Green Chili That Warms the Soul: A Southwest Classic with a Modern Twist
There’s something truly comforting about stepping into a kitchen filled with the rich aroma of simmering green chili. It’s nostalgic, inviting—and surprisingly easy to make. For me, green chili isn’t just food. It’s a memory: slow weekends, family stories around the table, and generations of flavor passed down in stained cookbooks and handwritten notes.
I still remember watching my mom stir fire-roasted green chilies into a bubbling pot of chicken broth, adding onions, garlic, and tender meat with a practiced hand—no recipe needed, just instinct. That tradition inspired my version of this Southwestern staple, blending the flavors I grew up with and adding a few modern touches along the way.
Whether you prefer it spicy or mild, chunky or smooth, this green chili brings bold flavor and comfort to any meal—spooned over eggs, tucked into a burrito, or poured generously over mashed potatoes.
Let’s dive in—and bring this healthy, soulful classic into your own kitchen.
Why This Green Chili Belongs in Your Recipe Rotation
🔄 Versatile: Use it as a sauce, stew, dip, or filling.
🌶️ Custom Heat: Easily dial the spice level up or down.
💪 Nutrient-Packed: Rich in vitamin C, antioxidants, and protein.
🧊 Perfect for Meal Prep: Stores well—unopened, it lasts up to a year.
🕒 Gets Better with Time: Even more flavorful the next day.
What You’ll Need
🛒 Ingredients
- 1 lb cooked, shredded meat (chicken, pork, or browned beef)
- 1½ cups fire-roasted green chilies, diced
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 2 tbsp oil (vegetable, olive, or avocado)
- 2 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp dried sage (optional, but adds an earthy note)
- 3 cups chicken broth
- 1 cup water
- 1 chicken bouillon cube (or equivalent paste)
- 2 tbsp cornstarch + ½ cup water (for thickening slurry)
- Salt and pepper to taste
- Optional add-ins: diced potatoes (¼-inch), jalapeños, red chili, or spicy salsa
🔪 Equipment
- Large pot or slow cooker
- Knife & cutting board
- Measuring cups & spoons
- Wooden spoon
- Blender or food processor (optional)
Let’s Cook: Step-by-Step Instructions
1️⃣ Sauté the Base
Heat oil in a large pot over medium heat. Add chopped onions and garlic. Sauté for 5–7 minutes until soft and fragrant.
2️⃣ Bloom the Spices
Stir in cumin, oregano, and sage. Toast for 30 seconds to unlock their full aroma.
3️⃣ Add the Heart of the Dish
Mix in the shredded meat, green chilies, and optional potatoes. Stir everything together to coat in spices.
4️⃣ Pour in the Liquid Gold
Add chicken broth, water, and bouillon. Bring to a gentle boil, then reduce to a simmer.
5️⃣ Let It Simmer
Cover and cook on low heat for at least 1 hour on the stovetop—or 6 hours in a slow cooker. Stir occasionally to prevent sticking and to check for doneness.
6️⃣ Thicken It Up
Combine cornstarch with water to make a slurry. Stir into the chili and let it cook uncovered for 10–15 more minutes until the texture is just right.
7️⃣ Smooth or Chunky—Your Call
For a creamier consistency, blend half the chili and mix it back in. Or leave it chunky for a more rustic feel.
Make It Your Own: Pro Tips & Creative Twists 💡
💚 Going meatless? Use roasted tomatillos, tomatoes, and beans. It’s just as hearty.
🌶️ Crave more heat? Stir in jalapeños, red chili, or spicy salsa.
🥩 Want richer flavor? Marinate your meat overnight with garlic and lime juice.
🥔 Feeding a crowd? Add potatoes to stretch the recipe without losing flavor.
🧄 Build layers of taste: Always start with sautéing aromatics, toast your spices, and use bouillon for depth.
🧊 Meal prep win: Freeze in jars or airtight containers—it reheats beautifully.
🍲 Texture control: Blend it all, blend half, or don’t blend at all. You choose.
