This Peruvian chicken chili brings smoky, garlic-lime chicken, tender white beans, and a creamy green sauce together in one comforting bowl. Cumin, smoked paprika, and oregano season the rich broth, while a swirl of homemade aji verde adds a bright, fresh finish.
If you love my Peruvian Chicken Mashed Potato Bowls, this chicken and white bean chili takes those same bold flavors in a cozy new direction. It’s a satisfying dinner for chilly nights, weekend meal prep, or a game day chili spread.
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Why You’ll Love This Peruvian Chicken Chili
- Bold chicken flavor. Browning the seasoned chicken builds a savory base before the chili simmers.
- Thick without heavy cream. Mashed white beans give the broth body.
- Fresh homemade green sauce. Cilantro, jalapeño, garlic, and lime brighten every spoonful.
- Easy to adjust. Keep it mild or add extra jalapeño for more heat.
- Great for making ahead. Store the chili and sauce separately, then assemble each bowl when serving.
What Is Peruvian Chicken Chili?
This is a Peruvian-inspired chicken chili that combines garlic, cumin, paprika, oregano, and lime with the hearty texture of a white bean chili. Tender shredded chicken and beans simmer in a savory broth, then each bowl gets a spoonful of creamy cilantro-jalapeño sauce.
It’s a creative comfort food recipe inspired by Peruvian-style chicken and green sauce. The chili itself has warm, smoky seasoning, while the aji verde topping adds freshness, tang, and a little heat.
Ingredients You’ll Need
For the Chicken Chili
- Boneless, skinless chicken thighs: Stay juicy during simmering and shred easily.
- Olive oil: For browning the chicken and cooking the vegetables.
- Yellow onion: Adds sweetness and savory flavor.
- Poblano pepper: Gives the chili a gentle pepper flavor. Heat can vary between peppers.
- Fresh garlic: A generous amount carries the garlic flavor through the broth.
- Ground cumin, smoked paprika, and oregano: Create the warm seasoning base.
- Tomato paste: Adds depth without turning this into a tomato-heavy chili.
- Low-sodium soy sauce: Adds savory richness.
- Red wine vinegar: Helps lift the browned bits from the pot and balances the broth.
- Low-sodium chicken broth: Lets you control the final seasoning.
- White beans: Cannellini or great northern beans make this chili hearty and help thicken it.
- Fresh lime juice: Stirred in at the end for a bright finish.
For the Creamy Aji Verde
This easy green sauce uses cilantro, jalapeño, garlic, mayonnaise, sour cream, lime juice, olive oil, and salt.
Blend it while the chili simmers, then refrigerate until serving. Keeping the sauce separate preserves its fresh flavor and lets everyone choose how much to add.
Instructions
- Season the chicken. Pat the chicken thighs dry. Combine the cumin, smoked paprika, oregano, kosher salt, and black pepper in a small bowl. Sprinkle half the seasoning mixture over both sides of the chicken. Reserve the rest.
- Brown the chicken. Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken and brown for 3–4 minutes per side, working in batches if necessary. Transfer to a plate. The chicken will finish cooking in the chili.
- Cook the vegetables. Reduce the heat to medium. Add the onion and poblano to the pot. Cook for 5–6 minutes, stirring occasionally, until softened. If the pot is dry, add a small splash of broth to loosen the browned bits.
- Add the garlic and seasoning. Stir in the garlic, tomato paste, and reserved seasoning mixture. Cook for about 1 minute, stirring constantly.
- Build the chili. Add the soy sauce and red wine vinegar, scraping the bottom of the pot. Stir in the chicken broth and drained beans. Return the chicken and any accumulated juices to the pot.
- Simmer gently. Bring to a gentle simmer, partially cover, and cook for 20–25 minutes, or until the chicken is tender and reaches an internal temperature of 165°F. Continue simmering if needed until it shreds easily.
- Make the green sauce. While the chili cooks, combine all the aji verde ingredients in a blender or food processor. Blend until mostly smooth, scraping down the sides as needed. Taste and adjust the salt and lime juice. Refrigerate until serving.
- Shred and thicken. Transfer the chicken to a plate and shred with two forks. Use a potato masher to mash some of the beans directly in the pot, leaving plenty whole. Return the shredded chicken and simmer uncovered for 5–10 minutes, stirring occasionally.
