Brothy Southwestern shredded chicken chili with roasted green chiles, mild heat, and fruity pepper flavor.
Roasted Hatch green chiles are peak-season (August–September); buy fresh and roast at home or purchase frozen year-round from specialty markets. Shred chicken directly in the pot with two forks or wooden spoons for easier cleanup.
If fresh roasted chiles are unavailable, canned roasted green chiles (2 cans, 4 oz each) are a reliable substitute. Chili tastes better the next day as flavors meld; make ahead and refrigerate up to 3 days.
Ingredients
Scale
Measurement units
- 2 lb roasted Hatch green chiles (Fresh roasted or frozen; if using canned (15 oz), use 2 cans drained)
- 2 lb boneless, skinless chicken breasts
- 1 large yellow onion
- 4 garlic cloves
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes with green chiles (such as Rotel; undrained)
- 2 cans (15 oz each) white beans (cannellini or great northern)
- 2 tbsp olive oil
- 1 ½ tsp ground cumin
- 1 tsp dried oregano
- salt (to taste)
- black pepper (to taste)
- ¼ cup fresh cilantro (for garnish)
- 1 lime (for serving, cut into wedges)
- ½ cup sour cream (for serving)
Ingredients
Scale
Measurement units
- 2 lb roasted Hatch green chiles (Fresh roasted or frozen; if using canned (15 oz), use 2 cans drained)
- 2 lb boneless, skinless chicken breasts
- 1 large yellow onion
- 4 garlic cloves
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes with green chiles (such as Rotel; undrained)
- 2 cans (15 oz each) white beans (cannellini or great northern)
- 2 tbsp olive oil
- 1 ½ tsp ground cumin
- 1 tsp dried oregano
- salt (to taste)
- black pepper (to taste)
- ¼ cup fresh cilantro (for garnish)
- 1 lime (for serving, cut into wedges)
- ½ cup sour cream (for serving)
Instructions
Sear chicken
Heat olive oil (2 tablespoon) in a large pot over medium-high heat.
Season the 2 lb chicken breasts with salt and pepper, then place in the hot oil.
Cook until golden on both sides, about 4–5 minutes per side.
Build the base
Remove chicken to a plate and set aside.
Add the diced onion (1 large) to the pot and sauté until softened, about 3 minutes.
Stir in 4 minced garlic cloves, ground cumin (1 ½ teaspoon), and dried oregano (1 teaspoon); cook until fragrant, about 1 minute.
Combine ingredients
Pour in chicken broth (6 cup) and add the diced roasted green chiles.
Stir in the canned diced tomatoes with green chiles (1 can (14.5 oz)) (undrained) and the 2 cans drained white beans (2 cans (15 oz each)).
Return the seared chicken to the pot.
Simmer and shred
Bring to a simmer, then reduce heat to medium-low and cover partially.
Simmer until chicken is cooked through and tender, about 20–25 minutes.
Remove chicken to a cutting board or shred directly in the pot using two forks; discard any bones or skin if present.
Return shredded chicken to the chili and stir to combine.
Equipment: cutting board
Finish and serve
Taste and adjust seasoning with salt and pepper as needed.
Ladle into bowls and top with fresh cilantro if desired.
Serve with lime wedges and sour cream on the side.
Before you cook
Cook notes
- • Roasted Hatch green chiles are peak-season (August–September); buy fresh and roast at home or purchase frozen year-round from specialty markets.
- • If fresh roasted chiles are unavailable, canned roasted green chiles (2 cans, 4 oz each) are a reliable substitute.
- • Shred chicken directly in the pot with two forks or wooden spoons for easier cleanup.
- • Chili tastes better the next day as flavors meld; make ahead and refrigerate up to 3 days.
- • For a thicker chili, simmer uncovered an extra 10–15 minutes to reduce broth.
- • Adjust heat and seasoning to taste in the final 5 minutes; green chiles vary in heat level.
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