This One-Pot Chicken Chili Verde is a warm and comforting meal that’s full of flavor. With tender chicken, zesty verde sauce, and beans, it’s perfect for busy nights!
I love how simple it is to make—just throw everything in a pot and let it simmer. Plus, you only have one pot to wash! Who doesn’t love that? 😄
Key Ingredients & Substitutions
Olive Oil: I recommend using olive oil for sautéing as it adds a slight richness. If you don’t have it, vegetable oil or avocado oil works well too.
Onion: A medium yellow onion is my go-to for sweetness. If you’re out, shallots can be a great substitute for a milder flavor.
Jalapeños: These add a nice kick. If you want less heat, use only one or omit them. Bell peppers are a milder alternative.
Chicken: I prefer chicken thighs because they stay juicy, but you can use breasts if that’s what you have. Tofu or chickpeas can be good substitutes for a vegetarian option!
Green Chilies: Canned green chilies add depth; however, you can use fresh roasted poblanos for a smokier flavor. Fresh green peppers are another alternative.
Salsa Verde: This gives the dish its zesty flavor. If you’re in a pinch, green taco sauce can work as a substitute, though it may alter the taste slightly.
How to Ensure Perfectly Cooked Chicken?
Cooking chicken so it’s tender and juicy is key to a great chili. Here’s how to do it:
- Cut the chicken into even bite-sized pieces to ensure they cook at the same rate.
- Don’t overcrowd the pot; browning in batches, if needed, helps achieve that perfect color.
- Simmer the chili gently. High heat can make chicken tough. A low and slow approach keeps it tender!
Always check the chicken with a meat thermometer; it should reach 165°F (75°C) to be safe to eat!
Easy One-Pot Chicken Chili Verde
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1-2 jalapeños, seeded and minced (optional, for heat)
- 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 (28 oz) can diced green chilies or 1 cup roasted poblano peppers, chopped
- 1 (16 oz) jar of salsa verde or tomatillo salsa
- 2 cups low sodium chicken broth
- 1 (15 oz) can white beans or pinto beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Optional toppings: shredded cheese, sour cream, diced avocado
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and around 30 minutes to cook, making a total of about 40 minutes from start to finish! Perfect for a quick yet hearty meal.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once hot, add the diced onion and cook until it’s soft and translucent, which takes about 3-4 minutes. Then, add in the minced garlic and jalapeños, cooking for an additional minute until everything smells amazing!
2. Cook the Chicken:
Now, it’s time to add the chicken pieces to the pot. Cook them until they’re lightly browned on the outside—this should take about 5-6 minutes. They don’t need to be fully cooked yet, as they will finish cooking later.
3. Add the Veggies and Spices:
Pour in the diced green chilies (or your roasted poblanos) along with the salsa verde. Mix everything well—this is where the chili starts to come together! Then add the chicken broth, drained beans, ground cumin, oregano, and a good pinch of salt and pepper. Stir again to combine.
4. Simmer and Cook:
Bring the whole mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 25-30 minutes, stirring occasionally. This will let all those delicious flavors bond together while ensuring the chicken is cooked through.
5. Finish and Serve:
After simmering, taste your chili and adjust any seasonings if needed. Serve it hot with a sprinkle of fresh cilantro on top. Squeeze some lime juice over it for extra zing and feel free to add any of your favorite toppings like cheese, sour cream, or avocado!
Enjoy your comforting, flavorful One-Pot Chicken Chili Verde! It’s a delicious way to warm up your day. 🍽️
FAQ for Easy One-Pot Chicken Chili Verde
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure to thaw it completely before adding to the pot for even cooking. The best way to thaw is in the fridge overnight, or you can use the cold water method by placing the sealed chicken in a bowl of cold water for a few hours.
How Can I Adjust the Spice Level?
If you’re looking for a milder chili, feel free to omit the jalapeños or use just one. For extra heat, add more jalapeños or toss in some diced serrano peppers. You can also sprinkle in some red pepper flakes or hot sauce at the end to customize the spice to your liking!
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the chili a day in advance and store it in an airtight container in the fridge. The flavors will deepen and improve overnight. Just reheat it on the stovetop or in the microwave before serving.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the chili for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stove, adding a splash of broth if it thickens too much.
