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30-Minute Chicken & White Bean Chili Verde

Bright, brothy green chili with tender chicken and creamy white beans — jarred salsa verde and canned green chiles bring real chili verde flavor in one pot, 30 minutes, about 34g protein per serving (estimated).
Print Recipe
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

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

  • Dutch oven or large pot with lid
  • Wooden spoon or spatula
  • Instant-read thermometer

Method
 

  1. 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. 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. 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. 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. Stir in the diced green chiles and the lime juice. Taste and adjust with salt and more lime.
  6. Ladle into bowls and top with cilantro, diced avocado, a handful of crushed tortilla chips, and cotija if you like. Serve with lime wedges.

Notes

Food safety: chicken must reach 165°F internally. Jarred salsa verde and canned green chiles are the 30-minute enabler — no roasting or blending. Leftovers 4 days refrigerated / 3 months frozen. Protein ~34g/serving estimated from USDA FoodData Central; not lab-tested.