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Green Chile Chicken Chili Recipe

Green Chile Chicken Chili Recipe

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 YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Green Chile Chicken Chili

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Norene User ID: 9072060 260985
Reviewed Feb. 8, 2017

"Very usable recipe. Made half batch in 3.5 quart show cooker; used boneless skinless chicken breast (probably more than recipe asked for, didn't weigh it - didn't have to defat at any stage). 1st meal: used as chili soup, garnished with fritos. 2nd meal: with slotted spoon used some cooked mixture to fill 6 corn tortillas and added cheddar-jack cheese to create enchiladas; served with salad. 3rd meal: to remainder cooked mixture added 14.5 oz can chicken broth and about 2 cups home-frozen corn and a bit of salt to create what my husband called "a tasty soup". I love these types of recipes that can make PlannedOver meals to throw together in a jiffy."

pattednajoann User ID: 3549156 259477
Reviewed Jan. 9, 2017

"Hubby raved about this chilli! He can't take much spicy heat, but surprisingly this wasn't real hot. I cut the pickled jalapenos to 1/4 cup and added an extra can of beans. Didn't add sour cream or cilantro. Didn't need it. Can't wait for leftovers!"

dnnbntng User ID: 8820004 256234
Reviewed Nov. 1, 2016

"Threw all the ingredients in my crock pot after work on Friday, I used less onions and peppers (just my preference), added a little cumin for more of that chili flavor, some chopped up boneless chicken breast and a couple cans of white chili beans. The house smelled heavenly walking in after my sons Friday night football game. It was delicious but a little spicy, but the sour cream does tame the heat quite a bit. Gave it 4 stars because all the kids didn't like it, it wasn't "chili" enough for them."

koenigsfm User ID: 4824594 253027
Reviewed Aug. 22, 2016

"I don't understand any negative reviews. I make this at least once a month and it lasts a couple of days (barely). I've followed the recipe to a "T" and made variations (mostly removing jalape?os and chiles from the main dish, saving them as a topping, as the hubby can't handle the heat) and make with fresh salsa verde, vice a jarred-version (which is delicious), because the hubby can't handle the "medium" heat. easy, budget friendly, and soooooo yummy! Thanks!"

angcy User ID: 1160970 244179
Reviewed Feb. 20, 2016

"This is not our favorite."

texas_sooner User ID: 8642807 238444
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."

Eoneil User ID: 5355345 231103
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."

krgreen519 User ID: 8206263 217436
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."

chicagofan17 User ID: 7660376 213471
Reviewed Sep. 6, 2014

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

2020track User ID: 7682830 123424
Reviewed Sep. 2, 2014

"wonderful chicken chili!"

lmmanda User ID: 1101093 195961
Reviewed Apr. 8, 2014 Edited Sep. 24, 2015

"This is one delicious chicken chili! I used boneless skinless chicken breasts and sauted the veggies in a little oil before I put them in the crockpot. I cooked in on low for 3 hours, any longer and the chicken would have been overdone in my crockpot. I omitted the jalape?os since my husband doesn't like spicy foods, but it didn't matter, the salsa verde was too hot for him anyway (The only kind I could find was "medium" heat). Next time, if I can't find a mild salsa verde, I will see if they have a mild green enchilada sauce. We topped the chili with cheese and crushed tortilla chips,"

lolohiser User ID: 5362556 200377
Reviewed Dec. 6, 2013

"Will definitely make this again. Took half of it to the neighbors and they loved it too!"

hillenk User ID: 6723497 213470
Reviewed Oct. 13, 2013

"Love this recipe! I have made it several times and always get rave reviews, and it is so easy to make. The only adjustments I make are to use cream cheese instead of sour cream (personal preference) and since I have young kids I cut back the jalapenos to 1/4 to 1/2 cup since I have found that a full cup makes it pretty spicy (still good, but the kids won't eat it that spicy). This recipe makes a lot, so I cut it in half when I am only cooking for my family. It is also great with tortilla chips as a dip or nachos."

JANENOV46 User ID: 3295323 189866
Reviewed Oct. 7, 2013

"We loved this, it is such a pretty and flavorfull chili, different spin on chili, and much lighter than made with beer. The only changes done was I have a nice crop of habenero peppers growing and I added 4 of them. The texture of the chili was spot on. Nice recipe!"

katiebrownky User ID: 4775005 199941
Reviewed Oct. 6, 2013

"I made this exactly as recipe states except left out the cilantro (just not a fan). It is so good! Slightly spicy, plenty of chicken, not soupy or runny. I will for sure make this again."

dianeve User ID: 643652 140655
Reviewed Mar. 7, 2013

"I wasn't sure if I would like this, but I loved It. Can't wait to make it for my friends."

JGa2595176 User ID: 496732 184283
Reviewed Feb. 24, 2013

"Made for company, as it looked yummy and easy. It was easy to prepare, but it wasn't a show stopper. Two of the six adults didn't finish their first bowl. Great concept, but not sure I'll make again."

lovecooker User ID: 6249687 195943
Reviewed Feb. 24, 2013

"This is a great recipe. I made it on a very cold day it is spicy and my family loved it. I came home to check on it and i could smell it outside the house, it smell s wonderful. It is very thick my kids used it as a dip the next day with some tortilla chips. Wouldnt change a thing i followed the recipe exactly as is."

finchd60 User ID: 1829299 198699
Reviewed Jan. 16, 2013

"I made this last night and it was a hit!"

DougErickson User ID: 7087385 188101
Reviewed Jan. 15, 2013

"Being from the Southwest I love Green Chile. But don't use those neon green, green chiles from a tin can. They are terrible. For best flavor El Pinto Green Chile Sauce or El Pinto Chopped Green Chile is the best around and most likely in your local grocery. Look for it with salsa."

dfausnacht User ID: 1896828 152912
Reviewed Jan. 14, 2013

"I love the combination of the slow-cooked vegetables and the sour cream! I lightened up the recipe with fat-free sour cream, and made more of a "Christmas" (i.e. red and green) version since I had red peppers and regular salsa on hand. But it was still great! Really hearty, and a nice combination of flavors."

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