- Finish with lime. Stir in the lime juice. Taste and adjust the salt, pepper, or lime. Add a splash of broth if the chili is thicker than you prefer.
- Serve. Ladle into bowls and swirl a spoonful of aji verde over each serving. Add cilantro, avocado, jalapeño, crushed tortilla chips, or lime wedges as desired.
Tips for the Best Chicken and White Bean Chili
Brown the chicken in batches. Leave space between the thighs so they develop color. That browned surface adds flavor to the finished chili.
Keep the simmer gentle. A steady, gentle simmer cooks the chicken without reducing the broth too quickly.
Mash the beans before adding more thickener. Breaking up some of the white beans gives the chili a thick, hearty consistency without flour or cream cheese.
Add lime at the end. Start with the measured tablespoon, then taste. The green sauce also contains lime, so try a spoonful of chili with the sauce before adding much more.
Finish individual bowls with aji verde. Swirling it into each serving gives you creamy green sauce in every bite while keeping its fresh cilantro flavor.
Easy Substitutions and Variations
Use Chicken Breasts
Boneless, skinless chicken breasts can replace the thighs. Check them earlier during simmering and remove them when they reach 165°F. Shred and return them to the pot near the end.
Use Leftover Cooked Chicken
Skip the chicken-browning step and cook the vegetables in the olive oil. Add all the seasoning with the garlic and tomato paste.
Simmer the beans and broth for 15–20 minutes, mash some of the beans, then stir in about 3 cups shredded cooked chicken. Simmer until the chicken is hot throughout.
Make It Milder
Replace the poblano with a green bell pepper and use one seeded jalapeño in the sauce. For very heat-sensitive eaters, start with half a jalapeño and blend in more to taste.
Make It Spicier
Leave some jalapeño seeds and membranes in the green sauce, or add a diced jalapeño with the onion and poblano.
Make It Dairy-Free
Replace the sour cream in the sauce with plain, unsweetened dairy-free yogurt or additional mayonnaise. Check the remaining ingredient labels as needed.
What to Serve with Peruvian Chicken Chili
This white bean chicken chili is hearty enough for dinner on its own. Warm tortillas, tortilla chips, or rice make easy additions for soaking up the broth.
For a homemade side, try my Old-Fashioned Southern Hoe Cakes. Their crisp edges are especially good alongside a thick bowl of chili. My Garlic Cottage Cheese Bread is another savory option for dipping.
A simple cucumber and tomato salad with lime juice also adds something cool and crunchy alongside the smoky chicken.
Peruvian Chicken Chili with Creamy Aji Verde
This Peruvian-inspired chicken chili combines tender shredded chicken, white beans, garlic, smoky spices, and lime in a thick, savory broth. Finish each bowl with creamy homemade aji verde, avocado, and fresh cilantro.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4–6 servings 1x
- Category: DINNER | SOUP
- Method: STOVETOP
- Cuisine: PERUVIAN INSPIRED
Ingredients
For the Chicken Chili:
- 1½ pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 poblano pepper, seeded and diced
- 5 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
- 1 tablespoon tomato paste
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon red wine vinegar
- 3 cups low-sodium chicken broth, plus more as needed
- 3 (15-ounce) cans cannellini or great northern beans, drained and rinsed
- 1 tablespoon fresh lime juice, plus more to taste
For the Creamy Aji Verde:
- 1 packed cup fresh cilantro leaves and tender stems
- 1–2 jalapeños, seeded for less heat
- 2 garlic cloves
- ⅓ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- Salt, to taste
Optional Toppings:
- Sliced or diced avocado
- Chopped fresh cilantro
- Thinly sliced jalapeño
- Crushed tortilla chips
- Lime wedges
Instructions
- Pat the chicken thighs dry. In a small bowl, combine the cumin, smoked paprika, oregano, salt, and black pepper. Sprinkle half the seasoning mixture over both sides of the chicken. Reserve the remaining seasoning.
- Heat the olive oil in a large Dutch oven over medium-high heat. Brown the chicken for 3–4 minutes per side, working in batches if necessary. Transfer to a plate. The chicken will finish cooking in the chili.
- Reduce the heat to medium. Add the onion and poblano to the pot. Cook for 5–6 minutes, stirring occasionally, until softened. Add a small splash of broth if needed to prevent the browned bits from burning.
- Stir in the garlic, tomato paste, and reserved seasoning. Cook for 1 minute, stirring constantly.
