There’s nothing quite like the smell of green chiles roasting in your kitchen it’s bold, earthy, and just a little bit wild. This Colorado Green Chili Recipe is what you make when the air turns crisp and you’re craving something soul-warming. With tender chicken, fire-kissed peppers, and a rich broth that simmers into something magical, every spoonful tastes like comfort with a kick. Whether it bubbles away on your stovetop, cozies up in your slow cooker, or speeds to flavor in the Instant Pot, this dish brings serious warmth and maybe even a second bowl.
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Why You’ll Love This Colorado Green Chili Recipe
This isn’t just another chili it’s the one that’ll make your house smell like home. You’ll love the mix of roasted green chiles, golden onions, and tender shredded chicken that melts right into the smoky broth. It’s hearty but bright, rich but clean, spicy but still family-friendly. If you’ve tried our creamy chicken lasagna soup, you already know how we do cozy here it’s all about real food that feels like comfort in a bowl.
Ingredients You’ll Need
1½ pounds boneless chicken breasts or thighs, diced or shredded
1 pound poblano peppers, roasted, peeled, and chopped
1 pound Anaheim peppers, roasted, peeled, and chopped
2 serrano peppers, minced (add more or less for spice)
1 large yellow onion, diced
4 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, undrained
5 cups low-sodium chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1 tablespoon olive oil
Salt and pepper to taste
1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional thickener)
If you’re used to the easy depth in our lemon chicken orzo soup, you’ll appreciate how simple ingredients can come alive when they simmer together slowly.
How to Make Colorado Green Chili
1. Roast the peppers
Crank your broiler or grill to high. Place the poblano and Anaheim peppers directly under the heat and roast until their skins are blistered and blackened all over.
2. Steam and peel
Transfer the hot peppers to a bowl and cover it tightly. Let them steam for 10 minutes this loosens the skins. Then peel off the charred skins, remove the seeds, chop, and set aside.
3. Sauté the onions
In a heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onions and cook until soft and golden, stirring occasionally so they don’t burn.
4. Add garlic and heat
Stir in the minced garlic and finely chopped serrano peppers. Let them sizzle for just about a minute to release their bold aroma.
5. Brown the chicken
Add in your chicken pieces along with cumin, oregano, salt, and black pepper. Let it cook just until it starts to brown slightly you’re building flavor here.
6. Simmer the stew
Pour in the chicken broth, diced tomatoes, and your roasted chopped peppers. Give it all a stir, bring to a gentle simmer, cover the pot, and let it cook on low heat for about 1 hour. Stir occasionally.
7. Thicken if you like
If you want a thicker broth, whisk together a quick cornstarch slurry (just cornstarch and water) and stir it into the pot. Let it simmer a few more minutes until it thickens.
8. Shred and season
Shred the cooked chicken directly in the pot using two forks. Taste and adjust the salt and spice level to your liking.
Slow Cooker & Instant Pot Options
For slow cooker days, toss everything in the pot (except cornstarch) and cook on Low for 6 7 hours or High for 3 4. Shred the chicken before serving it’ll fall apart perfectly. If you’re using an Instant Pot, use sauté mode for the onion and garlic, add the rest, and pressure cook on High for 15 minutes. Let it naturally release for 10, shred the chicken, and serve it hot.
How to Serve It
This chili doesn’t need much it’s perfect all by itself. But if you want to dress it up, try topping it with shredded Monterey Jack cheese, a spoonful of sour cream, and a sprinkle of cilantro. Serve it with soft flour tortillas or warm cornbread. For extra comfort, pair it with our slow cooker chicken noodle soup on the weekend and you’ve got the coziest dinner lineup ever.
Tips for the Best Green Chili
Roast the peppers until they truly blacken it’s where that smoky depth comes from. Don’t skip the steaming step before peeling, or you’ll be fighting with the skins. Add your spice slowly you can always toss in more serranos, but you can’t take them out. Let the chili rest a bit before serving it gets richer as it sits. And make a big batch because it freezes beautifully. A quick reheat, and you’ve got dinner sorted for another chilly night.
Variations to Try
If you want a creamy twist, stir in a little sour cream or half-and-half before serving. Add beans or corn for more texture. Or make it extra hearty with diced potatoes. This recipe loves your creativity, just like our readers love switching up their creamy chicken lasagna soup with seasonal veggies.
FAQs
Is Colorado Green Chili spicy?
It can be! Serrano peppers bring the heat, but you can remove the seeds or use fewer for a milder bowl.
Can I make it ahead?
Absolutely. It tastes even better the next day as the flavors deepen overnight.
Does it freeze well?
Yes, it freezes like a dream. Store in airtight containers for up to 3 months, then reheat gently on the stove.
Nutrition & Storage
Makes 6 servings. About 300 calories each, with 28g protein, 18g carbs, and 10g fat. Store leftovers in the fridge for up to 4 days or freeze for later. It reheats beautifully just add a splash of broth to loosen it.
Final Thoughts
This Colorado Green Chili Recipe feels like mountain air in a bowl warm, smoky, and full of life. It’s the kind of dish that brings people to the table, makes conversation linger, and fills your kitchen with the happiest kind of chaos. So grab your pot, roast those chiles, and let it simmer slow and steady. Then, share it, pin it, and make it again because one pot will never be enough. Follow us on Pinterest for more cozy kitchen magic, or join the fun on Facebook!
Colorado Green Chili Recipe: A Smoky, Comforting Bowl of Colorado Warmth
Ingredients
- 1½ pounds boneless chicken breasts or thighs diced or shredded
- 1 pound poblano peppers roasted, peeled, and chopped
- 1 pound Anaheim peppers roasted, peeled, and chopped
- 2 serrano peppers minced (add more or less for spice)
- 1 large yellow onion diced
- 4 cloves garlic minced
- 1 14.5 oz can diced tomatoes, undrained
- 5 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water optional thickener
Instructions
- Roast the poblano and Anaheim peppers under a broiler or on a grill until blistered and blackened.
- Transfer the peppers to a bowl, cover, and steam for 10 minutes. Peel, deseed, chop, and set aside.
- In a large pot, heat olive oil over medium heat and sauté diced onions until golden.
- Add garlic and serrano peppers, cooking for 1 minute until fragrant.
- Add chicken, cumin, oregano, salt, and pepper. Brown lightly for extra flavor.
- Stir in chicken broth, tomatoes, and roasted peppers. Simmer covered on low heat for 1 hour, stirring occasionally.
- For thicker chili, stir in the cornstarch slurry and simmer a few more minutes.
- Shred chicken in the pot with two forks. Adjust seasoning to taste.
- For the slow cooker: Add all ingredients (except cornstarch) and cook on Low 6-7 hrs or High 3-4 hrs. Shred before serving.
- For the Instant Pot: Use sauté mode for onion and garlic, then add remaining ingredients and pressure cook on High for 15 mins. Natural release 10 mins, shred, and serve.