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30-Minute Green Chicken Chili

Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Author Yasmin Fahr


  • 2 Tablespoons olive oil divided
  • 1 medium yellow onion diced
  • 2 jalapeño peppers 1 seeded and diced, 1 sliced for serving
  • 2 poblano or green bell peppers seeded and diced
  • 6 tomatillos husked and chopped
  • salt and pepper
  • 2 garlic cloves minced
  • 1 Tablespoon ground cumin
  • 1 Tablespoon dried oregano
  • 1 lb. (450g) skinless, boneless chicken thighs
  • 2 cups (500ml) low-salt chicken broth
  • 4 oz. (125g) tin mild or hot chopped green chillies, preferably Hatch
  • 2 limes juice of 1, 1 sliced into wedges for serving
  • 1/2 cup (15g) fresh cilantro, fine stems and leaves roughly chopped
  • 1 Hass avocado halved, destined, peeled and sliced for serving (optional)
  • 1 15.5 oz can Cannellini beans drained & mashed (optional)


  1. Heat the oil in a large flameproof casserole dish (Dutch oven) over a medium heat until shimmering. Add the onion, jalapeño, peppers, tomatillos, salt and pepper, stirring frequently, until softened, about 5 minutes. Add the garlic, spices and cook, stirring constantly, until fragrant, about 1 minute.
  2. Season the chicken with salt and pepper, then add to the pan. Pour in the chicken stock and raise the heat to maintain a gentle simmer (avoid bringing to a boil). Add mashed white beans if using. Cook until the chicken is cooked through, about 15 minutes or so. If the chicken pieces are not completely submerged, then turn them over halfway. Remove the chicken and place on a plate or in a shallow bowl. Use a fork and knife to shred the chicken, then add it back along with any liquid and the green chillies. Cook until the chicken is warmed through, about 2 minutes; squeeze in the lime and adjust seasonings as needed. Ladle into bowls and top with coriander, avocado and sliced jalapeño. Serve with lime wedges.