This Green Chicken Chili is a fabulously flavorful, and comforting and easy-to-make dinner that comes together in less than 30 minutes!
I have been making a version of the recipe for years and I am so excited to finally share it with you all!
This Green Chicken Chili is hearty, flavorful and comes together super quickly by using my favorite shortcut ingredient, rotisserie chicken.
Add it to you weekly line up and I promise you'll be making it again and again!
More Soup, Stew and Chili Recipes you will love.
- Cutting board and knife
- Measuring cups and spoons
- Dutch oven or large pot: I love my Le Creuset Dutch oven and use it more than any other kitchen item!
- Rotisserie Chicken: I love using rotisserie chicken in this recipe (and many others) because it saves so much time and gives you so much more flavor than chicken breasts. However, if you do not have a rotisserie chicken on hand you can absolutely replace it with 2-3 cups of shredded chicken breasts.
- Olive Oil: You can also use avocado oil or another preferred cooking oil.
- Onion: I typically use yellow onion for this recipe but white or red will work as well.
- Garlic Cloves
- Spices: This recipes calls for a combination of Cumin, Cayenne, Chili Powder, Dried Oregano, and Garlic Powder and has a decent kick of heat. However, if you prefer a milder chili simply omit the cayenne.
- Corn: This recipe calls for a can of corn, drained. You can also use frozen corn.
- Hominy: To those unfamiliar with this ingredient it may appear as very large, white corn. But hominy is actually a product made by dried maize kernels with alkali. You can find it at most grocery stores and on Amazon. In this recipe it's used as a nutritious and delicious alternative to beans (which I'm just not a huge fan of). But, if you can't find (or don't like) hominy you can replace it with a can of drained northern beans.
- Diced Green Chiles: I like using diced Hatch Green Chiles, which you can find online and in most grocery stores. BE SURE TO CHECK HEAT LEVEL. Brands usually list on the cans of the chiles are mild of hot so be sure to pick your preference.
- Chicken Broth
- Sour Cream: As with any dairy products I always recommend using full fat for the best flavor and consistency.
- Fresh Cilantro:
- Fresh Limes: You will need the juice of 2 limes to add at the end of the cooking process. You can also serve with a wedge of lime for those who like an extra kick of acid.
Frequently Asked Questions
This chili is not painfully spicy but it does have a nice kick.
If you like things a little more mild, feel free to cut back on the green chiles and cayenne.
And if you are a glutton for punishment you can always add more cayenne or even a few chopped jalapenos.
Don't be afraid to get your hands dirty!
The best way to break down a rotisserie chicken is using you hands to pull the meat off the bone and then roughly shred.
I love serving this plan with a squeeze of lime. Or you can top with crushed tortilla chips, sour cream sliced green onions and avocado.
Tip: Prep the ingredients before you start cooking.
This recipe comes together quickly and it's hugely beneficial to prep all of your ingredients before you start cooking.
Shred the chicken, chop the onion, crush the garlic, chop the cilantro, drain the corn and hominy and measure and and combine the spices.
I promise it will help make the cooking process more smooth and enjoyable!
More recipes for you to enjoy.
Made this Green Chicken Chili? Let me know what you think in the comments!
Green Chicken Chili
- Cutting board and knife
- Dutch oven or large pot
- Measuring cups and spoons
- 1 rotisserie chicken, shredded about 2 cups
- 1 tbsp olive oil
- 1 onion, chopped
- 2-3 cloves garlic, crushed
- ½ tsp cayenne (Omit for a more mild chili)
- 2 tsp ground cumin
- ½ tsp chili powder
- 1 tsp dried oregano
- ½ tsp garlic powder
- 1 tsp salt
- 2 4 oz cans diced green chilis (Reduce to 1 can for a more mild flavor)
- 1 15 oz can hominy, drained I prefer white hominy, but yellow would work fine.
- 1 15 oz can corn, drained
- 6 cups chicken broth (This recipe is especially delicious with homemade broth, but any quality chicken broth will work.)
- 1 cup sour cream
- ½ cup fresh cilantro, chopped
- juice of 2 limes
- salt & pepper to taste
- crushed tortilla chips (optional, for serving)
- chopped green onions (optional, for serving)
- shredded cheese (optional, for serving)
- sliced avocado (optional, for serving)
- Heat 1 tbsp of olive oil in a large heavy pot with a lid over medium-high heat until shimmering.
- Add chopped onions and sautee over medium/medium-high heat for about 4 minutes until softened.
- Add in crushed garlic and cook for another 30 seconds until fragrant. Then add in diced green chilis and cook for another minute or so.
- Add in cayenne, cumin, chili powder, oregano, garlic powder, salt, hominy, corn and shredded chicken and cook for 1 minute until combined and heated through.
- Stream in 6 cups of chicken broth bring to a boil. Once boiling, turn heat to low, cover and continue to simmer on low for around 10 minutes.
- Remove from heat and stir in sour cream and cilantro.
- Squeeze in the juice of 2 limes and taste for seasoning. Add additional salt & pepper if necessary.
- If desired, serve with crushed tortilla chips, green onions, avocados, shredded cheese and/or a dollop of whippe cream. Enjoy!