Make this easier version of chili verde using chicken and a tomatillo-based green salsa instead of roasting and pureeing fresh tomatillos. Note that this is a green chili made with chicken and not a chili made with green chicken. Sorry if this disappoints anyone. You can serve it with sour cream, avocado, cilantro, and corn tortillas or corn bread.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified


  • Season chicken thighs with salt on both sides.

  • Transfer 1/2 the chicken to a dry, nonstick skillet over high heat. Cook until browned, about 4 minutes per side. Transfer to a bowl. Brown the rest of the chicken. Let cool to room temperature before cutting.

  • Combine salsa verde, green chilies, garlic, jalapeno, and cilantro in a blender. Blend, starting on low and finishing on high, until sauce is very smooth and bright green.

  • Cut chicken into bite-sized pieces and transfer back into the bowl. Combine chicken pieces, accumulated juices, and the green sauce into a pot. Season with cumin, chipotle pepper, black pepper, oregano, and salt.

  • Rinse out blender with a splash of water and pour into the pot. Mix together and set heat to medium-high. Bring to a simmer; reduce heat to medium-low. Simmer until chicken is tender, depending on size of chicken pieces, about 1 hour. Stir in kidney beans and simmer until thickened, about 15 minutes.

Chef's Notes:

When selecting green salsas at the supermarket, make sure tomatillos are the first ingredient, followed by onion and chilies.

If using chicken breasts, only simmer until cooked through, otherwise they will get dry.

Add some chicken stock for a thinner chili, but be careful with the salt, as many ingredients in this recipe have salt included.

Nutrition Facts

521 calories; 23.2 g total fat; 128 mg cholesterol; 1281 mg sodium. 31.3 g carbohydrates; 43.4 g protein; Full Nutrition

Reviews (16)

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25 Ratings
  • 5 star values: 22
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Always looking for soup recipes that have intense flavor and really feel like a meal. This is fabulous. Got a hot jalepeno so added sour cream when serving to cut the heat. Read More
Rating: 5 stars
Very tasty!! I left out the cilantro because my guest doesn't like it but I look forward to adding it in next time. It's very easy to make & pretty inexpensive. I served with rice & avocado- tortilla chips would be good too. Read More
Rating: 5 stars
No changes and I will make it again. Read More
Rating: 5 stars
I made this exactly as written. It was fabulous. I ll be making this again!!! Read More
Rating: 5 stars
Freaking awesome. Didn't change a thing (why would I? It's Chef John for crying out loud!") It's going into my permanent recipe file. Thanks Chef John! Read More
Rating: 5 stars
Delicious and forgiving of my mistakes and shortcuts. I used pulled chicken and accidentally opened a can of chickpeas instead of the white kidney beans. It s still fabulous! Read More
Rating: 5 stars
I thought this was really good. Easy to make and I'd recommend using the thighs versus breasts b/c the meat was moist and tender and I think a breast would be dry. My kids were suspicious of the green color of the soup and unfortunately couldn't get over it. Nonetheless my husband and I really liked the soup and was good with a bit of sour cream and some crushed tortilla chips over top. Read More
Rating: 5 stars
Wonderful Dish I did cut the chipotle and The Jalapeno by half as we like a bite but not to Hot. Was just right Read More
Rating: 5 stars
I have made this twice now and it is delicious! I do cook my own beans because it's cheaper and I like to make sure all components of the chili are flavorful but by god I had been making white chili for years and I don't think I ever will again green chili is the way to go Read More