When the weather turns chilly, this White Chicken Chili Verde is your answer for something deeply comforting yet surprisingly fresh. It’s lighter and brighter than typical chili, packed with vibrant flavor from tomatillos and green chiles. The tender chicken shreds easily after simmering in a savory, tangy broth, creating a cozy and exciting meal.
If you're looking for the perfect White Chicken Chili Verde, you're in the right place. Whether you love Soup Recipes or want to explore our Chicken Thigh Recipes collection, we've got you covered.
Why You’ll Love This White Chicken Chili Verde
- Flavor explosion: Tangy, savory, and a little smoky from roasted tomatillos and cumin.
- Light yet satisfying: Nourishing broth won’t weigh you down.
- One-pot wonder: Maximum flavor with minimal cleanup.
- Endlessly adaptable: Easy to customize with your favorite touches.
Ingredients & Tools
- 1.5 lbs boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 lb tomatillos, husks removed and rinsed
- 2 (4 oz) cans diced green chiles
- 1 (15.5 oz) can cannellini beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 cup chopped fresh cilantro
- 1 lime, juiced
- Salt and black pepper to taste
Tools: A large Dutch oven or heavy-bottomed pot, a blender or food processor, and a pair of tongs.
Notes: Don’t skip rinsing the tomatillos—they can be sticky. Chicken thighs stay juicier than breasts during simmering.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 35 g |
| Fat: | 12 g |
| Carbs: | 32 g |
| Fiber: | 8 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes
Before You Start: Tips & Ingredient Notes
- Why chicken thighs? They have more fat and connective tissue than breasts, which means they won’t dry out during the simmering process. You’ll be rewarded with fall-apart tender chicken every single time.
- Don’t forget to rinse the beans. Giving your canned cannellini beans a quick rinse under cold water removes that starchy, slightly salty canning liquid. This helps keep your broth clear and flavorful, not cloudy or overly salty.
- Handle your tomatillos with care. They might feel firm, but they bruise easily. Look for ones that are bright green and firm to the touch, without any major soft spots. A little sticky residue after de-husking is totally normal!
- Fresh lime juice is non-negotiable. The bright, acidic punch at the end is what makes this chili sing. Bottled lime juice just doesn’t have the same vibrant, fresh flavor—it’s worth squeezing it fresh, I promise.
How to Make White Chicken Chili Verde
Step 1: Start by preparing your tomatillos. Remove the papery husks and give them a good rinse under cool water to wash off any sticky residue. Chop them into quarters—they’ll break down further when blended, so don’t worry about making them perfect. This is also a good time to dice your onion and mince your garlic. Having everything prepped makes the cooking process so much smoother.
Step 2: Heat the olive oil in your Dutch oven or heavy pot over medium-high heat. Pat the chicken thighs dry with a paper towel and season them generously with salt and pepper. Carefully place them in the hot oil and sear for about 4-5 minutes per side, until they develop a beautiful golden-brown crust. You’re not cooking them through here, just building a foundation of flavor. Remove the chicken to a plate and set aside.
Step 3: In the same pot, reduce the heat to medium and add the diced onion. You’ll notice all those delicious browned bits from the chicken at the bottom of the pot—that’s flavor gold! Sauté the onion for about 5 minutes until it becomes soft and translucent. Add the minced garlic and cook for another minute until it becomes incredibly fragrant. Be careful not to burn the garlic, as it can turn bitter.
Step 4: Now, it’s time to build your verde base. Add the chopped tomatillos and the canned green chiles (with their juices) to the pot. Stir everything together and let it cook for about 5-7 minutes, until the tomatillos start to break down and soften. You should see them change from a bright green to a more muted, olive green color.
Step 5: Carefully transfer the contents of the pot to a blender. Add about half a cup of the chicken broth to help it blend smoothly. Blend on high until you have a completely smooth, vibrant green sauce. This is the heart and soul of your chili—it should be pourable and smell amazing, all tangy and savory.
Step 6: Pour the beautiful green sauce back into the pot. Add the remaining chicken broth, the seared chicken thighs, cumin, and oregano. Bring everything to a gentle boil, then immediately reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes. The slow simmer is what makes the chicken incredibly tender and allows all the flavors to meld together perfectly.
Step 7: After the simmer, use two forks to shred the chicken directly in the pot. It should pull apart with almost no effort. Stir in the drained and rinsed cannellini beans and let the chili heat through for another 5 minutes. The beans will warm up and soften slightly, absorbing some of that delicious broth.
