Chicken Chili with Collards

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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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2 tablespoons extra-virgin olive oil

1 1/4 pounds skinless, boneless chicken thighs

Kosher salt and freshly ground pepper

2 teaspoons ground cumin

1 onion, chopped

1 poblano chile pepper, seeded and chopped

3 cloves garlic, minced

4 cups low-sodium chicken broth

3 cups frozen chopped collard greens, thawed

1 15-ounce can white chili beans

1 cup canned or jarred crushed tomatillos

2 scallions, thinly sliced


  1. Heat a large pot over high heat and add 1 tablespoon olive oil. Season the chicken with salt, pepper and 1 teaspoon cumin. Working in batches if necessary, add the chicken to the pot and cook until golden, 4 to 5 minutes per side. Remove to a plate.
  2. Add the remaining 1 tablespoon olive oil, the onion and poblano to the pot and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and remaining 1 teaspoon cumin; cook until golden, 30 seconds. Stir in the chicken broth, collards, chili beans and tomatillos. Stir in the chicken and any juices from the plate. Cover and bring to a boil, then uncover and reduce the heat to a steady simmer. Cook until the chicken is tender, about 15 minutes.
  3. Shred the chicken in the pot with 2 forks. Divide the chili among bowls and top with the scallions.
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