30-Minute Chicken & White Bean Chili Verde

Classic chili verde is a labor of love — roasting tomatillos and poblanos, blending, simmering for hours. This weeknight version skips all of that. A good jar of salsa verde and a couple of cans of roasted green chiles bring the bright, tangy green-chile flavor in minutes, and 30 minutes later you’re ladling a brothy, hearty chili with tender chicken and creamy white beans into bowls with your favorite toppings.

Why you’ll love it

• One pot, real chili verde flavor. Jarred salsa verde + canned green chiles are the 30-minute enabler — no roasting, no blending.
• Brothy and hearty. Tender chicken pieces, creamy white beans, and a tangy tomatillo broth that begs for tortilla chips.
• ~34g protein per serving (estimated), thanks to chicken breast plus white beans.
• Toppings do the work. Lime, cilantro, avocado, and a few crushed tortilla chips turn the pot into a party.

Ingredients

• 1 1/2 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional, for heat)
• 2 tsp ground cumin
• 1 tsp dried oregano
• 2 cups salsa verde, one 16-oz jar
• 3 cups low-sodium chicken broth
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 2 (4 oz) cans diced green chiles, undrained
• 2 tbsp lime juice, about 1 lime, plus wedges for serving
• 1/4 cup chopped fresh cilantro, plus more for serving
• Diced avocado, crushed tortilla chips, and crumbled cotija, for serving (cotija optional)

Equipment

A Dutch oven or large pot with lid, a wooden spoon or spatula, and an instant-read thermometer.

Instructions

1. Sear the chicken (6 minutes). Pat the chicken pieces dry and season with 1/2 teaspoon salt and the black pepper. Heat 1 tablespoon of the olive oil in a Dutch oven over medium-high heat. Add the chicken in a single layer and sear until lightly golden on the edges, about 5–6 minutes. It doesn’t need to be cooked through — it will finish in the simmer.
2. Soften the onion (3 minutes). Push the chicken to the sides, add the remaining 1 tablespoon oil, the onion, and the remaining 1/2 teaspoon salt. Cook until the onion is softened, about 3 minutes. Stir in the garlic, jalapeño (if using), cumin, and oregano; cook 30 seconds more, until fragrant.
3. Add salsa verde and broth (2 minutes). Pour in the salsa verde and chicken broth, scraping up any browned bits from the bottom of the pot — that’s free flavor. Bring to a lively simmer.
4. Simmer with beans (9 minutes). Stir in the cannellini beans. Reduce the heat to medium, partially cover, and simmer until the chicken is cooked through (165°F) and the beans are creamy, about 8–9 minutes. For a thicker chili, mash a cup of beans against the side of the pot with the back of the spoon.
5. Finish with green chiles and lime (2 minutes). Stir in the diced green chiles and the lime juice. Taste and adjust with salt and more lime.
6. Serve (1 minute). Ladle into bowls and top with cilantro, diced avocado, a handful of crushed tortilla chips, and cotija if you like. Serve with lime wedges.

Doneness cues: Chicken breast pieces must reach 165°F internally — cut the biggest piece open; it should be opaque white with clear juices, or check with an instant-read thermometer. The beans are done when they yield easily under the back of a spoon. The broth should be lively and bright green; if it tastes flat, add another squeeze of lime before more salt.

Nutrition note

Protein is estimated at about 34g per serving, calculated from USDA FoodData Central values for the listed ingredients — this is an estimate, not a lab analysis. Actual values vary by brand and preparation.

Substitutions and tips

• Chicken thighs swap in 1:1 — they’re forgiving and stay juicy. Cook them to 165°F as well.
• Spice level: the canned chiles are mild; the optional jalapeño and a dash of hot sauce set the heat. Taste the salsa verde first — jarred brands vary.
• Dairy-free: skip the cotija; the avocado and tortilla chips carry the finish.
• Thicker chili? Mash more beans, or simmer uncovered an extra 2–3 minutes. Note this pushes the time slightly past 30 minutes.
• No lime? A splash of apple cider vinegar approximates the brightness — but fresh lime is worth it here.

Storage and reheating

Refrigerate leftovers within 2 hours in an airtight container for up to 4 days. Reheat in a pot over medium heat, or microwave in 60-second bursts, stirring between, until steaming (165°F). Freezes well for up to 3 months — thaw overnight in the fridge; the beans soften slightly but the flavor holds. Hold the avocado and chips until serving.

Frequently asked questions

Can I make this with ground chicken or turkey instead? Yes — brown 1 1/2 lb ground chicken or turkey until no pink remains (165°F), then proceed from step 2. The texture is different but the timing is the same.

Is this spicy? Mildly. The canned green chiles are gentle; most of the heat comes from the optional jalapeño and your salsa verde. For a truly mild chili, skip the jalapeño.

Can I use fresh tomatillos instead of salsa verde? You can, but it won’t be 30 minutes — husk and roast 12 oz tomatillos at 450°F for 15 minutes, blend, and add in step 3. Expect about 45 minutes total.

Is this good for meal prep? Very — portion the chili into containers and pack the avocado, chips, and cilantro separately. It reheats well for lunches all week.

More one-pot chili

Love white-bean comfort? Our 30-Minute White Bean Turkey Chili is another one-pot favorite. For more one-pot chicken comfort, try our 30-Minute One-Pot Chicken Rice Soup. Bean lovers should also check out our 30-Minute Tuscan White Bean Kale Soup.