What's up, good people and fellow flavor seekers! This is your favorite flavorphile Marwin, your guy spinning records and stirring pots, bringing you a dish that sings with heat, depth, and undeniable soul - One of the best Green Chicken Chili recipes you'll find.
Chili for me is Beef Chili no beans, but I'll admit a few of my readers have pushed me to create a chicken chili recipe. So here you go. This ain't just any chili; this is the kind that builds slow, drops a slight heat when you least expect it, and lingers a lil bit after the last bite. We’ve got smoky poblanos, creamy navy beans, juicy shredded chicken, and a masa-thickened broth to tie it all together.
This dish is about balance and straight-up soul, just like YZ’s "Thinking of a Master Plan". So turn up the volume, grab your ingredients, and let’s cook up some fire green chili.
What is Masa Harina?
Before we dig into this flavor-notes of this delicious green chicken chili, let’s talk about one of the key ingredients that gives this dish its smooth, rich and vibrant texture—masa harina. This finely ground corn flour, which is used primarily in Mexican cuisine, is what makes tortillas and tamales hit like they do.
When mixed with liquid like a flavorful chicken stock, masa harina creates a thickened broth that brings warmth and body to the chili. It's a beautiful thing! That subtle, toasted corn essence that lingers holding every flavor note of flavor together in perfect harmony.
Beats and Eats (music to pair with chicken chili)
YZ’s "Thinking of a Master Plan" isn’t just a song—it’s a statement. The track builds with confidence, layering elements smoothly yet powerfully, much like this chili. The roasted poblanos set the smoky foundation, masa harina thickens the groove, and jalapeños add a heat that sneaks up like a slick verse.
Just like a masterfully crafted rhyme, every ingredient in this dish is calculated—savory, spicy, and rich with soulful depth. The slow-simmering process mirrors YZ’s methodical flow, ensuring that every bite, every note, lands just right. This dish doesn’t just taste good—it’s an experience.
Key Ingredients and Their Flavor Roles: Green Chiles
Every good dish, like every good song, needs the right mix of instruments and sounds. Here’s how things go down with key flavor ingredients:
- Navy Beans: Creamy, mild, and a perfect counterbalance to the heat. These beans soak up the spices like a good chorus carries the melody.
- Poblanos: The heart of the green chili flavor. Roasted until smoky and tender, these peppers bring depth and an earthy heat.
- Jalapeños: A little fire, a little attitude. These green chile peppers keep things lively and add the kind of heat that sneaks up like a killer verse.
- Boneless Skinless Chicken Breasts: The backbone of the dish—shredded into tender pieces that absorb all that flavor like a well-rehearsed band syncing up for the drop. You can also substitute with chicken thighs or a mix for added versatility.
- Masa Harina: This ground corn flour thickens the broth and gives it a subtle, toasty, almost tortilla-like essence. Think of it as the percussion—holding everything together with a steady rhythm.
- Cream Cheese: Adds creaminess and flavor to the dish, making it richer and more satisfying. You can use traditional or dairy-free variations depending on your preference.
- Sazón Seasoning: The wildcard, the spice mix that elevates everything. Packed with garlic, cumin, coriander, and a hint of annatto, it’s that little something extra, like a surprise feature on a track that takes it over the top.
- Salsa Verde or "Enchilada" Sauce: Enhances the flavor profile with a spicy kick, making the dish hearty as well.
How to Cook Green Chicken Chili
Poach chicken
Heat a medium saucepan over medium heat. Add the dried chiles and cinnamon, allspice berries, and star anise. Toast about 30 seconds then add the water, herbs, bay leaf, salt and pepper.
Bring to a boil then reduce to simmer. Add the chicken and simmer 30 minutes until chicken is fully cooked.
Remove the chicken and allow to cool. Strain the liquid and reserve.
Using two forks pull the chicken apart into shreds. Reserve.
Make Green Salsa
Pre-heat oven to 400 degrees F. Toss onions, garlic, and peppers in olive oil making sure all are well coated. Place fresh chiles and onion on a baking sheet lined with a wire rack. Roast for X minutes. The last 10 minutes of cooking add the garlic.
Set aside and allow to cool. Peel the skin from the chiles and remove all seeds and veins. Skin should easily slide off with just your fingers. Alternatively place the peppers in a brown paper bags and allow to sit 5-7 minutes. Remove the chili and slide the skin off.
Place a ½ cup of the broth into a blender. Add the onions, chiles, and garlic. Puree to a smooth consistency. Set aside.
Cook the Chili
Mix all the spices (paprika, salt, pepper, oregano, cumin, coriander) together in a small ramekin or bowl and set aside.
Heat a large pot over medium heat. Add the pureed green salsa mixture plus 3 cups of the stock and simmer 5 minutes. Add the shredded chicken plus a ½ of the spice mix. Cook another 5 minutes. Add the canned beans and allow to cook for 30 minutes.
Remove 1 cup of liquid from the chili.
Mix well with the masa harina and add back to the chili along with the rest of the spice mix.
Let cook 5 minutes then finish by adding the lime juice. Mix and allow to cook for another 5 minutes. Garnish with your favorite toppings. Enjoy.
Slow Cooker Instructions
To make chili in a slow cooker, follow these steps:
Make the broth:
Use store-bought stock or make homemade using the step above minus the chicken.
Make the Salsa Verde:
Follow the steps from above
Cook Low and Slow:
Set your slow cooker to low and let it work its magic for 6-8 hours, or if you’re in a bit of a rush, cook on high for 3-4 hours. The slow cooker will coax out all the deep, rich flavors, creating a symphony of taste. Add the chicken breasts, green salsa, spice mix, beans, and broth
Serve and Enjoy:
Dish out the green chili chicken hot, garnished with additional chopped cilantro, pickled vegetables, and a dollop of sour cream if desired.
