I was tired of the same white chicken chili and wanted something brighter, fresher, and more vibrant. I swapped the green chiles for fresh tomatillos, added cilantro and lime, and kept the white beans and cream. The result was a completely different chili that tasted like summer in a bowl tangy, bright, and incredibly fresh. My family asked if we could have this instead of the regular version from now on. This Green Chicken Chili with White Beans became my favorite way to refresh a classic recipe.

This bright, tomatillo-based chili is the ultimate flavor upgrade. For a classic green chile version, my easy white chicken chili uses canned green chiles. When you want hands-off cooking, my crockpot white chicken chili simmers all day. And for lightning-fast pressure cooking, my instant pot white chicken chili is done in 15 minutes.

Why This Tomatillo Chili Wins

I have made this countless times when I want something completely different, and here is why it is unstoppable.

• Bright and Fresh: Tomatillos and cilantro create a vibrant flavor that feels lighter than traditional white chili.
• Tangy Complexity: The natural tartness of tomatillos adds dimension without needing lots of spices.
• Summery Feeling: Even in winter, this chili tastes like fresh, bright comfort food with a seasonal twist.
• Incredibly Versatile: Works equally well on stovetop, in slow cooker, or in Instant Pot for any timing situation.
• Feeds a Crowd: One batch easily serves 8-10 people for gatherings or meal prep for the entire week.

The Tomatillo Chili Ingredients Lineup

This recipe reimagines white chili with fresh, bright Mexican flavors.

The Chicken
Any cooked chicken works beautifully. Rotisserie chicken is fastest, but shredded cooked chicken or canned chicken work perfectly. Use 2-3 cups total.

The White Beans
Great Northern beans or cannellini beans provide heartiness and protein. Use 3 cans total. They are essential.

The Tomatillos
Fresh tomatillos are the star here. Use 2 pounds fresh tomatillos (about 8-10 medium), husked and halved. They can also be roasted for deeper flavor.

The Aromatics
Onion, garlic, and jalapeño create the flavor foundation. Fresh onion and garlic are important here.

The Broth
Good-quality chicken broth ties everything together and creates the perfect consistency.

The Cilantro
Fresh cilantro adds brightness and that authentic Mexican flavor. Use generously at least 1 cup.

The Lime
Fresh lime juice adds final brightness and ties all the flavors together.

The Cream
Heavy cream creates luxurious texture while staying true to the white chili family. Optional but recommended.

How to Make It: Fresh Tomatillo Method

This bright chili comes together with an emphasis on fresh, quality ingredients.

Step 1: Roast or Prep Tomatillos
Husk fresh tomatillos and rinse. Either use raw (for brightest flavor) or roast at 425°F for 15 minutes until softened and slightly charred. Raw gives brighter flavor; roasted gives deeper flavor.

Step 2: Sauté Aromatics
In a large pot, heat olive oil over medium-high heat. Add diced onion and cook for 3 minutes until softened. Add minced garlic and diced jalapeño, cooking for 1 minute.

Step 3: Add Chicken and Spices
Add cooked chicken, 1 teaspoon cumin, 1/2 teaspoon oregano, and salt and pepper. Cook for 2 minutes.

Step 4: Add Broth and Beans
Pour in chicken broth and add drained white beans. Bring to a boil.

Step 5: Add Tomatillos
Add prepared tomatillos (raw or roasted) and fresh cilantro (about 1 cup). Reduce heat to medium-low.

Step 6: Simmer
Simmer for 15-20 minutes to allow flavors to meld and tomatillos to break down slightly.

Step 7: Add Lime and Cream
Squeeze fresh lime juice into the pot and stir in 1 cup heavy cream if using. Stir until combined and warm through.

Step 8: Taste and Adjust
Taste the chili and adjust salt, lime juice, or cilantro as needed. This chili should taste bright and tangy.

Step 9: Serve
Ladle into bowls. Top with fresh cilantro, a squeeze of lime, diced jalapeños, avocado, or crispy tortilla strips.

Easy Ways to Customize Your Tomatillo Chili

This fresh base is flexible for personalization.

Make It Spicier
Add more jalapeños or include serrano peppers for extra heat.

Add More Vegetables
Mix corn, diced zucchini, or spinach for extra nutrition and texture.

Make It Creamier
Add more heavy cream or stir in cream cheese for extra richness.

Go Less Creamy
Skip the cream entirely for a brothier, lighter version that highlights the tomatillo brightness.

Roast the Tomatillos
For deeper, more complex flavor, roast tomatillos before adding to the chili.

Make It Vegetarian
Skip the chicken and add an extra can of beans plus extra broth. Cook the same way.

Add Fresh Herbs
Cilantro, oregano, and parsley all work beautifully. Add fresh herbs at the end for brightness.

Go Instant Pot
Use an Instant Pot on high pressure for 12 minutes for rapid cooking. Release pressure before adding cream and cilantro.

Flavor Exploration with This Tomatillo Chili

This bright, fresh chili is perfect for those pursuing white bean chicken chili variations with different flavor profiles. For a traditional green chile version, try my simple white chicken chili for classic comfort. For creamier indulgence, my cream cheese chicken chili offers richness.

For complete meal variety, serve this tomatillo chili alongside my white chicken enchiladas for complementary flavors. For a different creamy experience, my white chicken lasagna soup offers Italian-inspired comfort. And for hands-off cooking, my white bean chicken chili provides a different bean experience.

