Green Chicken and White Bean Chili
Green Chicken and White Bean Chili. Joseph De Leo

This rich tomatillo- and green chile-based stew cooks much faster than versions made with red meat, but tastes like it cooked all day.

Featured in: The Chicken Green Chili that Only Takes an Hour

Find this recipe in our cookbook, SAVEUR: Soups and Stews

Green Chicken & White Bean Chili Green Chicken and White Bean Chili
A rich and complex tomatillo and chile base marries with warm spices and beer for this big-bowl crowd-pleaser. A dollop of sour cream helps offset the heat.
Yield: serves 6
Time: 1 hour, 15 minutes


  • 1 12 lb. tomatillos (about 20), husked and rinsed
  • 4 serrano chiles (3 stemmed, 1 thinly sliced, to garnish)
  • 3 poblano chiles
  • 1 cup chicken stock
  • 1 cup coarsely chopped fresh cilantro leaves and tender stems, plus more leaves to garnish
  • 1 cup sour cream, plus more to garnish
  • Kosher salt and freshly ground black pepper
  • 14 cup olive oil
  • 1 lb. ground chicken
  • 1 large yellow onion, finely chopped
  • 2 tsp. ground cumin
  • 1 12 tsp. ancho chile powder
  • 1 tsp. ground coriander
  • 6 cloves garlic, minced
  • 1 (12-oz.) bottle Mexican-style lager, such as Corona or Dos Equis
  • 1 (15-oz.) can white beans, such as navy or cannellini, rinsed and drained
  • Lime wedges, for serving
  • Tortillas chips for serving (optional)


  1. Heat oven broiler. Place tomatillos, stemmed serranos, and poblanos on a foil-lined baking sheet and broil, turning as needed, until blackened, about 10 minutes. Transfer to a bowl and cover with plastic wrap. When poblanos are cool, peel, seed, and coarsely chop; set aside. Peel tomatillos and serranos and transfer to a blender. Add stock, cilantro, sour cream, salt, and pepper and purée until smooth.
  2. Heat 2 tablespoons oil in a 6-qt. Dutch oven over medium-high. Cook chicken, stirring and breaking up into large clumps, until browned, 6 to 8 minutes. Push chicken to edges of the pot and add the onion. Cook onion until golden, 5 to 6 minutes. Stir in remaining oil, cumin, chile powder, coriander, and garlic and cook until fragrant, 1 to 2 minutes. Add beer and deglaze, stirring and scraping up browned bits from the bottom of the pan, and cook until reduced by half, about 8 minutes. Add the reserved poblanos and sauce, the beans, salt, and pepper and simmer until chili is thickened, about 30 minutes. Ladle chili into bowls and garnish with sour cream, sliced serrano, and cilantro leaves. Serve with lime wedges and tortilla chips.