This cozy chicken chili verde is packed with flavor and made in just one pot! You’ll love the tender chicken and delicious green salsa that come together easily.
I appreciate how this recipe saves on clean-up time. Plus, it’s perfect for busy days when I want something warm. You can’t go wrong with a bowl of this tasty chili!
Key Ingredients & Substitutions
Olive oil: This is great for cooking, but you can use vegetable oil or avocado oil if you want. They all work well to sauté the ingredients without adding too much flavor.
Chicken: I prefer using boneless, skinless chicken thighs for their juiciness, but you can easily swap them for chicken breasts. Both work fine! To keep it vegetarian, use canned beans instead of chicken.
Jalapeños: Adjust the amount based on your heat preference. If jalapeños aren’t available, try using a bit of crushed red pepper or a mild green chili for flavor without too much heat.
White beans: While they add creaminess and extra protein, feel free to omit them if you wish. You can also use other beans like black beans or kidney beans if you prefer.
How Do You Achieve the Best Flavor in One-Pot Dishes?
Layering flavors is key in a one-pot dish like this chili. Start by sautéing the onions and garlic until they’re fragrant. This builds a delicious base. Then, when you add the chicken, ensure you season it well right away to enhance its flavor.
- Cook the chicken until it’s browned for a richer taste.
- Simmer the dish gently; this allows the flavors to meld together beautifully.
- Taste and adjust seasoning at the end; sometimes a little extra salt or lime juice is all you need!
How to Make Easy One-Pot Chicken Chili Verde
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1-2 jalapeños, seeded and chopped (adjust to taste)
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
- 1 can (14 oz/400g) diced green chilies or 1 1/2 cups tomatillo salsa verde
- 1 cup chicken broth
- 1 can (15 oz/425g) white beans (e.g. cannellini or great northern), drained and rinsed (optional)
- Fresh cilantro for garnish
- Lime wedges for serving
- Sour cream or Greek yogurt for topping (optional)
- Shredded cheese (optional)
How Much Time Will You Need?
This tasty chili verde will take you about 10 minutes to prepare and around 30 minutes to cook. In total, you’ll spend about 40 minutes, which is perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the diced onion. Sauté for about 4-5 minutes, or until the onion becomes soft and translucent. This will create a lovely base flavor.
2. Add the Spice and Heat:
Next, stir in the minced garlic and chopped jalapeños. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
3. Prepare the Chicken:
Now, add the chicken pieces to the pot. Sprinkle in the ground cumin, dried oregano, chili powder, salt, and black pepper. Cook, stirring occasionally, for about 5-7 minutes until the chicken is lightly browned on all sides. This helps lock in flavor!
4. Combine and Simmer:
Pour in the diced green chilies (or tomatillo salsa verde) and chicken broth. Stir everything together and bring the mixture to a simmer. Once it’s bubbling gently, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes until the chicken is cooked through and tender.
5. Add Beans and Adjust Seasoning:
If you’re using white beans, stir them in now and cook for another 5 minutes to heat through. At this point, taste the chili and adjust seasoning if needed—more salt, pepper, or even a squeeze of lime can enhance the flavor.
6. Serve and Enjoy:
Once ready, ladle the chili into bowls. Top with fresh cilantro and serve with lime wedges on the side. If desired, you can add a dollop of sour cream or Greek yogurt and sprinkle with shredded cheese for extra creaminess!
Enjoy your flavorful, easy one-pot chicken chili verde!
FAQ for Easy One-Pot Chicken Chili Verde
Can I Use Frozen Chicken for This Recipe?
Yes! If using frozen chicken, make sure to thaw it completely before cooking. You can thaw it overnight in the fridge or quickly in a sealed bag submerged in cold water. Frozen chicken cubes may require a few extra minutes of cooking time, so ensure they reach an internal temperature of 165°F (75°C).
What Can I Substitute for Jalapeños?
If you’re not a fan of jalapeños or want less heat, consider using a milder pepper like a bell pepper or poblano. You can also omit them entirely or add a pinch of red pepper flakes for a milder spice.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove over low heat or in the microwave. If it thickens up, add a splash of chicken broth to loosen it up as it heats.
Can I Make This Chili Verde Vegetarian?
Absolutely! You can replace the chicken with additional beans or even diced vegetables like zucchini and corn. Use vegetable broth instead of chicken broth, and you’ll have a delicious vegetarian version of the chili!
