This creamy chicken chili delivers bold, layered flavors from chorizo, green chiles, chipotle peppers, roasted corn, and salsa verde.
Creamy Chicken Chili with Chorizo, Green Chilies, Potatoes and Roasted Corn
Soup is wonderfully adaptable, and this chicken chili is no exception. Consider the recipe a flexible guide—you can tweak ingredients and techniques to fit your pantry, schedule, and taste preferences.
Below are straightforward suggestions to help you make the chili your own while keeping the rich, smoky profile that makes this version special.
What kind of corn is best in this recipe?
I prefer roasting the corn briefly before adding it to the chili. Roasting concentrates the sweetness and adds a bit of caramelized texture that complements the smoky, spicy elements.
Fresh, in-season corn is ideal, but frozen corn works well year-round and is very convenient. If you use frozen corn, add it near the end of cooking and simmer just long enough to heat through—overcooking can leave kernels soft and mushy.
What kind of salsa verde is best for this recipe?
If you need to save time, use about 3 cups of good-quality store-bought salsa verde instead of making a tomatillo sauce from scratch. Many jarred varieties provide bright acidity and depth that suit this chili.
That said, homemade roasted tomatillo sauce is simple to make, can be prepared up to a week ahead, and adds excellent freshness if you have the time.
What kind of chicken is best in this recipe?
Boneless, skinless chicken thighs simmered in tomatillo sauce absorb a lot of flavor and shred easily into the chili. Thighs stay tender and juicy as they cook.
For a faster weeknight option, use a pre-cooked rotisserie chicken. Remove the meat from the bones and warm it briefly in the tomatillo sauce before adding to the chili.
What kind of beans is best in this recipe?
Use any beans you enjoy—pinto, black, or white beans all work. Canned beans are convenient; cooked dried beans are economical and let you season the beans as they cook.
- Cooking beans from dried in a slow cooker or pressure cooker is easy and flexible.
Serving suggestions
For extra smoky heat, drizzle a little chili oil over each bowl just before serving. The oil adds aroma and a punch of flavor.
Warm homemade tortillas or a slice of buttermilk cheddar jalapeño cornbread pair beautifully with this chili. Cornbread can be baked while the chili simmers, and leftovers are versatile for other meals.
Top servings with grated sharp cheddar and diced avocado if you like. A sprinkle of chopped cilantro and a squeeze of lime brighten the bowl right before eating.
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📖 Recipe
Creamy Chicken Chili with Chorizo and Roasted Corn
This creamy chicken chili combines chorizo, green chiles, chipotle peppers, roasted corn, and salsa verde for a rich, smoky stew brightened with lime and cilantro.
40 minutes
20 minutes
1 hour
Ingredients
- 1 recipe Roasted Tomatillo Sauce OR 3 cups prepared salsa verde
- 1 pound boneless, skinless chicken thighs OR 1 rotisserie chicken
- 2 teaspoons extra virgin olive oil or vegetable oil
- 12 ounces chorizo sausage (ground or sliced)
- 1 large yellow onion, diced
- 1 tablespoon minced garlic
- 2 chipotle peppers in adobo, seeds removed and diced
- 8 ounces green chiles
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 5 cups chicken broth
- 2 cups beans, any variety (canned or cooked)
- 12 ounces roasted corn OR 12 ounces fresh or frozen corn
- 1 1/2 cups buttermilk
- 1/2 cup chopped fresh cilantro
- 2–4 limes
- 16 ounces sharp white cheddar, grated
- 1–2 ripe avocados, peeled and diced (optional)
Instructions
- Pour the roasted tomatillo sauce or prepared salsa verde into a large, heavy saucepan over medium-high heat. Season the chicken thighs with salt and pepper and nestle them into the sauce, turning to coat. Bring to a boil, then lower to medium-low, cover, and simmer until the chicken is cooked through, about 25 minutes. (If using rotisserie chicken, shred the meat and warm it briefly in the tomatillo sauce.)
- While the chicken cooks, heat 2 teaspoons oil in a large Dutch oven over medium heat until shimmering. Add the chorizo and cook, stirring often, until browned and cooked through. Use a slotted spoon to remove the chorizo, leaving the rendered oil in the pan.
- Add the diced onion to the pan and cook, stirring frequently, until soft and translucent, about 5 minutes. Stir in the garlic, diced chipotle peppers, green chiles, cumin, oregano, and about 2 teaspoons salt and pepper, cooking another minute.
- Add the potatoes and cook, stirring, for 5 minutes. Pour in the chicken broth, then add the beans and cooked chorizo. Bring to a boil, reduce heat to medium, and simmer until the potatoes are tender, about 15 minutes.
- Remove the chicken from the tomatillo sauce and shred with forks. Add the shredded chicken and corn to the pot. Slowly stir in the buttermilk, then add the cilantro and juice from 2 limes. Taste and adjust seasoning with more salt, pepper, or lime juice as needed. If using fresh or frozen corn, simmer a few minutes to heat through.
- Serve topped with grated cheddar and diced avocado, if desired.
Notes
- Roasted tomatillo sauce can be made up to one week in advance and refrigerated.
- If you don’t have buttermilk, you can substitute a buttermilk-style mixture made with milk and a bit of lemon juice or vinegar.
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 814Total Fat: 44gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 168mgSodium: 2488mgCarbohydrates: 59gFiber: 10gSugar: 12gProtein: 50g
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