🧂 Season as you go: Taste throughout, not just at the end.
How to Serve Green Chili Like a Pro
🥚 Over scrambled or fried eggs for a brunch boost
🌯 Tucked in a breakfast burrito with cheese, avocado, and hash browns
🌮 As a taco filling with sour cream and crisp lettuce
🍟 Poured over nachos, fries, or a loaded baked potato
🍝 Stirred into pasta or layered in a green chili lasagna
🥖 Served as a dip with toasted bread or tortilla chips
Final Thoughts: A Dish with Heart and Heat
Green chili isn’t just food—it’s a feeling. It’s warmth, tradition, and a little adventure in every spoonful. Whether you let it slow-simmer on a Sunday or whip it up midweek in under two hours, it always delivers bold comfort.
This recipe is flexible, hearty, and built for sharing. Save it, tweak it, freeze it—and most of all, enjoy it with people you love.
Because the best dishes aren’t just made in the kitchen—they’re made with memories.
Santiago Green Chili (FAQ)
- Can I make this green chili vegetarian?
Yes! Substitute the meat with roasted tomatillos, tomatoes, and beans like pinto or white beans. Use vegetable broth instead of chicken broth. It’s still hearty, flavorful, and filling.
- How spicy is this recipe?
The base recipe is mild to medium. You can control the heat by adjusting the type and amount of chilies used. For more spice, add jalapeños, red chili flakes, or a spoonful of spicy salsa.
- Can I use canned green chilies instead of fresh roasted ones?
Absolutely. While fresh-roasted chilies give a deeper flavor, canned diced green chilies are a convenient and tasty substitute.
- What’s the best way to thicken green chili without cornstarch?
You can simmer it longer uncovered to naturally reduce and thicken it. Alternatively, mash a few of the potatoes or blend part of the chili to create a thicker consistency. - Is this green chili gluten-free?
Yes, as long as you use gluten-free bouillon and cornstarch (most are). Always check labels to be safe, especially with broth and seasoning products.
Santiago green chili recipe
Equipment
- Large pot or slow cooker
- Knife & cutting board
- Measuring cups & spoons
- Wooden spoon
- Blender or food processor (optional)
Ingredients
- 1 lb cooked shredded meat (chicken, pork, or browned beef)
- 1½ cups fire-roasted green chilies diced
- 1 large onion finely chopped
- 4 garlic cloves minced
- 2 tbsp oil vegetable, olive, or avocado
- 2 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp dried sage optional
- 3 cups chicken broth
- 1 cup water
- 1 chicken bouillon cube or paste equivalent
- 2 tbsp cornstarch + ½ cup water for slurry
- Salt & pepper to taste
- Optional add-ins:
- Diced potatoes ¼-inch cubes
- Jalapeños
- Red chili flakes
- Spicy salsa
Instructions
- Sauté the Aromatics
- Heat 2 tbsp oil in a large pot over medium heat.
- Add chopped onions and garlic, and cook for 5–7 minutes, until softened and fragrant.
- Toast the Spices
- Stir in cumin, oregano, and sage.
- Cook for 30 seconds to bloom the flavors.
- Add Meat & Chilies
- Add shredded meat, green chilies, and optional diced potatoes.
- Stir well to coat everything with spices.
- Add Liquids
- Pour in chicken broth, water, and add bouillon cube.
- Bring to a gentle boil, then reduce heat to low.
- Simmer
- Cover and simmer for at least 1 hour on the stovetop, or 6 hours on low in a slow cooker.
- Stir occasionally.
- Thicken
- Mix 2 tbsp cornstarch with ½ cup water to make a slurry.
- Stir into the chili and cook uncovered for 10–15 minutes, until thickened.
- Optional Blending
- For a smoother texture, blend half the chili and return it to the pot.
Notes
❄️ Storage & Reheating Tips
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Portion into jars or containers and freeze for up to 12 months.
- Reheat: Warm on the stovetop over medium heat or microwave in short intervals, stirring occasionally.
