Green Chile Chicken Chili Recipe
Green Chile Chicken Chili Recipe photo by Taste of Home

Green Chile Chicken Chili Recipe

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The prep work for this chili is easy thanks to several pantry staples. It’s loaded with shredded chicken and beans. The spicy heat can be tamed a bit by cool sour cream. —Fred Lockwood, Plano, Texas
TOTAL TIME: Prep: 25 min. Cook: 5 hours
MAKES:10 servings
TOTAL TIME: Prep: 25 min. Cook: 5 hours
MAKES: 10 servings


  • 4 bone-in chicken breast halves (14 ounces each)
  • 2 medium onions, chopped
  • 2 medium green peppers, chopped
  • 1 cup pickled jalapeno slices
  • 1 can (4 ounces) chopped green chilies
  • 2 jars (16 ounces each) salsa verde
  • 2 cans (15-1/2 ounces each) navy beans, rinsed and drained
  • 1 cup (8 ounces) sour cream
  • 1/2 cup minced fresh cilantro
  • Optional toppings: shredded Colby-Monterey Jack cheese, sour cream and crushed tortilla chips

Nutritional Facts

1-1/3 cups (calculated without optional toppin: 320 calories, 7g fat (4g saturated fat), 79mg cholesterol, 1187mg sodium, 30g carbohydrate (5g sugars, 7g fiber), 32g protein


  1. Place the chicken, onions, peppers, jalapenos and chilies in a 5- or 6-qt. slow cooker. Pour salsa over top. Cover and cook on low for 5-6 hours or until chicken is tender.
  2. Remove chicken; cool slightly. Shred chicken with two forks, discarding skin and bones; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through. Serve with toppings of your choice.
    Freeze option: Before adding sour cream, cilantro and toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Stir in sour cream and cilantro. Serve with toppings if desired.
    Yield: 10 servings (3-1/2 quarts).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Green Chile Chicken Chili in Simple & Delicious February/March 2013, p34

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Reviewed Feb. 20, 2016

"This is not our favorite."

Reviewed Nov. 30, 2015

"I made this for a chili cookoff and it unanimously won "Judge's Favorite". I used an Anaheim pepper as the green pepper and omitted the pickled jalapenos all together (really not a fan of them). I think one trick to making this turn out great is using quality salsa verde. My favorite brand (seriously, could eat by the spoonful!) is Frontera - it's roasted and a little smoky and medium heat, turned out great. Like others, I also used boneless/skinless chicken breast and it was fine. Of all the chili in the contest, this was the only one that was completely devoured...which means I need to make more, I only got one serving."

Reviewed Aug. 12, 2015 Edited Oct. 22, 2015

"This chili is delicious! A bit of caution, though. If I had used a whole cup of the sliced pickled jalapenos, I would have had to throw it out. I used about 1/4C and it was still really hot; I had to use two cups of sour cream to cool it down. I used boneless chicken breast any it worked perfectly."

Reviewed Jan. 10, 2015

"Great flavors and texture throughout this recipe. One or two of the breasts fell apart during cooking and left a lot of little bones for a potentially unsafe meal. Never use bone in for something that does not have a clear broth and I'll use boneless breast or thigh next time."

Reviewed Sep. 6, 2014

"Very good but next time when I half the recipe I'll remember to half the jalapeños!"

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