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.
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
Instructions
- 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.
- 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.
- Add Chicken and Spices: Add cooked chicken, 1 tsp cumin, 1/2 tsp oregano, salt, and pepper. Cook for 2 minutes.
- Add Broth and Beans: Pour in chicken broth and add drained white beans. Bring to a boil.
- Add Tomatillos and Cilantro: Add prepared tomatillos and about 3/4 cup fresh cilantro. Reduce heat to medium-low.
- Simmer: Simmer for 15-20 minutes to allow flavors to meld and tomatillos to break down slightly.
- 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.
- Taste and Adjust: Taste chili and adjust salt, lime juice, or cilantro as needed. Chili should taste bright and tangy.
- 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