How to Garnish Green Chicken Chili with Sour Cream
This dish is already rich in flavor, but the right toppings take it to another level:
- Fresh Cilantro: Adds brightness and a touch of herbaceous freshness.
- Sliced Avocado: Creamy and cooling, balancing out the spice.
- Crumbled Cotija or Shredded Cheese : A salty, slightly tangy contrast.
- Toasted Tortilla Strips: Crunchy texture for contrast.
- Lime Wedges: A squeeze of citrus wakes up all the flavors.
- Pickled Vegetables: Onions, cactus, etc. add a briny element and acidity to brighten the chili
- Chopped Chiles: Diced green chiles or even hatch green chiles if they're in season.
What to Serve with Green Chicken Chili
- Warm Cornbread: The perfect vessel for soaking up all that smoky, spicy broth.
- Cilantro Lime Rice: Light, zesty, and complementary.
- Grilled Quesadillas: Crispy, cheesy goodness that pairs perfectly.
- Mexican Street Corn: Sweet, smoky, and loaded with flavor.
- Cold Beer or Hibiscus Tea: Because every great meal deserves a great drink to match.
Tips & Considerations for Enhancing Flavor
- Char Your Poblanos Well: That roasted, smoky flavor is essential for a deep, complex broth.
- Versatility of Chicken Thighs: Boneless, skinless Chicken thighs can be a great substitute for chicken breasts or used in combination with them. Trim any excess fat and avoid overcooking to achieve optimal flavor and texture.
- Let It Simmer: Like a slow jam, chili gets better with time. Give it at least 30 minutes to develop its full flavor.
- Adjust the Heat: Love it spicy? Leave the seeds in for a real kick. Or you can add a good chili powder instead.
- Make It Ahead: Chili is always better the next day when the flavors have fully fused together.
- Green Chili Alternatives: Serrano chili peppers are a good alternative to poblanos or jalapenos.
- White Beans: I used navy beans, but cannellini beans can work as well
Storing and Reheating
To store the Chicken with Green Chiles and Cheese, follow these steps:
- Cool and Store: Let the dish cool completely before transferring it to an airtight container. You can refrigerate it for up to 3 days or freeze it for up to 3 months.
- Reheat with Care: When you’re ready to reheat, place the dish in the microwave and heat for 1-2 minutes, or until hot and steaming. Alternatively, you can reheat it in the oven at 350°F (180°C) for 10-15 minutes, or until hot and steaming. If reheating from frozen, be sure to thaw the dish overnight in the refrigerator first.
Make Green Chili Chicken
There you have it, folks—Green Chicken Chili that’s smooth, spicy, and soulful. This dish brings da flava in full force. It’s comfort food with an edge, deep with roasted poblanos, thickened to perfection with masa harina, and brought to life with good old fashioned seasoning.
Whether you're cookin’ up a pot for a cozy night in or servin’ it up at a gathering, this chili is bound to become a favorite.
If you make this flavorful green chicken chili recipe please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
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Ingredients
Poaching Ingredients
- 2 lbs Chicken Breasts
- 2 Dried Pasilla Chili
- 2 Dried Ancho Chili
- 1 Cinnamon Stick
- 1 Star Anise
- 4 Allspice Berries
- Fresh Sage
- Fresh Thyme
- 1 Bay Leaf
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- 4 cups Water
Green Salsa Ingredients
- 3 Jalapeno Peppers
- 2 Poblano Pepper
- 1 Cubanelle Pepper
- 1 medium Yellow Onion
- 4 Garlic Cloves
Chicken Chili
- 14 oz can Navy Beans
- ¼ cup Masa Harina
- 1 teaspoon Paprika
- ½ teaspoon Cumin
- ¼ teaspoon Coriander
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- ½ teaspoon Dried Oregano
- 1 lime juiced
Instructions
Poach chicken
- Heat a medium saucepan over medium heat. Add the dried chiles and cinnamon, allspice berries, and star anise. Toast about 30 seconds then add the water, herbs, bay leaf, salt and pepper. Bring to a boil then reduce to simmer. Add the chicken and simmer 30 minutes until chicken is fully cooked.
- Remove the chicken and allow to cool. Strain the liquid and reserve. Using two forks pull the chicken apart into shreds. Reserve.
Make Green salsa
- Pre-heat oven to 400 degrees F. Place fresh chiles and onion on a baking sheet lined with a wire rack. Roast for X minutes. The last 10 minutes of cooking add the garlic.
- Set aside and allow to cool. Peel the skin from the chiles and remove all seeds and veins. Skin should easily slide off with just your fingers. Alternatively place the peppers in a brown paper bags and allow to sit 5-7 minutes. Remove the chili and slide the skin off.
- Place a ½ cup of the broth into a blender. Add the onions, chiles, and garlic. Puree to a smooth consistency. Set aside.
Cook the Chili
- Mix all the spices (paprika, salt, pepper, oregano, cumin, coriander) together in a small ramekin or bowl and set aside.
- Heat a large pot over medium heat. Add the pureed green salsa mixture and simmer 5 minutes. Add the shredded chicken plus a ½ of the spice mix. Cook another 5 minutes. Add the canned beans and allow to cook for 30 minutes.
- Remove 1 cup of liquid from the chili. Mix well with the masa harina and add back to the chili along with the rest of the spice mix.
- Let cook 5 minutes then finish by adding the lime juice. Mix allow to cook for another 5 minutes. Garnish with your favorite toppings. Enjoy.
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