Green Chile Chicken Veggie Chili

Green Chile Chicken Veggie Chili Recipe

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Carolyn Haas


We make it a point to stop in Hatch, NM whenever we can and stock up on their wonderful chiles. This recipe is popular in New Mexico and uses Hatch green chiles - you can substitute other chiles if necessary. I've seen Hatch chiles in grocery stores in Texas and Arizona, but never in Wisconsin :(
FYI: Chile is the vegetable; chili is the stew/soup!


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10 Min
35 Min
Stove Top


  • 2 Tbsp
    olive oil
  • 2 large
    chicken breasts, boneless and skinless, diced into bite sized pieces
  • 1 large
    onion, chopped
  • 3 clove
    garlic, minced
  • 2 stalk(s)
    celery, sliced
  • 2 c
    green chile, frozen or canned, chopped
  • 1 can(s)
    tomatoes, diced (15 oz. or about 5-6 whole tomatoes)
  • 4
    apple-chicken sausages, or similar, sliced
  • 2 c
    corn, fresh or frozen kernels
  • 1 stalk(s)
    broccoli, chopped
  • 2 c
    black beans (about 1 can)
  • 2 c
    cabbage, chopped (about 1/2 small head)
  • 2 large
    carrots, sliced
  • 2 c
    chicken stock

How to Make Green Chile Chicken Veggie Chili


  1. Heat the oil in a large pot. Add the chicken pieces and lightly brown, then add the onion and garlic and cook until translucent.
  2. Add rest of ingredients and cook on a medium low heat, covered for about 30 minutes or until the veggies are done.
  3. If the chili seems too thick, add water to desired consistency and cook for about 5 minutes. Taste and adjust seasonings.

Printable Recipe Card

About Green Chile Chicken Veggie Chili

Course/Dish: Chili
Main Ingredient: Chicken
Regional Style: Mexican

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