Flavorful and comforting dish featuring tender chicken and beans simmered in a vibrant green chili sauce. Updated since November 25th, 2023.

Chicken Chili Verde, a culinary delight, marries tender chicken with a vibrant, tangy green chili sauce, creating a nice mix of flavors. Tender pieces of chicken, seasoned to perfection, mingle with the heat of diced green chilies and if included the zesty brightness of diced tomatoes. A medley of spices—cumin, oregano, clove, and paprika—infuses layers of complexity. Simmered to perfection, the result is a harmonious blend of textures and tastes, delivering comfort with every spoonful. Chicken Chili Verde is a celebration of Southwestern cuisine, bringing warmth and satisfaction to every bite.

Ingredients

• 8 ounces of dry pinto beans (1 1/2 cups) (or two cans of white hominy)
• 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• Salt and pepper, to taste
• 2 tablespoons olive oil if cooking chicken
• 1 large onion, finely chopped
• 1 teaspoon garlic, minced
• 2 cans (4 ounces each) diced green chilies
• 1 can (14 ounces) diced tomatoes, undrained (optional)
• 3 cups chicken broth
• 1 teaspoon ground cumin
• 1/8 teaspoon ground cloves
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/8 – 1/4 teaspoon cayenne pepper (optional for heat)
• 1 cup grated low-fat Monterey Jack cheese
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving
• Salsa, for serving
• Cooked rice or tortillas (optional), for serving

Directions

1. Rinse and soak pinto beans
   • Rinse beans and soak overnight in cold water, then drain.
2. Season and sear chicken
   • Season the chicken pieces with salt and pepper.
   • In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the chicken pieces on all sides and cook the chicken until done. (or use cooked chicken)
3. Sauté onion and garlic
   • In the same pot, add chopped onion and sauté until softened. Add minced garlic and cook for another 1-2 minutes.
4. Combine ingredients
   • Add beans, diced green chilies, diced tomatoes with their juice (optional), chicken broth, ground cumin, dried oregano, ground cloves, paprika, and cayenne pepper. Stir to combine.
5. Simmer
   • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until beans are soft, stirring occasionally.
6. Adjust seasoning
   • Taste and adjust the seasoning as needed. Add more salt, pepper, or cayenne pepper for heat.
7. Serve
   • Serve the Chicken Chili Verde (optionally over cooked rice or with warm tortillas).
   • Garnish with shredded cheese, chopped cilantro and or salsa and serve with lime wedges on the side.

This Chicken Chili Verde is a zesty and satisfying dish with the perfect balance of heat and tanginess.

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