Most green chicken chili recipes are built like an afterthought—dump everything in a pot and hope it works. This one isn’t. Roasted tomatillos bring brightness, a toasted guajillo adds depth without overpowering the green profile, and the entire base is layered deliberately from the start. It’s the difference between something that tastes fine and something that actually has structure. If you’re going to take the time to cook, you might as well build it right.
Green Chicken Chili with Roasted Salsa Verde & Guajillo
Ingredients
Salsa Verde
- 8 –10 tomatillos husked & rinsed
- ½ medium onion
- 2 jalapeños
- 3 –5 cloves garlic unpeeled
- 1 dried guajillo chile stemmed & seeded
- 1 tbsp neutral oil
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp chicken bouillon optional
- Juice of ½ lime
- 1 cup fresh cilantro
Chili
- 1 –2 tbsp olive oil
- 1 lb boneless skinless chicken thighs
- Salt & pepper
Vegetables
- 1 medium onion diced
- 2 poblano peppers diced
- 1 jalapeño diced
- 6 cloves garlic minced
Liquids
- 4 cups low-sodium chicken broth
- 2 cups prepared salsa verde
Add-ins
- 2 15 oz cans white beans, drained & rinsed
- 1 cup fire-roasted corn optional
Seasonings
- 1 tbsp + 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp chili powder
- 1 bay leaf optional
Finish
- Zest of ½ lime
- Juice of 1 lime
- ½ cup chopped cilantro
Instructions
Prep the Guajillo
- Tear into pieces, discard seeds
- Toast in dry skillet 20–30 sec per side (until fragrant)
- Soak in hot water 10–15 minutes
- Drain
Roast the Salsa Base
- Toss tomatillos, onion, jalapeños, and garlic with oil
- Roast at 425°F for 15–20 minutes until blistered
- Peel garlic
Blend Salsa Verde
- Blend:
- Roasted vegetables
- Rehydrated guajillo
- Salt, pepper
- Bouillon (optional)
- Lime juice
- Cilantro
- Blend smooth.
Sear the Chicken
- Season with salt & pepper
- Sear in olive oil until browned (not fully cooked)
- Remove
Build the Base
- In same pot:
- Cook onion, poblano, jalapeño (5–7 min)
- Add garlic + all spices
- Cook 30 seconds to bloom
Simmer
- Add:
- Chicken broth
- 2 cups salsa verde
- Beans
- Bay leaf
- Return chicken to pot.
- Simmer 25–30 minutes.
Finish
- Shred chicken in pot
- Add corn (optional)
- Add lime zest + juice
- Adjust salt
- Stir in cilantro
Video
@jefsmk Green Chicken Chili but elevated. Roasted tomatillos. Toasted guajillo. Layered heat. This one’s not canned-soup chili. #GreenChili #HomeCooking #ChiliRecipe #ComfortFood #FromScratch
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