- Add the soy sauce and red wine vinegar, scraping up the browned bits from the bottom of the pot. Stir in the chicken broth and drained beans. Return the chicken and any accumulated juices to the pot.
- Bring to a gentle simmer. Partially cover and cook for 20–25 minutes, or until the chicken reaches 165°F and is tender enough to shred. Continue simmering gently if needed.
- Meanwhile, combine the cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, olive oil, and a pinch of salt in a blender or food processor. Blend until mostly smooth. Taste and adjust the salt and lime juice. Refrigerate until serving.
- Transfer the cooked chicken to a plate and shred with two forks. Mash some of the beans directly in the pot with a potato masher, leaving plenty whole.
- Return the shredded chicken to the pot. Simmer uncovered for 5–10 minutes, stirring occasionally, until the chili reaches your preferred thickness. Add more broth if needed.
- Stir in the lime juice. Taste and adjust the salt, pepper, or lime juice.
- Ladle into bowls and top with a spoonful of aji verde. Add avocado, cilantro, jalapeño, tortilla chips, or lime wedges as desired.
Notes
- Chicken breasts: Substitute boneless, skinless chicken breasts. Begin checking them earlier and remove when they reach 165°F. Shred and return near the end.
- Cooked chicken shortcut: Skip browning the chicken. Sauté the vegetables in the oil and add all the seasoning with the garlic and tomato paste. Simmer the beans and broth for 15–20 minutes, mash some beans, then add about 3 cups shredded cooked chicken and heat thoroughly.
- Milder chili: Substitute a green bell pepper for the poblano. Start with ½–1 seeded jalapeño in the green sauce and adjust to taste.
- Thicker chili: Mash additional beans and simmer uncovered, stirring occasionally.
- Green sauce: Add to individual bowls just before serving. Avoid boiling the mayonnaise-and-sour-cream sauce.
- Gluten-free option: Use certified gluten-free tamari instead of soy sauce and check the broth, seasonings, and toppings.
- Storage: Refrigerate the chili and green sauce separately in airtight containers within 2 hours. Use within 3–4 days.
- Freezing: Freeze the chili without sauce or fresh toppings for up to 3 months for best quality. Thaw overnight in the refrigerator.
- Reheating: Reheat chili to 165°F, adding broth as needed. Spoon the green sauce over each bowl afterward.
How to Store, Freeze, and Reheat
Refrigerator: Refrigerate the chili in shallow, airtight containers within 2 hours of cooking. Use within 3–4 days. Store the green sauce separately and use within 3–4 days.
Freezer: Freeze the chili without the sauce or fresh toppings for up to 3 months for best quality. Thaw overnight in the refrigerator.
Reheating: Warm the chili on the stovetop over medium-low heat, stirring frequently. Add broth as needed to loosen it and reheat to 165°F. Add the chilled green sauce after reheating.
Frequently Asked Questions
Is Peruvian chicken chili spicy?
The chili has warm, smoky seasoning with some heat from the poblano. Most of the adjustable heat comes from the jalapeños in the green sauce. Use fewer peppers and remove their seeds and membranes for a milder bowl.
What beans work best in chicken chili?
Cannellini and great northern beans both work well. Cannellini beans are larger and creamy, while great northern beans are slightly smaller. Both can be partially mashed to thicken the broth.
Can I make the green sauce ahead?
Yes. Blend the sauce ahead, refrigerate it in an airtight container, and stir before serving. Preparing it a few hours ahead also gives the flavors time to come together.
Can I stir the aji verde into the whole pot?
You can stir a small amount into the chili after removing it from the heat, but serving it over individual bowls gives you more control over the flavor and consistency. Avoid boiling the mayonnaise-and-sour-cream sauce.
How do I make chicken chili thicker?
Mash more beans and simmer uncovered, stirring occasionally, until the chili reaches your preferred consistency. It will also thicken as it stands.
Is this chicken chili gluten-free?
To make it gluten-free, use certified gluten-free tamari instead of soy sauce and check the broth, seasonings, and toppings.
A Cozy Chicken Dinner with Bold Flavor
With smoky shredded chicken, creamy white beans, and that bright green sauce, this Peruvian chicken chili brings something fresh to chili night. Set out the toppings and let everyone finish their own bowl.
For more comforting dinners, try my Peruvian Chicken Mashed Potato Bowls or add High Protein Garlic Bread Soup to next week’s meal plan.
