Easy Green Chili Recipe {Best Ever!}
This is the BEST Green Chili Recipe, made with pulled chicken, salsa verde and green chilies. It can be made on the stove, in the crockpot or in the Instant Pot!
Servings: 6 servings
Calories: 301kcal
Ingredients
- 1 tbsp olive oil
- 1 red onion, diced
- 1 green pepper, diced
- 1 anaheim pepper, diced
- 2 cloves garlic, minced
- 2 tsp cumin
- 1/2 tsp each salt & pepper
- 1 lb chicken breasts
- 4 oz can green chilies
- 16 oz jar salsa verde
- 3 cups chicken broth
- 540 mL can navy beans, rinsed and drained
- 1/2 lime, juiced plus more for taste (optional)
- 1 tsp lime zest
Topping ideas
- Avocado
- Jalapenos
- Cilantro
- Lime wedges
- Sour cream
Instructions
Stovetop instructions
- Add olive oil to a large pot over med-high heat. Add onion, sauteeing for 2-3 minutes until fragrant. Add in green pepper and anaheim pepper, sauteeing another 2 minutes until softened.
- Toss in garlic, cumin, salt & pepper, sauteeing for 30 seconds. Add remaining ingredients, stirring well and bringing to a boil. Simmer for 25 minutes.
- Remove chicken breasts and shred, then stir back into chili. Serve in large bowls with any ingredients of choice under the Topping Ideas heading. Enjoy!
Slow cooker instructions
- Add all ingredients except for toppings to the slow cooker and cook on high for 4 hours or on low for 8 hours.
- Remove chicken breasts and shred, then stir back into chili. Serve in large bowls with any ingredients of choice under the Topping Ideas heading. Enjoy!
Instant Pot instructions
- Add all ingredients except for toppings to the Instant Pot and cook on high pressure for 5 minutes. Do a quick release of the pressure and then remove lid once the pressure gauge has dropped.
- Remove chicken breasts and shred, then stir back into chili. Serve in large bowls with any ingredients of choice under the Topping Ideas heading. Enjoy!
Video
Notes
Make this green chili recipe on the stovetop, in the slow cooker or in the Instant Pot, depending on your preferred method.
For less spice, use canned green chilies or pickled sliced jalapenos.
Store the leftovers in the fridge for up to 4 days. Reheat in the microwave for 2-3 minutes or in a pot on the stovetop.
Freeze this chili for up to 3 months. Defrost in the fridge overnight or microwave from frozen for 6-8 minutes, stirring halfway through.
Nutrition
Calories: 301kcal | Carbohydrates: 35g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 1158mg | Potassium: 966mg | Fiber: 11g | Sugar: 7g | Vitamin A: 586IU | Vitamin C: 37mg | Calcium: 91mg | Iron: 3mg