Sandy's Green Chicken Chili

Sandy's Green Chicken Chili

No Photo

Have you made this?

 Share your own photo!



I like to serve this with topped with either shredded colby-jack or queso fresco and broken tortilla ships on top, and a dollop of sour cream. It is already spicy, but if you like it even hotter, a dash of sirachi can be added at the end. I've won the chili cook off at my job 2 years in a row with this recipe!


★★★★★ 1 vote

30 Min
1 Hr 15 Min
Stove Top


  • 2-3 lb
    chicken ( i use a chicken breast and 2 chicken dark quarters)
  • 1
    chopped onion
  • 2-3
    cloves of garlic
  • 8 c
    chicken stock
  • 1 1/2 lb
    tomatillos (look like little green tomatoes with a paper husk on them)
  • 4
    poblano or pasillo peppers (look look bell peppers but are darker green)
  • 1
    jalapeno pepper
  • 2
    serrano pepper ( can add a second jalapeno if can't find serranos)
  • 1 Tbsp
  • 1 Tbsp
    chili powder
  • 1/4 tsp
    cayenne pepper
  • 2 can(s)
    2 cans of cannellini or white northern beans, drained and rinsed.
  • ·
    sprinkle pepper flakes
  • ·
    salt and pepper to taste

How to Make Sandy's Green Chicken Chili


  1. Boil the chicken and diced onion, garlic and the spices together in the chicken broth until the chicken is cooked through. Pull out the chicken, and debone when cool, and set aside. Set aside the broth.

    Remove the outer husks off the tomatillos and rinse off, then slice in half and place skin side up on a roasting pan, or cookie sheet with a lip on it, along with all the peppers and put them under the broiler. flip the peppers after a few minutes. when all are blackened (about 5-7 minutes) pull out of the broiler. Immediately throw all the peppers into a bag and seal, or a bowl with a lid so they can sweat a little. The tomatillos can be thrown right into the pot as is, along with any juice from the baking pan. After a few minutes you should be able to pull the blackened skins off your peppers pretty easily. Then remove the pepper seeds and tops, rough chop the peppers and throw them into the pot. If you have a stick blender you can use that now to mix this up, or you can use a regular blender and blend in 2 cup batches. I just blend it roughly so it is a little pureed but I still have chunks. Add the de-boned chicken back in, and the two cans of beans. Bring it back up to a boil again and then simmer, add salt and pepper to taste. This chili is very good served with corn tortilla chips and sour cream.

Printable Recipe Card

About Sandy's Green Chicken Chili

Course/Dish: Chicken Soups Chili
Regional Style: Mexican

Leave a Comment

13 Recipes To Make in Your Smoker This Summer

13 Recipes To Make in Your Smoker This Summer

Recently, smokers have risen in popularity. They are an investment, though. So if you own one, it’s worth using it as much as possible. We know it’s good for ribs and a pork roast, but you can light the smoker for other recipes too. From appetizers to the main meal, sides, and desserts, there’s a […]

22 Cheers-Worthy Summer Cocktails

22 Cheers-Worthy Summer Cocktails

Get your shakers, blenders, and ice-makers ready! These cheers-worthy summer cocktails are the refreshing drink you need to beat the heat. No matter your drink of choice, we have a tasty adult beverage that’s sure to have you reaching for your cocktail glasses. Margaritas, mojitos, mint juleps, and a plethora of cocktails that don’t start […]

22 Summer Strawberry Recipes

22 Summer Strawberry Recipes

Yay! It’s finally strawberry season! These summer strawberry recipes are bursting with sweet fruity flavor in every bite. Strawberry cupcakes, strawberry pie, strawberry pound cake, and more are perfect to make with a carton of fresh strawberries. Check out 22 strawberry recipes you need in your life this summer!