Enchilada Verde-Inspired Green Chicken Chili (Dairy-Free)
This green chicken chili is bold, hearty, and perfect for cooler nights. Inspired by enchiladas verdes, it combines salsa verde, shredded chicken, green chiles, corn, and creamy white beans in a richly seasoned broth. Ready in under an hour, it’s ideal for busy weeknights or game day.
Servings: 6 servings
Calories: 416kcal
Video
Equipment
Dutch oven or soup pot with a tight fitting lid
Wooden or silicone spatula
Stand mixer with paddle attachment recommended for shredding chicken, but you can use two forks as well
Ingredients
- 3 Tbsp extra virgin olive oil
- 1 large Vidalia onion, diced
- 2 large poblano peppers, diced (keep seeds in for extra heat)
- 1 jalapeño, diced (keep seeds in for extra heat)
- 8 oz hatch green chiles, mild or hot, typically sold in 4oz cans
- 4 cloves garlic, finely chopped
- 2 tsp ground cumin
- 1 tsp Kosher salt
- ½ tsp sweet paprika
- ½ tsp dried oregano
- ¼ tsp freshly ground black pepper
- 1 cup corn fresh, canned, or frozen and thawed
- 1 quart low-sodium chicken broth
- ½ cup salsa verde
- 1½ lbs chicken thighs boneless, skinless (6 thighs)
- 1 can great Northern beans or other small white beans, including liquid
- 1 medium lime, juiced
- Serving suggestions: sliced avocado, sour cream, pickled jalapeño, chopped onion, and cilantro
Instructions
- Sauté the veggies. Heat 3 Tbsp olive oil in a large Dutch oven or soup pot over medium-high heat. When hot, add diced onion, poblano peppers, and jalapeño. Cook, stirring occasionally, for 5-7 minutes, until softened. Stir in 8oz hatch green chiles and 4 cloves chopped garlic. Cook 1 minute more.
- Add the spices. Add 1 cup of corn, 2 tsp ground cumin, 1 tsp Kosher salt, ½ tsp sweet paprika, ½ tsp dried oregano, and ¼ tsp black pepper. Stir well.
- Cook the chicken. Pour in 1 quart of chicken stock and ½ cup of salsa verde. Bring to a rapid boil, then add chicken thighs, submerging completely into the soup. Cover, reduce the heat to medium (more than a gentle simmer), then cook for 35 minutes.
- Shred the chicken. Use tongs or a slotted spoon to carefully transfer the cooked chicken to the bowl of a stand mixer fitted with paddle attachment. It's ok if some of the vegetables transfer over with the chicken. Turn the mixer on to medium speed and shred the chicken fully. This will take about 1 minute. Return the pulled chicken to the chili. Alternatively, you can shred or pull the chicken with 2 forks on a cutting board.
- Finish the soup. Stir in one can of great Northern beans and the juice of one lime. Taste and adjust seasoning as needed. Serve immediately with sour cream, sliced avocado, cilantro, pickled jalapeños, and chopped onion -- or any other toppings you love!
Notes
- Nutrition note: Nutrition facts exclude toppings.
- Freeze: Cool completely, then portion into freezer-safe containers (or Souper Cubes). Add garnishes after reheating. Freeze for up to 6 months (if you prefer to include duration, otherwise omit).
- Reheat: Thaw overnight in the refrigerator or reheat from frozen on the stovetop over medium heat, or in the microwave at 50% power, until heated through.
Nutrition
Calories: 416kcal | Carbohydrates: 20g | Protein: 24g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 816mg | Potassium: 711mg | Fiber: 3g | Sugar: 7g | Vitamin A: 649IU | Vitamin C: 68mg | Calcium: 64mg | Iron: 3mg
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