and place the whole poblano, Anaheim and jalapeño peppers on the prepared baking sheet. Add the onion quarters and whole garlic cloves. Toss the vegetables with one tablespoon canola oil using your hands to coat. Season with salt and spread out evenly across the baking sheet.
4. Place in the oven under the broiler and broil, turning peppers and rearranging vegetables occasionally, until peppers are blackened on all sides and skins are wrinkled all over, about 20 to 25 minutes total.
5. Remove from the oven and carefully gather up the foil and form a sealed pouch with the vegetables in it. Let the peppers rest for 5 minutes.
6. Transfer just the peppers to a large bowl along with the chicken broth. Peel the peppers in the chicken broth, leaving skins and seeds behind. Transfer pepper flesh to a standing blender. Add broiled onion, broiled garlic, and pickled jalapeño slices. Blend until a smooth purée is formed. Set aside. (You’ll use the blender again to blend some of the beans once the pepper puree is in the pot so no need to rinse the blender between uses.)
7. Heat remaining oil in a large stew pot over medium heat until shimmering. Add cumin and coriander and cook, stirring, until fragrant, about 30 seconds. Add pepper purée and cook, stirring, until incorporated. Strain the chicken broth into the pot, pressing on skins and seeds to extract as much liquid and flavor as possible. Discard skins and seeds.
8. Add chicken breasts to pot. Bring to a boil and then reduce to a simmer and cook, stirring occasionally, until chicken breasts register 150°F on an instant read thermometer, about 15 minutes.
9. Transfer chicken breasts to a bowl and let rest. Continue simmering broth.
10. In the same blender you used for the pepper puree, add 2 cans cannellini beans (undrained) and blend until completely smooth. Stir blended beans along with remaining 3 cans of cannellini beans into the pot.
11. Chop chicken into bite-sized pieces and stir back into the chili. Next, stir in 1 and 1/2 cups of the shredded cheese until melted. Stir in jalapeño pickling liquid, lime juice, and 1/2 cup of cilantro. Season to taste with kosher salt.
12. Serve topped with the extra shredded cheese, chopped cilantro and lime wedges.

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