Step 8: Finally, turn off the heat. Stir in the fresh chopped cilantro and the juice of one whole lime. Taste and adjust the seasoning with more salt and pepper if needed. The lime juice will brighten everything up and balance the richness. Let it sit for 5 minutes off the heat before serving—this resting time allows the flavors to settle and harmonize.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze in sealed containers or bags for up to 3 months.
- Reviving: Reheat gently on the stovetop, adding a splash of broth if needed.
Serving Suggestions
Complementary Dishes
- Warm Cornbread or Tortillas — The slight sweetness of cornbread is a perfect foil for the tangy chili, while warm tortillas are fantastic for scooping up every last bit.
- Simple Avocado Salad — Diced avocado, red onion, and a squeeze of lime over crisp romaine lettuce adds a cool, creamy contrast to the warm, savory chili.
- Cilantro-Lime Rice — A fluffy bed of rice cooked with a bit of lime zest and chopped cilantro makes the meal more substantial and soaks up the delicious broth beautifully.
Drinks
- A Crisp Mexican Lager — The light, clean taste of a cold lager cuts through the richness of the chili and cleanses the palate between bites.
- Sparkling Water with Lime — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and highlight the fresh, tangy notes in the chili itself.
- Herbal Iced Tea — A slightly sweetened mint or hibiscus tea served over ice offers a cool, soothing counterpoint to the warm, spiced soup.
Something Sweet
- Churros with Chocolate Sauce — The warm, cinnamony crunch of a churro dipped in rich chocolate is a classic and celebratory way to end this south-of-the-border-inspired meal.
- Mango Sorbet — Its bright, fruity flavor is a light and palate-cleansing finish that doesn’t feel too heavy after a satisfying bowl of chili.
- Flan — The creamy, caramel-coated custard is a decadent treat that provides a lovely smooth texture and sweetness to balance the meal.
Top Mistakes to Avoid
- Mistake: Skipping the sear on the chicken. I’ve been tempted to just throw raw chicken in to simmer, but that initial sear creates a Maillard reaction that adds a deep, savory foundation to the entire dish. It only takes a few extra minutes but makes a world of difference.
- Mistake: Blending the sauce while it’s piping hot. If you put a tightly sealed lid on a blender filled with hot liquid, the steam pressure can blow the lid right off, creating a dangerous and messy situation. Let the mixture cool for a few minutes, or blend in batches with the lid vented.
- Mistake: Adding the lime juice and cilantro too early. Their fresh, bright flavors are delicate and will wilt and fade if cooked for too long. Stirring them in right at the end, off the heat, preserves their vibrant color and punchy taste.
- Mistake: Not tasting and adjusting at the end. The final seasoning is crucial. After adding the lime juice, your perception of saltiness will change. Always do a final taste test and add more salt, pepper, or even another squeeze of lime to make it perfect for your palate.
Expert Tips
- Tip: For a smokier flavor, char the tomatillos before blending. Place the rinsed and halved tomatillos on a baking sheet and broil them for 5-7 minutes until their skins are blackened in spots. This adds a wonderful, complex smokiness that elevates the entire chili.
- Tip: Make it ahead! This chili tastes even better the next day after the flavors have had more time to meld. Simply cool it completely and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
- Tip: For a creamier texture without dairy, blend a portion of the finished chili. Take about one to two cups of the chili (broth, beans, and all) and blend it until smooth, then stir it back into the pot. It will thicken the broth beautifully and give it a velvety mouthfeel.
- Tip: If you like a bit of heat, add a fresh jalapeño or serrano pepper when you sauté the onions and garlic. Just remember to remove the seeds and ribs if you want to control the spice level. For a more subtle heat, a pinch of cayenne pepper works wonders.
FAQs
Can I use chicken breasts instead of thighs?
You absolutely can, but you’ll need to adjust the cooking time. Chicken breasts cook faster and are leaner, so they can easily become dry and tough if overcooked. If using breasts, reduce the simmering time to about 15-20 minutes, and check for doneness early. The internal temperature should reach 165°F. Personally, I still prefer thighs for their foolproof juiciness, but breasts will work in a pinch.
My chili is too thin. How can I thicken it?