Pro Tips for Tomatillo Chili Perfection

• Choose Fresh Tomatillos: Look for firm, bright green tomatillos. Avoid yellow or soft ones. They should be about the size of a golf ball.
• Husk Thoroughly: Remove papery husks completely and rinse off sticky residue under running water.
• Raw vs. Roasted: Raw tomatillos give brightest, tangiest flavor. Roasted tomatillos (15 minutes at 425°F) give deeper, slightly sweeter flavor. Choose based on preference.
• Cilantro is Essential: This recipe depends on fresh cilantro. Do not skip it or substitute dried cilantro.
• Fresh Lime Only: Fresh lime juice is non-negotiable. Bottled lime juice changes the flavor significantly.
• Add Cilantro at the End: Add most cilantro in Step 5, then add fresh cilantro as garnish for brightness.
• Drain Beans: Always drain and rinse canned beans to reduce sodium and excess liquid.
• Use Good Chicken: Quality chicken makes a difference in this bright chili. Rotisserie is ideal.
• Do Not Overcook: Simmer gently for 15-20 minutes maximum. Overcooking dulls the fresh flavors.
• Taste Frequently: Taste as you cook and adjust lime juice and cilantro. These are your flavor adjusters.
• Storage: Keep in the fridge for up to 4 days. Freeze for up to 2 months (cream-based soups freeze well).
• Reheat Gently: Reheat on stovetop over low heat, stirring frequently. Add fresh cilantro and lime juice when reheating.

The Tomatillo Chili That Changed Everything

This Green Chicken Chili with White Beans is proof that classics can be reimagined into something completely new and refreshing. Bright, tangy, creamy, and bursting with fresh herbs, this chili brings a summery twist to comfort food. Make it once and you will want to rotate between this and the traditional versions.

Whether you are seeking white bean chicken chili with a fresh twist, looking for tomatillo recipes, or simply tired of the same old chili, this green version delivers brightness and satisfaction in every spoonful.

Green Chicken Chili with White Beans (Tomatillo Fresh)

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• Author: danyrecipes
• Total Time: 35 mins
• Yield: 6-8 Servings

Print Recipe

Description

Bright, fresh green chicken chili made with roasted tomatillos, cilantro, and lime! White beans, creamy texture, and summery flavors. A delicious twist on classic white chicken chili.

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Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2–3 jalapeños, diced (seeds removed for less heat)
• 2–3 cups cooked chicken (rotisserie, shredded, or canned)
• 3 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed
• 6 cups chicken broth (low sodium preferred)
• 2 lbs fresh tomatillos (about 8–10 medium), husked and halved
• 1 cup fresh cilantro, chopped (divided)
• 3–4 limes, juiced (about 1/2 cup)
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• Salt and black pepper to taste
• 1 cup heavy cream (optional but recommended)
• Optional toppings: fresh cilantro, lime wedges, avocado, crispy tortilla strips, jalapeños, sour cream

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Instructions

1. Prep Tomatillos: Husk fresh tomatillos and rinse. Either use raw (for brightest flavor) or roast at 425°F for 15 minutes until softened and slightly charred.
2. Sauté Aromatics: In a large pot, heat olive oil over medium-high heat. Add diced onion and cook for 3 minutes until softened. Add minced garlic and diced jalapeño, cooking for 1 minute.
3. Add Chicken and Spices: Add cooked chicken, 1 tsp cumin, 1/2 tsp oregano, salt, and pepper. Cook for 2 minutes.
4. Add Broth and Beans: Pour in chicken broth and add drained white beans. Bring to a boil.
5. Add Tomatillos and Cilantro: Add prepared tomatillos and about 3/4 cup fresh cilantro. Reduce heat to medium-low.
6. Simmer: Simmer for 15-20 minutes to allow flavors to meld and tomatillos to break down slightly.
7. Add Lime and Cream: Squeeze fresh lime juice into pot and stir in 1 cup heavy cream if using. Stir until combined and warm through.
8. Taste and Adjust: Taste chili and adjust salt, lime juice, or cilantro as needed. Chili should taste bright and tangy.
9. Serve: Ladle into bowls. Top with fresh cilantro, squeeze of lime, diced jalapeños, avocado, or crispy tortilla strips.

Notes

Choose Fresh Tomatillos: Look for firm, bright green tomatillos about size of golf ball. Avoid yellow or soft ones.

Husk Thoroughly: Remove papery husks completely and rinse off sticky residue under running water.

Raw vs. Roasted: Raw gives brightest, tangiest flavor. Roasted (15 mins at 425°F) gives deeper, slightly sweeter flavor.

Cilantro is Essential: This recipe depends on fresh cilantro. Don’t skip or substitute dried.

Fresh Lime Only: Fresh lime juice is non-negotiable. Bottled lime juice changes flavor significantly.

Add Cilantro at End: Add most in cooking, then add fresh cilantro as garnish for brightness.

Drain Beans: Always drain and rinse to reduce sodium and excess liquid.

Use Good Chicken: Quality chicken makes difference in bright chili. Rotisserie is ideal.

Do Not Overcook: Simmer gently for 15-20 minutes max. Overcooking dulls fresh flavors.

Taste Frequently: Taste as cook and adjust lime juice and cilantro. These are flavor adjusters.

Storage: Refrigerate for up to 4 days. Freeze for up to 2 months.

Reheat Gently: Reheat on stovetop over low heat. Add fresh cilantro and lime juice when reheating.

• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Main Course, Soup, Stew, Mexican
• Method: Stovetop
• Cuisine: Mexican, Tex-Mex

Nutrition

• Serving Size: 1.5 cups
• Calories: 340
• Sugar: 4g
• Sodium: 680mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 5g
• Trans Fat: 0.5g
• Carbohydrates: 28g
• Fiber: 6g
• Protein: 32g
• Cholesterol: 85mg

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