Total Time: 45 minutes
Active Time: 20 minutes
Cook Time: 25 minutes
Difficulty: Easy
Spice Level: Medium (adjustable)
Servings: 6
Yield: About 9 cups
A Warm, Flavor-Packed Bowl of Comfort
This Green Chile Chicken Chili is a vibrant, satisfying twist on classic chili. It’s packed with tender chicken, creamy white beans, and the tangy, smoky flavor of roasted green chiles. Lighter than a beef chili but just as hearty, it’s a perfect one-pot meal for a cozy weeknight dinner or a game-day gathering. It comes together in under an hour and fills your kitchen with an irresistible aroma.
Ingredients
Main Components
1 tablespoon olive oil or avocado oil
1 medium yellow onion, diced
1 pound boneless, skinless chicken breasts or thighs, cut into ½-inch pieces
3 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon smoked paprika (optional, for depth)
Green Chile Base
2 (4 oz) cans diced green chiles, mild or hot (do not drain)
1 (7 oz) can diced green chiles, sometimes labeled “Hatch” (mild, medium, or hot)
3 cups low-sodium chicken broth
Beans & Thickener
2 (15.5 oz) cans cannellini or Great Northern beans, rinsed and drained
2 tablespoons masa harina (corn flour) OR all-purpose flour
¼ cup cold water
Finish & Garnish
1 cup frozen corn kernels (no need to thaw)
Juice of ½ a lime
Salt and freshly ground black pepper, to taste
Optional Garnishes: Fresh cilantro, diced avocado, shredded Monterey Jack or Pepper Jack cheese, sour cream or Greek yogurt, tortilla chips, extra lime wedges.
Equipment
Large Dutch oven or heavy-bottomed pot
Wooden spoon or spatula
Small bowl for slurry
Measuring cups and spoons
Ladle for serving
Step-by-Step Instructions
Step 1: Sauté the Aromatics
Heat the oil in your large pot over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
Step 2: Cook the Chicken & Spices
Add the cubed chicken to the pot. Season with a pinch of salt and pepper. Cook for 5-6 minutes, stirring, until the chicken is mostly opaque on the outside. Add the minced garlic, cumin, oregano, and smoked paprika (if using). Stir constantly for 1 minute until fragrant.
Step 3: Build the Chili Base
Pour in all the canned green chiles (with their liquid) and the chicken broth. Stir to combine. Increase the heat to medium-high and bring the mixture to a gentle boil.
Step 4: Simmer
Once boiling, reduce the heat to medium-low to maintain a steady simmer. Let it cook, uncovered, for 15 minutes to allow the flavors to meld and the chicken to cook through completely.
Step 5: Thicken and Add Beans
In a small bowl, whisk the masa harina (or flour) with the ¼ cup cold water until completely smooth to create a slurry. Slowly pour the slurry into the simmering chili while stirring constantly. This will thicken the broth beautifully. Stir in the drained white beans and the frozen corn.
Step 6: Final Simmer & Season
Continue to simmer for another 5-10 minutes, until the chili has thickened to your liking and the corn is heated through. Remove the pot from the heat. Stir in the fresh lime juice. Taste and season generously with additional salt and pepper as needed.
Serving & Storing
To Serve: Ladle the hot chili into bowls and top with your favorite garnishes. A squeeze of fresh lime, a sprinkle of cheese, and a handful of cilantro take it to the next level. Serve with warm tortillas or tortilla chips on the side.
To Store: Allow the chili to cool completely. Transfer to an airtight container and refrigerate for up to 4 days. The flavors improve overnight!
To Freeze: This chili freezes excellently. Store in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave, adding a splash of broth if needed.
Chef’s Notes & Tips
Spice Control: For a milder chili, use all “mild” green chiles. For more heat, use one can of “hot” green chiles or add a diced jalapeño with the onions.
Shredded Chicken Shortcut: Use 3 cups of cooked, shredded rotisserie chicken. Add it in Step 5 with the beans and skip the initial chicken cooking step.
No Masa Harina? All-purpose flour works fine, but masa gives a wonderful, subtle corn flavor that complements the green chiles perfectly.
Crockpot Method: Sauté onions as in Step 1, then add all ingredients except the corn, lime juice, and slurry to the slow cooker. Cook on LOW for 6-7 hours or HIGH for 3-4 hours. 30 minutes before serving, stir in the corn and the masa slurry. Finish with lime juice.
Nutrition Information
Per Serving (Approx. 1.5 cups, without garnishes).
Nutrient Amount % Daily Value*
Calories 320
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 55mg 18%
Sodium 680mg** 30%
Total Carbohydrate 38g 14%
Dietary Fiber 9g 32%
Sugars 5g
Protein 30g 60%
Vitamin C 20mg 22%
Calcium 100mg 8%
Iron 4mg 22%