The easiest way is to let it simmer uncovered for an extra 10-15 minutes; the excess liquid will evaporate and naturally thicken the broth. If you’re still in a hurry, you can make a quick slurry by mixing one tablespoon of cornstarch with two tablespoons of cold water. Stir this into the simmering chili, and it will thicken up in just a minute or two.
Can I make this in a slow cooker?
Yes, it adapts beautifully to a slow cooker! Simply sear the chicken and sauté the onions and garlic on the stovetop as directed. Then, transfer everything (including the blended verde sauce, broth, and spices) to your slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours. Shred the chicken and stir in the beans, cilantro, and lime juice during the last 30 minutes of cooking.
Is it possible to make this recipe dairy-free?
It is naturally dairy-free as written! The creaminess comes from the blended tomatillos and the starchy cannellini beans, not from any dairy products. Just be sure to check the labels on your canned goods, like the green chiles and chicken broth, to ensure no hidden dairy ingredients have been added.
How long will leftovers last in the fridge?
Leftovers will keep beautifully in an airtight container in the refrigerator for 3-4 days. The flavors often improve overnight. You can also freeze it for up to 3 months. To reheat, thaw overnight in the fridge if frozen, then warm gently on the stovetop over medium-low heat, adding a splash of broth or water if it has thickened too much.
White Chicken Chili Verde
Make the best White Chicken Chili Verde with this easy recipe. It's a tangy, one-pot comfort food loaded with tender chicken and tomatillos. Get cooking now!
Ingredients
For the Ingredients
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1.5 lbs boneless, skinless chicken thighs
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1 tbsp olive oil
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1 large yellow onion (diced)
-
4 cloves garlic (minced)
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1 lb tomatillos (husks removed and rinsed)
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2 cans diced green chiles (4 oz each)
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1 can cannellini beans (15.5 oz, drained and rinsed)
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4 cups low-sodium chicken broth
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1 tsp ground cumin
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1 tsp dried oregano
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0.5 cup chopped fresh cilantro
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1 lime (juiced)
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Salt and black pepper (to taste)
Instructions
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Start by preparing your tomatillos. Remove the papery husks and give them a good rinse under cool water to wash off any sticky residue. Chop them into quarters—they’ll break down further when blended, so don’t worry about making them perfect. This is also a good time to dice your onion and mince your garlic. Having everything prepped makes the cooking process so much smoother.01
-
Heat the olive oil in your Dutch oven or heavy pot over medium-high heat. Pat the chicken thighs dry with a paper towel and season them generously with salt and pepper. Carefully place them in the hot oil and sear for about 4-5 minutes per side, until they develop a beautiful golden-brown crust. You’re not cooking them through here, just building a foundation of flavor. Remove the chicken to a plate and set aside.02
-
In the same pot, reduce the heat to medium and add the diced onion. You’ll notice all those delicious browned bits from the chicken at the bottom of the pot—that’s flavor gold! Sauté the onion for about 5 minutes until it becomes soft and translucent. Add the minced garlic and cook for another minute until it becomes incredibly fragrant. Be careful not to burn the garlic, as it can turn bitter.03
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Now, it’s time to build your verde base. Add the chopped tomatillos and the canned green chiles (with their juices) to the pot. Stir everything together and let it cook for about 5-7 minutes, until the tomatillos start to break down and soften. You should see them change from a bright green to a more muted, olive green color.04
-
Carefully transfer the contents of the pot to a blender. Add about half a cup of the chicken broth to help it blend smoothly. Blend on high until you have a completely smooth, vibrant green sauce. This is the heart and soul of your chili—it should be pourable and smell amazing, all tangy and savory.05
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Pour the beautiful green sauce back into the pot. Add the remaining chicken broth, the seared chicken thighs, cumin, and oregano. Bring everything to a gentle boil, then immediately reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes. The slow simmer is what makes the chicken incredibly tender and allows all the flavors to meld together perfectly.06
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After the simmer, use two forks to shred the chicken directly in the pot. It should pull apart with almost no effort. Stir in the drained and rinsed cannellini beans and let the chili heat through for another 5 minutes. The beans will warm up and soften slightly, absorbing some of that delicious broth.07
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Finally, turn off the heat. Stir in the fresh chopped cilantro and the juice of one whole lime. Taste and adjust the seasoning with more salt and pepper if needed. The lime juice will brighten everything up and balance the richness. Let it sit for 5 minutes off the heat before serving—this resting time allows the flavors to settle and harmonize.08
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