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Summer Salsa Verde Chicken Chili

Summer Salsa Verde Chicken Chili

Published September 18, 2026

Tender shredded chicken simmers with tart tomatillos, sweet corn, and white beans in a bright, herbaceous broth—a lighter take on traditional chili.

For a smoother, more blended salsa verde, roughly chop tomatillos, onion, garlic, and jalapeño, then pulse in a food processor before adding to the pot. Frozen corn works equally well; thaw before adding if preferred, or add directly from frozen and extend simmer by 2–3 minutes.

Chicken can be cooked ahead: poach in broth, shred, and refrigerate up to 2 days. Add shredded chicken in the final 5 minutes of simmering. For extra heat, leave jalapeño seeds in or add a pinch of cayenne pepper.

Cook time
55 min
Rating
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Ingredients

Scale
Measurement units
  • 1 ½ lb boneless, skinless chicken breasts
  • 1 ½ lb fresh tomatillos
  • 1 medium white onion
  • 4 garlic cloves
  • 1 fresh jalapeño
  • 2 cups fresh corn kernels (fresh or frozen)
  • 2 cans (15 oz each) canned cannellini beans
  • 4 cups chicken broth
  • ½ cup fresh cilantro
  • 3 tbsp fresh lime juice
  • 2 tbsp olive oil
  • salt (to taste)
  • black pepper (to taste)
  • 1 tsp cumin

Instructions

Prepare ingredients
Husk and halve fresh tomatillos (1 ½ pound).
Dice 1 medium white onion.
Mince garlic cloves and fresh jalapeño (seeded).
Chop fresh cilantro (½ cup).
Sear chicken and build aromatics
Heat olive oil (2 tablespoon) in a large pot over medium-high heat.
Add 1.5 lb chicken breasts and sear until golden on both sides, about 4–5 minutes total; do not cook through.
Remove chicken and set aside.
Add diced onion to the pot and sauté until softened, about 3 minutes.
Stir in minced garlic and jalapeño, cooking for 1 minute until fragrant.
Build the chili base
Add halved tomatillos and cumin (1 teaspoon) to the pot, stirring to coat with oil.
Pour in chicken broth (4 cup) and return the seared chicken to the pot.
Bring to a simmer, then reduce heat to medium-low.
Simmer chicken and tomatillos
Simmer uncovered for 15 minutes, until chicken is cooked through and tomatillos are very soft.
Transfer chicken to a cutting board and shred with two forks into bite-sized pieces.
Equipment: cutting board
Finish the chili
Add 2 cups fresh corn kernels and 2 cans (15 oz each) drained and rinsed cannellini beans to the pot.
Return shredded chicken to the pot and stir well.
Simmer for 5 minutes to heat through and meld flavors.
Stir in 3 tbsp fresh lime juice and 0.5 cup chopped cilantro.
Season with salt and black pepper to taste.
Serve
Ladle chili into bowls and serve hot.

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