# Salsa verde white chicken chili

This is a creamy white chicken chili made with homemade salsa verde and chicken thighs for a juicy, rich flavor.

- Cuisine: Mexican
- Category: Soup
- Language: en

## Ingredients

- 1 tbsp olive oil
- 1 lb boneless, skinless chicken thighs
- Salt
- black pepper, to taste
- 1 medium yellow onion, diced
- 2 poblano peppers, diced
- 1 jalapeño, diced (seeds removed for less heat)
- 0.5 cup roasted Hatch chiles, chopped (optional; or substitute 1 (4 oz) can diced green chiles)
- 6 to cloves garlic, minced
- Splash of beer, optional (for deglazing)
- 4 cups low-sodium chicken broth
- 2 cups homemade salsa verde
- 2 cans white beans, drained and rinsed
- 1 cup fire-roasted corn kernels (optional)
- 0.5 Zest of lime, to taste
- 1 Juice of lime, to taste
- 0.5 cup Mexican crema, room temperature
- 0.5 cup chopped fresh cilantro (optional)
- 1 tbsp ground cumin
- 1 tsp ground cumin
- 1 tsp dried oregano (Mexican oregano if available)
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 2 tsp chili powder, divided
- 1 tsp Aleppo pepper
- 0.25 tsp cayenne pepper
- 1 bay leaf (optional)

## Instructions

1. Char the ingredients for the salsa verde, let them cool, then add to a blender.
2. Peel garlic and add the rest of the seasonings to the blender, then blend and set aside the salsa verde.
3. Sear chicken thighs in olive oil until golden and cooked through.
4. Remove cooked chicken and set aside.
5. Sauté poblano, jalapeño, and onion with a pinch of salt and pepper until soft.
6. Add bay leaf and garlic.
7. Clear a center in the pan, add a little extra oil, and pour seasonings into toast to bring out their flavor.
8. Add in a frozen hatch chili (optional) or green chilies.
9. Add a splash of non-alcoholic beer to deglaze the pot (optional).
10. Blend one can of beans with a ladle of hot broth.
11. Stir the blended beans back into the pot.
12. Add the shredded chicken along with the other can of whole beans to the pot.
13. Remove the bay leaf.
14. Turn off the heat.
15. Finish with lime zest, juice, crema, and cilantro.
16. Stir and season with salt and pepper to taste.
17. Ladle into bowls, add toppings, and enjoy.

## Equipment

- blender
- pan

## Tips

- Making salsa verde from scratch adds freshness and depth.
- Using chicken thighs keeps the chicken juicier and enriches the broth.
- Blending one can of beans makes the chili creamy without making it too thick.

## Source

- Original video: https://www.facebook.com/share/v/1BVfAJtKrk/
- Recipe page: https://www.cliprecipe.com/recipe/09d15ed9-3ffa-407c-a5d5-0eef20bc99f5
- Extracted: 2026-05-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt